Make spicy and tasty snacks during festive season

There is a constant flow of guests during the festive season, so this time you can prepare different types of tasty and spicy snacks for them.

Also read: Make 5 quick snacks from leftover poha

Cheese Bread Balls

Material: Bread 6 slices, grated cheese 1 cup, finely chopped onion ½ tsp, chopped green chilli ½ tsp, finely chopped garlic 1 tsp, finely chopped ginger 1 tsp, salt as per taste, black pepper powder ½ tsp, oil for frying .
Method: Mix all the ingredients except bread slices and oil in a bowl. Dip the bread slices in water, place them on your palm, press them and drain the water. Fill each slice with the prepared ingredients and shape it into a ball. Heat oil in a pan and fry it on medium flame. Serve with tomato ketchup.

Curd Kebab

Material: Hang curd 1 cup, roasted gram flour 3 tbsp, cornflour 3 tbsp, oil or ghee 4 tbsp, finely chopped coriander 1 tbsp, finely chopped green chilli 1 tsp, ginger paste ½ tsp, salt as per taste , red chilli powder ½ tsp.
Method: Keep the cornflour in a separate plate. Mix all the ingredients except oil in curd in a bowl. Mix 1 teaspoon of the mixture and make a ball. Press lightly and give it the shape of kebab. Keep it wrapped in cornflour. Prepare all the kebabs in the same manner. Now put ghee or oil on a non-stick pan and cook all the kebabs on low and medium flame, turning them upside down, until they turn golden from both the sides. Serve with green chutney.

Masala Appe

Material: Semolina 1 cup, curd ½ cup, urad dal 1 tsp, gram dal 1 tsp, curry leaves 8-10, salt as per taste, red chilli powder ½ tsp, garam masala ½ tsp, cumin 1 tsp, oil 1 Small
spoon, fruit salt 1 tsp.
Method: Mix semolina and curd well.

Make a thick batter by adding water as required. Heat oil in frypan. Fry urad-gram dal and curry leaves and mix them in the batter. Mix salt and all the spices also. Beat the solution well and add fruit salt. Put the prepared mixture in preheated appam maker and cook. Serve with coconut chutney.

Crispy Potli

Material: For cover: Flour 200 grams, Semolina 1 tablespoon, Salt as per taste, Refined oil 60 ml.
For the filling: Boiled and mashed potatoes 1 big cup, boiled mashed peas 1 big cup, finely chopped ginger 1 tsp, chopped green chillies 1 tsp, chopped coriander 1 tbsp, salt as per taste, red chilli powder ½ tsp spoon, anardana 1 tsp, garam masala 1 tsp.
For frying: Refined oil.

Method: Mix the contents of the shell and mash thoroughly. Knead it hard by adding little water as required. Cover it with a wet cloth and keep it aside. Mix the filling ingredients. Mash the dough a little more to make it soft and flexible. Make balls of prepared flour. Roll out each ball completely. Place the filling on the puri and gather the edges to form a bundle. Now heat oil in a pan and fry the bundles on low flame till they become crisp.

Potato-Peanut Rolls

Material: Coarse peanuts 1 tbsp, boiled potatoes 4-5, finely chopped ginger 1 tsp, chopped green chillies 1 tsp, finely chopped coriander, a little salt, salt as per taste, red chilli powder ½ tsp, coarse pomegranate seeds 1 tsp, garam masala The teaspoon.
For shell: Multipurpose flour ½ cup, Maida 1 cup, Sesame seeds ½ cup, Refined oil for kneading and frying.
Method: Make a thick batter by mixing 1 teaspoon flour with water. Mix 1 tablespoon oil in the remaining flour and flour and mash it. Add water as required and knead into a soft dough.
To prepare the stuffing, peel and mash the potatoes and mix the stuffing ingredients in them. Make balls from the kneaded dough. Wrap each padi in sesame seeds and roll it into a roti. Heat the pan and fry the rotis lightly. Now fill them with stuffing and roll them.
Heat oil in a flat pan and fry the rolls on low flame till they become golden crisp and serve with chutney.

Chana Dal Tikki

Material: Boiled and mashed arbi 1 cup, gram dal soaked in water ½ cup, salt as per taste, cumin 1 tsp, finely chopped green chillies 1 tsp, finely chopped ginger 1 tsp, coarse pomegranate seeds 1 tsp, garam masala ½ tsp , red chilli powder 1 tsp, oil 1 tsp.
Method: Drain the water from chana dal. Leave 1 teaspoon pulses and grind the rest coarsely in a grinder. Mix all the ingredients well except oil. Make cakes of the prepared mixture in desired shape.
Grease a nonstick pan and cook the tikkis until they turn golden on both sides. Garnish with mint leaves and serve hot.