Ultimate Last-Minute Snacks To Try This Eid

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Whether you are playing the host or being the guest, you’ll definitely be popular with your family and friends when you turn up with our finger-licking Eid treat.

Homemade Savory Canape Chaat


Prep time: 30 mins | Cooking time: 40 mins | Total time: 70 mins | Serves: 20


For the crust
1 cup gram flour
1 1/2 tablespoons instant oats, ground to a fine flour
1 1/2 tablespoons whole wheat flour
1 tablespoon red chilli powder
1 tablespoon cooking oil
1/2 teaspoon baking soda
Salt, to taste
Water, as required

Boiled potatoes cut in cubes
1/2 cup green moong sprouts (optional)
Lightly crushed chickpeas
1 onion , finely chopped
1 tomato, finely chopped
Green chutney
Tamarind chutney
1/4 cup Sev (nimco)
Coriander leaves chopped


Crust: Combine all the dry ingredients in a large bowl, add oil and mix well with finger tips until matter resembles bread crumbs. Addlittle water at a time and knead to a hard dough. Cover and leave it aside for 20 minutes.
Take a portion of the dough and roll out into a thin sheet. Using a cookie cutter cut the dough into equal rounds.
Line the dough into a tart mould, poke holes all over it so that the pastry doesn’t puff up while baking. (You can even deep fry the tarts instead of baking them for a much crispy treat).
Place the tart in a 350F preheated oven and bake for 12- 15 mins or until they turn golden brown in colour.
Just before serving, fill the tart with appx 1tbsp of sprouts, chickpeas, potatoes. Top it up with yogurt (appx 1 tbsp), tamarind chutney (as per taste), mint chutney (as per taste), chilli powder (1-2 pinches), cumin powder (1-2 pinches), chopped onions and tomato (few pieces), sev (3-4 pinches), and chopped coriander. Serve immediately.

* Feel free to make variations in the filling as per your likings.


Ginger Chicken Kebab


Preptime 10 mins | Cook time: 30 mins| Total time: 1 hour | Serves:  40


1kg chicken breast fillets, trimmed, cut into 1.5cm cubes
2 long red chillies, seeded and finely chopped
6 spring onions, white part only, thinly sliced
4 garlic cloves, finely chopped
2cm piece ginger, finely grated
1/2 cup (175g) honey
Juice of 3 lemons, plus lemon zest to serve
1 cup (250ml) light soy sauce
1 tablespoon sesame seeds, toasted

Dipping Sauce

1/2 cup (125ml) soy sauce
4 long red chillies, thinly sliced
2 teaspoons sesame oil
4 spring onions, thinly sliced
2 tablespoons vinegar


Combine the chilli, onion, garlic, ginger, honey, lemon juice and soy in a bowl. Thread chicken onto small metal skewers or soaked wooden skewers, about 4 pieces per skewer. Place in a glass or ceramic dish and pour over marinade. Cover and chill for at least 2 hours.
Preheat oven to 150°C and line 2 baking trays with baking paper. Heat a lightly oiled chargrill pan over medium-high heat. In batches, cook skewers for 6-8 minutes, turning, until cooked through. Place on the trays and keep warm in the oven while you cook the remaining skewers.
For the dipping sauce, combine all the ingredients in a bowl. Set aside.
Sprinkle the skewers with sesame seeds and lemon zest and serve warm with the dipping sauce.


Southwestern Egg Rolls


Prep time: 2 hours | Cook time: 15 minutes | Total time: 2 hours 15 minutes | Serves: 10


1 cup finely diced red bell pepper
1 cup corn kernels
1 cup black beans
1/4 cup sliced green onions
1/4 cup seeded and minced jalapeno pepper
1/2 cup frozen or fresh spinach thawed and excess water squeezed out
2 cups shredded cheese
1 1/2 cups cooked diced chicken breast
1 teaspoon salt
2 teaspoons chili powder
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
2 dozen egg roll wraps
Oil for frying

For the Avocado Ranch Sauce

1 cup ranch dressing
1/2 avocado
1/3 cup coriander leaves
Salt and pepper to taste


In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin.
Place one egg roll wraps on a cutting board. Place 2 heaping tablespoons onto the wrap and roll up, sealing the edge with a little water.
Repeat the process with the remaining filling and egg roll wrappers.
Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours.
Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached.
Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.

While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, coriander, salt and pepper until completely smooth.
Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.


No Bake Chocolate and Cream Layer Pudding

no-bake-chocolate-and-cream-layer-pudding-2Prep time: 20 mins | Total time:45 mins | Serves:  4

An easy no bake layer pudding with layers of biscuits, custard cream and chocolate.


35 tea biscuits
2 1/2 tin cream (425g)
1 sachet caramel custard powder
4 bars milk chocolate with nuts (or smooth)
Warm milk to soak biscuits


Soak biscuit in milk and place as a layer on a tray.
In a bowl mix 1 1/2 tin (255g) cream and custard powder well.
Pour this on top of the biscuit layer evenly. Refrigerate for 10 minutes.
Place another layer of biscuit soaked in milk on top of the cream layer.
Melt the chocolate (you can melt it in the microwave oven or by double boiling). Mix the melted chocolate with a tin (170g) of cream.
Pour the chocolate mix on top of the biscuit layer.
Refrigerate for 5-6 hours or better overnight.
Garnish it with melted white chocolate or in any way you like.



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