FIFA World Cup 2026: Easy Match

Snacks

In 15 Minutes Or Less

Bingo Masala Chips Bhel

Turn a pack of chips into a spicy, tangy and subtly sweet addictive snack that is perfect for match nights. Pick your favourite Bingo chips, whether salted, tedhe medhe or the different flavoured chips with cream and onion, tomato or spicy masala flavours. Mix the bhel just before your guests arrive, so the chips do not turn soggy from the tomatoes and chutneys.

Ingredients

• Bingo chips: 2 cups

• Tomato: 1, diced

• Onion: 1, finely chopped

• Green chillies: 2, finely chopped

• Chaat masala: ¼ tbsp

• Red chilli powder: ½ tbsp

• Black salt: ¼ tbsp

• Roasted peanuts: 2 tbsp

• Oil: 1 tbsp

• Green chutney: 1 tbsp

• Tamarind chutney (or tomato sauce): ½ tbsp

• Salt: to taste

• Nylon sev: for garnish (optional)

Instructions

• Add the diced tomato, chopped onion and green chillies to a large mixing bowl.

• Add the roasted peanuts, chaat masala, red chilli powder, black salt, and salt. Toss so the spices coat the vegetables evenly.

• Drizzle in the oil, green and tamarind chutney (or tomato sauce). Mix well.

• Add the Bingo chips just before serving and toss quickly. Do not let them sit in the mixture, or they will turn soggy.

• Transfer to a serving bowl and top with nylon sev. Serve immediately.

Crostinis

These are Italian toasted bread slices that are crisp outside, slightly chewy inside, and ready to be loaded with whatever spread or topping is on hand. A baguette, with a drizzle of good olive oil and a hot oven are all you need. They are the perfect base for a game-night spread because they can be baked ahead, stay crisp for a couple of hours, and pair with everything from hummus, butter and jam to being topped with tomatoes, cheese and basil.

Ingredients

• Baguette: 1

• Extra-virgin olive oil: 2-3 tbsp

• Sea salt or fine salt: to taste

Instructions

• Preheat the oven to 200°C. Line a baking sheet with parchment paper.

• Using a serrated knife, slice the baguette diagonally, around 1 cm thick.

• Arrange the slices in a single layer on the prepared baking sheet. Brush both sides of each slice generously with olive oil. Sprinkle with salt.

• Bake for 10-12 minutes, turning once halfway. Keep an eye on them as ovens vary, and they can go from golden to burnt quickly.

• Remove from the oven and allow to cool for a few minutes before serving with your choice of spreads, dips or toppings.

Tip: Crostini can be stored in an airtight container at room temperature for up to two days. Reheat briefly in the oven if they soften.

Noodle Lollipops 

Chicken lollipops are an all-time favourite, so how about you turn things around and make noodle lollipops instead? It uses YiPPee! Magic Masala noodles mixed with sauces and cornflour, shaped into small balls, dipped into a batter, skewered and shallow-fried until golden. The result is crunchy outside and soft inside, with the familiar flavour of the seasoning packet doing most of the flavour work for you. 

Ingredients

• YiPPee! noodles: 1 packet

• Water: 200 ml

• Cornflour: 2 tbsp

• Maida: 2 tbsp

• Chilli sauce: 1 tsp

• Soy sauce: 1 tsp

• Green chilli: 1 small, chopped

• Salt: to taste

For the batter

• Cornflour: 2 tbsp

• Maida: 2 tbsp

• Red chilli powder: ¼ tsp

• Water: 3 tbsp

• Salt: to taste

Instructions

• Cook the YiPPee! noodles in boiling water for 2 minutes. Drain and let it cool.

• Roughly chop the cooked noodles and transfer to a bowl.

• Add the cornflour, maida, chilli sauce, soy sauce, chopped green chilli, the seasoning from the packet, and salt. Mix well until the mixture holds its shape when pressed. If it feels too loose, add a little more cornflour.

• In a separate small bowl, whisk the cornflour, maida, red chilli powder, water and salt until smooth. The batter should be thick enough to coat a spoon.

• Roll the noodle mixture into small balls. Insert a toothpick or short skewer into each ball to create the lollipop shape.

• Heat oil in a kadai over medium-high heat. Dip each noodle ball into the batter.

• Carefully lower the lollipops into the hot oil and fry in batches for 2-3 minutes, turning once. Do not overcrowd the pan.

• Drain on paper towels and serve hot with chilli sauce or ketchup on the side.

Mezze Platter

Snack platters are perfect for FIFA World Cup 2026 nights. A mezze platter is just an idea, but you can go all out, if you have time, and make a charcuterie board, with the help of your guests. A mezze platter is easier to make and comes together in 15 minutes, which has a range of dips, breads, vegetables and small bites all at once, so guests can graze and pick through the meal at their own pace.

Ingredients 

• Whole-wheat pita rounds: 4

• Extra-virgin olive oil: 4 tbsp

• Za'atar: 4 tsp

• Greek yoghurt: 1 cup

• Hummus: 1 cup

• Marinated mushrooms: 1 cup

• Roasted red peppers, sliced: 1 cup

• Assorted olives: 2 cups

• Cherry tomatoes: 2 cups

• Salami: 112 gm

• Salt and black pepper: to taste

Instructions

1. Preheat the oven to 200°C. While the oven preheats, cut the pita into quarters and toss them in a bowl with half of the olive oil, the za'atar, salt and black pepper until evenly coated.

2. Spread the pita triangles on a baking sheet and bake for 8-10 minutes, flipping once. Remove and cool slightly.

3. While the pita bakes, place small bowls or ramekins on a large board or serving platter. Fill each bowl with the hummus and the Greek yoghurt (season the yoghurt with a pinch of salt and a drizzle of the remaining olive oil).

4. Arrange the marinated mushrooms, roasted red peppers and salami in clusters around the bowls.

5. Fill in the remaining space with the cherry tomatoes, assorted olives and the baked pita crisps. Drizzle a little olive oil over the hummus and yoghurt to finish.

6. Serve at room temperature so the flavours of the dips and marinated items are at their best.

Tip: All the components except the pita can be prepared the night before and kept covered in the fridge. Assemble just before the match.

Dark Fantasy Strawberry Energy Balls 

With savouries fuelling you through the matches, you need something sweet too. Make these energy balls, which are a no-bake, no-cook snack that can be mixed and rolled in under 15 minutes. Instead of chocolate chips, this version uses Sunfeast Dark Fantasy Choco Fills for a crunchier version, with freeze-dried strawberries, oats, peanut butter and honey that makes it filling and sweeter.

Ingredients 

• Quick oats: 3 cups

• Peanut butter: 2 cups

• Honey: ½ cup

• Ground flaxseed: ½ cup

• Sunfeast Dark Fantasy Choco Fills (crumbled): ½ cup

• Freeze-dried strawberries (crushed): 1 cup

• Cocoa powder: 2 tbsp

Instructions

• Add the quick oats, ground flaxseed and cocoa powder to a large mixing bowl and mix.

• Add the peanut butter and honey. Mix well and press it in your palm to check if it holds. Add some honey if it feels dry and oats if too wet.

• Fold in the crumbled Dark Fantasy biscuits and the strawberries, and mix.

• Refrigerate for 5-10 minutes to make the mixture easier to roll and help the balls hold their shape.

• Using your hands, roll the mixture into balls, wetting your palms slightly if the mixture sticks.

• Place the rolled balls on a parchment-lined tray and serve during the matches.

Tip: Make a batch the night before and keep it in the fridge. They will firm up overnight and be ready to snack on from the first kick-off.

FIFA World Cup 2026 Snacking Made Easy

Make homemade snacking something to look forward to from start to finish as the FIFA matches heat up and the hand reaches for a snack. Make mezze platters, chips, bhel and more in under 15 minutes using what’s already in your pantry, mixing and matching different ingredients to make chatpata snacks.