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Finger Foods For The Party


Finger Foods For The Party

Chicken Sausages Skewers by Chef Rakhee Vaswani

Sausage Skewers


8-10 Chicken Sausages

Wooden skewers

1/2 cup all-purpose flour

1 teaspoon paprika

1 egg

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon baking powder

Water/milk (enough to make a thin batter)

Vegetable oil for deep frying

Ketchup and mustard (optional, for serving)


Thaw the chicken sausages if frozen and pat dry. Thread the sausages onto wooden skewers.

In a bowl, whisk together the flour, paprika, egg, sugar, salt, and baking powder.

Gradually add water or milk until you have a thin batter.

Heat vegetable oil in a deep fryer or pot over medium-high heat.

Dip the skewered sausages in the batter, coating them evenly.

Deep fry the sausages for 2-3 minutes, or until golden brown and cooked through.

Drain the fried sausages on paper towels to remove excess oil.

Serve hot with a drizzle of ketchup and mustard, if desired.

Enjoy your delicious sausage skewers with a crispy batter coating!

Crispy Potato Stars by Chef Harpal Singh Sokhi


Potato cut in star shapes

Oil for deep frying

Chili flakes for seasoning

Mix herbs for seasoning

Cheese sauce, ½ cup


Heat oil in a kadai for deep frying.

Deep fry the potato stars until they become golden brown.

Remove the fried golden potato stars and place them on tissue paper to absorb excess oil.

There are three different ways to serve the potato stars:

a. As is: Serve the golden potato stars as they are.

b. Cheese Sauce Dip: Dip the potato stars into the cheese sauce and serve.

c. Flavorful Seasoning: Sprinkle chili flakes and mix herbs over the potato stars, followed by drizzling with cheese sauce.

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