Eid-ul-fitr 2024 easy recipes: Add these 4 snacks to amp up your Eid party

Eid-ul-fitr 2024 recipes: Goan Prawn Stuffed Papad, By Chef Karan Kohli, Head Chef, Ronil Goa (a JV by Hyatt Hotel)

It’s time to host Eid party and you do not wish to offer common dishes to your guests. Why not try something new, something never done before. Right from the all-time favourite, Paneer in special spices preparation, to the much-loved Potato Sphere Chaat, Chicken Burger and the very exotic Goan dish, Goan Prawn Stuffed Papad, here's an exclusive selection of snacks for your party.

Try these recipes and enjoy all the compliments coming your way.

Goan Prawn Stuffed Papad

By Chef Karan Kohli, Head Chef, Ronil Goa (a JV by Hyatt Hotel)

“The Goan prawn-stuffed papad represents a beloved local delicacy, cherished for its crispy exterior and flavorful filling. It's a quintessential comfort dish that pairs exceptionally well with local beverages. At Ronil Goa, we drew inspiration from this regional favorite to offer our guests a taste of authentic Goan classics, infused with rich flavours."

Ingredients 

• Shrimp (Cleaned and minced), 250 gm
• Chopped onion, 120 gm
• Desiccated coconut, 20 gm
• Oil, 30ml
• Minced garlic, 15 gm
• Turmeric, 10 gm
• Coriander powder, 10 gm
• Salt, 15 gm
• Garam masala powder, 10 gm
• Urad papad, 6
• Oil, to deep fry
• Tamarind paste, 20 gm
• Fresh coriander, 10 gm
• Fresh green chilies, 5 gm

• Wash and de-vien the prawns and cut them up fine.
• Cut the green chilies and garlic. Add 2 tablespoons of desiccated coconut and sauté for a few minutes.
• Add salt, turmeric, chili powder, coriander powder and garam masala powder.
• Next add tamarind paste. Sauté the mixture for 3 minutes.
• Add the shrimp which has been cleaned and minced. Sauté the mixture till shrimp is cooked. Let the mixture cool.
• Dip the papad in water to make it soft. Stuff it with the prawn filling. Roll the stuffing in the papad starting from the sides.
• Heat the oil. Deep fry the papad rolls. Keep a close eye since papad cooks really quick.
• Remove the fried rolls and set them on a paper towel. Serve hot with chutney of your choice.

Eid-ul-fitr easy recipes: Paneer Jaisalmeri, By Chef Nishant Choubey, Consultant - Sattvik Restaurant, New Delhi

Paneer Jaisalmeri

By Chef Nishant Choubey, Consultant - Sattvik Restaurant, New Delhi

"Paneer Jaisalmeri is a royal symphony of flavours where the richness of paneer meets the vibrant spices of Jaisalmer. It's a dish that whispers tales of tradition and indulgence, captivating both the palate and the soul with its regal charm.”

Ingredients

• Paneer, 250 gm
• Fresh tomato, 500 gm
• Cashew, 50 gm
• Melon seed,  25 gm
• Cream, 40 ml
• Turmeric powder, 1 teaspoon
• Cumin powder, 1 teaspoon
• Green cardamom, a few
• Degi mirch, 1 teaspoon
• Ginger, 20gm
• Garam masala, 1 teaspoon
• Kasoori methi, 1 teaspoon
• Salt, to taste
• Red chili powder, 1 teaspoon

For gravy

• Boil fresh tomatoes , melon seeds  ,green cardamom , cashew , ginger , degi mirch together.
• Once tomatoes are well cooked, blend it into fine paste, heat a pan and add tomato gravy. Cook it through and then add turmeric powder ,garam masala, kasoori methi and finally add cream.
• In the meantime, slice paneer lengthwise and steam it for a minute so that it becomes soft.
• Season it with salt and  red chili powder and roll it.
• Place the rolled paneer in the middle and pour gravy around it. Serve.

Eid-ul-fitr 2024 easy recipes: Chicken & Cheese Burger, By Chef Rajiv Kumar Malhotra, Corporate Chef, Habitat World, India Habitat Centre

Chicken & Cheese Burger

By Chef Rajiv Kumar Malhotra, Corporate Chef, Habitat World, India Habitat Centre

“You cannot go wrong with these burgers which are wholesome comfort food, easy to make and loved by all age groups.”

Ingredients

• Burger Bun, 4

• Chicken leg (boneless), 400 gm
• Processed cheese, 80 gm
• Garlic powder, 30 gm
• Egg yolk, 2
• Salt, to taste
• White pepper, to taste

• Mayonnise, 50 gm
• Tomato slice, 80 gm
• Sliced onion, 40 gm
• Gherkin, 20 gm
• Cheese slice, 60 gm
• English lettuce, 40 gm
• Oil, for frying
• Potato fries,  400 gm

• For the burger patty, combine all the patty ingredients in a meat mincer and shape them into patties.
• Melt half of the butter in a non-stick pan and sauté sliced onions for a minute. Set aside.
• Grill bacon until crispy in a non-stick pan, and fry an egg separately.
• Cook the burger patties on both sides. Meanwhile, slice the burger buns in half and grill them in a non-stick pan with butter on the inner sides.
• Heat oil in a saucepan for frying potato fries until golden brown.
• Once the patties are cooked, spread mayonnaise on both bun halves. Layer English lettuce, sliced tomatoes, grilled onions, and cheese slices on the bottom bun, followed by the cooked chicken patty, grilled bacon, and fried egg. Close the burger with the top bun.
• Serve the burger with crispy potato fries for a satisfying meal.

Eid-ul-fitr easy recipes: Potato Sphere Chaat, White Peas Ragda, By Manish Mehrotra, Culinary Director, Indian Accent

Potato Sphere Chaat, White Peas Ragda

By Manish Mehrotra, Culinary Director, Indian Accent

“Chaat is one of the most-loved street foods of India. Every Indian has a favourite and feels the best chaat is available in their city. To me, chaat is a perfect dish, combining different ingredients and tastes—salty, sour, sweet, spicy, crunchy—in one mouth-watering delight which satisfies all our senses. At Indian Accent, we have replaced the potato patty with a crisp potato sphere, topped with yogurt and spicy chutneys, to make a delectable starter.”

Ingredients

For Potato Spheres (4 Spheres)

• Potato (russet potatoes, or white potatoes), 200 gm
• Oil, for frying

• Dry white peas, 50 gm
• Onions (chopped), 1 tbsp
• Tomatoes (chopped), 1 tbsp
• Green chillies (chopped), ½ tsp
• Fresh coriander leaves, 1 tsp
• Lime juice, 1 tsp
• Chaat masala, ½ tsp

• Sweet yogurt, 2 tbsp
• Green chutney, 2 tsp
• Tamarind chutney, 1½ tbsp
• Chaat masala, a pinch
• Sliced watermelon, as garnish
• Cress, or pea shoots as garnish (optional)

• Soak the white peas for at least 2–3 hours in water.

• Place the soaked peas in a saucepan. Add water and boil for 20–30 minutes, or till the peas turn almost completely mushy.
• Drain excess water, if any. Add onions, tomatoes, green chillies, coriander, lime juice and chaat masala to the boiled peas. Mix well. Adjust seasoning to taste.

• Try to use potatoes with low sugar content so that the spheres do not darken when fried.
• Grate the potatoes, neither too fine nor too thick. Remove excess water by pressing between paper towels.
• Fill individual, round, fine-mesh moulds with the grated potatoes.
• Heat oil, place the moulds in the oil and deep fry till each sphere is golden brown and turns crisp. You can fry the potato spheres in a deep-fat fryer too.

• Place the mashed, spiced peas in a single line on a long platter. Place the crisp potato spheres on top.
• Press the spheres lightly into the mushy peas so that they hold when the platter is carried.
• Pour yoghurt, green chutney and tamarind chutney on top.
• Sprinkle chaat masala. Garnish with cress, or pea shoots and a small slice of watermelon. The watermelon helps wash down the palate.