Quick snacks for New Year’s Eve party at home

Sweet Potato Cutlet or Tikki is a fusion between a sweet potato chaat and a tikki sold by your local street vendors. Sweet Potato Cutlet is sweet, salty and a little spicy with the freshness of coriander and the earthiness of beetroot. Sweet Potato or shakarkandi gives you a lot of energy throughout the day and this vegetarian cutlet recipe is super easy to make. Do try this simple yet delicious recipe and enjoy with your family and friends.

Ingredients

• 4 Sweet Potatoes, roasted & peeled
• 1 Spring Onion, chopped
• ½ Red Chilli, chopped
• 1 Garlic, minced
• 3 Tbsp Beetroot, chopped
• 1 ½ Tbsp Coriander, chopped
• Salt to taste
• 1 Tsp Chaat Masala
• ½ Tsp Red Chilli Powder
• ¼ Tsp Cumin Powder
• 1 Tbsp Cornflour
• Oil, to cook

Steps

•  Step 1

  In a bowl, add sweet potato, spring onion, red chilli, garlic, beetroot, coriander, salt, chaat masala, red chilli powder and cumin powder. Mash using your hands and mix well.

•  Step 2

  In the meantime, heat oil in a non-stick pan over medium heat.

•  Step 3

  Add cornflour to the sweet potato mixture mix and mix again. Rub a little oil in your palms and make small patties out of the sweet potato mix.

•  Step 4

  Transfer the sweet potato cutlets to the hot oil and cook for 3-4 minutes per side until golden brown and crispy. Repeat with remaining cutlet mix.

•  Step 5

  Once cooked, transfer the cutlets to a serving platter and serve hot with mint chutney.

  Old Delhi Butter Chicken

  

  Old Delhi Butter Chicken are pieces of chicken tikkas cooked to perfection and tossed with a generous drizzle of butter, cream and chaat masala. This Old Delhi style Butter Chicken is a tradition since decades which has been filling the hungry stomachs of foodies across the globe. This special chicken tikka is succulent, delicate, rich and full of flavour. These tikkas are best served hot with roomali roti, onion and chutney.

  Ingredients

  • 500g Boneless Chicken, cut into pieces
  • Salt to taste
  • 1 ½ Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Coriander Powder
  • ½ Tsp Garam Masala
  • ¼ Tsp Cumin Powder
  • ⅛ Tsp Turmeric Powder
  • ¾ Tsp Mango Powder
  • 1 Tsp Kasuri Methi
  • 2 Tbsp Oil
  • 1 Tsp Ginger-Garlic Paste
  • 30g Melted Butter
  • 2 Tbsp Cream
  • 1 ½ Tsp Chaat Masala
  • Coriander, for garnish
  • Roomali Roti, to serve

  Steps

  • Step 1

    In a bowl, add chicken, salt to taste, red chilli powder, coriander powder, garam masala, cumin powder, turmeric, mango powder, kasuri methi, oil and ginger-garlic paste. Mix well and refrigerate to marinate overnight.

  •  Step 2

    Heat a non-stick pan over medium-low heat and add the chicken pieces in the pan. Cook in batches for 10-12 minutes per batch. Turn the chicken pieces for even cooking and colouring.

  •  Step 3

    Once the chicken is cooked, transfer the chicken kebabs to a large bowl, add hot melted butter, cream and chaat masala. Mix well.

  •  Step 4

    Transfer the butter chicken to a serving platter, garnish with chopped coriander and serve hot with roomali roti.

    Masala Papad Tacos

    

    Masala Papad Tacos is an Indian appetizer recipe made in the style of tacos. A spicy salad mix of tomatoes, bean sprouts, onion, green chillies, coriander, lemon juice and spices is made and filled inside a papad shaped like a taco shell. This masala papad tastes fresh and crunchy with all the right flavours you want to taste. It is a good side dish to serve with your main course.

    Ingredients

    • 2 Tomatoes, chopped
    • 1 ½ Cup Mixed Bean Sprouts
    • 1 Onion, chopped
    • 3 Green Chillies, chopped
    • 2 ½ Tbsp Coriander, chopped
    • Salt to taste
    • 1 Tsp Chaat Masala
    • ½ Tsp Red Chilli Powder
    • 1 ½ Tbsp Lemon Juice
    • Papad as required

    Steps

    • Step 1

      In a bowl, add tomatoes, bean sprouts, onion, green chillies, coriander, salt, chaat masala, red chilli powder and lemon juice. Mix well and keep aside.

    •  Step 2

      Heat a flat non-stick pan over medium-high heat and place a papad on the hot pan. Cook for a minute until the papad is cooked. You may cook the papad on an open flame as well.

    •  Step 3

      While the papad is still hot and flexible, place the papad on a rolling pin and hold the ends down for a few seconds to give the papad the shape of a taco shell. Repeat with remaining papad.

    •  Step 4

      Once the papad taco shells are ready, fill the papad taco with the reserved bean sprout filling and serve immediately.