Snacks & Starters

What are snacks and starters here?

This hub holds small plates to eat on their own, serve before a meal or share. They cover three styles: a deep-fried fritter, a marinated and roasted starter, and a cold dip. All are quick enough for a casual gathering.

Which techniques are covered?

Frying comes first. Onion pakora is made by salting thinly sliced onion so it releases its liquid, then binding it with chickpea flour and a little rice flour. Frying at 175 to 180 °C for 4 to 5 minutes gives about 16 crisp pakoras. Marinating comes next. Oven paneer tikka coats paneer cubes, bell pepper and red onion in thick spiced yogurt and roasts them at 220°C, so the edges char and the paneer stays juicy; marinate for 30 minutes, and up to 4 hours in the fridge. Dips use emulsion: classic hummus gets its texture from simmering chickpeas with baking soda and whipping tahini with ice water first.

Spice blends make these dishes work. The spices guide explains chaat masala, chilli and garam masala, and the pantry guide shows where to start buying.

Where should I start?

For a party, make paneer tikka and hummus together: one is hot and one cold, and both can be prepared ahead. Pakoras need to be served immediately, so make them when guests are already at the table. Serve with chutney or a squeeze of lemon. Chaat masala, a tangy spice blend, works on both the paneer and the pakoras, and a handful of sliced raw onion with lemon on the side is the usual accompaniment.

Is there anything to watch for?

Keep fried food and oil safe. Never leave hot oil unattended, and strain and discard used oil rather than reusing it many times. For leftovers, refrigerate within 2 hours and reheat paneer in a 200°C oven rather than the microwave, which makes it rubbery. Hummus keeps in a sealed container in the fridge, and the recipe gives exact limits.