Holi party without snacks? No way! If you are still racking your brain on offbeat recipes to serve, we’ve got your back. From Phuchka Shots (with vodka) to bekti sandos (with beer batter) to a non-boozy pakora recipe, these munchies will win the hearts of your guests.
Phuchka with spicy filling and vodka shots
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Shots! Shots! Shots! But with phuchka and vodka. Interesting, right?
Ingredients:
For the potato and peas filling –
- Readymade phuchkas: 50 pieces
- Boiled potatoes: 15 large
- Boiled yellow peas: 300gm
- Finely chopped onions: 4 large
- Finely chopped green chillies: To taste
- Finely chopped coriander leaves: 5-6 tablespoons
- Finely chopped mint leaves: 3 tablespoons
- Red chilli powder: 2 tablespoons
- Dried mango powder (amchur): 2-3 tablespoons
- Lemon juice: ½ of a small cup
- Salt: To taste
- Dry spice powder: 3-4 tablespoons (recipe below)
For the dry spice mix –
- Cumin seeds: 3 tablespoons
- Coriander seeds: 3 tablespoons
- Fennel seeds: 2 tablespoons
- Fenugreek seeds: 1/4th teaspoon
- Whole red chillies: 3-4 pieces
- Bay leaf: 1 large
For spicy vodka –
- Vodka: 1 large cup
- Chilled water: 2-3 large cups
- Crushed mint leaves: 3-4 tablespoons
- Lemon juice: ½ of a small cup
- Finely chopped green chillies: 2-3 tablespoons
- Pink salt: To taste
- Sugar: To taste
Recipe:
For the potato and peas filling –
- In a large mixing bowl, add the potatoes and mash until they are lump free. Add the boiled yellow peas (ghugni matar) and give a light mash so the peas are not entirely broken but a little squishy
- Add the chopped onions, green chillies, coriander leaves and mint leaves
- Red chilli powder, amchur powder, dry spice mix and salt go in next. Taste the filling at this stage before adding the lemon juice. If you want it tangy and hot, tweak the chillies and lemon juice ratio accordingly
For spicy vodka –
- In a large pitcher add all the ingredients and stir well
- Refrigerate and take out right before serving. Don’t keep the vodka water for long hours or consume if it tastes off
Parmesan Bekti Beer-Batter Sandos
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Fish fry (or fish sandwich) with a cheesy twist.
Ingredients:
- Bekti fillets: 15 pieces
- Eggs: 4
- Parmesan cheese powder/grated: 300gm
- Tomatoes: 2 large
- Garlic pods: 8-10 pieces
- Green chillies: 3-4 pieces
- Lemon juice: 5-6 tablespoons
- Black pepper powder: 2 tablespoons
- Salt: 2 tablespoons or to taste
- Chilli flakes: 1 and ½ tablespoons
- All purpose flour: 10-12 tablespoons
- Sunflower oil: To deep fry
- Beer: 1 can
Recipe:
- Wash the bekti fillets and pat them dry. Marinate with salt and black pepper power, and some lemon juice for 15-20 minutes
- Roast the tomatoes, garlic pods and green chillies and make a fine paste. Add the paste to the fillets and coat well
- Separate the egg whites from the yolks. Beat the egg yolks
- Pour the parmesan cheese on a plate. Take two fillets. On one fillet, add a layer of parmesan. Pour the beaten egg yolk with a spoon and place the other fillet on top of it
- Take a kadhai or non-stick pan and add sunflower oil. Let it heat well
- Meanwhile, beat the egg whites in a separate bowl until fluffy. In the same bowl, sieve the all purpose flour and add. Add salt and chilli flakes. Pour beer in small quantities and make a thick but smooth batter
- Dip each fillet sandwich in the batter carefully and slide gently into the oil. Keep the flame low. Cook until both sides are golden brown and the fillets are cooked. Serve hot
Pepperoni and Sweet Corn Balls with Apple Sauce
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A crispy and crunchy fritter with a different dip.
Ingredients:
For pepperoni and sweet corn balls –
- Chicken or pork pepperoni/salami: 400gm
- Boiled sweet corn: 300gm
- Boiled potatoes: 3 large
- Finely chopped onions: 2 large
- Finely chopped green chillies: 3-4 pieces
- Finely chopped coriander leaves: 3-4 tablespoons
- Roasted cumin powder: 1 tablespoon
- Dried mango powder: 2 tablespoons
- Salt: To taste
- Vegetable oil: To deep fry
- Eggs: 2
- Bread crumbs: 100gm
For apple sauce –
- Apples (red or green): 2
- Water: ½ of a small cup
- Cinnamon: 1 teaspoon
- Cardamom powder: ½ teaspoon
- Sugar (white): ½ of a small cup
- Salted butter: 100gm
Recipe:
For pepperoni and sweet corn balls –
- Mash the potatoes and add the chopped vegetables and dry spices. Add the sweet corn and mix well
- Beat the eggs with a pinch of salt. Pour the bread crumbs on a plate and keep aside. Keep the salamis ready too
- Heat oil in a non-stick pan
- Now take dollops of the mashed potato and sweet corn mix and make longish rolls that look like sausages. Wrap them with pepperoni salamis
- Dip the rolls in egg batter and then coat with bread crumbs. Deep fry on low flame until golden brown
For apple sauce –
- Peel the skin of the apples and chop into small pieces
- Add butter in a non-stick pan and heat well. Add sugar and let it caramelise. Now add the apple pieces and cook until approximately 3-4 minutes
- Add water, cardamom powder and cinnamon powder and mix well. Cook on flow flame for about 3-4 minutes before adding water
- Allow the sauce to cook until it thickens. Don’t forget to stir at regular intervals