vegan

Easter appetizers | make ahead party snacks | easy healthy holiday recipes vegan | party food ideas



#easterrecipes #starters #partysnacks
These easter appetizer ideas are kid friendly, make day before and are perfect easter party snacks.These easter holiday compilation recipes are vegan, vegetarian & very simple. In this video, you’ll see recipes like baked biscuits/thyme crackers,stuffed aloo buns, hummus dip for vegetables/fried snacks,diamond fritters(deep fried),chickpea falafels(like halal guys),roasted mixture/namkeen.Easter party food ideas.

[0:00] Crackers
[1:40] Stuffed potato buns
[5:13] hummus
[6:57] fritters
[7:51] falafels
[9:15] mixture

Crackers/biscuit recipe:
Ingredients :
• 1 cup all purpose flour
• 1 cup wheat flour (wheat flour & all purpose flour 1:1 ratio)
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp pepper powder(ground)
• 1 tablespoon olive oil
• water

Directions:
• Mix all ingredients together & make a dough. Divide into smaller portions & flatten dough
• Make various shapes. Smear some oil(I used canola) & place in baking tray.
• Bake in oven @ 375F /190C for ~10 mins or until lightly browned.
Watch video for more clarity.

Stuffed potato buns:
Ingredients:
Dough
• 2 tsps Yeast
• 1/4 cup luke warm Water
• 2 cups All purpose flour
• Salt
• 2 tbsp sugar
• 1 tablespoon oil

Stuffing:
• 2 medium sized boiled & mashed potatoes
• 1 medium onion chopped
• 1 tsp mustard
• 1 tsp cumin seeds/ jeera
• 1 slit Green chilly
• 1/2 tsp Turmeric powder
• 1/2 tsp Ginger powder/ raw ginger
• salt
• 1 tsp oil
• 2 tbsp coriander leaves/cilantro

Directions:
To make dough:
• Add 2 tsps yeast,2tbsp sugar to 1/4 cup luke warm water & mix.
• Let it sit for 10 mins. Mixture should become frothy.
• In a separate bowl,add 2 cups All-purpose flour,1 tbsp oil, salt & yeast mixture. MAke a dough. Smear oil.
• Let sit for 1-2 hours until double in size.

Stuffing:
• In a pan, add 1 tsp oil. Once hot,add 1 tsp mustard & 1 tsp cumin seeds/jeera. Let splutter.
• Add 1 slit green chilly & 1 medium onion chopped. Fry until slightly brown.
• Add 1/2 tsp ginger,2 medium mashed potatoes.Mix well.
• Add 1/2 tsp turmeric & 2 tbsp chopped coriander. Salt.
• Let cool completely.

Making buns :
• Divide stuffing mixture into 5-6 portions.
• Once dough has risen, divide dough into 5-6 portions. Flatten them using fingers.
• Take 1 portion of stuffing mixture & place on dough.Seal completely.
• Repeat for other portions.
• Smear milk & sprinkle sesame (optional)
• Bake for 20 mins at 375F or 190C.
Watch video for more clarity.

Hummus:
Ingredients :
• 1 cup boiled chickpeas
• 2 tbsp lemon juice
• 1 tsp cumin powder / jeera powder
• 1/2 tsp pepper powder
• 1 clove garlic
• Salt to taste
• 2 tbsp olive oil

Directions :
• Blend all ingredients together.Can be stored in refrigerator for upto a month.
Watch video for more clarity.

Falafels:
Ingredients:
• 1 cup soaked chickpeas (Soak overnight or use canned)
• 1/4 cup parsley
• 1/4 cup coriander leaves
• 4 cloves garlic
• 1 small onion roughly chopped
• 1/2 tsp cumin powder / jeera powder
• salt
• CHilly powder / paprika (optional)

Directions:
• Add all above ingredients into a chopper & make a coarse paste.
• Make small balls/round flat patties & place on a greased baking tray.
• Smear a little oil on surface of falafels. Sprinkle chilly powder if needed.
• Bake in preheated oven for 15 mins-375F or 190C
• Flip falafels. Coat oil.
• Bake for another 10 mins-375F or 190C
Watch video for more clarity.

Diamond fritters:
Ingredients
• Wheat flour /Atta 1 cup
• All Purpose Flour / Maida 1 cup
• Salt to taste
• Chilli powder 1 tsp
• Asafoetida / Hing / Kaya Podi a pinch
• Water
• Hot Oil 2 tbsp
• Oil-deep frying
Instructions
• Mix all ingredients & make a soft dough.
• Take small portion of dough & flatten it.
• Cut it into smaller diamond/square shapes.
• Deep fry till light golden.
• Drain & cool completely.
Can be stored for a month in an air tight container in a cool & dry place

Watch video for more clarity.

Flattened Rice mixture:
Ingredients :
• 3 cups thin poha/flattened rice–250g
• 2 tbsp peanuts – 50g
• 3 tbsp cashew – 12g
• 3 tbsp fried gram / roasted chana / Kadle pappu – 25g
• 2 tbsp oil
• 3 red chillies
• 10-15 curry leaves
• Hing/Asafetida – a generous pinch
• ½ tsp turmeric powder
• 1 tsp chilly powder
• Salt to taste
• 2 tsps sugar
(add any dry fruit that you like)

Directions:
•Dry roast thin poha(flattened rice) for 10–15 mins on very low flame. Do not brown it.
• Roast 2 tbsp peanuts, cashew & fried gram in 1 tbsp oil & separately.
•Add 1 tbsp oil, fry 3 dried red chilies. Add 10–15 curry leaves- should become crispy like chips.
•Add hing, ½ tsp turmeric, 1 tsp chilly powder( add more if you want). Add sugar.
• Let sugar caramelize.
• Add roasted poha & mix all ingredients well- Low heat.
• Let sit on pan for about 3-4 mins.
• cool down completely before transferring to an air tight container.
• This has exceptionally good shelf life.

https://youtu.be/2F9Wx8yrNNI
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