These All-Time Favourite Party Snacks Do Not Need Dough Preparation …

It was my dad’s birthday and we had a last moment small gathering on the day. Although samosas and momos have become an established trend in the quarantine days, everyone would agree that making the dough and then making the filling separately is a whole tiring and tedious job. It is time-consuming and after hearing the words ‘ time for dough prepping’, lowkey my morale to cook suffers a great downfall, partially because I’ll have to knead the dough one to two hours prior to the actual process of cooking. 

For people who can relate, I have got these two famous snacks recipes with some dos and don’ts that I tried and that no one could get enough of:

Honey- Chilli Potato

Picture Credits: My Food Story

To serve: 8 people


  • 6 Potatoes
  • All-Purpose Flour
  • Rice Flour
  • Spices: salt, red chilli powder
  • 3 green chillis
  • 6 cloves of Garlic 
  • 2 Onions
  • Soya Sauce
  • Honey
  • Tomato ketchup
  • Vinegar
  • Red Chilli Sauce
  • Extra Virgin Olive Oil
  • Spring Onion


  • Remove the outer brown skin and slice the 6 potatoes into thin finger-like shape. Then take the sliced potatoes and put them in a pot with water and a pinch of salt. Boil it on a medium flame. Cover the pot with a lid and let it boil for 5-8 minutes
  • Now take a bowl and add 5 tablespoons of all purpose flour and 6 tablespoons of rice flour in it. Add half a teaspoon salt and half a teaspoon red chilli powder. Mix it well. 
  • Add the boiled potatoes into this mixture and coat the boiled potatoes thoroughly. 
  • Now take a frying pan and add extra virgin olive oil as per the container’s capacity so that the potatoes are completely immersed in the oil for deep frying.This makes the potatoes crispy.
  • Now take another non-stick pan and add 1 tablespoon of extra virgin olive oil. Add three finely chopped green chillis (optional, if you prefer spicy), 6 finely peeled and chopped cloves of garlic and 2 finely chopped onions. Roast it in the oil for 2 minutes until the onion turns yellow on a low-medium flame.
  •  To this, add ¾ tablespoon soya sauce on a low flame. Now add two tablespoons of honey and two tablespoons of tomato ketchup. 
  • Add one and a half tablespoon of vinegar and add one tablespoon red chilli sauce if you prefer spicy food. 
  • Now stir the sauce using a spatula on a low flame for 2 minutes. Do not let the sauce dry too much.
  • Now add the fried potatoes to this sauce and mix it well in the sauce till they are coated properly on a medium flame for 2-3 minutes only.
  • Switch the flame off, put it in a fancy dish and your hot Honey- Chilli Potatoes are ready to serve.


  • Do taste the sauce before adding the red chilli sauce as sometimes it may already be too spicy for your taste
  • Do take utmost care while chopping and slicing with a knife. 
  • Do take care of the flames at which you are cooking. Make the sauce on a low flame.
  • You may add chopped spring onions for garnishing


  • Don’t touch any hot frying pan or pots with bare hands. Use mittens for the same. 
  • After boiling the potatoes, let them dry before coating them with flour or else your flour will have lumps.
  • Don’t use more than one tablespoon of soya sauce as it might change the colour of your honey-chilli potatoes to a darker shade. 
  • Add green chillis only if you prefer spicy food.
  • Don’t let the garlic burn even if the onions do not turn yellow as they can also be roasted during the sauce making process. 

Dahi Ke Sholay

Picture Credits: weareliferuiners

To serve: 6 people


  • 1.5 Cups Hung Curd
  • 200 gms of paneer
  • ½ cup finely chopped carrots
  • ½ cup finely chopped capsicum
  • 2-3 tablespoon finely chopped coriander leaves
  • 2 finely chopped green chillis
  • Spices: black pepper, salt
  • 1 packet of white bread 
  • All purpose flour
  • A polythene sheet
  • Extra virgin olive oil


  • Let us first prepare the stuffing. Start by adding one and a half cup of hung curd to a bowl
  • Now grate the paneer into the bowl 
  • Now add finely chopped carrots, capsicum, coriander leaves and green chillis. Then add 1/2 teaspoon of black pepper powder and 1-2 teaspoon of salt into it, as per your taste buds. Mix this mixture well and your stuffing is ready.
  • Now take a slice of bread and cut its corners. Paint the bread slice with a little bit of water and roll it out using a rolling pin. 
  • Now make a paste of two tablespoons of all purpose flour and add water until the flour completely dissolves into the water, forming a paste.
  • Now flip the water painted side to the opposite side that is facing you and take a tablespoon of stuffing and put in one of the corners of the bread
  • Paint the other corners of the bread with the all purpose flour paste
  • Now place a polythene sheet below the bread with stuffing and start rolling the bread until the only opening left is on the two ends of the roll
  • Now take each side of this roll in each of your hands and twist the ends in opposite directions so that there is no openings left on the roll. 
  • Similarly, make the other rolls as well
  • Now take a frying pan and add extra virgin olive oil to it. Let it get hot on a medium flame
  • Now put the rolls into the frying pan for deep frying. Let them fry till they become a light brown colour and are crisp.
  • Finally, remove these rolls from the frying pan into a dish and they are ready to serve


  • Serve them with green chutney. 
  • Apply the paste properly on corners so that the roll sticks together
  • Chop the vegetables finely or else big chunks in the sholay might blemish the taste


  • Do not apply too much pressure while twisting otherwise the rolls might break
  • Do not cause any burn injury while frying

Happy Cooking !!


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