When hosting a party, the right snacks set the mood and keep guests happy. Indian cuisine offers an exciting variety of appetizers that are vibrant in flavor and easy to prepare in advance. This guide will explore a range of Indian party snacks, perfect for any gathering.
Indian Treats to prep ahead for Every Occasion
Here is a Summary Table of Indian Party Snacks.
| Snack Name | Texture | Main Ingredients | Preparation Time | Cooking Method | Make-Ahead Tips |
|---|---|---|---|---|---|
| Samosas | Crispy | Potatoes, peas | 1 hour | Fry or Bake | Freeze uncooked; fry/bake from frozen. |
| Paneer Tikka | Charred | Paneer, yogurt | 1.5 hours | Grill | Marinate a day in advance. |
| Aloo Tikki | Crispy | Potatoes, peas | 1 hour | Shallow Fry | Freeze uncooked; fry from frozen. |
| Vegetable Bhaji | Crispy | Mixed vegetables | 30 minutes | Fry | Batter can be refrigerated. |
| Dhokla | Soft | Gram flour | 1 hour | Steam | Can be made a day in advance. |
| Spring Rolls | Crunchy | Mixed vegetables | 1 hour | Fry | Assemble and freeze; fry from frozen. |
| Chaat | Textured | Potatoes, chickpeas | 30 minutes | No cooking | Prep ingredients ahead; assemble before serving. |
| Stuffed Parathas | Soft | Whole wheat flour, filling | 1 hour | Cook on Griddle | Can be made ahead and reheated. |
Let us explore these recipes in detail.
1. Samosas
Description
Samosas are iconic crispy pastries filled with spiced potatoes and peas. They are a favorite at any gathering.
Color
Golden brown, with a hint of green from the peas.
Texture
Crispy exterior with a soft, flavorful filling.
Origin
A traditional Indian snack with Middle Eastern influences.
Ingredients
For the dough:
- 2 cups all-purpose flour
- 4 tablespoons oil
- ½ teaspoon salt
- Water (as needed)
For the filling:
- 3 large potatoes, boiled and mashed
- 1 cup green peas, boiled
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt to taste
- Fresh coriander, chopped (optional)
Instructions
Make the Dough
- In a mixing bowl, combine flour and salt. Add oil and rub into the flour until crumbly. Gradually add water to form a firm dough. Cover and let rest for 30 minutes.
Prepare the Filling
- Heat a pan, add cumin seeds, and let them splutter. Add mashed potatoes, peas, and spices. Cook for a few minutes and let cool.
Assemble the Samosas
- Divide the dough into equal balls. Roll each into a thin oval, cut in half, fold into a cone, fill, and seal.
Fry or Bake
- Fry in hot oil until golden or bake at 375°F (190°C) for 25-30 minutes.
Cooking Tips
- For a healthier version, brush with oil and bake instead of frying.
- Use a food processor to make the dough quicker.
Make Ahead
Freeze uncooked samosas for later use. Fry or bake from frozen, adding a few extra minutes to the cooking time.
| Attribute | Details |
|---|---|
| Texture | Crispy exterior, soft filling |
| Color | Golden brown with green flecks |
| Origin | Traditional Indian snack |
| Cooking Method | Fry or Bake |
| Make-Ahead Tips | Freeze uncooked, fry/bake from frozen |
2. Paneer Tikka
Description
Paneer tikka features marinated chunks of paneer grilled to perfection, making it a delightful vegetarian option.
Color
Bright orange, accented by colorful bell peppers.
Texture
Charred and smoky on the outside, soft and creamy on the inside.
Origin
A popular dish in Indian cuisine, especially in North India.
Ingredients
- 250g paneer, cubed
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- Bell peppers and onions, cubed (for skewering)
Instructions
Marinate the Paneer
- Mix yogurt, ginger-garlic paste, lemon juice, and spices. Marinate paneer cubes for at least 1 hour or overnight.
Skewer the Paneer
- Thread marinated paneer, bell peppers, and onions onto skewers.
Grill
- Preheat the grill. Grill skewers for about 10-15 minutes, turning occasionally.
Cooking Tips
- Use a charcoal grill for an authentic smoky flavor.
- Serve with mint chutney for an extra zing.
Make Ahead
Marinate the paneer a day in advance; assemble and grill before serving.
| Attribute | Details |
|---|---|
| Texture | Charred exterior, creamy interior |
| Color | Bright orange with colorful veggies |
| Origin | Popular in North India |
| Cooking Method | Grill |
| Make-Ahead Tips | Marinate a day in advance |
3. Aloo Tikki
Description
Aloo tikki are spiced potato patties, crispy on the outside and soft within, perfect for pairing with chutneys.
Color
Golden brown with green flecks from the peas.
Texture
Crispy exterior with a soft and flavorful interior.
Origin
Commonly found in North Indian street food.
Ingredients
- 4 large potatoes, boiled and mashed
- ½ cup green peas, boiled and mashed
- 1 tablespoon ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Salt to taste
- Oil (for shallow frying)
Instructions
Prepare the Mixture
- Combine all ingredients in a bowl and form small patties.
Fry
- Heat oil in a pan. Shallow fry the patties until golden brown on both sides.
Cooking Tips
- Ensure the oil is hot before adding the tikkis to achieve a crispy texture.
- Serve with tamarind or mint chutney for dipping.
Make Ahead
Freeze uncooked tikkis. Fry directly from frozen, adding a few extra minutes.
| Attribute | Details |
|---|---|
| Texture | Crispy outside, soft inside |
| Color | Golden brown with green flecks |
| Origin | Common North Indian street food |
| Cooking Method | Shallow Fry |
| Make-Ahead Tips | Freeze uncooked, fry from frozen |
4. Vegetable Bhaji
Description
These crispy fritters are made from a mix of vegetables and chickpea flour, perfect for any occasion.
Color
Golden brown with vibrant vegetable colors peeking through.
Texture
Crispy on the outside and tender on the inside.
Origin
A traditional Indian tea-time snack.
Ingredients
- 1 cup gram flour (besan)
- 1 cup mixed vegetables (potatoes, onions, spinach, etc.), finely chopped
- 1-2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- Water (as needed)
- Oil (for frying)
Instructions
Prepare the Batter
- Mix all ingredients to form a thick batter.
Fry
- Drop spoonfuls of batter into hot oil and fry until golden brown and crispy.
Cooking Tips
- Keep the batter thick to ensure the bhajis hold their shape while frying.
- Add a pinch of baking soda for extra fluffiness.
Make Ahead
Store the batter in the refrigerator for up to a day. Fry just before serving.
| Attribute | Details |
|---|---|
| Texture | Crispy outside, tender inside |
| Color | Golden brown with colorful veggies |
| Origin | Traditional Indian tea-time snack |
| Cooking Method | Fry |
| Make-Ahead Tips | Batter can be refrigerated |
5. Dhokla
Description
Dhokla is a soft and spongy steamed cake made from fermented gram flour, often enjoyed as a savory snack.
Color
Pale yellow with a garnish of green and white.
Texture
Light and fluffy, with a slightly spongy texture.
Origin
A popular dish from the western Indian state of Gujarat.
Ingredients
- 1 cup gram flour (besan)
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon lemon juice
- 1 teaspoon Eno fruit salt (or baking soda)
- Salt to taste
For tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 tablespoon sesame seeds
- Fresh coriander and grated coconut (for garnishing)
Instructions
Prepare the Batter
- Combine all ingredients except Eno. Add water to make a smooth batter and let it rest for 15-20 minutes.
Steam
- Grease a steaming tray. Add Eno to the batter just before steaming and mix. Pour the batter into the tray and steam for 15-20 minutes.
Tempering
- Heat oil, add mustard seeds, let them splutter, then add sesame seeds. Pour over the steamed dhokla and garnish.
Cooking Tips
- Use a toothpick to check doneness; it should come out clean.
- Serve with green chutney for a refreshing taste.
Make Ahead
Can be made a day in advance. Refrigerate and cut into pieces before serving.
| Attribute | Details |
|---|---|
| Texture | Soft and fluffy |
| Color | Pale yellow with green and white |
| Origin | Gujarati dish |
| Cooking Method | Steam |
| Make-Ahead Tips | Can be made a day in advance |
6. Spring Rolls
Description
Crunchy rolls filled with a savory mixture of vegetables, spring rolls are perfect for snacking.
Color
Golden brown with colorful vegetable fillings.
Texture
Crispy on the outside and crunchy on the inside.
Origin
Originally from Chinese cuisine, adapted into Indian flavors.
Ingredients
- 1 packet spring roll wrappers
- 2 cups mixed vegetables (cabbage, carrots, bell peppers, etc.), finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon ginger-garlic paste
- 1 teaspoon black pepper
- Oil (for frying)
Instructions
Prepare the Filling
- Heat oil, add ginger-garlic paste, and stir-fry the chopped vegetables with soy sauce and black pepper. Let cool.
Assemble
- Place a wrapper on a flat surface, add a tablespoon of filling, and roll tightly, sealing edges with water.
Fry
- Fry the rolls until golden brown and crispy.
Cooking Tips
- Do not overfill the wrappers to avoid bursting while frying.
- Serve with sweet chili sauce or soy sauce for dipping.
Make Ahead
Assemble and freeze. Fry from frozen for a fresh snack.
| Attribute | Details |
|---|---|
| Texture | Crunchy outside, crunchy filling |
| Color | Golden brown with colorful filling |
| Origin | Adapted from Chinese cuisine |
| Cooking Method | Fry |
| Make-Ahead Tips | Assemble and freeze |
7. Chaat
Description
Chaat is a delightful combination of various flavors and textures, typically featuring crispy fried dough, potatoes, yogurt, and tangy chutneys.
Color
Colorful layers of white, yellow, green, and red.
Texture
Crunchy, creamy, and tangy all at once.
Origin
A popular street food across India, especially in urban areas.
Ingredients
- 2 cups boiled and diced potatoes
- 1 cup chickpeas (cooked)
- 1 cup yogurt
- ½ cup tamarind chutney
- ½ cup mint chutney
- ½ cup sev (crispy noodles made from chickpea flour)
- Chaat masala (to taste)
- Fresh coriander, chopped (for garnish)
Instructions
Prepare the Base
- Arrange boiled potatoes and chickpeas on a serving plate.
Assemble
- Drizzle yogurt, followed by chutneys. Sprinkle chaat masala.
Garnish
- Top with sev and fresh coriander before serving.
Cooking Tips
- Prepare individual components ahead of time for easy assembly.
- Use a variety of chutneys for diverse flavors.
Make Ahead
Prep the potato and chickpea mixture ahead. Assemble just before serving for freshness.
| Attribute | Details |
|---|---|
| Texture | Crunchy, creamy, and tangy |
| Color | Colorful layers of ingredients |
| Origin | Popular Indian street food |
| Cooking Method | No cooking |
| Make-Ahead Tips | Prep ingredients ahead |
8. Stuffed Parathas
Description
Stuffed parathas are unleavened flatbreads filled with delicious fillings, typically enjoyed with yogurt or pickles.
Color
Golden brown with hints of green or orange from the filling.
Texture
Soft and flaky on the outside with a hearty filling.
Origin
A staple in North Indian cuisine.
Ingredients
For the dough:
- 2 cups whole wheat flour
- Water (as needed)
- Salt (to taste)
For the filling:
- 2 cups boiled and mashed potatoes or grated paneer
- 1 tablespoon ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- Salt to taste
Instructions
Prepare the Dough
- Mix flour, salt, and water to form a soft dough. Let rest for 20 minutes.
Prepare the Filling
- Mix filling ingredients in a bowl.
Assemble and Cook
- Divide dough into balls. Roll out each ball, place filling in the center, and seal. Roll again and cook on a hot griddle until golden brown on both sides.
Cooking Tips
- Add chopped cilantro or spices to the filling for extra flavor.
- Serve with butter for a richer taste.
Make Ahead
Can be made ahead and reheated on a griddle.
| Attribute | Details |
|---|---|
| Texture | Soft and flaky outside, hearty filling |
| Color | Golden brown with hints of green/orange |
| Origin | North Indian staple |
| Cooking Method | Cook on Griddle |
| Make-Ahead Tips | Can be made ahead and reheated |
Conclusion
Hosting a party can be both exciting and stressful but having a selection of Indian snacks ready to serve makes it much easier. By preparing them in advance, you can relax and enjoy your time with friends and family, creating lasting memories over delicious food.
So, get ready to impress your guests with these mouthwatering Indian party snacks, and don’t forget to enjoy every moment of your celebration! Happy cooking!