Easy to Make Snacks that you’ll love Preparing

Food- That one thing which you can’t ever give a cold shoulder to, isn’t it? But simply eating is half the fun enjoyed. The real crunch lies in how you prepare it. And what’s better than treating yourself with a medley of amazing Indian and western fast foods. The best way to do is to get some amazing ready-to-make snack packs. Worried about the snack recipes? Lose the burden as we have some cool and easy steps that will make your cooking process ‘funtastic’ with lip-smacking memories.

Awesome Aloo Tikki Wrap

Aloo Tikki Wrap or Mashed Potato Croquette Wrap as food bloggers would like to say (with an accent), may be divided by names but when it comes to taste, unity prevails. It’ll taste even better when you prepare it with enthusiasm. You’ll need-

  • 1 Aloo Tikki
  • 1 Chapatti/Parantha
  • Finely chopped coriander leaves
  • Onion and Tomato (2 each)
  • Yoghurt mint chutney


Post frying the aloo tikki, neatly divide them into two (or four) equal halves. Nicely arrange them in a chapatti or parantha and garnish it with sliced onions, tomatoes and the coriander leaves. The yoghurt mint chutney will be like the cherry topping on the cake. Roll it, wrap and ta-da! Your Aloo Tikki Wrap is ready under 10 minutes.

Crispy French Fries Taco

Two hot-selling quirky party snacks combined together, does create some appetizing magic. The vivacity of crispy French fries and quintessence of Taco when fused together, create an astonishing preparation that will perturb your appetite for a long time. You’ll need-

  • 6-9mm French Fries (75-80g)
  • 4 Taco Shells
  • Julienned Red Capsicum
  • Julienned Green Capsicum
  • Julienned Red Cabbage
  • Julienned Onion
  • 1 cup Corn
  • 1 tbsp. Corn Flour + Rice Flour (7: 3 ratio)
  • 2 tbsps. Chopped Garlic
  • 1 tbsp. Butter/Oil
  • 1 cup Salsa Sauce Lettuce Leaf
  • ¼ cup Grated cheese
  • 1 tbsp. Water
  • A pinch of Black Pepper
  • 2 Tsp Hot Chili Flakes
  • 2 tsp Oregano

The French fries should be coated in a mixture of corn flour and water (1 tbsp. each). Fry them at 175°C post which melt 1 tbsp. of butter in some other pan and add the chopped garlic to it. You can sauté it as per requirement. Add the julienned onion, red cabbage, corns, red and green capsicum and let it fry. (Stir it accordingly). Mix further with half a cup of salsa sauce and later coat the French fries evenly with it. After obtaining the mixture, pour it on the Taco shells (already having lettuce in it) and add grated cheese to grace it. Because unless it looks equally gorgeous, the craving never develops. Just one final step remains- To Eat.

Crackling Mini Samosas

They said, ‘big things, often come in small packages’, they were right. The mini-samosas perfectly illustrate that. Irrespective of size, samosas ride with vigour on the hearts of the North Indians. Although, small in size it does consume a bit of time but that’s where the fun lies since more the time, more the urge to relish the fine delicacy. It’s quite easy to make. You’ll need-

  • Flour (500g)
  • Powdered Asafoetida (2 pinches)
  • Coriander powder (2 tbsp)
  • Ghee (4-5 tbsp)
  • Garam masala powder (1 tbsp)
  • Cumin seeds (1 tbsp)
  • Vegetable oil (1 tbsp)
  • Roasted peanuts (500g)
  • Salt (2 pinches)
  • Red chilli powder (1 tbsp)
  • Raw mango powder (2 tbsp)

Pour 2 tbsp of oil in a heavy pan with the addition of roasted peanuts sautéed on low flame following which crush the peanuts after they cool down. Add the Asafoetida and the cumin seeds in 1 tbsp. of oil and heat the pan. Advance with the garam masala, raw mango powder, chilli powder, coriander powder and salt. Heat it for less than a minute after which add the crushed peanuts. Sizzle ‘em, toss ‘em and let it cool. Create the dough and add the ghee. Let it be stiff for 20 minutes. After kneading it for a few minutes make 10-15 dough balls of equal diameter. (3-4 inches), slice them from the centre and water the edges. Join the two ends together, let them overlap to take the form of cones. Take the filling and put them into the cone before sealing them. Deep fry the cones and let it heat till you get the light brown colours. And after allowing to cool a bit, you are ready to serve yourself some hot, crispy, desi, mini samosa.

Weren’t these sumptuous? We would love to hear your favourite party snack recipes as well.

Leave a Reply

You must be logged in to post a comment.