Indian Snacks: 16 Crispy Diwali Party Bites, From Samosas to Pakoras, Every Guest Reaches For First

Indian snacks are the heart of a Diwali open house, when friends and family drop by all evening and the platters never seem to stay full. The Festival of Lights runs November 6 to 10 this year, with the main day on November 8, and a chef’s video rating every Indian snack passed 3.4 million views in about two weeks. This gallery gathers the crispy, tangy and spiced favorites guests reach for first: flaky samosas, golden pakoras, onion bhaji, street-style chaat, soft steamed dhokla and crunchy party mixes, plus the two chutneys that go with all of them. Every recipe uses ingredients from an Indian grocer or a well-stocked supermarket, with tips for frying at the right heat. These Indian snacks work just as well for holiday parties and game day. Let’s start frying..

Punjabi Potato Samosas, the Crown of Indian Snacks

Punjabi samosas are a flaky, blistered pastry folded into a tall triangle around spiced potatoes and peas. The secret to that bubbly crust is a firm dough rubbed with plenty of oil or ghee, then slow frying. Start them in oil at about 300 degrees F for 10 to 12 minutes, then raise the heat to finish, which keeps the pastry crisp instead of greasy. Serve them hot, and save room for the Diwali sweets that come after..

You will need: 2 cups flour, 1/2 tsp ajwain (carom seeds), 1/2 tsp salt, 1/4 cup oil or melted ghee, about 1/2 cup cold water, 4 boiled potatoes (diced), 1/2 cup peas, 1 tsp cumin seeds, 1 tsp grated ginger, 1 green chili, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp dry mango powder (amchur), salt, cilantro, oil for frying

How to make it: 1. Make a stiff dough with the flour, ajwain, salt, oil and water; rest 30 minutes. 2. Saute cumin, ginger, chili, peas, potatoes and spices 3 minutes; cool. 3. Roll ovals, halve, form cones, fill and seal. 4. Fry at 300 degrees F for 10 to 12 minutes, then at 350 degrees F until golden.

Onion Bhaji

Onion bhaji are lacy, crunchy fritters made from thin-sliced onions bound with spiced chickpea flour, and they are among the most loved Indian snacks for rainy days and festival tables. Salt the sliced onions and let them sit 10 minutes before adding the flour, because they release their own water and you need very little extra, which keeps the bhaji crisp. Fans of crispy onion party snacks will love them. Do you like them extra crispy?

You will need: 3 onions (thinly sliced), 1 tsp salt, 1 cup chickpea flour (besan), 2 tbsp rice flour, 1 tsp cumin seeds, 1/2 tsp turmeric, 1/2 tsp chili powder, 1 green chili (minced), 2 tbsp chopped cilantro, oil for frying

How to make it: 1. Toss onions with salt and rest 10 minutes. 2. Mix in both flours, spices, chili and cilantro, adding a spoonful of water only if needed. 3. Heat oil to 350 degrees F. 4. Fry loose spoonfuls 4 to 5 minutes, turning, until deep golden, and drain on a rack.

Mixed Vegetable Pakoras for an Indian Snacks Platter

Pakoras are the golden fritters that show up at almost every Indian party, made from vegetables dipped in a light chickpea flour batter. Potato slices, cauliflower, spinach leaves and peppers all work, so everyone gets a favorite. Add a pinch of baking soda and a spoonful of hot oil to the batter, which makes the coating puffy and extra crisp, and fry in small batches so the oil stays hot. If you love homemade fried treats, these are an easy savory place to start. Which vegetable will you dip first?

You will need: 1 1/2 cups chickpea flour, 2 tbsp rice flour, 1/2 tsp turmeric, 1 tsp chili powder, 1/2 tsp ajwain, 1 tsp salt, pinch of baking soda, 1 tbsp hot oil, about 3/4 cup water, 1 potato (thin slices), 2 cups cauliflower florets, 1 cup spinach leaves, 1 bell pepper (strips), oil for frying, chaat masala

How to make it: 1. Whisk the flours, spices, salt, baking soda, hot oil and water into a thick batter. 2. Dip vegetables and fry in batches at 350 degrees F for 3 to 5 minutes. 3. Drain and sprinkle with chaat masala.

Paneer Tikka

Paneer tikka turns cubes of fresh Indian cheese into smoky, charred bites with a yogurt and spice marinade. Raw onion rings and lemon on top keep every bite bright. Use thick, strained yogurt and a spoon of chickpea flour in the marinade, so it clings to the paneer and browns under a hot broiler or in a cast iron pan. Pile it high beside Indian dinners beyond curry. Will you serve it with mint chutney?

You will need: 14 oz paneer (1 inch cubes), 1 bell pepper and 1 red onion (squares), 3/4 cup thick yogurt, 1 tbsp chickpea flour, 1 tbsp oil, 1 tbsp lemon juice, 1 tsp ginger-garlic paste, 1 tsp Kashmiri chili powder, 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp salt, onion rings and lemon to serve

How to make it: 1. Whisk yogurt, chickpea flour, oil, lemon, ginger-garlic paste, spices and salt. 2. Toss paneer and vegetables in it and chill 30 minutes. 3. Broil on an oiled sheet pan or sear in a hot skillet 8 to 10 minutes, turning once, until charred at the edges. 4. Top with onion rings, chaat masala and lemon.

Aloo Tikki Potato Patties

Aloo tikki are golden, crispy potato patties spiced with ginger, green chili and cumin, a street food star across North India. They are wonderful on their own or topped with yogurt, chutneys and pomegranate as chaat, which makes them one of the most flexible Indian snacks on the table. Chill the boiled potatoes before mashing and add a little cornstarch, which helps the patties hold together and crisp up. They are close cousins of these crispy leftover mashed potato recipes. Plain or chaat style?

You will need: 4 medium potatoes (boiled, peeled, chilled), 1/4 cup peas, 1 tsp grated ginger, 1 green chili (minced), 1 tsp cumin, 1 tsp chaat masala, 2 tbsp cornstarch, 2 tbsp cilantro, salt, 3 tbsp oil, yogurt, chutneys and pomegranate seeds to serve

How to make it: 1. Mash the potatoes and mix in peas, ginger, chili, spices, cornstarch, cilantro and salt. 2. Shape into 10 flat patties. 3. Fry in oil over medium heat 4 minutes per side until golden and crisp. 4. Top with yogurt, both chutneys and pomegranate seeds.

Pani Puri, the Most Fun of All Indian Snacks

Pani puri is pure joy in one bite: a hollow, crisp puri filled with potatoes and chickpeas, then flooded with tangy, spiced mint water. It is the street snack people line up for, and at big parties the filled puris are set out by the plateful. Chill the mint water very well and fill each puri right before eating so it does not turn soft. Ready-made puris from an Indian grocer make it easy, and it fits right in with street food from around the world. Can you fit it in one bite?

You will need: 40 ready-made puris (golgappa), 2 boiled potatoes (diced), 1 cup cooked chickpeas, chaat masala, salt, 1 cup mint leaves, 1/2 cup cilantro, 1 green chili, 1 inch ginger, 2 tbsp tamarind paste, 1 tsp roasted cumin powder, 1 tsp black salt, juice of 1 lemon, 4 cups cold filtered water

How to make it: 1. Blend the herbs, chili and ginger, then stir into the cold water with tamarind, cumin, black salt and lemon; chill. 2. Season potatoes and chickpeas with chaat masala and salt. 3. Crack open each puri, fill, add mint water and eat right away.

Bhel Puri

Bhel puri is the crunchy, tangy puffed rice snack sold on Mumbai beaches. Puffed rice, crisp sev, onion, tomato, potato and peanuts get tossed with sweet tamarind and spicy green chutney for a mix of crunch and flavor in every spoonful. Toss everything together just before serving, since the puffed rice softens quickly once the chutneys go in. It is a lively, vegetarian choice next to bright holiday share plates. Sweet, spicy or both?

You will need: 4 cups puffed rice, 1 cup sev, 1 boiled potato (diced), 1 small onion (finely chopped), 1 tomato (finely chopped), 2 tbsp roasted peanuts, 2 tbsp cilantro, 3 tbsp sweet tamarind chutney, 1 tbsp green chutney, 1/2 tsp chaat masala, lemon juice, salt

How to make it: 1. Put puffed rice in a large bowl. 2. Add potato, onion, tomato and peanuts. 3. Drizzle with both chutneys and sprinkle chaat masala, lemon and salt. 4. Toss quickly, top with sev and cilantro and serve right away.

Dahi Vada

Dahi vada are soft lentil fritters soaked in water, then bathed in creamy, lightly sweet yogurt and topped with roasted cumin, chili and cilantro. Cool and tangy, they balance all the fried Indian snacks on a festival table. Soak the fried vadas in warm water for 20 minutes and squeeze them gently, which makes them sponge-soft so they drink up the yogurt. Make them the night before, like these party snacks you can fill the night before. Have you tried them before?

You will need: 1 cup split urad dal (soaked 4 hours), 1 tsp grated ginger, 1 green chili, salt, oil for frying, 3 cups plain yogurt, 2 tbsp sugar, roasted cumin powder, chili powder, sweet tamarind chutney, cilantro

How to make it: 1. Blend the dal, ginger, chili and salt into a thick, fluffy batter. 2. Fry spoonfuls at 340 degrees F for 4 to 5 minutes. 3. Soak in warm water 20 minutes and squeeze gently. 4. Cover with sweetened, salted yogurt, chill, then top with cumin, chili, chutney and cilantro.

Khandvi

Khandvi are delicate, silky Indian snacks from Gujarat, made by cooking chickpea flour with yogurt into a smooth batter, spreading it paper thin and rolling it up. A tempering of mustard seeds, sesame and curry leaves goes on top with fresh coconut. Test the batter by spreading a spoonful on a plate; if it sets and peels off after a minute, it is ready to spread. They look as elegant on a platter as these crispy two-bite party snacks. Ready to try the spreading trick?

You will need: 1 cup chickpea flour, 1 cup plain yogurt, 2 cups water, 1/2 tsp turmeric, 1 tsp ginger-green chili paste, 1 tsp salt, 1 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 8 curry leaves, grated coconut, cilantro

How to make it: 1. Whisk the batter ingredients smooth and cook, stirring, 10 to 12 minutes until very thick. 2. Spread thin on oiled trays and cool 5 minutes. 3. Cut 2 inch strips and roll up. 4. Pour over sizzling mustard seeds, sesame and curry leaves; top with coconut and cilantro.

Dhokla, Soft Steamed Indian Snacks From Gujarat

Dhokla is a fluffy, spongy steamed cake made from chickpea flour, bright yellow and lightly tangy. A sweet and sour tempering of mustard seeds, green chilies and curry leaves soaks in for a moist, savory bite. Add the baking soda and lemon juice right before steaming and stir gently, since that bubbling reaction is what makes the dhokla rise. Corn lovers who enjoy polenta snacks and bakes will find the texture familiar. How tall will yours rise?

You will need: 1 1/2 cups chickpea flour, 1 tbsp semolina, 1 tbsp sugar, 1 tsp ginger-green chili paste, 1/2 tsp turmeric, 1 tsp salt, 1 cup water, 1 tbsp oil, 1 tbsp lemon juice, 1 tsp baking soda, 1 tsp mustard seeds, 2 green chilies (slit), 8 curry leaves, cilantro

How to make it: 1. Whisk everything except the lemon, soda and tempering; rest 15 minutes. 2. Stir in lemon juice and baking soda and pour into a greased 8-inch pan. 3. Steam covered 15 to 18 minutes. 4. Pop mustard seeds in oil with chilies and curry leaves, add 1/3 cup water and 1 tbsp sugar, and pour over the cut squares.

Masala Namkeen Party Mix, Make-Ahead Indian Snacks

Namkeen is the salty, crunchy party mix that fills gift jars and snack bowls during Diwali. This version tosses nuts, flattened rice, sev and curry leaves with turmeric and chili. Toast the flattened rice in a dry pan until crisp before mixing, so the namkeen stays crunchy for weeks in an airtight jar. It is the easiest gift on this list, much like spiced holiday nuts. Will you pack it in gift jars?

You will need: 2 cups thin flattened rice (poha), 1 cup raw peanuts, 1/2 cup cashews, 1 cup sev, 1/4 cup raisins, 2 tbsp oil, 15 curry leaves, 1 tsp mustard seeds, 1/2 tsp turmeric, 1 tsp chili powder, 1 tsp sugar, 1 tsp salt

How to make it: 1. Toast the flattened rice in a dry pan until crisp. 2. Fry the nuts in oil, then add mustard seeds and curry leaves. 3. Stir in the spices, sugar, salt, flattened rice, sev and raisins. 4. Cool and store airtight.

Khasta Kachori

Kachori are round, puffy pastries with a flaky crust and a spiced lentil filling, a festival favorite across North India. Press each filled ball gently to flatten it, then fry on low heat, around 300 degrees F, for 15 minutes, so the crust puffs and stays crisp for hours. Serve warm with sweet tamarind chutney, just like these golden savory hand pies. Will you try the slow fry?

You will need: 2 cups flour, 1/3 cup oil, 1/2 tsp salt, about 1/2 cup water, 1/2 cup yellow moong dal (soaked 2 hours, coarsely ground), 1 tsp fennel seeds, 1 tsp ground coriander, 1/2 tsp chili powder, 1/2 tsp garam masala, 1 tsp sugar, pinch of asafoetida, oil for frying

How to make it: 1. Rub oil into flour and salt, add water for a soft dough and rest 30 minutes. 2. Cook the ground dal in a little oil with spices, sugar and salt until dry, then cool. 3. Fill small dough rounds with 1 tbsp filling, seal and press flat. 4. Fry at 300 degrees F for 12 to 15 minutes, turning, until puffed and golden.

Chakli Spirals

Chakli are crunchy, spiral-shaped Indian snacks made from rice flour and chickpea flour, pressed through a star-shaped mold and fried. They are a must in Diwali snack boxes in Maharashtra and South India. Make the dough soft but not sticky, and test one spiral first; if it breaks, add a spoonful of water, and if it spreads, add flour. They keep for weeks, so pack them in one of these cookie tins turned into gifts. Will you pipe perfect spirals?

You will need: 2 cups rice flour, 1/2 cup chickpea flour, 1 tsp cumin seeds, 1 tsp sesame seeds, 1 tsp chili powder, 1/4 tsp turmeric, pinch of asafoetida, 1 tsp salt, 2 tbsp hot oil, about 3/4 cup warm water, oil for frying, chakli press

How to make it: 1. Rub hot oil into the flours, seeds, spices and salt, then add warm water for a soft dough. 2. Pipe spirals onto parchment. 3. Fry at 325 degrees F for 4 to 5 minutes until the bubbles stop. 4. Cool and store airtight.

Vada Pav Bites

Vada pav is Mumbai’s beloved street sandwich: a spiced potato fritter tucked into a soft bun with fiery dry garlic chutney and a fried green chili on the side. For a party, set out the vadas with chutney and let guests fill slider buns. Keep the chickpea flour batter thick enough to coat a spoon, so each potato ball gets an even, crisp shell. They are some of the most filling Indian snacks you can make, perfect next to these game day dishes. How much chutney will you add?

You will need: 4 boiled potatoes (mashed), 1 tbsp oil, 1 tsp mustard seeds, 8 curry leaves, 1 tsp ginger-garlic paste, 1 green chili, 1/2 tsp turmeric, salt, cilantro, 1 cup chickpea flour, pinch of baking soda, water, 12 slider buns, dry garlic chutney, green chilies, oil for frying

How to make it: 1. Pop mustard seeds in oil, add curry leaves, ginger-garlic paste and chili, then potatoes, turmeric, salt and cilantro; cool and shape 12 balls. 2. Whisk a thick batter from chickpea flour, baking soda, salt and water. 3. Dip and fry at 350 degrees F for 3 to 4 minutes. 4. Serve with buns, fried green chilies and chutney.

Mint Chutney and Tamarind Chutney Dip Pair

No platter of samosas or pakoras is complete without the two classic chutneys: bright green mint chutney and sweet, dark tamarind chutney. One is fresh and spicy, the other tangy and sweet. Add an ice cube while blending the mint chutney, which keeps it bright green. Anyone who loves sweet-heat party bites will understand the appeal. Green, brown or both?

You will need: 1 cup cilantro, 1 cup mint leaves, 1 green chili, 1 inch ginger, juice of 1 lemon, 1/2 tsp cumin, 1/2 tsp salt, 1 ice cube, 1/3 cup tamarind paste, 1/2 cup jaggery or brown sugar, 1 cup water, 1 tsp roasted cumin powder, 1/2 tsp ground ginger, 1/2 tsp black salt

How to make it: 1. Blend cilantro, mint, chili, ginger, lemon, cumin, salt and ice until smooth. 2. Simmer tamarind, jaggery and water 10 minutes until slightly thick. 3. Stir in cumin, ginger and black salt and cool. 4. Store both covered in the fridge up to 1 week.

Samosa Chaat, Loaded Indian Snacks for Sharing

Samosa chaat turns crispy samosas into a loaded, saucy street-style dish. Broken samosas get smothered in warm spiced chickpeas, then topped with cool yogurt, both chutneys, onion, sev and fresh cilantro. Crush the samosas just before serving and add the yogurt last, so some crunch survives under all the toppings. It rescues leftover samosas and disappears as fast as these party bites that go first. How loaded will you make it?

You will need: 4 samosas, 1 1/2 cups cooked chickpeas, 1 tbsp oil, 1 tsp cumin seeds, 1 tomato (chopped), 1 tsp garam masala, salt, 1 cup whisked yogurt, tamarind chutney, mint chutney, 1 small onion (chopped), sev, cilantro, chaat masala

How to make it: 1. Toast cumin in oil, add tomato, chickpeas, garam masala, salt and a splash of water, and simmer 8 minutes. 2. Break warm samosas onto plates. 3. Spoon over chickpeas, yogurt and both chutneys. 4. Top with onion, sev, cilantro and chaat masala.