5 Healthy Party Snacks

Start your New Year on a positive note with these healthy party snacks. Gorge on them along with your guests and bid goodbye to those guilt feelings while you party!

1.Vietnamese Spring Rolls


  • 1 packet spring roll wrappers
  • 200 gms bean sprouts
  • A few basil leaves
  • 100 gms spring onions chopped with the greens
  • 100 gms cucumbers julienned
  • 100 gms carrots julienned
  • 100 gms coriander leaves chopped
  • 100 gms lettuce leaves shredded

For the Dipping Sauce

  • 1 Thai red chili finely chopped
  • ½ inch piece ginger grated
  • 2 tbsp white vinegar
  • 2 tbsp soya sauce
  • 1 tsp of caster sugar
  • ¼ tsp sesame oil


  • Soak spring roll wrappers in some warm water. Remove after 30 to 40 seconds and lay out on a clean napkin.
  • Place a few vegetables in the lower half of the wrapper.
  • Fold the bottom edge up to cover the filling. Then fold the left and right sides over it. Roll the wrapper up to the top edge.
  • Cut in half.
  • Similarly prepare the other wrappers and refrigerate. 

To make the sauce

  • Mix in a small bowl the red chili, ginger and vinegar and microwave for 20 seconds.
  • Remove and mix in the other ingredients.
  • Adjust the seasoning according to your taste.

2.Chicken Momos


For the Wrappers

  • 200 gms flour
  • Hot water for kneading
  • A pinch of salt

For the filling

  • 250 gms boneless chicken
  • 10 flakes of garlic, finely chopped
  • 2 spring onions, finely chopped
  • ½ tbsp ajinomoto
  • 1 tbsp white vinegar
  • 2 tbsp green chilies, finely chopped

For the Sauce

  • 200 gms tomatoes, boiled and pureed
  • 2 tbsp garlic paste
  • 1 tbsp vinegar
  • 1 tbsp red chili paste
  • Salt to taste


  • Knead the flour with hot water to make a soft, firm dough. Cover with a cloth and keep aside for 30 minutes.
  • Mix the ingredients for the filling.
  • Divide the dough into 15 portions.
  • On a lightly floured surface, roll out even portions into a circle of 10 cm diameter, place a tbsp of filling in the center of each circle and bring the edges together, pasting with a little water. Fold and pleat to make a neat joint.
  • Take a vessel, half fill it with water and let it boil. Place a greased colander on top of it.
  • Lightly brush each momo with oil and place it on the colander leaving an inch between each momo. Cover with a steel plate and steam for 20 minutes.
  • Mix all the ingredients of the sauce together and serve with the steaming hot momos.

3.Parsley Mushrooms on Crackers


  • 120 ml extra virgin oil
  • 3-4 cloves of garlic finely chopped
  • 500 gms button mushrooms sliced
  • 2 tbsp freshly chopped parsley
  • Salt to taste
  • ½ tsp white pepper powder


  • Heat the oil in a very large frying pan.
  • Add the chopped garlic and sauté for 10 seconds.
  • Increase the heat, add the mushrooms and cook them for 5 minutes until tender.
  • Remove from the pan with a slotted spoon into a bowl.
  • Boil the liquid from the pan until it reduces to about 2 tbsps.
  • Add the seasoning. Pour the remaining liquid over the mushrooms and leave to cool.
  • Serve the mushrooms on crackers with the parsley sprinkled over.
  1. French Onion Dip with Crudités


  • 2 x 200 gms low-fat yoghurt cartons
  • 4 tbsp French onion soup mix
  • 4 large carrots cut into sticks
  • 4 celery stalks cut into even-size sticks
  • 4 cucumbers cut into even-size sticks


  • Whisk the yoghurt and soup mix until well combined.
  • Spoon it into a dish and create a crudité platter with the dip in the center and the vegetables arranged attractively around it.
  1. Tandoori Chicken


  • 1 kg boneless chicken
  • 1 onion
  • 5 cm piece ginger
  • 10 cloves of garlic
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 4 tbsp lemon juice
  • ½ cup yoghurt
  • A pinch of red color


  • Make a paste of the onion, ginger and garlic.
  • Cut the chicken into cubes.
  • Marinate the chicken with the paste and other ingredients.
  • Refrigerate for at least 4 hours.
  • Put the chicken in a strainer an hour before cooking to drain out excess fluid.
  • Cook in a preheated oven at 200 degrees C for 30 minutes, turning the chicken after 15 minutes to ensure it is cooked evenly. Baste with a bit of oil or butter.
  • Once done, serve with onion rings and slices of lime.
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A tourism professional for 20 years, I was forced to take a sabbatical when my husband moved jobs. It turned out to be a blessing in some ways. I now exult in the luxury of time as my much-loved career had taken precedence over my family, home, health and friends. Slipping with ease into the role of domestic Goddess has not been easy. Mundane chores bore me to tears. Long distance parenting is what I enjoy the most- conversations with my 28-year-old son and 23-year-old daughter - lecturing them, cajoling them, scolding them and above all being a friend to them. My cat Kaddy and dog Zsa Zsa are my silent companions during the day, providing unconditional love in abundance. Pets are great stress busters provided you have systems in place for their care. Exercise is an integral part of my day, be it the gym or yoga. Bollywood dance classes are my passion. I have a confession to make - this Auntyji loves to dance :-)