Mouth watering Snacks to make for Holidays

You may be looking for the best and tastiest vegan snack recipes, but the vast array of online choices may make it difficult for you to choose. If that applies to you, you’ve come to the right place to find at least a few options for your plant-based diet strategy. With these tasty and specific vegan dishes, we have you covered if you want to live a more sustainable lifestyle. Here are some simple vegan recipes you can make in under 30 minutes. They are not only delicious but also healthy. So let’s get started.

Methi Chilla

Methi Chilla is one of India’s most popular breakfast dishes since it is delicious and easy to prepare. One such fantastic cheela dish that is streamlined and uses ingredients like grown moong dal, gramme flour, fenugreek, ginger, and a melange of flavours that tastes equally lip-smacking is sound methi cheela. Serve this fantastic recipe with any sauce or dip of your choice to create a delectable feast to pamper your taste buds. Fenugreek leaves (methi), gramme flour (besan), and mild Indian spices are combined to create a tasty Indian pancake. Let’s see how it’s made.


  • Combine 2 cups of washed and finely chopped fenugreek leaves, 1/2 cup of washed and finely chopped coriander leaves, 1/2 cup of whole wheat flour, 1/2 cup of jowar, 1 tsp of heaped green chilli paste, 1/4 tsp of turmeric powder, 1 tsp of heaped ginger paste, 1 tsp of heaped garlic paste, 1/4 tsp of hing or asafoetida Add 3/4 to 1 cup of water, combine them thoroughly, and create a smooth batter. Allow the batter to rest for ten minutes. Spread the cheela on a pan after adding some oil to it.
  • Cook the cheela until firm and crispy by roasting it in oil on both sides. Serve hot with tomato sauce and green chutney.

Homemade Dahi Bhalla

Making Dahi Bhalla recipe allows you to choose between a traditional deep-fried method and a nutritious no-fry approach. With regard to the cooking technique used, this Dahi Bhalla Recipe deviates from the traditional recipe. Instead, it offers the goodness of the other plant-based foods used in its preparation.


  • White dal should first be soaked for 5 to 6 hours.In a mixer, grind the dried ingredients with a bit of water to create a smooth batter. Add in the following: salt, black pepper, hing, ginger, cumin seeds, kasuri methi, and green chillies.
  • When the batter floats in a cup of water after thoroughly mixing, it is ready to produce bhalla. Make bhalla if the batter appears thin; add 5–6 tbsp of besan.
  • Apply some water to your left hand, then take some batter and form a hole like in the picture. Apply some water to your right hand before placing the batter in the wok with your left hand. At medium heat, deep-fried them until they were golden brown. Remove the fried Bhalla and place it on a piece of paper. The bhallas should now be soaked in water for 20 minutes, wiped dry, and added to the curd.

In Curd

If the curd is too thick, add milk. Next, add the Bhalla. Season with salt, chat masala, black pepper, coriander leaves, mint powder, and cumin powder. Serve it alongside tamarind and green chutney.

Bottle Gourd Fritters

Despite being created with besan and ultimately deep-fried, these bottle gourd fritters are light, crunchy, and, most importantly, highly healthful. These deep-fried appetisers are simple to eat on their own, but they taste even better when served with a lot of green chutney or tomato ketchup sauce.


  •  The bottle gourd or lauki should be cleaned and then wiped. Make equal-sized, thin, round slices of the bottle gourd using a knife or a vegetable slicer. Add gramme flour, chopped coriander, and dry spices to a bowl. Just enough water should be added to the gramme flour combination to create a medium-thick batter with a pourable consistency. 
  •  For the fritters to puff up attractively during frying, thoroughly whisk the batter. Add two tablespoons of heated oil to the batter now to help the fritters become crisp. In a large, heavy pan, heat enough oil to deep-fry the fritters.
  •  Sliced bottle gourd or lauki is coated thoroughly with the gramme flour batter before being gently dropped into the hot oil. Don’t overcrowd the pan while adding the slices; doing so will prevent them from sticking to one another and preventing them from crisping or puffing up properly.
  •  Deep fried many times while cooking on medium heat. Fry until they are golden brown on both sides.
  • When finished, transfer to a paper towel to absorb all the extra oil. Serve hot with date tamarind chutney and mint chutney.

The Wrapping up 

Holiday parties imply many party goodies, a given during the holiday season. Here are the favourite vegetarian Mouth-watering Snacks to make to get you started. We’ve compiled a list of our best vegan snack recipes. These vegan holiday recipes will salivate everyone at your party. You can even follow the “Spicyum” page for more recipes like these.

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