With the holiday season upon us, some may be planning time away from their work life, taking a trip to rest and relax.
If, like us, you too have friends and family visiting this time of the year, you are probably looking for ideas on what dishes to make when they come over.
Here are some delicious Indian snacks that you can serve at your year-end get-togethers along with kaapi and chai.
A Tamilian recipe, thattais can be best described as Indian crisps or chips. Just like some of us can finish up a bag of potato chips in no time, in many South Indian households, a plate of thattai disappears quickly.
Made of rice flour, urad dal, curry leaves, and spices, thattai is a snack that’s deep-fried. Essentially, the dough is flattened into discs, just as you would when making puris, and then fried.
There are different versions of the thattai depending on the state. It is called nippattu in Karnataka, and we have the full recipe from our founder’s mom on our blog.
Corn Vada (Makka Garelu)
Makka garelu is what you’d call corn vada in Andhra Pradesh. Much like thattai, it’s a deep-fried crispy dish.
Blend rice flour, corn kernels, coriander seeds, cumin seeds, red chillies, salt, garlic, and curry leaves. These vadas are often made in the style of medu vadas, with a doughnut-like hole in the centre.
Serve up a plate of this makka garelu with cups of our Traditional filter kaapi, and you’ll leave everyone asking for more.
You’ve heard of Paneer 65 and Gobi 65, but here’s a vegan protein alternative to try.
If you have some soya nuggets at home, this dish can be super simple to prepare and shouldn’t take you longer than half an hour.
Soya 65 is made by coating boiled soya nuggets/ chunks in a corn flour mix seasoned with the usual Indian spices, i.e. turmeric, cumin, coriander, chilli and so on. While this dish is made by frying the marinated soya chunks, you can also air-fry them if you prefer.
If you liked our pulli thenkuzhal (sour murukku) recipe, try making ragi chaklis. They are healthy, mild in flavour, and just as addictive to eat.
These will be a crowd-favourite, especially if there are kids in the house.
Set aside about 30-40 minutes to make these. And don’t worry about not having a chakli maker. They can also be made by hand, as long as you have the time for it.
To a Maharashtrian, misal pav is what dabeli is to a Gujarati - both dishes have some similarities, but they are also unique in their own way.
This one will probably take you a bit longer to prepare simply because of the process of making the misal, which is the spicy curry.
Simply because of how filling it can be, misal pav is also served as breakfast. This snack recipe is ideal for when your guests have more of an appetite and finger foods aren’t good enough.
Cashew & Peanut Chaat
Making chaats and salads has got to be one of the easiest and quickest dishes to prepare. This one in particular only requires boiled peanuts, cashews, chopped tomatoes and onions, lemon juice, chaat masala, and chilli powder.
Toss all the ingredients into a bowl and mix evenly. It’s as simple as that. If you tend to prefer milder flavours, enjoy a cup of our Monsoon kaapi to balance out the spicy-tangy flavour of the chaat.
People who love pakoras need no reason to keep making them often. In fact, if you ask them, they can make pakoras out of any vegetable available in their kitchens.
If you have always been making potato, onion, or paneer pakoras, it’s time for a change. Cabbage pakora is a great idea for an evening snack. They are crunchy, flavourful, and the kind of snack that’s over before you know it, leaving an empty plate even devoid of crumbs.