Top Vegetarian Snacks for a Christmas Party
When planning a house party we always like to keep the food habits and sentiments of our guests in mind.
Many a times you may have guests who are vegetarian and you may wonder how best to cater to them by making some delicious vegetarian snacks to make them feel at home.
We got Mrs. Santosh Banger an avid vegetarian food blogger to share some of her top recipes for a Christmas party at home.
A lawyer by profession and a senior citizen, Santosh has been blogging since 2009. The Lifestyle Portal had featured Santosh in September 2011 and we’re so happy to receive some fun and easy vegetarian recipes to make our Christmas party fun and delicious.
These recipes are quick and easy, so dear friends, it is time to make some notes –
1. No Bake Cocoa Biscuit Cake
Ingredients 
- Digestive biscuit or Marie biscuit. -12
- Chocolate -1/2cup
- Milk -2tbsp
- Dry fruit almond,pistachio,Kaju
- Sugar or honey – 2tbsp
Method
- Roast the dry fruits and grind coarsaly
- Grind the biscuit
- Melt chocolate in the microwave with milk
- When little cool add all the ingredients
- Add this batter in a cake mould and level it
- Keep in fridge for 1-2 hours
2. Chanadal Fingers
Ingredients 
Bengal Gram Dal–1cup
- Garlic–2-3 cloves
- Green chili-1
- Fennel seeds-1/2 tsp
- Spinach-1 small bunch
- Baking soda-pinch of
- Oil -1tsp
- Salt to taste
- Oil for fry
Method
- Soak dal overnight, squeeze all the water and all the ingredients of vada except for the spinach.
- Grind it, add spinach to it and mix well.
- Make small ball and flatten it.
- Steam it in the idly cooker.
- Cut it into small long pieces.
- Heat non-stick tawa and apply very little oil shallow fry
- Serve hot with green chutney or sauce with tea
3. Rajasthan Mirch Vada
Ingredients 
- Moti green chili-200gm
- 2-green chili
- 2 tbsp chopped coriander leaves
- ½ tsp fennel seeds, crushed
- ½ tsp coriander powder
- ½ tsp dry mango powder or add as per taste
- ¼ tsp cumin powder
- ¼ tsp red chili powder
- pinch of asafoetida
- salt as required
- for batter:
- 1 cup besan/gram flour
- ½ cup water + 2 tbsp (do add water as required)
- pinch of hing/asafoetida
- ¼ tsp red chili powder
- pinch of baking soda (optional)
- salt as required
- other ingredients:
- oil for deep frying
Method:
- Rinse the Bhavnagari chilies very well with water, pat dry with a clean kitchen towel and remove the chili crowns.
- With a knife slit each chili from one side. Slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit to remove the seeds.
- Slit all the green chilies this way and keep aside.
- Steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.
Preparing the stuffing:
- When the potatoes are still warm, peel and mash them.
- Add 1 green chili, chopped, 2 tbsp chopped coriander leaves, ½ tsp fennel seeds, crushed, ½ tsp coriander powder, ½ tsp dry mango powder, ¼ tsp cumin powder and ¼ tsp red chili powder. mix very well.
Stuffing the chilies and frying them:
- Now stuff the potato mixture very well in the green chilies.
- Stuff all green chilies this way and keep aside.
- In a bowl take 1 cup besan along with ¼ tsp red chili powder and a pinch of asafoetida.
- Add ½ cup water + 2 tbsp to make a medium thick batter. also add salt. add water as required. the addition of water depends on the quality of besan. since i use home made besan, the water amount required is more than store brought one. so add about ⅓ cup water first and then add some tablespoons to get the right consistency.
- Add water as required, the addition of water depends on the quality of besan. since i use home made besan, the water amount required is more than store brought one. so add about ⅓ cup water first and then add some tablespoons to get the right consistency.
- (Since Santosh uses home made besan, the water amount required is more than the one bought from the store. So add about ⅓rd cup water first and then add some tablespoons to get the right consistency.)
- Dip the stuffed chilli in the batter and coat it very well with the batter.
- Place it in medium hot oil gently.
- Add more chili pakoras in the oil and fry them till they are golden. (Be careful when turning or flipping the pakoras in the oil)
- When golden and crisp, remove the mirchi vadas.
- Place them on a kitchen paper towels to remove excess oil.
4. Corn Grilled Kabab
Ingredients 
- Del monte corn-2cupes
- Bread crumb-2 pieces of bread
- Boiled potatoes -2 mashed
- Ginger garlic paste-3/4 tsp
- Green chili-2
- Onion-1 chopped finely
- Coriander leaves
- Red chili powder-1/4 tsp
- Garam masala-1/4 tsp
- Salt to taste
- Oil-2tbsp
Topping
- Lemon-1
- Chat masala 1tsp
Method
- Grind the corn with green chili.
- Mix all the ingredients except oil in a bowl.
- Make long sticks of paste.
- Now put all the sticks on a wire roast it on slow fire.
- Use oil on sticks in between 2-3 times.
- Roast every side till done.
Santosh’s Tip – Use a gas tandoor if possible for best results.
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