Indo-Italian Crunchy Delight | Party Starter Recipe By Ruchi Bharani

Nov 12, 2018


Indo-Italian Crunchy Delight | Party Starter Recipe By Ruchi Bharani

Learn how to make Indo-Italian Crunchy Delight – Crispy Appetizer/Starter Recipe By Ruchi Bharani A big THANK YOU to all the food lovers who have posted their lovely suggestions for naming this appetizer. We have closed the contest and as we had promised, we have named this recipe,’Indo-Italian Crunchy Delight’, suggested by our contest winner, Jasmine Joshi. Congratulations! All others who commented, we appreciate your efforts and we thank you for the amazing response. Stay tuned to Rajshri food for more such thrilling food contests and keep sending us your feedbacks.

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1/4 cup zucchini finely chopped,
1/4 cup celery,
1/4 cup capsicum finely chopped,
1/4 cup onion finely chopped,
2 Baby corn finely chopped,
1 tbsp. olive oil,
1/2 tsp. red chilli flakes,
1 tbsp. sauce Salt to taste,
1/4 cup yellow sweet corn boiled,
2 tbsp cheese,
1 tsp pizza seasoning,
1/4 tsp garlic paste
Few drops of tabasco sauce


To make the filling:
– Heat some oil in a pan and add garlic paste, finely chopped celery and finely chopped onion and saute them nicely.
– Then add some finely chopped capsicum, zucchini, baby corn, and some boiled yellow corn and stir-fry the vegetables quickly.
– Put in some basal leaves, salt to taste, Italian pizza seasoning and some red chilli flakes and mix everything properly.
– Let the filling cool down completely.

To make the dipping sauce:
– Take some mayonnaise sauce in a bowl and add some tomato ketchup, few drops of Tabasco and a small amount of garlic paste to it and mix them all together.
– The dipping sauce is ready.

To make the pockets:
– Take some samosa sheets/spring roll sheets and cut in into 2 equal halves.
– Fold the halves and again cut them into half in order to get small square pieces of the samosa sheets.
– Take some all purpose flour paste and mix a little bit of water with it, thus, this paste will act as a glue to stick the samosa pattis.
– Apply this paste at the edges of all four sides of the samosa patti and start putting a tsp. of the filling at the centre.
– Fold the sheet into half and press it at the edges.
– Fry these small pockets until they turn golden-brown.
– The delicious appetizer is ready to serve.

Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjit Kataria
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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