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Veg Manchurian and chili paneer on skewers

Name: Indian Veg Party Snacks Platter

Summary: A colorful and flavorful assortment of Indian vegetarian party snacks, perfect for celebrations, potlucks, and festive gatherings. Includes fried, healthy, baked, Indo-Chinese, and kid-friendly items with vibrant dips and chutneys.
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Prep Time 30 minutes
30 minutes
Total Time 1 hour
Servings: 10
Course: Snack
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • Adjust based on selected snack types. Example list for a mixed platter
  • Potatoes
  • Paneer cottage cheese
  • Onions
  • Chickpeas
  • Chaat masala
  • Green chilies
  • Corn
  • Bread or mini buns
  • Puff pastry or samosa wrappers
  • Yogurt
  • Gram flour besan
  • Spices turmeric, cumin, garam masala, etc.
  • Tamarind and mint chutney
  • Oil for frying or brushing
  • Curry leaves mustard seeds
  • Sprouted beans or lentils
  • Seasonal vegetables cucumber, tomato, bell pepper

Equipment

  • Equipment:
  • Frying pan or deep fryer
  • Air fryer or oven (optional)
  • Skewers, toothpicks, and serving trays
  • Mixing bowls
  • Grater and chopping board
  • Blender or mixer (for chutneys)
  • Steamer (for idlis/dhokla)

Method
 

  1. Instructions:
  2. Prep ingredients like boiling potatoes, soaking chickpeas, chopping vegetables, and preparing chutneys in advance.
  3. For fried snacks (samosa, pakora), prepare fillings, wrap or batter-dip, and fry until golden.
  4. For baked/air-fried options, preheat the oven or air fryer, coat lightly in oil, and cook till crisp.
  5. For no-cook snacks, mix chaat ingredients fresh just before serving to retain crunch.
  6. For healthy options, assemble cucumber bites, fruit chaat, or bhel cups right before serving.
  7. Plate attractively with garnish (coriander, pomegranate seeds), and provide dips in small bowls.
  8. Serve warm snacks immediately and store cold items in the fridge until serving.

Notes

Notes:
You can make chutneys and fillings up to 2 days in advance.
Adjust spice levels based on your guests' preferences.
Use mini versions of snacks for easier serving and better presentation.
Mix textures: crunchy (pakora), soft (idli), creamy (yogurt dips).
Use colorful ingredients for visual appeal.