Top Indian Party Snacks Recipe

I just whipped up this wild mix of crispy samosas, spicy pakoras, crunchy peanuts and smoky paneer tikka with a ulta-fresh mint cilantro chutney, and its like a flavor explosion that turned my boring kitchen into the coolest hangout ever.

My Top Indian Party Snacks recipe uses 2 cups all purpose flour, 1 tsp salt and 2 Tbsp oil for a crunchy samosa dough. I think the mashed potatoes with green peas, green chillies and cumin seeds offer nutritional punch.

I also add gram flour and paneer for taste.

Ingredients

• All-purpose Flour: Provides essential carbs and structure for samosa dough, giving it a perfect crispiness.
• Potatoes: Rich in carbs and fiber, they add a soft, hearty, sometimes mushy filling for samosas.
• Gram Flour: Gluten-free and protein-packed, it makes pakoras crunchy and super tasty when fried.
• Paneer: High in protein, it adds a creamy texture and mild flavor in paneer tikka that really stands out.
• Fresh Cilantro: A nutrient-rich herb that brings bright, zesty, and sometimes tangy notes to chutney.
• Green Peas: They deliver fiber, vitamins and a burst of color which balances the savory flavors well.
• Mint Leaves: Provide a cooling, aromatic touch that elevates the chutney with a fresh, zesty kick.

Ingredient Quantities

• 2 cups all-purpose flour (for the samosa dough)
• 1 tsp salt (plus extra to taste in fillings)
• 2 Tbsp oil (for mixing the dough, and extra for deep frying)
• Water as needed (for kneading the dough)
• 4 medium potatoes, boiled and mashed (for the samosa filling)
• 1/2 cup green peas (cooked)
• 1-2 green chillies, finely chopped
• 1/2 tsp cumin seeds (for the filling)
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 Tbsp chopped fresh coriander (cilantro)
• 1 Tbsp lemon juice
• 1 cup gram flour (besan for pakoras)
• 1 medium chopped onion (for pakoras)
• 1 small carrot, thinly sliced (optional in pakoras)
• 1/2 cup chopped spinach or methi leaves (optional for pakoras)
• 1/2 tsp salt (for the pakora batter)
• 1/2 tsp red chili powder (for pakoras)
• 1 cup raw peanuts
• 2 Tbsp rice flour (to coat the peanuts)
• 1/2 tsp chili powder (for peanuts)
• 1/2 tsp chaat masala (for peanuts)
• Fresh oil for deep frying all items
• 1 cup fresh cilantro leaves (for the mint-cilantro chutney)
• 1/2 cup fresh mint leaves (for the chutney)
• 2 green chillies (for the chutney)
• 1 inch piece ginger (peeled, for the chutney)
• 2 garlic cloves (for the chutney)
• 2 Tbsp lemon juice (for the chutney)
• Salt to taste (for the chutney)
• Water as needed (to blend the chutney)
• 400g paneer, cut into 1-inch cubes (for paneer tikka)
• 1/2 cup thick yogurt or hung curd (for marinating the paneer)
• 1 tsp ginger garlic paste (for the paneer marinade)
• 1 tsp red chili powder (for the paneer marinade)
• 1/4 tsp turmeric powder (for the paneer marinade)
• 1/2 tsp garam masala (for the paneer marinade)
• 1 tsp kasuri methi, crushed (for the paneer marinade)
• Salt to taste (for the paneer marinade)
• 1 Tbsp oil (to mix with the paneer marinade)

How to Make this

1. In a bowl, mix 2 cups all-purpose flour, 1 tsp salt and 2 Tbsp oil with enough water to form a smooth dough. Cover it with a cloth and let it rest for 20 minutes.

2. For the samosa filling, combine 4 boiled and mashed potatoes, 1/2 cup green peas, 1-2 finely chopped green chillies, 1/2 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp garam masala, 2 Tbsp chopped cilantro and 1 Tbsp lemon juice; add extra salt if needed.

3. To make the pakora batter, mix 1 cup gram flour with 1 medium chopped onion, 1 small thinly sliced carrot, 1/2 cup chopped spinach or methi leaves, 1/2 tsp salt and 1/2 tsp red chili powder. Add a little water to get a thick smooth batter.

4. Toss 1 cup raw peanuts with 2 Tbsp rice flour, 1/2 tsp chili powder and 1/2 tsp chaat masala to coat them well.

5. For the mint-cilantro chutney, blend 1 cup fresh cilantro leaves, 1/2 cup fresh mint leaves, 2 green chillies, a 1 inch piece ginger, 2 garlic cloves, 2 Tbsp lemon juice, a pinch of salt and enough water to make it smooth.

6. Combine ingredients for paneer tikka marinade in a bowl: 1/2 cup thick yogurt, 1 tsp ginger garlic paste, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala, 1 tsp kasuri methi, salt to taste and 1 Tbsp oil. Add 400g paneer cubes and let them marinate for at least 30 minutes.

7. Heat enough fresh oil in a deep frying pan over medium heat.

8. Roll out the rested dough and cut it into small portions. Shape each into a pocket, fill them with the potato mixture, seal them well and deep fry until they turn golden and crispy.

9. Drop spoonfuls of the pakora batter into the hot oil and fry until they are golden brown, then fry the peanut mixture separately until crunchy.

10. Meanwhile, either broil or pan-fry the marinated paneer cubes until they get a light char. Serve the samosas, pakoras, peanuts and paneer tikka hot with the mint-cilantro chutney for dipping. Enjoy the party snacks!

Equipment Needed

1. Large mixing bowl – for mixing the dough and combining filling ingredients
2. Measuring cups and spoons – to measure flour, spices, and liquids accurately
3. Rolling pin – to roll out the dough evenly
4. Cutting board and sharp knife – for chopping potatoes, veggies, herbs, and paneer
5. Blender or food processor – to make the mint-cilantro chutney smooth
6. Deep frying pan – for deep frying the samosas, pakoras, and peanuts (a slotted spoon is handy here)
7. Medium pot – to boil and mash the potatoes properly
8. Spatula or wooden spoon – for stirring mixtures and batter evenly
9. Plate lined with paper towels – to drain excess oil from fried items

FAQ

• Q: How do I know when my samosa dough is ready?
  A: The dough should feel soft and pliable after kneading. If it’s too sticky, add a bit more flour; if its too dry, sprinkle some water.
• Q: What oil can I use for deep frying?
  A: You can use any vegetable oil that can handle high temperatures. Just be sure it’s enough to fully submerge the snacks.
• Q: Can I swap paneer with tofu in the paneer tikka?
  A: Sure, you can use tofu if you want a twist. Its a bit different in texture and taste but still works great with the marinade.
• Q: How can I make my pakoras extra crispy?
  A: Try not to overcrowd the pan when frying and keep the oil at a steady high temperature. Also, mixing a bit of rice flour helps give them a nice crunch.
• Q: Can I make the chutney ahead of time?
  A: Yes, you can blend the mint-cilantro chutney earlier and store it in the fridge. It might thicken a bit so stir in a little water before serving.

Top Indian Party Snacks Recipe Substitutions and Variations

• You can swap out the all-purpose flour with whole wheat flour for a nuttier taste in the samosa dough.
• If you dont have gram flour for pakoras, try using chickpea flour – theyre basically the same thing.
• Instead of paneer in the paneer tikka, you might want to use firm tofu or even halloumi if you’re looking for a similar texture.
• For the yogurt marinade, a non-dairy yogurt using coconut or almond milk works fine too if you’re avoiding dairy.
• If you’re out of fresh mint for the chutney, a bit of basil mixed in with the cilantro can also give a fresh flavor twist.

Pro Tips

1. When making the dough, don’t rush the resting step. Let it sit covered for the full 20 minutes so it gets the right texture. If your dough feels too stiff, add a tiny bit more water until it feels smooth and pliable

2. For the samosa filling, taste your mashed potato mix before sealing the pockets; sometimes a little extra salt or lemon juice makes a world of difference. Also make sure to mix the spices in well so every bite is flavorful

3. Always check your oil temperature before frying. If it’s too cool your snacks might come out greasy and too hot means they might burn fast. Drop a small bit of batter to test and adjust the heat accordingly

4. When blending the mint-cilantro chutney, add water slowly. You wanna end up with a thick yet smooth sauce that’s not too watery so your snacks can really benefit from that punch of flavor without drowning it out