Evening Snacks

The tradition of having evening snacks, commonly known as “chai-time” or “tiffin,” is highly cherished in India. It’s when friends and family come together to enjoy delicious bites while sipping on a hot cup of masala chai or coffee. Evening snacks, a delightful culinary tradition, offer a flavorful respite between main meals during the late afternoon or early evening. These tempting treats vary across cultures, encompassing an array of sweet and savoury options to suit diverse tastes. Whether enjoyed with a soothing cup of tea, coffee, or any preferred beverage, evening snacks are a comforting interlude, enhancing relaxation and social interactions. From the crispy satisfaction of samosas and pakoras in South Asia to the refreshing appeal of fruit chaat or the classic charm of cheese and crackers in the West, these snacks reflect the rich tapestry of global culinary influences. Whether one craves the warmth of spring rolls, the zing of salsa with nachos, or the simplicity of hummus and pita bread, evening snacks embody a moment of culinary delight, bringing people together in the shared joy of flavorful bites.

What are Evening Snacks?

Indian evening snacks offer a culinary exploration and celebration journey from the busy streets of Mumbai to the calm tea stalls of Darjeeling. The famous vada pav from Mumbai, the delicious dhokla from Gujarat, and the heartwarming aloo tikki of Delhi are just a few examples of the wide variety of snacks one can find. Balancing spices, using fresh ingredients, and embracing the country’s passion for street food is an art that is showcased in these snacks for the evening. It has an option for all, from the spicy pani puri that tantalizes your taste buds to those who desire a sweet tooth with “roshogolla” and “mishti doi”.

100 Healthy Indian Evening Snacks Recipes

Indian cuisine offers a wide range of healthy evening snacks that are delicious and provide various health benefits. Here are some healthy Indian snack ideas that you must try!

  1. Oats and Dahi Poha
  2. Dahi Aloo Chaat
  3. Veg Sandwich
  4. Vegetables Appe
  5. Herbed Makhanas
  6. Palak methi puris
  7. Rava Idli
  8. Bhel Puri
  9. Crispy Samosa
  10. Dahi Bhalla
  11. Aloo Chana Chaat
  12. Dhokla
  13. Garlic Cheese Bread
  14. Taco Mexicana or Quesadilla
  15. Peri Peri Paneer
  16. Tart cherries
  17. Protein smoothie
  18. Trail mix
  19. Whole grain wrap
  20. Eggs
  21. Momos
  22. Pani Puri
  23. Papdi chaat
  24. Samosa chaat
  25. Corn chaat
  26. Chole bhature
  27. Pav Bhaji
  28. Vada pav
  29. Dabeli
  30. Falooda
  31.  Hara Bhara Kabab
  32. Seekh Kabab
  33. Soya chaap
  34. Dosa
  35.  Pyaaz ke Pakode
  36. Bhajji
  37. Bread Pakora
  38. French Toast
  39. Schawarma rolls
  40. Egg Rolls
  41. Kachori
  42. Malpuye
  43. Roshogolla
  44. Gulab jamoon
  45. Jalebi
  46. Noodles
  47. Poha
  48. Paneer Tikka
  49. Aloo Tikki
  50. Nachos
  51. Roasted chanas
  52. Masala Makhanas
  53. Ragi Cookies
  54. Baked Bhakarwadi
  55. Bajra Khakhras
  56. Roasted Almonds
  57. Quinoa Upma
  58. Jowar Puffs
  59. Baked Kale Chips
  60. Spinach and Feta Rolls
  61. Millet Cutlets
  62. Amaranth Energy Bars
  63. Oats Dhokla
  64. Steamed Corn on the Cob
  65. Beetroot Tikki
  66. Baked Sweet Potato Fries
  67. Brown Rice Salad
  68. Masala Papad
  69. Oats Idli
  70. Vegetable Stuffed Paratha
  71. Baked Methi Mathri
  72. Buckwheat Pancakes
  73. Rajma Chaat
  74. Carrot and Cucumber Sticks with Hummus
  75. Quinoa Biryani
  76. Coconut Chia Pudding
  77. Fruit Salad with Mint Dressing
  78. Barley Khichdi
  79. Ragi Mudde
  80. Quinoa Cutlets
  81. Kala Chana Chaat
  82. Buckwheat (Kuttu) Dosa
  83. Pumpkin Seeds Trail Mix
  84. Ragi Kheer
  85. Oats Bisi Bele Bath
  86. Millet Pongal
  87. Methi Muthia
  88. Roasted Pumpkin Seeds
  89. Spinach and Tofu Paratha
  90. Baked Sabudana Vada
  91. Karela (Bitter Gourd) Chips
  92. Spinach and Mushroom Stuffed Paratha
  93. Oats Ladoo with Dates
  94. Sprouted Moong Salad
  95. Mixed Dal Cheela
  96. Palak Thepla
  97. Millet Pulao
  98. Ragi Roti
  99. Carrot and Raisin Salad
  100. Oats and Banana Smoothie Bowl

Let’s understand each of these healthy snacks in greater detail:-

1. Oats and Dahi Poha 

Oats and Dahi Poha

 

Oats and dahi poha are among the most healthy and delicious evening snacks recipes made with flattened rice flakes (poha), oats, and yoghurt (dahi). 

Ingredients:

  • 1 cup flattened rice flakes (poha)
  • 1/2 cup oats
  • 1/2 cup yogurt (dahi)
  • 1/2 cup water
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 green chilli, chopped
  • 1 small onion, chopped
  • 1/4 cup chopped cilantro
  • Salt to taste
  • 1 tbsp oil

How to make:

  1. Rinse the flattened rice flakes (poha) under cold running water for 2-3 times until they soften. Drain and keep aside.
  2. In a bowl, mix the yoghurt (dahi) with water to make a smooth and thin mixture.
  3. In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
  4. Add chopped green chilli and onion and sauté for a minute.
  5. Add turmeric powder and mix well.
  6. Add oats and sauté for 2-3 minutes.
  7. Add the softened poha and mix well.
  8. Add the yoghurt mixture, salt, and cilantro and mix well.
  9. Cover the pan and cook for 3-4 minutes on low heat.
  10. Turn off the heat and let the poha rest for 2-3 minutes.
  11. Serve hot, and enjoy these healthy evening snacks! You can check upon the healthy recipes.

2. Dahi Aloo Chaat

Dahi Aloo Chaat

Dahi aloo chaat is one of the best healthy evening snacks that water our mouths!

Ingredients:

  • 2 medium-sized boiled potatoes, peeled and chopped
  • 1 cup yogurt (dahi)
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomato
  • 1/4 cup chopped cilantro
  • Tamarind chutney and green chutney to taste
  • Sev (fried gram flour noodles) for garnishing

How to make:

  1. In a bowl, whisk the yoghurt (dahi) until smooth.
  2. Add roasted cumin powder, chaat masala, red chilli powder, and salt to taste. Mix well.
  3. Add chopped potatoes, onion, tomato, and cilantro to the yoghurt mixture. Mix well.
  4. Add tamarind chutney and green chutney to taste and mix well.
  5. Transfer the mixture to a serving bowl.
  6. Garnish with sev (fried gram flour noodles) and chopped cilantro.
  7. Serve chilled, and enjoy these healthy evening snacks!

3. Veg Sandwich

Veg Sandwich

Veg sandwiches are great evening snacks recipes that are extremely easy to make and delicious.

Ingredients:

  • 4 slices of bread
  • 1 medium-sized tomato, sliced
  • 1 medium-sized cucumber, sliced
  • 1 small onion, sliced
  • 1 medium-sized carrot, grated
  • 1/4 cup boiled and mashed green peas
  • 1/4 cup chopped cilantro
  • 1/4 tsp black pepper powder
  • 1/4 tsp roasted cumin powder
  • Salt to taste
  • Butter or margarine, as needed

How to make:

  1. Mix grated carrot, mashed green peas, chopped cilantro, black pepper powder, roasted cumin powder, and salt to taste in a bowl. Mix well.
  2. Take two slices of bread and spread butter or margarine on one side of each piece.
  3. Place sliced tomato, cucumber, and onion on one slice of bread.
  4. Spread the vegetable mixture on the other slice of bread.
  5. Cover the sandwich with the vegetable side facing down.
  6. Heat a grill pan or sandwich maker.
  7. Grill the sandwich until the bread turns golden brown and crisp.
  8. Cut the sandwich into triangles or rectangles and serve hot with ketchup or chutney.

4. Vegetables Appe

Vegetables Appe

Vegetables Appe are another healthy snacks Indian that has started gaining popularity only recently.

Ingredients:

  • 1 cup rice flour
  • 1/2 cup urad dal (split black lentils)
  • 1/4 cup grated carrot
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped cilantro
  • 1 tsp grated ginger
  • 1 green chilli, chopped
  • Salt to taste
  • Oil, as needed

How to make:

  1. Wash and soak urad dal in water for 4-5 hours.
  2. Grind the soaked urad dal to a smooth paste. Add water as needed.
  3. In a bowl, mix rice flour, urad dal paste, and salt to taste. Mix well.
  4. Add grated carrot, chopped onion, bell pepper, cilantro, grated ginger, and green chilli. Mix well.
  5. Add water as needed to make a thick batter.
  6. Heat the appe pan or paniyaram pan. Add a few drops of oil to each mould.
  7. Pour a spoonful of batter into each mould.
  8. Cover and cook for 2-3 minutes on low heat.
  9. Flip the apple and cook on the other side for 2-3 minutes.
  10. Remove the apple from the pan and repeat the process with the remaining batter.
  11. Serve hot with chutney or sauce.

This vegetable apple is one of the most popular and nutritious evening snacks recipes that can be enjoyed as a mid-day snack or as a breakfast. It’s rich in fibre, protein, and vitamins and can keep you full longer.

5. Herbed Makhanas

Herbed Makhanas

Herbered Makhanas are not only healthful, but these healthy Indian evening snacks are also incredibly flavorful.

Ingredients:

  • 2 cups makhanas (lotus seeds or fox nuts)
  • 1 tbsp olive oil or ghee
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt to taste

Process:

  1. Heat a pan over medium heat.
  2. Add the makhanas to the pan and dry roast them for 5-7 minutes until they turn crispy.
  3. Remove the makhanas from the pan and keep them aside.
  4. In the same pan, heat olive oil or ghee over medium heat.
  5. Add dried basil, dried oregano, and garlic powder to the pan. Saute for 1-2 minutes until fragrant.
  6. Add the roasted makhanas to the pan and mix well.
  7. Add salt to taste and mix well.
  8. Roast the makhanas for 2-3 minutes until they are well coated with the herb mixture.
  9. Turn off the heat and let the makhanas cool down.
  10. Store the herbed makhanas in an airtight container.

This herbed makhanas snack is a healthy evening snacks that can be enjoyed anytime. It’s rich in protein, fibre, and various vitamins and minerals. You can also experiment with different herbs and spices to make your unique flavour of makhanas. This Indian evening snack is very healthy.

6. Palak Methi Puris

Palak Methi Puris

Palak methi puris are another easy, tasty and popular healthy Indian evening snack that one should try at home.

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup chopped spinach
  • 1 cup chopped fenugreek leaves (methi)
  • 1 tsp cumin seeds
  • 1 tsp ajwain (carom seeds)
  • 1 tsp red chilli powder
  • Salt to taste
  • Oil, as needed

Process:

  1. In a mixing bowl, combine whole wheat flour, chopped spinach, chopped fenugreek leaves, cumin seeds, ajwain, red chilli powder, and salt to taste. Mix well.
  2. Add water as needed to make a firm and smooth dough.
  3. Cover the dough and let it rest for 10-15 minutes.
  4. Heat oil in a deep frying pan over medium heat.
  5. Divide the dough into small balls of equal size.
  6. Roll out each ball into a thin circle.
  7. Gently slide the puri into the hot oil and fry until golden brown on both sides.
  8. Remove the puri from the pan and place it on a paper towel to drain excess oil.
  9. Repeat the process with the remaining dough balls.
  10. Serve hot with chutney, yoghurt, or any other side dish you choose.

7. Rava Idli

Rava Idli

Rava idli is among the tastiest healthy Indian evening snacks.

Here’s how to make them:

Ingredients:

  • 1 cup semolina (rava or sooji)
  • 1 cup plain yogurt (dahi)
  • 1/2 cup water
  • 1 tsp mustard seeds (rai)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp chana dal (split chickpeas)
  • 1 tsp urad dal (split black lentils)
  • 1/4 tsp baking soda
  • 1 tbsp oil
  • Salt to taste
  • Fresh coriander leaves, chopped (optional)

Process:

  1. In a mixing bowl, combine semolina, plain yoghurt, and water. Mix well to make a smooth batter.
  2. Heat oil in a small pan over medium heat.
  3. Add mustard, cumin, chana dal, and urad dal to the pan. Saute for 1-2 minutes until fragrant.
  4. Add the sauteed spices to the batter and mix well.
  5. Add baking soda and salt to the batter and mix well.
  6. Cover the batter and let it rest for 10-15 minutes.
  7. Grease the idli plates with oil.
  8. Pour the batter into the idli plates and steam for 10-12 minutes.
  9. Remove the idlis from the containers and serve hot with coconut chutney or any other side dish you choose.

8. Bhel Puri

Bhel Puri

Bhel puri is one of the most famous and easy-to-make healthy Indian evening snacks.

Here’s how you can make it, too:

Ingredients:

  • 3 cups puffed rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 1/4 cup boiled and mashed potato
  • 1/4 cup chopped coriander leaves
  • 1/4 cup sev (thin crunchy noodles made from chickpea flour)
  • 2 tbsp tamarind chutney
  • 1 tbsp green chutney (made from mint and coriander leaves)
  • 1 tsp chaat masala (a spice mix made with cumin, coriander, and other spices)
  • Salt to taste

Process:

  1. Add puffed rice, chopped onion, chopped tomato, boiled and mashed potato, chopped coriander leaves, and sev in a large mixing bowl.
  2. Add tamarind, green chutney, chaat masala, and salt to taste. Mix well.
  3. Serve the bhel puri immediately in bowls or plates.

9. Crispy Samosa

Crispy Samosa

Loved by all, these healthy evening snacks are an emotion in themselves:

Ingredients

For the dough:

  • 2 cups all-purpose flour (maida)
  • 1/4 tsp carom seeds (ajwain)
  • 1/4 cup vegetable oil
  • Salt to taste
  • Water as required

For the filling:

  • 2 cups boiled and mashed potatoes
  • 1/2 cup boiled green peas
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp coriander powder (dhania)
  • 1/2 tsp red chilli powder (lal mirch)
  • 1/4 tsp turmeric powder (haldi)
  • 1/4 tsp garam masala powder
  • 2 tbsp oil
  • Salt to taste

Process:

  1. Add all-purpose flour, carom seeds, vegetable oil, and salt in a mixing bowl. Mix well.
  2. Add water gradually and knead the dough until it becomes smooth and pliable.
  3. Cover the dough with a damp cloth and rest for 30 minutes.
  4. In a pan, heat oil over medium heat.
  5. Add cumin seeds and let them splutter.
  6. Add boiled and mashed potatoes, green peas, coriander powder, red chilli powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
  7. Remove from heat and let the filling cool down.
  8. Divide the dough into small balls.
  9. Roll out each ball into a thin, oval-shaped disk.
  10. Cut the disk into two halves.
  11. Take one half and form a cone by bringing the two straight edges together and sealing them with water.
  12. Fill the cone with the potato and peas mixture.
  13. Apply water on the open edge and seal the samosa by pressing the edges together.
  14. Repeat the process with the remaining dough and filling.
  15. Heat oil in a deep frying pan over medium heat.
  16. Add the samosas to the hot oil and fry until golden brown and crispy.
  17. Remove the samosas from the oil and drain the excess oil on a paper towel.
  18. Serve the crispy samosas hot with tamarind chutney or mint chutney.

These popular healthy Indian evening snacks are easy to make and perfect for a tea-time snack or a party appetizer.

10. Dahi Bhalla

Dahi Bhalla

You’ll see these healthy Indian snacks at every celebration.

Here’s how to make them:

Ingredients:

For the Bhalla:

  • 1 cup urad dal (split black gram)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp red chilli powder (lal mirch)
  • Salt to taste
  • Oil for deep frying

For the Dahi (Yogurt):

  • 2 cups fresh curd (yoghurt)
  • 1/4 cup sugar
  • 1/4 tsp roasted cumin powder (bhuna jeera)
  • Salt to taste

For Garnishing:

  • 2 tbsp tamarind chutney
  • 2 tbsp green chutney
  • 1/4 tsp red chilli powder (lal mirch)
  • 1/4 tsp roasted cumin powder (bhuna jeera)
  • 1 tbsp chopped coriander leaves

Process:

  1. Soak urad dal in water for 4-5 hours.
  2. Drain the water and grind the dal into a smooth paste.
  3. Add cumin seeds, red chilli powder, and salt to the dal paste. Mix well.
  4. Heat oil in a deep frying pan over medium heat.
  5. Wet your hands with water and take a small portion of the dal paste.
  6. Shape the paste into small balls or oblong shapes.
  7. Gently drop the balls into the hot oil and fry until they turn golden brown.
  8. Remove the bhallas from the oil and let them cool down.
  9. In a mixing bowl, add fresh curd, sugar, roasted cumin powder, and salt. Mix well until the sugar dissolves.
  10. Soak the fried bhallas in water for 5 minutes.
  11. Squeeze the water from the bhallas and add them to the sweetened curd.
  12. Arrange the dahi bhallas on a serving dish.
  13. Drizzle tamarind chutney and green chutney over the bhallas.
  14. Sprinkle red chilli powder, roasted cumin powder, and chopped coriander leaves on top.
  15. Serve the dahi bhallas chilled.

11. Aloo Chana Chaat

Aloo Chana Chaat

This is one of the most famous healthy Indian evening snacks recipes.

Ingredients:

  • 2 cups boiled chickpeas (chana)
  • 2 cups boiled potatoes, diced (also)
  • 1/2 cup chopped onions
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped coriander leaves
  • 2 tbsp tamarind chutney
  • 2 tbsp green chutney
  • 1 tsp chaat masala
  • 1/2 tsp red chilli powder
  • Salt to taste

Process:

  1. In a mixing bowl, add boiled chickpeas, boiled potatoes, chopped onions, chopped tomatoes, and chopped coriander leaves.
  2. Add tamarind chutney, green chutney, chaat masala, red chilli powder, and salt to the mixing bowl.
  3. Mix all the ingredients well until they are evenly coated with the chutneys and spices.
  4. Transfer the mixture to a serving dish.
  5. Garnish the chaat with some chopped coriander leaves.
  6. Serve the aloo chana chaat immediately.

12. Dhokla

Dhokla

Extremely tasty and easy to prepare, these healthy Indian snacks are worth a try!

Ingredients:

For the Dhokla Batter:

  • 1 cup chickpea flour (besan)
  • 1/2 cup yoghurt
  • 1/2 cup water
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 1 tsp lemon juice
  • 1/2 tsp baking soda
  • Salt to taste

For Tempering:

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 2-3 green chillies, slit lengthwise
  • 1/4 cup chopped coriander leaves

Process:

  1. In a mixing bowl, add chickpea flour, yoghurt, water, ginger paste, green chilli paste, lemon juice, baking soda, and salt. Mix well to form a smooth batter.
  2. Grease a round cake pan or a dhokla maker with some oil.
  3. Pour the batter into the greased pan or dhokla maker.
  4. Place the pan or the dhokla maker in a steamer and steam the dhokla for 15-20 minutes until it is cooked through.
  5. Remove the dhokla from the steamer and let it cool down for a few minutes.
  6. Cut the dhokla into bite-sized pieces.
  7. In a small pan, heat oil over medium heat.
  8. Add mustard seeds, sesame seeds, and slit green chillies to the pan. Cook for a few seconds until the seeds start to crackle.
  9. Pour the tempering over the dhokla pieces.
  10. Garnish the dhokla with chopped coriander leaves.
  11. Serve the dhokla warm with some green chutney.

13. Garlic Cheese Bread

Garlic Cheese Bread

Even though it has originated from outside India, Indians have made this dish one of the best healthy Indian snacks to ever exist.

Ingredients:

  • 1 large French baguette or multigrain bread
  • 1/2 cup unsalted butter, melted
  • 4-5 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Process:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the baguette into 1/2-inch thick slices and arrange them on a baking sheet.
  3. In a mixing bowl, add melted butter, minced garlic, chopped parsley, salt, and pepper. Mix well.
  4. Brush the garlic butter mixture generously over the bread slices.
  5. Sprinkle shredded mozzarella cheese over the bread slices.
  6. Bake the bread slices in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
  7. Remove the baking sheet from the oven and let the garlic cheese bread cool down for a few minutes.
  8. Garnish the bread slices with some chopped parsley.
  9. Serve the garlic cheese bread warm.

14. Taco Mexicana

Taco Mexicana

There are a lot of healthier versions of the dish that are popular in India, making it one of the best healthy Indian snacks.

Ingredients:

  • 6-8 corn tortillas
  • 1 cup cooked and shredded chicken 
  • 1 cup chopped lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • Salt and pepper to taste

Process:

  1. Heat olive oil in a pan over medium heat.
  2. Add the cooked and shredded chicken or ground beef to the pan. Add taco seasoning, salt and pepper to taste. Cook until the meat is browned and heated through.
  3. Warm the corn tortillas on a griddle or in the microwave.
  4. Assemble the tacos by adding the cooked meat, chopped lettuce, chopped tomatoes, shredded cheddar cheese, chopped onion, and chopped cilantro to the center of each tortilla.
  5. Fold the tortilla in half and serve.

15. Peri Peri Paneer 

Peri Peri Paneer 

Peri Peri Paneer Tikka is a variation of traditional paneer tikka. As the name suggests, this dish is a winner at any celebration. Do try out one of the tastiest healthy Indian snacks.

Ingredients:

  • 250g paneer, cut into cubes
  • 2 tbsp peri peri sauce
  • 1 tbsp oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • Salt and pepper to taste
  • Lemon wedges and chopped coriander for garnish

Process:

  1. In a mixing bowl, add peri peri sauce, garlic paste, ginger paste, turmeric powder, cumin powder, coriander powder, salt, and pepper. Mix well.
  2. Add paneer cubes to the bowl and mix gently so that the paneer cubes are well coated with the marinade.
  3. Marinate the paneer for 15-20 minutes.
  4. Heat oil in a non-stick pan over medium heat.
  5. Add the marinated paneer cubes to the pan and cook for 5-6 minutes or until the paneer cubes are browned and slightly crispy on the outside.
  6. Garnish the peri peri paneer with some chopped coriander and lemon wedges.
  7. Serve hot as a starter or side dish.

16. Tart Cherries

Tart Cherries

Even though not so popular, they are still great healthy Indian evening snacks recipes that one can try!

Ingredients:

  • 1 cup fresh or frozen tart cherries
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tsp cornstarch
  • 1/2 tsp lemon juice

Process:

  1. In a saucepan, add tart cherries, water, and sugar.
  2. Cook the mixture over medium heat until the sugar dissolves, stirring occasionally.
  3. In a small bowl, mix cornstarch with 1 tbsp of water until it forms a smooth paste.
  4. Add the cornstarch mixture to the saucepan and stir well.
  5. Add lemon juice to the mixture and stir again.
  6. Cook the mixture for 5-10 minutes, stirring occasionally, until it thickens and becomes glossy.
  7. Remove the tart cherry mixture from the heat and let it cool.
  8. Once cooled, you can use it as a topping for ice cream, yogurt, pancakes, waffles, or as a filling for pies, tarts, or turnovers.

17. Protein smoothie

Protein smoothie

In the list of healthy Indian snacks, one shouldn’t forget to add this smoothie, which is healthy, delicious and filling.

Ingredients:

  • 1 scoop protein powder (whey or plant-based)
  • 1 banana, sliced
  • 1/2 cup frozen berries
  • 1 cup unsweetened almond milk or any other milk of your choice
  • 1 tbsp honey or any other natural sweetener (optional)

Process:

  1. Add all the ingredients to a blender.
  2. Blend on high speed for 30-60 seconds or until the smoothie is well blended and smooth.
  3. Pour the smoothie into a glass and serve immediately.

Given the versatility of these evening snacks recipes, you can customize your protein smoothie by adding other ingredients such as spinach, kale, chia seeds, flax seeds, nut butter, or Greek yogurt.

18. Trail mix

Trail Mix

If you need something to munch on every now and then, try to make these healthy Indian snacks for your hunger pangs!

Ingredients:

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1 cup dried cranberries
  • 1 cup dark chocolate chips
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 tsp sea salt

Process:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine almonds, cashews, pumpkin seeds, sunflower seeds, and sea salt.
  3. Spread the mixture in a single layer on a baking sheet.
  4. Bake for 8-10 minutes or until the nuts are lightly toasted, stirring occasionally.
  5. Remove the baking sheet from the oven and let the nuts cool for a few minutes.
  6. In a separate bowl, combine the cooled nut mixture with dried cranberries and dark chocolate chips.
  7. Mix well to combine.
  8. Store the trail mix in an airtight container for up to 1 week.

19. Whole Grain Wrap

Whole Grain Wrap

Loaded with the goodness of vegetables and whole grains, these wraps are healthy Indian snacks that one must include in their diet plan.

Ingredients:

  • 1 whole grain wrap
  • 2-3 oz of grilled chicken or turkey breast, sliced
  • 1/2 avocado, sliced
  • 1/2 cup spinach or mixed greens
  • 1/4 cup chopped tomatoes
  • 1/4 cup sliced red onion
  • 1 tbsp hummus or mustard
  • Salt and pepper to taste

Process:

  1. Lay the whole grain wrap on a flat surface.
  2. Spread hummus or mustard over the wrap.
  3. Layer the grilled chicken or turkey breast, sliced avocado, spinach or mixed greens, chopped tomatoes, and sliced red onion on top of the hummus or mustard.
  4. Season with salt and pepper to taste.
  5. Roll the wrap tightly, tucking in the sides as you go.
  6. Slice the wrap in half and serve.

20. Eggs

Eggs

One of the most versatile healthy Indian snacks to ever exist, eggs can surely be a part of your meals in a number of ways.

Ingredients:

  • 2 eggs
  • 1 tbsp butter or olive oil
  • Salt and pepper to taste

Process:

  1. Crack the eggs into a mixing bowl and whisk until the whites and yolks are well combined.
  2. Heat the butter or olive oil in a non-stick skillet over medium-high heat.
  3. Pour the eggs into the skillet and let them cook for a few seconds until they start to set on the bottom.
  4. Use a spatula to gently push the cooked eggs toward the center of the skillet, allowing the uncooked eggs to flow to the edges.
  5. Continue to push and fold the eggs until they are mostly set but still slightly runny.
  6. Remove the skillet from the heat and let the eggs rest for a few seconds.
  7. Season the eggs with salt and pepper to taste.
  8. Use a spatula to transfer the scrambled eggs to a plate and serve immediately.

21. Momos

Momos

The finger-licking and everyone’s favourite momos is a popular snack, particularly in the northern regions, and is widely enjoyed as a delicious snack or appetizer. These delectable dumplings are typically filled with a flavorful mixture of vegetables or meat, and they’re often served with a side of spicy chutney. Making momos at home is a rewarding culinary experience and allows you to customize the fillings to your taste preferences.

Here’s a basic recipe to make vegetable momos:

Ingredients:

For the Dough:

  • 1 cup all-purpose flour (maida)
  • A pinch of salt
  • Water, as needed

For the Vegetable Filling:

  • 1 cup finely chopped cabbage
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped spring onions
  • Capsicum well chopped
  • 1/4 cup finely chopped beans
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon vinegar
  • Salt and black pepper to taste

For Assembling:

  • All-purpose flour for dusting
  • Oil or cooking spray for greasing

Process:

  1. Prepare the Dough:
  • Take whole-purpose flour in a mixing bowl and add a pinch of salt to it.
  • Gradually add water while kneading to form a smooth, elastic dough. The dough should be firm but pliable.
  • Leave the dough with a damp cloth and rest for about 30 minutes.
  1. Prepare the Vegetable Filling:
  • Take the pan and leave the vegetable oil over a medium flame.
  • Add minced garlic and grated ginger. Sauté for a minute until fragrant.
  • Add the finely chopped vegetables (cabbage, carrots, spring onions, bell peppers, and beans).
  • Stir-fry the vegetables for about 5-7 minutes until they become tender but retain their crunch.
  • Add soy sauce, vinegar, salt, and black pepper.
  • Remove the filling from the heat source and let it cool down.
  1. Shape and Fill the Momos:
  • Divide the resting dough into small, equal-sized portions and roll them into smooth balls.
  • Roll out each ball into a thin, small circle, dusting with all-purpose flour as needed to prevent sticking.
  • Place a spoonful of the vegetable filling in the centre of the circle.
  • To enclose the filling, fold the circle into a half-moon shape and pinch the edges together.to create a half-moon shape. You can pleat the edges for a decorative touch if you like.
  1. Steam the Momos:
  • Grease a steamer tray or bamboo steamer with oil or cooking spray to prevent sticking.
  • Arrange the shaped momos in the steamer, leaving some space between each to prevent adhesion.
  • Steam the momos for about 15-20 minutes or until they turn translucent and the dough becomes slightly translucent.
  1. Serve:
  • Serve the steamed momos hot with spicy chutney, often made with red chilli, garlic, and soy sauce.
  • Enjoy your homemade vegetable momos as a delightful snack or appetizer!

Feel free to experiment with different fillings, such as minced chicken or tofu, to create variations of this beloved dish which makes it the best evening snacks.

22. Panipuri

Panipuri

Ask an Indian if they will leave Panipuri for a stash of money. Well, the answer is definite “No”. Panipuri is the heartthrob of the streets of India It is known by various names such as golgappa and puchka. These exquisite, bite-sized wonders consist of hollow, crispy spheres filled with spiced potatoes, chickpeas, and tangy tamarind water. A true embodiment of Indian street food, Panipuri offers an explosion of flavours that will transport your taste buds to the bustling bazaars of India and is one of the best evening snacks.

Ingredients:

For the Puri (Hollow Spheres):

  • 1 cup semolina (sooji)
  • 1/4 cup all-purpose flour (maida)
  • A pinch of baking soda
  • Salt to taste
  • Water, as needed
  • Oil for deep frying

For the Filling:

  • 2 boiled and mashed potatoes
  • 1/2 cup cooked and spiced chickpeas
  • Tamarind chutney
  • Green chutney
  • Chopped onions
  • Chopped coriander leaves
  • Chaat masala
  • Salt to taste

For the Tamarind Water:

  • 1/4 cup tamarind pulp
  • 2-3 cups water
  • 1 teaspoon roasted cumin powder
  • Red chilli powder to taste
  • Salt and black salt to taste

Process:

  1. Prepare the Puri (Hollow Spheres):
  • Combine semolina, all-purpose flour, baking soda, and a pinch of salt in a mixing bowl.
  • Gradually add water and knead until you have a firm, smooth dough. After you have prepared the dough, cover it with a moist cloth and set it aside for half an hour.
  • Divide the rested dough into small, equal-sized portions and roll them into soft balls.
  • Roll each ball into a thin, small circle.
  • Heat oil in a deep frying pan. Deep fry the processes until they puff up and turn golden brown when it’s hot.
  • Remove the puris from the oil and drain on paper towels.
  1. Create the Filling:
  • Combine mashed potatoes, spiced chickpeas, and salt in a mixing bowl.
  • Fill each puri with this mixture.
  1. Prepare the Tamarind Water:
  • Mix tamarind pulp, water, roasted cumin powder, red chilli powder, and salt in a separate bowl.
  • Adjust the flavours to your liking.
  1. Assemble the Panipuri:
  • Gently create a hole in the centre of each filled puri.
  • Add a spoonful of tamarind water to each puri.
  • Add a dollop of green chutney and tamarind chutney.
  • Top with chopped onions, coriander leaves, and a sprinkle of chaat masala.
  1. Serve:
  • Serve Panipuri immediately, allowing the crisp puris to soak in the delightful flavours of the spiced filling and tangy tamarind water.
  • Savour each bite of this iconic Indian street food, a gastronomic experience that’s both refreshing and indulgent.

Making Panipuri at home allows you to tailor the spiciness and flavours to your liking, offering a compelling culinary adventure reminiscent of the bustling streets of India.

23. Papdi chaat

Papdi chaat

Papdi Chaat, a cherished classic of Indian street cuisine, is a delightful tapestry of textures and flavours. This dish weaves together crispy fried dough wafers (papdi) with a tantalizing medley of spiced potatoes, yoghurt, and an assortment of chutneys. The result is a harmonious explosion of sweet, spicy, and tangy tastes, making every bite an enchanting journey through the vibrant streets of India.

Ingredients:

For the Papdi:

  • 1 cup all-purpose flour (maida)
  • 2 tablespoons semolina (sooji)
  • A pinch of baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons ghee (clarified butter)
  • Water, as needed
  • Oil for deep frying

For the Filling:

  • 2 boiled and diced potatoes
  • 1/2 cup boiled chickpeas
  • 1/2 cup boiled and diced or grated beetroot (optional)
  • 1/2 cup boiled green peas (optional)
  • Salt to taste
  • 1 teaspoon roasted cumin powder
  • Chaat masala, to taste

For the Toppings:

  • 1 cup plain yoghurt, whisked
  • Sweet tamarind chutney
  • Green chutney
  • Finely chopped onions
  • Chopped coriander leaves
  • Sev (crispy fried gram flour noodles)
  • Pomegranate seeds (optional)

Process:

  1. Prepare the Papdi:
  • Combine all-purpose flour, semolina, baking soda, salt, and ghee in a mixing bowl.
  • Gradually add water and knead the mixture until it becomes a smooth, firm dough. Cover it with a damp cloth and let it rest for 30 minutes. After that, divide it into small portions and roll them into soft balls.
  • Roll each ball into a thin, small circle.
  • Heat oil in a deep frying pan. Deep fry the rings until they puff up and turn golden brown when it’s hot.
  • Remove the papdis from the oil and drain on paper towels.
  1. Prepare the Filling:
  • In a mixing bowl, combine the boiled and diced potatoes, chickpeas, beetroot, and green peas (if using), and sprinkle with salt, roasted cumin powder, and chaat masala.
  1. Assemble the Papdi Chaat:
  • On a serving plate, arrange the papdis.
  • Spoon the prepared filling onto each papdi.
  1. Add Toppings:
  • Drizzle a generous amount of plain yoghurt over the papdis.
  • Top with sweet tamarind chutney and green chutney, adjusting the quantities to your taste.
  • Garnish with finely chopped onions, coriander leaves, sev, and pomegranate seeds (if desired).
  1. Serve:
  • Serve Papdi Chaat immediately to enjoy the delightful fusion of crispy papdis, spiced potatoes, and vibrant chutneys. Each bite is an irresistible burst of flavours, making it a perfect appetizer or snack that captures the essence of Indian street food.

24. Samosa chaat

Samosa chaat

In almost every household, one cup of chai and one samosa are typical  snacks for evening. However, adding flavors to this snack with khatta meetha tamarind chutney, dhaniya chutney, a pinch of chaat masala, and some yogurt takes the experience to another level of satisfaction. Samosa Chaat is a culinary masterpiece that artfully combines the beloved samosa with an array of delightful accompaniments, resulting in a fusion of textures and flavors that capture the essence of Indian street food. Crispy, golden samosas crumbled and adorned with zesty chutneys, yogurt, and fresh ingredients elevate this dish to a tantalizing gastronomic experience.

Ingredients:

For Samosa Chaat:

  • 4-6 samosas (homemade or store-bought)
  • 1 cup boiled and diced potatoes
  • 1/2 cup cooked and diced chickpeas
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 1/2 cup plain yoghurt, whisked
  • Sweet tamarind chutney
  • Green chutney
  • Chaat masala, to taste
  • Roasted cumin powder, to taste
  • Red chilli powder, to taste
  • Salt to taste
  • Fresh coriander leaves, chopped, for garnish

For Homemade Samosas (Optional):

  • Samosa sheets or pastry dough
  • For the filling: boiled and mashed potatoes, peas, and spices
  • Oil for deep frying

Process:

  1. Prepare the Samosas (Optional):
  • If making samosas from scratch, prepare the filling by combining boiled and mashed potatoes, peas, and a mix of spices. Encase this filling in samosa sheets or pastry dough, then deep fry the samosas until they are golden and crispy. Drain on paper towels.
  1. Crumble the Samosas:
  • Take the crispy samosas and gently crumble them onto a serving plate.
  1. Add the Toppings:
  • Sprinkle diced potatoes, chickpeas, chopped onions, and tomatoes over the crumbled samosas.
  1. Drizzle with Yogurt and Chutneys:
  • Drizzle plain yoghurt over the samosa mixture.
  • Add sweet tamarind and green chutney, adjusting the quantities to your taste.
  1. Season and Garnish:
  • Sprinkle chaat masala, roasted cumin powder, red chilli powder, and salt over the chaat.
  • Garnish with fresh coriander leaves.
  1. Serve:
  • Serve Samosa Chaat immediately to relish the delightful combination of crispy samosas, spiced potatoes, and a symphony of chutneys. Each bite is an exquisite fusion of flavours, making it a perfect appetizer or snack that pays homage to India’s vibrant street food culture.

25. Corn chaat

Corn chaat

Corn Chaat is a delightful and colourful fusion of flavours that celebrates the sweet simplicity of corn. This dish embodies the essence of Indian street food with its vibrant spices and tangy chutneys. Each bite is a journey through a symphony of tastes, a perfect balance of spicy, sweet, and savoury that tantalizes the palate and is considered as one of the healthy snacks for evening.

Ingredients:

For Corn Chaat:

  • 2 cups boiled corn kernels
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup finely chopped cucumbers
  • 1/4 cup finely chopped bell peppers (capsicum)
  • 1/4 cup finely chopped coriander leaves
  • Chaat masala, to taste
  • Red chilli powder, to taste
  • Salt to taste
  • Lemon juice, to taste

For the Chutneys:

  • Sweet tamarind chutney
  • Green chutney

For Garnish:

  • Sev (crispy fried gram flour noodles)
  • Pomegranate seeds (optional)

Process:

  1. Prepare the Corn Chaat:
  • Combine boiled corn kernels, finely chopped onions, tomatoes, cucumbers, and bell peppers in a mixing bowl.
  • Season with chaat masala, red chilli powder, salt, and lemon juice. Adjust the quantities to your taste.
  • Mix the ingredients well, ensuring the spices are evenly distributed.
  1. Drizzle with Chutneys:
  • Drizzle sweet tamarind chutney and green chutney over the corn mixture. Adjust the quantities according to your preference for sweetness and spiciness.
  1. Toss and Garnish:
  • Gently toss the ingredients to coat them with the chutneys and spices.
  • Garnish the corn chaat with a generous layer of sev, adding a delightful crunch to the dish.
  • If desired, sprinkle pomegranate seeds over the top for sweetness and colour.
  1. Serve:
  • Serve Corn Chaat immediately, and enjoy the delightful balance of sweet corn, crunchy vegetables, and zesty chutneys. This dish is a perfect appetizer or snack, bringing the flavours of Indian street food to your table. One can also utilise sweet corn for weight loss.

26. Chole bhature

Chole bhature

Chole Bhature is an iconic and indulgent delicacy from North India, which is a perfect blend of flavours, textures, and aromas. This beloved dish combines light, fluffy, deep-fried bread (bhature) with spicy, tangy chickpea curry (chole). It is a culinary masterpiece that offers a taste of India’s vibrant street food culture, which is famous for its heartiness and unforgettable flavour.

Ingredients:

For the Bhature:

  • 2 cups all-purpose flour (maida)
  • 1/4 cup semolina (sooji)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup plain yogurt
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • Water, as needed
  • Oil for deep frying

For the Chole (Chickpea Curry):

  • 2 cups cooked chickpeas
  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1/4 cup tomato puree
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste)
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • Salt, to taste
  • Fresh coriander leaves, chopped, for garnish
  • Lemon wedges for serving

Process:

For Bhature:

  1. Prepare the Dough:
  • Combine all-purpose flour, semolina, baking powder, baking soda, yoghurt, vegetable oil, and a pinch of salt in a mixing bowl.
  • Gradually add water and knead the mixture into a soft, smooth dough.
  • Coat the dough with a few drops of oil, cover it with a damp cloth, and allow it to rest for at least 2-3 hours.
  1. Shape and Fry the Bhature:
  • Divide the rested dough into small, equal-sized portions and roll them into smooth balls.
  • Roll each ball into a circular shape, ensuring they are thick enough.
  • Heat oil in a deep frying pan. When it’s hot, deep fry the bhature, pressing them gently with a slotted spoon. This will cause them to puff up and become golden brown.
  • Remove the bhature from the oil and drain them on paper towels.

For Chole (Chickpea Curry):

  1. Prepare the Base:
  • Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
  • Add minced garlic and grated ginger, and sauté until fragrant.
  • Add finely chopped onions and cook until they turn golden brown.
  • Stir in finely chopped tomatoes and cook until they become soft and the oil starts to separate.
  1. Spice It Up:
  • Add turmeric powder, red chilli powder, ground coriander, and salt. Cook for a few minutes until the spices are well incorporated.
  1. Simmer the Chole:
  • Add cooked chickpeas and tomato puree to the spice mixture. Stir well.
  • Add water, cover, and let it simmer for about 10-15 minutes until the chole absorbs the flavours and thickens slightly.
  • Stir in garam masala and cook for another 2-3 minutes.
  1. Serve:
  • Serve the hot Chole Bhature with freshly chopped coriander leaves and lemon wedges, enjoying the rich, spicy chickpea curry with the fluffy, deep-fried bread.

27. Pav Bhaji

Pav Bhaji

Pav Bhaji, a beloved Indian street food, is a vibrant medley of flavours and textures. This Mumbai-inspired dish features a luscious, spiced vegetable curry (bhaji) served with soft, buttered rolls (pav). Pav Bhaji is a true celebration of Indian culinary diversity and a testament to the delicious art of bringing humble ingredients to life.

Ingredients:

For the Bhaji (Vegetable Curry):

  • 2 cups mixed vegetables (potatoes, peas, bell peppers, carrots, cauliflower), boiled and mashed
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1-2 teaspoons red chilli powder (adjust to taste)
  • Two teaspoons pav bhaji masala
  • Salt, to taste
  • Fresh coriander leaves, chopped, for garnish

For the Pav:

  • Soft pav (dinner rolls)
  • Butter for toasting

For Garnish:

  • Finely chopped onions
  • Lemon wedges

Process:

For the Bhaji (Vegetable Curry):

  1. Prepare the Base:
  • In a large pan, heat butter and oil over medium heat. Add minced garlic and grated ginger, and sauté until fragrant.
  • Add finely chopped onions and cook until they turn translucent.
  1. Add Tomatoes and Spices:
  • Stir in finely chopped tomatoes and cook until they become soft and the oil starts to separate.
  • Add turmeric powder, red chilli powder, pav bhaji masala, and salt. Cook for a few minutes until the spices are well incorporated.
  1. Mash and Simmer:
  • Add the boiled and mashed mixed vegetables to the spice mixture. Stir well.
  • Use a potato masher to further mash the vegetables directly in the pan.
  • Add a little water and let the bhaji simmer for 10-15 minutes until it reaches a thick, rich consistency.

For the Pav:

  1. Toast the Pav:
  • Cut the pav rolls horizontally, but only some of the way through.
  • Heat a skillet or pan and add a little butter. Toast the pav on both sides until they turn golden brown and are lightly crisp.

For Garnish:

  1. Serve and Garnish:
  • Serve the hot Pav Bhaji garnished with freshly chopped coriander leaves and finely chopped onions.
  • Accompany the dish with lemon wedges, allowing diners to squeeze fresh lemon juice over their bhaji for an added flavour.

28.Vada pav

Vada pav

Vada Pav, often hailed as the “Indian Burger,” is a legendary street food sensation that hails from the bustling streets of Mumbai. This humble yet flavorful snack consists of a spiced, deep-fried potato patty (vada) nestled within a soft, pillowy bun (pav), all enhanced with chutneys and spices. Vada Pav embodies the essence of Indian street cuisine, offering a delightful, spicy, and savory journey in every bite.

Ingredients:

For the Vada (Potato Patty):

  • 4-6 boiled and mashed potatoes
  • 1/2 cup gram flour (besan)
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 1/2 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt, to taste
  • A handful of chopped fresh coriander leaves
  • Oil, for deep frying

For Pav (Buns):

  • Soft pav (dinner rolls)
  • Butter for toasting

For Chutneys:

  • Green chutney
  • Sweet tamarind chutney

Process:

For the Vada (Potato Patty):

  1. Prepare the Spices:
  • In a pan, heat some oil and add mustard seeds. Allow them to splutter.
  • Add minced garlic, grated ginger, and chopped green chilies. Sauté until fragrant.
  • Stir in a pinch of asafoetida and turmeric powder.
  1. Create the Potato Mixture:
  • Add the boiled and mashed potatoes to the pan.
  • Season with red chili powder, garam masala, and salt.
  • Mix well and cook for a few minutes, ensuring the spices are evenly incorporated.
  • Stir in chopped fresh coriander leaves.
  1. Shape and Fry the Vada:
  • Shape the potato mixture into patties of your desired size.
  • Prepare a batter by mixing gram flour with water to form a thick paste.
  • Dip each potato patty into the batter and deep fry them until they turn golden brown and crisp.
  • Drain on paper towels to remove excess oil.

For the Pav (Buns):

  1. Toast the Pav:
  • Cut the pav rolls horizontally, but not all the way through.
  • Heat a griddle or pan, add a little butter, and toast the pav on both sides until they turn golden brown and slightly crisp.

For Chutneys:

  1. Create the Chutney Base:
  • Prepare green chutney by blending fresh coriander, green chilies, and other desired spices.
  • Prepare sweet tamarind chutney by simmering tamarind pulp with sugar, spices, and water until it thickens.

To Assemble:

  1. Assemble the Vada Pav:
  • Spread green chutney and sweet tamarind chutney on the inside of each pav roll.
  • Place a hot, crispy vada between the pav.
  • Serve the Vada Pav hot and enjoy the delightful fusion of flavors and textures.

Vada Pav is an iconic Indian street food that showcases the ingenious combination of spicy potato patties, fragrant chutneys, and buttery buns. It’s a beloved snack that’s both comforting and full of flavor.

29. Dabeli

Dabeli

Dabeli, an enticing street food from the vibrant state of Gujarat in India, is a delightful fusion of flavours and textures. This delectable snack features spiced mashed potatoes with a compelling blend of chutneys, placed between soft pav (buns) and garnished with an assortment of crunchy, flavorful toppings. Dabeli embodies the spirit of Indian street cuisine, offering a unique and memorable culinary experience and is the most desiring snacks for evening.

Ingredients:

For the Dabeli Filling:

  • 4-6 boiled and mashed potatoes
  • 2-3 tablespoons tamarind chutney
  • 2-3 tablespoons garlic chutney (made from garlic and red chillies)
  • Salt, to taste
  • 2 tablespoons vegetable oil
  • 1/4 cup roasted peanuts
  • 1/4 cup pomegranate seeds
  • A handful of chopped fresh coriander leaves

For the Dabeli Pav (Buns):

  • Soft pav (dinner rolls)
  • Butter for toasting

For Garnish:

  • Sev (crispy fried gram flour noodles)
  • Finely chopped onions
  • Pomegranate seeds
  • Fresh coriander leaves, chopped
  • Additional tamarind chutney and garlic chutney

Process:

For the Dabeli Filling:

  1. Prepare the Spices:
  • In a pan, heat vegetable oil and add dabeli masala.
  • Stir well and cook for a minute.
  1. Create the Potato Mixture:
  • Add the boiled and mashed potatoes to the pan.
  • Season with tamarind chutney, garlic chutney, and salt.
  • Mix well, ensuring the spices and chutneys are evenly incorporated.
  • Cook for a few minutes, allowing the flavours to meld.
  1. Garnish the Filling:
  • Add roasted peanuts, pomegranate seeds, and chopped fresh coriander leaves.
  • Mix these garnishes into the potato mixture to enhance the texture and flavours.

For the Dabeli Pav (Buns):

  1. Toast the Pav:
  • Cut the pav rolls horizontally, but not all the way through.
  • Heat a skillet or pan, add a little butter, and toast the pav on both sides until it turns golden brown and slightly crisp.

To Assemble:

  1. Assemble the Dabeli:
  • Spread additional tamarind chutney and garlic chutney on the inside of each pav roll.
  • Place a generous portion of the hot, spiced potato filling between the pav.
  • Garnish the Dabeli with six finely chopped onions, pomegranate seeds, and fresh coriander leaves.
  • Serve it hot and savour the unique combination of sweet, spicy, and tangy flavours wrapped in a soft bun.

30. Falooda

Falooda

Falooda, an exquisite and refreshing dessert originating from the royal kitchens of India, is a sensory delight that marries the indulgence of ice cream with the sophistication of rose-scented milk, fine vermicelli, and an array of luscious toppings. This classic confection is a symphony of flavours, textures, and fragrances, inviting you on a culinary journey that’s both nostalgic and transcendent.

Ingredients:

For Rose-Flavored Milk Base:

  • 2 cups whole milk
  • 1/4 cup sugar (adjust to taste)
  • A few drops of rose essence
  • A pinch of saffron strands (optional)

For Vermicelli:

  • 1/4 cup thin vermicelli
  • Water for boiling
  • A few drops of rose essence

For Toppings:

  • Two scoops of vanilla or kulfi ice cream
  • Two tablespoons sweet basil seeds (sabja seeds) soaked in water
  • Two tablespoons chopped mixed nuts (almonds, pistachios, cashews)
  • Two tablespoons tutti-frutti (candied fruit bits)
  • Two tablespoons falooda sev (thin vermicelli, usually pink or white)
  • Cherries or dried fruits for garnish
  • Rose syrup for drizzling
  • Crushed ice, as needed

Process:

For Rose-Flavored Milk Base:

  1. Prepare the Rose Milk:
  • Bring whole milk to a gentle boil in a saucepan, stirring occasionally.
  • Add sugar, saffron strands (if using), and rose essence.
  • Simmer the milk on low heat, allowing it to thicken slightly. Remove from heat and let it cool. Chill the rose milk in the refrigerator.

For Vermicelli:

  1. Cook the Vermicelli:
  • Boil vermicelli in water according to package instructions.
  • Drain, rinse with cold water, and mix in a few drops of rose essence. Set aside to cool.

To Assemble:

  1. Soak Basil Seeds:
  • Soak sweet basil (sabja seeds) in water until they swell and form a jelly-like texture. This usually takes about 15-20 minutes.
  1. Cook Falooda Sev:
  • Boil falooda sev in water as per package instructions.
  • Rinse with cold water and drain.
  1. Assemble the Falooda:
  • Add a layer of falooda sev in a tall glass at the bottom.
  • Add a few spoonfuls of the soaked basil seeds.
  • Drizzle rose syrup over the seeds and sev.
  • Gently pour the chilled rose-flavoured milk to fill half of the glass.
  • Add a scoop of ice cream and a portion of the cooked vermicelli.
  • Top with chopped nuts and tutti-frutti.
  • Finish with a final scoop of ice cream, garnish with cherries or dried fruits, and drizzle more rose syrup.
  • Serve your Falooda with crushed ice and a long spoon for a delightful mix of flavours and textures.

Falooda is a dessert that transcends time and space, capturing the essence of India’s regal past and offering a sensory delight that people of all ages continue to cherish and enjoy.

31.  Hara Bhara Kabab

Hara Bhara Kabab

Hara Bhara Kebab is a renowned vegetarian delicacy from India’s diverse culinary landscape. As the name suggests, these emerald-green kebabs are made with plenty of green vegetables and aromatic spices, resulting in a flavorful and wholesome snack that captivates the senses. With every bite, one can relish the freshness and earthy flavours, making it one of the ideal snacks for an evening kitty party or for your kids tiffin break and also for health-conscious individuals.

Ingredients:

For Hara Bhara Kebab:

  • 2 cups boiled and mashed potatoes
  • 1 cup blanched and chopped spinach
  • 1/2 cup cooked and mashed green peas
  • 1/4 cup grated paneer (cottage cheese)
  • 2-3 green chillies, finely chopped (adjust to taste)
  • 1-inch piece of ginger, grated
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1 teaspoon chaat masala
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • Salt, to taste
  • Bread crumbs for coating
  • Oil for shallow frying or baking

For Garnish:

  • Fresh coriander leaves, chopped
  • Lemon wedges
  • Onion rings
  • Mint chutney or tamarind chutney (optional)

Process:

  1. Prepare the Green Mixture:
  • In a mixing bowl, combine boiled and mashed potatoes, blanched and chopped spinach, boiled and mashed green peas, grated paneer, green chillies, grated ginger, and minced garlic (if using).
  1. Season and Spice It Up:
  • Heat a little oil in a pan and add cumin seeds. Let them splutter.
  • Add the green mixture to the pan and sauté for a few minutes.
  • Season with garam masala, chaat masala, red chili powder, and salt.
  • Cook until the mixture comes together, and most of the moisture evaporates.
  1. Shape the Kebabs:
  • Allow the mixture to cool, then shape it into round or oval kebabs.
  1. Coat and Cook:
  • Roll the kebabs in bread crumbs to coat them evenly.
  • Heat a little oil in a pan and shallow fry the kebabs until they turn golden brown and crispy. Alternatively, you can bake them in a preheated oven at 180°C (350°F) for about 20-25 minutes, turning them over once to ensure even cooking.
  1. Serve:
  • Garnish the Hara Bhara Kebabs with fresh coriander leaves.
  • Serve them hot with lemon wedges, onion rings, and a chutney of your choice, mint or tamarind.

Hara Bhara Kebab is a delightful appetizer that celebrates the vibrancy of fresh, green ingredients and the depth of Indian spices. These kebabs offer a healthy and delicious alternative for those looking to savour the magic of Indian flavours.

32. Seekh Kabab

Seekh Kabab

Seekh Kebab is a delicacy of Indian cuisine brought to India by the Mughals. These skewered kebabs are known for their succulent and flavorful taste, from a perfect balance of spices and tender grilling. They hold a special place in the hearts of food enthusiasts due to their rich history and unique flavour.

Ingredients:

For Seekh Kebab:

  • 500 grams of minced lamb or beef (can also use chicken or a combination of meats)
  • One medium onion, finely grated
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chillies, finely chopped (adjust to taste)
  • 1/2 cup fresh coriander leaves, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • Salt, to taste
  • Two tablespoons besan (gram flour)
  • 2 tablespoons vegetable oil
  • Skewers, bamboo or metal, for grilling

For the Mint Yogurt Dip:

  • 1 cup plain yogurt
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 1-2 green chillies (adjust to taste)
  • 1 clove garlic
  • Salt, to taste

Process:

For Seekh Kebab:

  1. Prepare the Meat Mixture:
  • Combine minced meat, finely grated onion, minced garlic, grated ginger, and finely chopped green chillies in a mixing bowl.
  • Add fresh coriander leaves, mint leaves, garam masala, cumin powder, coriander powder, red chilli powder, and salt.
  • Mix the ingredients thoroughly, ensuring an even distribution of spices.
  1. Bind with Gram Flour:
  • Add besan (gram flour) to the mixture and mix it in. This acts as a binding agent.
  1. Form the Kebabs:
  • Merging a portion of the mixture onto a skewer, shaping it into a cylindrical kebab.
  1. Grill the Kebabs:
  • Preheat a grill or grill pan. Brush the kebabs with a bit of oil to prevent sticking.
  • Grill the kebabs, turning occasionally, until they are cooked and have a smoky, charred appearance. The cooking time will depend on the thickness of the kebabs.

For the Mint Yogurt Dip:

  1. Prepare the Dip:
  • Combine plain yoghurt, fresh mint leaves, fresh coriander leaves, green chillies, and a clove of garlic in a blender.
  • Blend until you have a smooth, green, chutney-like dip. Season with salt.

To Serve:

  1. Serve the Seekh Kebabs:
  • Serve the hot Seekh Kebabs with the Mint Yogurt Dip and fresh naan or paratha for a truly authentic experience.

33. Soya chaap

Soya chaap

Soya Chaap, a culinary gem originating from the northern regions of India, is a remarkable vegetarian delight showcasing soybeans’ versatility. These delectable, protein-rich skewers are marinated in a vibrant blend of spices and then grilled or cooked to perfection, offering a captivating medley of flavours and textures. Soya Chaap is a testament to the creative exploration of plant-based ingredients and the art of Indian gastronomy.

Ingredients:

For Soya Chaap:

  • 250 grams soya cheap (soybean-based meat substitute), available in various forms like skewers, chunks, or rolls
  • 1 cup thick yoghurt
  • Two tablespoons of ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste)
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt, to taste
  • 2 tablespoons vegetable oil
  • Skewers, bamboo or metal, for grilling (if using)

For Garnish:

  • Lemon wedges
  • Fresh coriander leaves, chopped
  • Onion rings

Process:

  1. Prepare the Soya Chaap:
  • If using soya chaap in roll form, cut them into smaller pieces for skewering.
  • If you have skewered soya chaap, there’s no need for additional skewers.
  1. Create the Marinade:
  • Combine thick yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, garam masala, cumin powder, coriander powder, salt, and vegetable oil in a mixing bowl.
  1. Marinate the Soya Chaap:
  • Dip the soya chaap pieces into the marinade, ensuring they are well coated.
  • Cover and refrigerate for at least 2 hours or overnight for a deeper infusion of flavours.
  1. Grill or Cook:
  • Preheat a grill or grill pan. If you don’t have access to a grill, you can cook them on a stovetop using a pan.
  • Thread the marinated soya chaap pieces onto skewers, if necessary.
  • Grill the soya chaap, turning occasionally, until they develop grill marks and are cooked through. The cooking time may vary based on the thickness of the chaap.

To Serve:

  1. Serve the Soya Chaap:
  • Serve the hot Soya Chaap garnished with lemon wedges, chopped fresh coriander leaves, and onion rings.

34. Dosa

Dosa

Dosa is a beloved South Indian delicacy, essentially a crisp and golden pancake that embodies the simplicity of Indian cuisine. The batter for dosa is made by fermenting rice and urad dal (black gram), resulting in a delightful blend of flavours and textures. It is an incredibly versatile dish that can be combined with various fillings and accompaniments. This iconic dish is a perfect representation of the rich and diverse culinary landscape of India.

Ingredients:

For Dosa Batter:

  • 1 cup parboiled rice (you can also use regular rice)
  • 1/4 cup urad dal (black gram)
  • 1/4 teaspoon fenugreek seeds
  • A pinch of salt
  • Water for soaking and grinding

For Making Dosas:

  • Dosa batter (as per requirement)
  • Vegetable oil or ghee for greasing the skillet
  • A small bowl of water (for spreading dosa batter)
  • A non-stick or cast iron skillet (tava)

For Accompaniments (Optional):

  • Sambar
  • Coconut chutney
  • Tomato chutney
  • Potato masala

Process:

For Dosa Batter:

  1. Soak the Ingredients:
  • Rinse the parboiled rice, urad dal, and fenugreek seeds in cold water until the water clears.
  • Soak the rice and urad dal separately in plenty of water for about 4-6 hours. Add fenugreek seeds to the urad dal.
  1. Grind the Batter:
  • Drain the soaked urad dal and fenugreek seeds. Grind them to a smooth, thick paste using as little water as possible.
  • Drain the soaked rice and grind it to a smooth batter, which should be slightly coarse in texture. Add water as needed.
  • Mix the urad dal and rice batters with a pinch of salt. The consistency should be similar to pancake batter.
  • Cover the batter and allow it to ferment for at least 8-12 hours or overnight. Fermentation will make the batter rise and develop a slightly sour taste.

For Making Dosas:

  1. Preheat the Griddle:
  • Heat a non-stick or cast iron skillet (tava) over medium heat. To check if it’s hot enough, sprinkle a few drops of water on the griddle. If they sizzle and evaporate, it’s ready.
  1. Grease the Griddle:
  • Grease the hot skillet with a few drops of vegetable oil or ghee using a cloth or a paper towel. This ensures that the dosa won’t stick to the surface.
  1. Spread the Dosa Batter:
  • Take a small bowl of water and dip your fingers in it. Shake off any excess water.
  • Take a ladleful of dosa batter and pour it onto the centre of the skillet. Starting from the centre, spread the batter outward in a circular motion to create a thin, even layer.
  1. Cook the Dosa:
  • Cook the dosa until the edges turn golden and crisp and the surface dries. This should take a couple of minutes.
  1. Fold and Serve:
  • Fold the dosa in half or roll it into a cylindrical shape.
  • Serve it hot with your choice of accompaniments, such as sambar, coconut chutney, tomato chutney, or potato masala.

Dosa is a culinary masterpiece, a valid symbol of South Indian cuisine, known for its simple yet intricate preparation and the joy it brings to every dining table. Enjoyed across India and worldwide, it’s a staple of Indian food culture that’s both versatile and iconic.

35. Pyaaz ke Pakode

Pyaaz ke Pakode

Pyaaz ke Pakode, the quintessential Indian snack, is a savoury testament to the art of frying. These delectable onion fritters are a cherished part of Indian street food culture, enjoyed during monsoons and beyond. They offer a delightful interplay of crisp, golden exteriors and tender, flavorful interiors, making them a heartwarming snack that transcends generations.

Ingredients:

For Pyaaz ke Pakode:

  • Two large onions, thinly sliced
  • 1 cup besan (gram flour)
  • 2-3 green chillies, finely chopped (adjust to taste)
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • A handful of fresh coriander leaves chopped
  • Salt, to taste
  • Water, as needed
  • Vegetable oil for deep frying

Process:

  1. Prepare the Pyaaz ke Pakode Mixture:
  • Combine thinly sliced onions, besan (gram flour), finely chopped green chillies, red chilli powder, cumin seeds, a pinch of asafoetida, and salt in a mixing bowl.
  • Toss these ingredients together, ensuring the besan coats the onions evenly.
  1. Add Water and Mix:
  • Gradually add water, a little at a time, and mix until you achieve a thick batter that coats the back of a spoon. The amount of water needed can vary, so add it cautiously.
  1. Heat Oil for Deep Frying:
  • Heat vegetable oil in a deep frying pan over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
  1. Fry the Pyaaz ke Pakode:
  • Carefully drop spoonfuls of the batter into the hot oil. Fry them in batches, ensuring not to overcrowd the pan.
  • Fry until the pakode turns golden brown and crisp, which should take about 4-5 minutes. Remember to flip them occasionally for even cooking.
  1. Drain and Serve:
  • Remove the fried pyaaz ke pakode with a slotted spoon and drain them on paper towels to remove excess oil.
  • Serve the hot pakode with fresh coriander, mint chutney, or tomato ketchup.

Pyaaz ke Pakode is a timeless Indian snack that resonates with gatherings, tea-time conversations, and the joy of relishing crispy, onion-laden bites. These cakes capture the essence of Indian street food, welcoming you with their inviting aroma and familiar, comforting flavours.

36. Bhajji

Bhajji

Bhajjis, the cherished jewels of Indian street food, is an enchanting medley of deep-fried, spicy goodness. These crispy fritters encapsulate the essence of culinary artistry and comfort food. Bhajjis come in various forms, featuring vegetables or even deep-fried bread. The beauty of this snack lies in its simplicity, transforming everyday ingredients into a mouthwatering treat that elevates every moment.

Ingredients:

For Bhajjis (Vegetable Fritters):

  • Assorted vegetables of your choice (standard options include onions, potatoes, spinach, eggplant, and chillies)
  • 1 cup besan (gram flour)
  • 1 teaspoon red chilli powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt, to taste
  • Water, as needed
  • Vegetable oil for deep frying

For Bhajji Batter:

  • Besan (gram flour)
  • Red chilli powder
  • Turmeric powder
  • Salt
  • Water

Process:

For Bhajjis (Vegetable Fritters):

  1. Slice the Vegetables:
  • Cut the vegetables of your choice into thin slices or rounds. For chillies, you can keep them whole or slit them lengthwise.
  1. Prepare the Bhajji Batter:
  • Combine besan, red chilli powder, turmeric powder, and salt in a mixing bowl.
  • Add water gradually and whisk until you achieve a smooth, thick batter that easily coats the back of a spoon.
  1. Add Spices:
  • Mix cumin seeds and a pinch of asafoetida into the batter. This step is optional, but it imparts extra flavour.
  1. Heat Oil for Deep Frying:
  • Heat vegetable oil in a deep frying pan over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
  1. Dip and Fry:
  • Dip the sliced vegetables into the prepared batter, ensuring they are well coated.
  • Carefully drop them into the hot oil, ensuring not to overcrowd the pan.
  • Fry until the bhajis turn golden brown and crisp, flipping them occasionally for even cooking.
  1. Drain and Serve:
  • Remove the fried bhajis with a slotted spoon and drain them on paper towels to remove excess oil.
  • Serve the hot bhajis with mint, tamarind chutney, or a cup of masala chai.

37. Bread pakoda

Bread pakoda

Bread Pakoda, a beloved snack from the vibrant streets of India, is the epitome of culinary innovation. It elevates humble slices of bread into a flavorful and crispy delight. This indulgent treat, a medley of spiced potato filling encased in a besan (gram flour) batter, is a comfort food classic, offering a savoury experience that transcends time and generations.

Ingredients:

For the Potato Filling:

  • 2-3 medium-sized potatoes, boiled, peeled, and mashed
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • A pinch of asafoetida (hing)
  • Salt, to taste
  • 1-2 green chillies, finely chopped (adjust to taste)
  • A handful of fresh coriander leaves chopped
  • Vegetable oil, for sautéing

For the Bread Pakoda Batter:

  • 1 cup besan (gram flour)
  • 1/2 teaspoon red chilli powder
  • A pinch of baking soda (optional)
  • Salt, to taste
  • Water, as needed

For Frying:

  • Vegetable oil for deep frying

Process:

For the Potato Filling:

  1. Prepare the Spices:
  • Heat some vegetable oil in a pan and add cumin and mustard seeds. Allow them to stumble.
  • Add a pinch of asafoetida (hing) and finely chopped green chillies. Sauté until fragrant.
  1. Create the Potato Mixture:
  • Add the boiled, mashed potatoes to the pan.
  • Season with turmeric powder, red chilli powder, and salt.
  • Mix well and cook for a few minutes, evenly incorporating the spices.
  • Stir in chopped fresh coriander leaves

38. French Toast

French Toast

French Toast, a beloved breakfast classic, transcends culinary borders with its delightful combination of simple ingredients and comforting flavours. This timeless dish transforms slices of bread into a sumptuous creation that’s both crispy on the outside and soft on the inside.

Ingredients:

For French Toast:

  • Four slices of bread (commonly used varieties include white, whole wheat, or brioche)
  • 2 large eggs
  • 1/2 cup milk
  • One teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 1-2 tablespoons granulated sugar (adjust to taste)
  • A pinch of salt
  • Butter or vegetable oil for cooking

For Garnish (Optional):

  • Maple syrup
  • Fresh berries
  • Powdered sugar
  • Whipped cream
  • Sliced bananas
  • Sliced strawberries
  • Chopped nuts (e.g., walnuts, pecans)

Process:

  1. Prepare the Egg Mixture:
  • In a shallow dish or bowl, crack and beat the eggs until the yolks and whites are well combined.
  1. Add Milk and Flavorings:
  • Add milk, vanilla extract, ground cinnamon (if using), granulated sugar, and a pinch of salt to the beaten eggs.
  • Whisk the mixture until all the ingredients are fully incorporated.
  1. Dip the Bread:
  • Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or vegetable oil to coat the surface.
  • Dip a slice of bread into the egg and milk mixture, ensuring it’s evenly coated on both sides. Be careful not to soak it too long, as it can become soggy.
  1. Cook the French Toast:
  • Place the coated bread slice on the hot skillet or griddle.
  • Cook until one side is golden brown and crispy, then flip it over to cook the other. This process should take 2-3 minutes per side.
  1. Repeat and Keep Warm:
  • Repeat the process with the remaining slices of bread, adding more butter or oil to the skillet or griddle as needed.
  • Place cooked French Toast on a baking sheet and keep them warm in a preheated oven set to the lowest temperature.

To Serve:

  1. Garnish and Serve:
  • Serve the French Toast hot, garnished with maple syrup, fresh berries, powdered sugar, whipped cream, sliced bananas, strawberries, or chopped nuts.

39. Shawarma Rolls

Shawarma Rolls

Shawarma Rolls, a global street food sensation, represent a compelling fusion of flavours and textures. Originating from the Middle East, these delectable rolls feature succulent, marinated meat, vibrant vegetables, and a host of flavorful sauces, all wrapped in warm flatbreads. Shawarma Rolls have journeyed from their Levantine origins to become a beloved culinary gem that transcends borders, delighting taste buds worldwide.

Ingredients:

For Shawarma Marinade (Chicken or Beef):

  • 500 grams boneless chicken or beef (thinly sliced)
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • One teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • Juice of 1 lemon
  • Fresh parsley or cilantro, chopped (for garnish)

For Shawarma Sauce:

  • 1/2 cup tahini (sesame paste)
  • Two tablespoons of lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • Salt and water to taste

For Assembly:

  • Flatbreads or pita bread
  • Sliced tomatoes
  • Sliced cucumbers
  • Sliced onions
  • Shredded lettuce
  • Pickles
  • Sliced bell peppers
  • Sliced chilli peppers (optional)
  • Hummus (optional)

Process:

For Shawarma Marinade:

  1. Prepare the Marinade:
  • In a bowl, combine plain yoghurt, olive oil, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, black pepper, and lemon juice.
  • Mix well to form a smooth marinade.
  1. Marinate the Meat:
  • Add the thinly sliced chicken or beef to the marinade, ensuring that each piece is well-coated.
  • Cover the bowl and refrigerate for at least 1-2 hours or overnight for maximum flavour.

For Shawarma Sauce:

  1. Prepare the Sauce:
  • Combine tahini, lemon juice, minced garlic, ground cumin, and a pinch of salt in a bowl.
  • Gradually add water and whisk until you achieve a creamy, pourable consistency. Adjust the salt and lemon juice to taste.

To Assemble Shawarma Rolls:

  1. Cook the Marinated Meat:
  • Heat a grill or a skillet over medium-high heat.
  • Cook the marinated chicken or beef until it’s tender and has a charred, smoky flavour, which should take about 5-7 minutes.
  1. Warm the Flatbreads:
  • Heat the flatbreads or pita bread in a dry skillet or oven until they are warm and pliable.
  1. Assemble the Rolls:
  • Lay a warm flatbread on a clean surface.
  • Spread a generous spoonful of the shawarma sauce onto the bread.
  • Place slices of the cooked meat on top of the sauce.
  • Add your choice of sliced vegetables and garnish with fresh parsley or cilantro.
  • Fold in the sides and roll up the shawarma.
  1. Serve:
  • Serve the Shawarma Rolls hot and enjoy the harmonious blend of flavours and textures.

40. Egg Rolls

Egg Rolls

Egg rolls are a popular and versatile snack representing creativity and simplicity. These delightful rolls consist of beaten eggs seasoned with ingredients, cooked to perfection, and then wrapped in a soft, pliable flatbread or tortilla. Egg rolls make for a delicious anytime treat, providing a satisfying combination of flavours and textures.

Ingredients:

For Egg Filling:

  • Four large eggs
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup diced bell peppers (assorted colours)
  • 1/4 cup diced onions
  • 1/4 cup diced tomatoes
  • 1/4 cup diced cooked ham or bacon (optional)
  • 1/4 cup shredded cheese (cheddar or your choice)
  • Fresh herbs (e.g., chives, parsley), finely chopped (optional)
  • Cooking oil or butter for frying

For Wrapping:

  • Flatbreads, tortillas, or wraps of your choice (flour or whole wheat)

For Accompaniments (Optional):

  • Salsa
  • Sour cream
  • Guacamole
  • Hot sauce

Process:

  1. Prepare the Egg Filling:
  • In a bowl, beat the eggs and season them with salt and black pepper to taste.
  1. Cook the Vegetables:
  • Heat a little cooking oil or butter in a non-stick skillet over medium heat.
  • Sauté the diced bell peppers, onions, and tomatoes until tender and slightly caramelized.
  1. Add the Egg Mixture:
  • Pour the beaten eggs into the skillet with the sautéed vegetables. Stir gently to combine.
  1. Cook the Eggs:
  • Continue to cook, occasionally stirring, until the eggs are softly set but slightly runny. This should take a few minutes.
  1. Add Fillings:
  • Sprinkle the cooked ham or bacon (if using), shredded cheese, and fresh herbs (if using) over the eggs.
  1. Assemble the Egg Rolls:
  • Place the cooked egg filling in the centre of a flatbread, tortilla, or wrap.
  1. Fold and Roll:
  • Fold the sides of the flatbread over the egg filling.
  • Roll up the flatbread from the bottom to create a secure, compact roll.
  1. Serve:
  • Serve the Egg Rolls warm, whole or sliced in halves, accompanied by condiments such as salsa, sour cream, guacamole, or hot sauce.

41. Kachori

Kachori

Kachori, a revered street food from India, is a deep-fried delight that showcases the art of spiced fillings encased in a crispy, golden crust. This savoury pastry has journeyed from the bustling lanes of Rajasthan to become a treasured snack across the subcontinent. Kachori’s irresistible allure lies in its rich, aromatic flavours and the satisfaction of every bite.

Ingredients:

For the Kachori Dough:

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons semolina (sooji)
  • 1/4 cup ghee (clarified butter)
  • A pinch of salt
  • Water, as needed

For the Kachori Filling (Sattu Filling):

  • 1 cup sattu (roasted gram flour)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ajwain seeds (carom seeds)
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2-3 tablespoons vegetable oil
  • Salt, to taste
  • Water, as needed
  • A handful of fresh coriander leaves chopped (for garnish)

For Frying:

  • Vegetable oil for deep frying

Process:

For Kachori Dough:

  1. Prepare the Dough:
  • Combine all-purpose flour, semolina, a pinch of salt, and ghee (clarified butter) in a mixing bowl.
  • Gradually add water and knead the mixture into a smooth, firm dough.
  • Cover the dough and let it rest for about 15-20 minutes.

For Kachori Filling (Sattu Filling):

  1. Prepare the Filling:
  • Combine sattu (roasted gram flour), cumin seeds, ajwain seeds, red chilli powder, turmeric powder, garam masala, and salt in a mixing bowl.
  • Add vegetable oil and mix well to create a crumbly mixture.
  • Gradually add water and knead the Filling until it becomes a cohesive, moldable mass. It should hold together when squeezed.

To Assemble Kachori:

  1. Divide the Dough:
  • Divide the rested dough into small, equal-sized portions. Roll them into smooth balls.
  1. Roll Out the Dough:
  • Roll a dough ball into a small disc about 3-4 inches in diameter.
  1. Add Filling:
  • Place a portion of the sattu filling in the centre of the rolled-out dough.
  1. Seal the Kachori:
  • Gather the edges of the dough to form a sealed ball, ensuring there are no cracks.
  1. Flatten and Roll:
  • Gently flatten the filled dough ball with your hands.
  • Roll it out into a larger disc, about 5-6 inches in diameter.

For Frying:

  1. Heat Oil for Deep Frying:
  • Heat vegetable oil in a deep frying pan over medium-high heat.
  • To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
  1. Fry the Kachori:
  • Carefully place the rolled-out kachori into the hot oil. Fry it until it puffs up and turns golden brown on both sides, flipping as needed. This should take about 3-4 minutes.
  1. Drain and Serve:
  • Remove the fried kachori with a slotted spoon and drain it on paper towels to remove excess oil.
  • Serve the hot kachori garnished with fresh coriander leaves.

42. Malpuye

Malpuye

Malpua, a delectable dessert from the heart of India, is a sweet revelation that enchants taste buds with every bite. These golden, syrup-soaked pancakes have deep historical roots in Indian cuisine, and their simplicity conceals a rich tapestry of flavours. Malpua is a testament to the sweet side of Indian culinary artistry, celebrated during festivals and special occasions.

Ingredients:

For Malpua Batter:

  • 1 cup all-purpose flour (maida)
  • 2 tablespoons semolina (sooji)
  • 1/2 cup milk
  • 1/4 cup yogurt
  • 1/4 teaspoon fennel seeds (saunf)
  • A pinch of cardamom powder
  • A bit of baking powder
  • A pinch of salt
  • Ghee (clarified butter) or vegetable oil for frying

For Malpua Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few saffron strands (optional)
  • A few drops of rose water (optional)

Process:

For Malpua Batter:

  1. Prepare the Batter:
  • In a mixing bowl, combine all-purpose flour, semolina, fennel seeds, cardamom powder, baking powder, and a pinch of salt.
  • Add milk and yoghurt to form a thick, lump-free batter. Allow the batter to rest for at least 1-2 hours or overnight for the best results.

For Malpua Sugar Syrup:

  1. Make the Sugar Syrup:
  • In a saucepan, combine sugar and water. Heat the mixture over low to medium heat until the sugar dissolves.
  • Please bring it to a gentle boil and simmer for a few minutes to form a slightly thick syrup.
  • Add saffron strands and a few drops of rose water (if using). Stir and remove from heat. Keep it warm.

To Fry Malpua:

  1. Heat Ghee:
  • Heat ghee (clarified butter) or vegetable oil over medium heat in a shallow frying pan.
  1. Fry the Malpua:
  • Pour a small ladleful of the malpua batter into the hot ghee to form a pancake-like shape. You can make the malpuas as small or large as you like.
  • Fry until they turn golden brown on both sides, flipping as needed. This should take 2-3 minutes per side.
  1. Remove and Drain:
  • Carefully remove the fried malpua from the ghee and drain them on paper towels to remove excess oil.

To Serve:

  1. Soak in Sugar Syrup:
  • While the malpuas are still warm, dip them into the warm sugar syrup for a few seconds, ensuring they are well coated.
  1. Serve:
  • Serve the sweet, syrup-soaked malpua as a delightful dessert, garnished with chopped nuts or a sprinkle of cardamom powder.

Malpua, with its warm, syrupy embrace and delightful flavours, is a timeless Indian dessert that beckons with its rustic charm. It stands as a symbol of the sweet traditions that accompany celebrations, cherished moments, and the rich tapestry of Indian culture.

43. Roshogolla

Roshogolla

Roshogolla, a treasured dessert from the heart of Bengal, is a symbol of purity and simplicity. These soft, spongy cheese balls soaked in fragrant sugar syrup epitomize the art of sweet-making in India. Roshogolla is more than just a dessert; it’s a piece of Bengali culture representing culinary art’s sweet, soulful, and heartwarming side.

Ingredients:

For the Chhena (Cottage Cheese) Balls:

  • 1 liter cow’s milk (full-fat)
  • 2-3 tablespoons lemon juice or white vinegar
  • A few cups of ice water
  • 1-2 tablespoons semolina (sooji)

For the Sugar Syrup:

  • 1 cup sugar
  • 4 cups water
  • A few drops of rose or kewra water (optional)

Process:

For Chhena (Cottage Cheese) Balls:

  1. Prepare the Chhena:
  • Heat the milk in a large, heavy-bottomed pan over medium-high heat, stirring frequently to prevent scorching.
  • When the milk comes to a boil, reduce the heat to low and add lemon juice or white vinegar. Stir continuously until the milk curdles and greenish whey separates from the chhena (curdled milk solids).
  • Please remove it from the heat immediately.
  1. Strain and Rinse:
  • Strain the chhena using a muslin cloth or a fine sieve. Gather the fabric and rinse the chhena under cold running water. This helps remove the lemony flavour.
  1. Squeeze and Knead:
  • Gather the cloth with chhena, twist it, and squeeze out the excess water.
  • Knead the chhena on a clean surface until it becomes smooth and lump-free.
  1. Form the Chhena Balls:
  • Divide the kneaded chhena into small, equal-sized portions. Roll them into smooth balls and press them slightly to form chhena balls.

For Sugar Syrup:

  1. Prepare the Sugar Syrup:
  • In a wide, deep saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Simmer for a few minutes until the sugar dissolves, and the syrup slightly thickens.
  • Add rose or kewra water (if using) for flavour.

To Make Roshogolla:

  1. Cook the Chhena Balls:
  • Gently slide the chhena balls into the simmering sugar syrup. Cover the saucepan with a lid.
  1. Simmer and Cook:
  • Simmer for about 20-25 minutes, occasionally gently stirring to ensure even cooking. The chhena balls will puff up and float to the surface.
  1. Cool and Serve:
  • Remove the roshogolla from the heat and let it cool completely in the syrup.
  • Roshogolla is ready to be served. It can be enjoyed warm or chilled.

Roshogolla, with its soft, airy texture and delicate sweetness, represents the heart of Bengali traditions and celebrations. It’s a beloved sweet treat that embodies the essence of Indian cuisine and the art of savouring every morsel with love and sweetness.

44. Gulab Jamun

Gulab Jamun

Gulab Jamun, the jewel of Indian desserts, is a delightful confection that encapsulates the essence of indulgence and celebration. These golden, syrup-soaked dumplings are a sweet revelation, rich in flavour and soaked in aromatic rose-scented syrup. Gulab Jamun is a cherished part of Indian culture, adored during festivals special occasions, and as a symbol of the sweetness of life.

Ingredients:

For Gulab Jamun Dough:

  • 1 cup milk powder
  • 1/4 cup all-purpose flour (maida)
  • 1/4 teaspoon baking soda
  • 2 tablespoons ghee (clarified butter)
  • 2-3 tablespoons milk (approximately)
  • A pinch of cardamom powder

For Sugar Syrup:

  • 1 cup sugar
  • 1 cup water
  • A few drops of rose water or saffron strands (optional)

Process:

For Gulab Jamun Dough:

  1. Prepare the Dough:
  • Combine milk powder, all-purpose flour, and baking soda in a mixing bowl.
  • Add ghee and cardamom powder. Mix well.
  • Gradually add milk, a little at a time, and knead the mixture into a smooth, soft dough. The dough should be soft but not sticky.
  1. Rest the Dough:
  • Cover the dough and let it rest for about 10-15 minutes. This allows the dough to set and become pliable.

For Sugar Syrup:

  1. Make the Sugar Syrup:
  • In a wide, deep saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Simmer for a few minutes until the sugar dissolves, and the syrup slightly thickens.
  • Add rose water or saffron strands (if using) for flavour.

To Shape and Fry Gulab Jamun:

  1. Shape the Gulab Jamun:
  • Roll small portions of the dough into smooth, crack-free balls. Ensure there are no cracks on the surface.
  1. Heat Ghee or Oil:
  • Heat ghee or vegetable oil in a deep frying pan over medium heat.
  1. Fry the Gulab Jamun:
  • Carefully slide the shaped gulab jamun into the hot ghee or oil.
  • Fry them until they turn golden brown on all sides, gently stirring to ensure even cooking. This should take about 6-8 minutes.
  • The gulab jamun will expand slightly and develop a uniform, deep golden colour when they are ready.
  1. Remove and Drain:
  • Remove the fried gulab jamun with a slotted spoon and drain them on paper towels to remove excess ghee or oil.

To Soak Gulab Jamun:

  1. Soak in Sugar Syrup:
  • While the gulab jamun are still warm, gently immerse them in the warm sugar syrup.
  • Ensure they are fully submerged and let them soak for a few hours or until they become soft and spongy.
  1. Serve:
  • Serve the delectable gulab jamun, garnished with slivered pistachios or almonds, in all their sweet, syrup-soaked glory.

With its tender, melt-in-the-mouth texture and fragrant sweetness, Gulab Jamun is a culinary masterpiece that exemplifies the essence of Indian sweets. It’s a delightful reminder of joyous occasions and the importance of savouring life’s sweet moments.

45. Jalebi

Jalebi

Jalebi, an iconic Indian dessert, is a mesmerizing swirl of deep-fried, syrup-soaked perfection. This spiral-shaped confection is not just a sweet treat; it’s a culinary masterpiece that embodies the celebration of flavours and the vibrancy of Indian culture. Jalebi’s striking orange hue, crisp exterior, and syrupy interior create a sweet symphony that has captured the hearts of dessert enthusiasts for generations.

Ingredients:

For Jalebi Batter:

  • 1 cup all-purpose flour (maida)
  • Two tablespoons besan (gram flour)
  • 1/4 teaspoon baking powder
  • A pinch of turmeric powder (for colour)
  • A bit of saffron strands (for flavour and colour)
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon yogurt
  • Water, as needed

For Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few drops of lemon juice
  • A pinch of saffron strands
  • A few drops of rose or kewra water (optional)

For Frying:

  • Vegetable oil or ghee for deep frying

Process:

For Jalebi Batter:

  1. Prepare the Batter:
  • Combine all-purpose flour, besan, baking powder, turmeric powder, saffron strands, cardamom powder, and yoghurt in a mixing bowl.
  • Gradually add water and whisk the mixture to form a smooth, thick batter with a consistency similar to a pancake batter. Let it rest for at least 30 minutes.

For Sugar Syrup:

  1. Make the Sugar Syrup:
  • In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Simmer for a few minutes until the sugar dissolves, and the syrup slightly thickens.
  • Add saffron strands and a few drops of lemon juice to prevent crystallization. Add rose or kewra water (if using) for flavour.

To Make Jalebi:

  1. Heat Oil for Deep Frying:
  • Heat vegetable oil or ghee in a deep frying pan over medium heat.
  1. Prepare the Jalebi:
  • Fill the jalebi batter into a squeezable container or a plastic squeeze bottle with a small nozzle tip.
  1. Create Swirls:
  • Carefully squeeze the batter into the hot oil to form spiral shapes, moving from the centre outward. You can create small or large jalebi, depending on your preference.
  1. Fry the Jalebi:
  • Fry the jalebi until golden brown and crisp, gently flipping them to ensure even cooking. This should take about 2-3 minutes per side.
  1. Soak in Sugar Syrup:
  • Remove the fried jalebi from the oil and immediately dip them into the warm sugar syrup. Ensure they are fully submerged.
  1. Serve:
  • Serve the jalebi hot, allowing them to soak in the syrup, or let them cool for a delightful sweet treat.

With its vivid colour and intricate patterns, Jalebi is a sweet masterpiece that encapsulates the rich heritage of Indian cuisine. It’s a dessert that transcends time, bringing delight to the table with its captivating spiral form and mesmerizing flavours.

46.Noodles

Noodles

Noodles, an iconic dish enjoyed across the globe, are a testament to the art of culinary fusion. When skillfully prepared, these versatile strands of dough offer a world of flavours and textures. Noodles, whether in a comforting soup or stir-fried to perfection, evoke the spirit of cultural diversity and culinary creativity that unites people through the simple joy of eating.

Ingredients:

For Preparing Noodles:

  • 8 oz (about 225 grams) of noodles (such as egg noodles, rice noodles, or wheat noodles)
  • Water for boiling
  • A pinch of salt

For Stir-Frying Noodles (Optional):

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • One small onion, thinly sliced
  • 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
  • Protein of your choice (e.g., tofu, chicken, shrimp, beef, or a meat substitute)
  • Soy sauce or other preferred sauce (e.g., oyster sauce, hoisin sauce)
  • Salt and pepper, to taste

For Noodle Soup (Optional):

  • 4 cups chicken or vegetable broth
  • Sliced green onions
  • Sliced mushrooms
  • Sliced boiled eggs
  • Fresh cilantro or basil leaves
  • Sriracha or chilli sauce (optional, for heat)
  • Lime wedges

Process:

For Cooking Noodles:

  1. Boil Water:
  • In a large pot, bring water to a boil. Add a pinch of salt to the boiling water.
  1. Add Noodles:
  • Carefully add the noodles to the boiling water.
  1. Cook Noodles:
  • Cook the noodles according to the package instructions until they are tender but still have a slight bite. Cooking times vary depending on the type of noodles, so refer to the package for guidance.
  1. Drain and Rinse:
  • Drain the cooked noodles in a colander and rinse them under cold running water to stop the cooking process and remove excess starch.

For Stir-Frying Noodles (Optional):

  1. Heat Oil:
  • In a large skillet or wok, heat vegetable oil over medium-high heat.
  1. Sauté Aromatics:
  • Add minced garlic and sliced onion. Sauté until fragrant and slightly softened.
  1. Add Protein and Vegetables:
  • Add the protein of your choice and mixed vegetables. Stir-fry until the protein is cooked and the vegetables are tender.
  1. Toss Noodles:
  • Add the cooked and drained noodles to the skillet. Stir-fry and toss the noodles with the other ingredients.
  1. Season:
  • Season with sauces (e.g., soy sauce, oyster sauce), salt, and pepper. Adjust to taste.

For Noodle Soup (Optional):

  1. Heat Broth:
  • In a large pot, heat chicken or vegetable broth over medium-high heat.
  1. Add Noodles:
  • Add the cooked and drained noodles to the hot broth.
  1. Serve:
  • Serve the noodle soup in bowls, garnished with sliced green onions, mushrooms, boiled eggs, cilantro or basil leaves, and lime wedges. Add chilli sauce for extra heat, if desired.

47. Poha

Poha

Poha, a beloved breakfast dish from India, is a testament to the culinary diversity and rich traditions of the subcontinent. When transformed into a fragrant and flavorful dish, these flattened rice flakes offer a glimpse into the warm and inviting world of Indian cuisine. Poha, with its myriad of spices and colourful ingredients, is a taste of India’s cultural tapestry, served with a side of heritage and hospitality.

Ingredients:

For Preparing Poha:

  • 2 cups poha (flattened rice flakes)
  • 2-3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 2-3 green chillies, finely chopped (adjust to taste)
  • 1/2 cup finely chopped onions
  • 1/4 cup raw peanuts
  • Salt, to taste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh coriander leaves, chopped
  • Freshly grated coconut for garnish (optional)

Process:

For Preparing Poha:

  1. Wash Poha:
  • Rinse the poha under running water in a sieve or colander. Gently fluff and separate the flakes, then set them aside to drain. They should soften but remain separate.
  1. Heat Oil:
  • In a large pan or kadai, heat vegetable oil over medium heat.
  1. Add Mustard Seeds:
  • Add mustard seeds to the hot oil. Let them splutter.
  1. Add Cumin Seeds and Asafoetida:
  • Add cumin seeds and a pinch of asafoetida. Sauté briefly.
  1. Add Curry Leaves and Green Chilies:
  • Toss in curry leaves and finely chopped green chillies. Sauté for a minute.
  1. Add Onions and Peanuts:
  • Add finely chopped onions and raw peanuts. Sauté until the onions turn translucent and the peanuts become lightly golden.
  1. Season:
  • Season with salt, turmeric powder, and red chilli powder. Mix well.
  1. Add Poha:
  • Add the drained poha to the pan. Gently toss and mix the poha with the seasoned onions and spices. Cook for a few minutes, allowing the poha to absorb the flavours.
  1. Add Lemon Juice:
  • Drizzle lemon juice over the poha and mix it in. This adds a refreshing zing to the dish.
  1. Garnish:
  • Garnish the poha with fresh chopped coriander leaves and, if desired, fresh grated coconut.
  1. Serve:
  • Serve the warm and fragrant poha on its own or with a side of yoghurt, chutney, or a cup of hot masala chai.

48. Paneer Tikka

Paneer Tikka

Paneer Tikka, a star of Indian cuisine, is a vegetarian delight that captures the essence of culinary artistry and smoky, flavorful goodness. These succulent cubes of marinated cottage cheese, skewered and grilled to perfection, showcase the harmony of spices and the richness of Indian gastronomy. Paneer Tikka is a sizzling symphony that celebrates the vibrant flavours of the subcontinent, bringing joy to the table with every bite.

Ingredients:

For the Paneer Marinade:

  • 250 grams paneer (cottage cheese), cut into cubes
  • 1/2 cup thick yoghurt
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon red chilli powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt, to taste
  • 1 tablespoon vegetable oil
  • Juice of 1 lemon

For Assembling and Grilling:

  • Skewers (wooden skewers soaked in water for at least 30 minutes or metal skewers)
  • Sliced bell peppers, onions, and tomatoes (for skewering with paneer)
  • Vegetable oil (for grilling)

Process:

For the Paneer Marinade:

  1. Prepare the Marinade:
  • Combine thick yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, vegetable oil, and lemon juice in a mixing bowl. Mix well.
  1. Marinate the Paneer:
  • Add the paneer cubes to the marinade. Ensure the paneer is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours or overnight for best results.

For Assembling and Grilling:

  1. Assemble Skewers:
  • Thread the marinated paneer cubes and slices of bell peppers, onions, and tomatoes onto the soaked wooden or metal skewers. Alternate between paneer and vegetables for a colourful and flavorful arrangement.
  1. Preheat the Grill:
  • Preheat a grill or grill pan over medium-high heat. Brush the grilling surface with vegetable oil to prevent sticking.
  1. Grill the Paneer:
  • Place the skewers on the hot grill. Grill 2-3 minutes on each side until the paneer is charred and slightly browned and the vegetables are tender.
  1. Serve:
  • Serve the sizzling hot paneer tikka skewers with mint chutney, lemon wedges, and sliced onions.

49. Aloo Tikki

Aloo Tikki

Aloo Tikki, a beloved Indian street food, is a delicious and flavorful potato patty that captures the essence of culinary creativity. These golden, spiced potato patties are a delightful harmony of spices and textures, embodying the comfort and richness of Indian cuisine. Aloo Tikki is a true culinary treasure that brings joy to the palate and nostalgia to those who savour its crispy, comforting goodness.

Ingredients:

For Aloo Tikki:

  • Three large potatoes, boiled, peeled, and mashed
  • 1/2 cup breadcrumbs
  • 1/4 cup green peas (fresh or frozen), cooked and roughly mashed (optional)
  • 1 teaspoon ginger, grated
  • 1 green chilli, finely chopped (adjust to taste)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur (dried mango powder) or chaat masala
  • Salt, to taste
  • 2-3 tablespoons vegetable oil (for frying)

For Serving:

  • Tamarind chutney or green chutney
  • Yoghurt (optional)
  • Chopped onions
  • Chopped fresh coriander leaves

Process:

For Aloo Tikki:

  1. Boil and Mash Potatoes:
  • Boil the potatoes until fully cooked, then peel and mash them while they are still warm. Ensure there are no lumps.
  1. Add Ingredients:
  • In a mixing bowl, combine the mashed potatoes with breadcrumbs, grated ginger, finely chopped green chilli, boiled and mashed green peas (if using), cumin seeds, red chilli powder, garam masala, amchur or chaat masala, and salt.
  1. Mix and Knead:
  • Mix the ingredients well until they come together as a smooth, firm dough. If the mixture is too sticky, add more breadcrumbs to help bind it.
  1. Shape the Tikkis:
  • Divide the dough into equal-sized portions into round, flat tikki (patty) shapes. You can make them as small or as large as you like.
  1. Heat Oil:
  • In a shallow frying pan, heat vegetable oil over medium-high heat.
  1. Fry the Tikkis:
  • Carefully place the shaped tikkis in the hot oil and fry them until they are golden brown and crisp on both sides, flipping as needed. This should take 3-4 minutes per side.
  1. Drain and Serve:
  • Remove the fried aloo tikkis with a slotted spoon and drain them on paper towels to remove excess oil.

For Serving:

  1. Assemble and Garnish:
  • Serve the hot aloo tikki with tamarind or green chutney drizzle. Add yoghurt, chopped onions, and fresh coriander leaves for extra flavour and texture.

50. Nachos

Nachos

Nachos, a Tex-Mex culinary invention, is an irresistible fusion of flavours, textures, and cultural influences. These crispy tortilla chips, often adorned with a medley of toppings, represent a harmonious blend of Mexican tradition and American innovation. With their crunchy bite and a symphony of savoury ingredients, Nachos celebrate indulgence, perfect for sharing and savouring at gatherings, movie nights, or any moment that calls for a flavorful, snackable delight.

Ingredients:

For the Nachos:

  • Tortilla chips (store-bought or homemade)
  • Shredded cheese (commonly cheddar, mozzarella, or Monterey Jack)

For Toppings (Customizable to Taste):

  • Ground beef or seasoned meat (e.g., seasoned with taco seasoning)
  • Refried beans
  • Sliced black olives
  • Sliced jalapeños (fresh or pickled)
  • Diced tomatoes
  • Sliced green onions
  • Guacamole
  • Sour cream
  • Salsa or pico de gallo
  • Sliced or diced avocado
  • Cilantro leaves
  • Lime wedges
  • Pickled red onions
  • Corn kernels
  • Sliced bell peppers
  • Red or green chili peppers

Process:

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C) for baking the nachos.
  1. Arrange the Tortilla Chips:
  • Spread a layer of tortilla chips on a baking sheet or oven-safe platter.
  1. Add Shredded Cheese:
  • Sprinkle a generous amount of shredded cheese evenly over the tortilla chips. Ensure each chip gets a bit of cheese.
  1. Layer Toppings:
  • Add your choice of toppings over the cheese layer. You can customize it with various ingredients, from ground meat to vegetables and condiments.
  1. Create Layers:
  • You can create multiple layers of chips, cheese, and toppings, repeating the process until you’ve used all the desired ingredients.
  1. Bake:
  • Place the loaded nachos in the preheated oven. Bake until the cheese is melted and the toppings are heated through. This usually takes about 10-15 minutes, but times may vary based on your oven and the quantity of nachos.
  1. Serve:
  • Once the cheese is bubbly and the nachos are heated to your liking, remove them from the oven. Let them cool for a minute to avoid burning yourself.
  1. Enjoy:
  • Serve the nachos while they’re still warm. They’re perfect for sharing, dipping, and savouring with a crowd or as a delightful snack for one.

51.Roasted Chanas

Roasted Chanas

Roasted chanas, or chickpeas, emerge as a wholesome and flavorful snack option that combines nutrition with delightful crunchiness.

Ingredients:

  • 1 cup dried chickpeas (chana)
  • 1 tablespoon olive oil or cooking spray
  • Salt to taste
  • Spices of your choice (optional, such as cumin, paprika, or chaat masala)

Directions:

  1. Soaking: Rinse the dried chickpeas thoroughly and soak them in water for at least 6 hours or overnight. This helps in reducing cooking time and aids in better digestion.
  2. Cooking: After soaking, drain and rinse the chickpeas. Cook them in a pressure cooker or on the stovetop until tender. This usually takes 15-20 minutes in a pressure cooker or 1-1.5 hours on the stovetop.
  3. Drying: Once cooked, drain any excess water and spread the chickpeas on a clean kitchen towel to dry for about 15-20 minutes.
  4. Seasoning: Preheat the oven to 400°F (200°C). In a bowl, toss the dried chickpeas with olive oil or spray them with cooking spray. Sprinkle salt and any desired spices for added flavour.
  5. Roasting: Spread the seasoned chickpeas in a single layer on a baking sheet. Roast in the oven for 25-30 minutes or until golden brown and crispy. Shake the pan occasionally for even roasting.
  6. Cooling: Allow the roasted chanas to cool completely before storing them in an airtight container.

Nutritional Benefits:

  • Roasted chanas are an excellent protein, fibre, and essential nutrient source.
  • They make for a healthy, crunchy snack that can aid in weight management and provide a sustained energy boost.
  • The roasting process enhances their nutty flavour, making them a delicious and satisfying alternative to fried snacks.

Tip: Experiment with different spices to customize the flavour according to your preferences. Enjoy these roasted chanas as a standalone snack, or add them to salads for an extra crunch.

52. Masala Makhana (Fox Nuts)

Masala Makhana

Masala Makhana is a delightful and nutritious snack made from fox nuts, roasted to crisp perfection and seasoned with aromatic spices. This guilt-free treat is crunchy and rich in texture and taste.

Ingredients:

  • 2 cups fox nuts (makhana)
  • 2 tablespoons ghee or olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • Salt to taste
  • Optional: Curry leaves, roasted peanuts, or cashews for an extra crunch

Time to Cook: Approximately 15 minutes

Directions:

  1. Roasting Makhana: In a dry, non-stick pan, roast fox nuts over medium heat for 5-7 minutes until they turn crisp. Set aside.
  2. Preparing Masala: Heat ghee or olive oil in the same pan. Add cumin powder, coriander powder, turmeric powder, red chilli powder, and salt. Mix well to form a fragrant masala base.
  3. Adding Makhana: Toss the roasted fox nuts into the masala mixture. Ensure an even coating by gently stirring.
  4. Optional Additions: For flavour and texture, include curry leaves and roasted peanuts or cashews. Mix well.
  5. Sautéing: Cook the masala-coated makhana on low heat for 5-7 minutes, stirring continuously to avoid burning. The fox nuts should be well-coated and crunchy.
  6. Cooling: Remove from heat and let the masala makhana cool completely. This enhances its crunchiness.
  7. Storing: Transfer the cooled masala makhana to an airtight container for storage.

Nutritional Benefits:

  • Fox nuts are low in calories and high in fibre.
  • The combination of spices enhances the flavour and contributes various health benefits.
  • Ghee provides healthy fats, while optional nuts add extra nutrients.

Tip: Adjust the spice levels according to your preference, savour this Masala Makhana as a wholesome snack, or pair it with your favourite beverage.

53. Ragi Cookies

Ragi Cookies

Ragi cookies offer a wholesome alternative to traditional cookies by incorporating the nutritional goodness of finger millet (ragi). These cookies satisfy your sweet cravings and provide the health benefits of this nutrient-dense grain.

Ingredients:

  • 1 cup ragi flour
  • 1/2 cup whole wheat flour
  • 1/2 cup butter (unsalted, softened)
  • 1/2 cup powdered jaggery or brown sugar
  • 1/4 cup chopped nuts (almonds, walnuts)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cardamom powder
  • A pinch of salt

Time to Cook: Approximately 15-20 minutes

Directions:

  1. Preheat Oven: Preheat your oven to 350°F (180°C).
  2. Mix Dry Ingredients: In a bowl, combine ragi flour, whole wheat flour, baking powder, cardamom powder, and a pinch of salt. Mix well and set aside.
  3. Cream Butter and Jaggery: In another bowl, cream softened butter and powdered jaggery until the mixture becomes smooth and fluffy.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter and jaggery mixture. Mix well until a cookie dough consistency is achieved.
  5. Add Chopped Nuts: Fold the chopped nuts into the cookie dough for added texture and flavour.
  6. Shape Cookies: Take small portions of the dough and shape them into cookies. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
  7. Bake: In the oven for 12-15 minutes or until the edges turn golden brown.
  8. Cool: Allow the ragi cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Store: Once cooled, store the ragi cookies in an airtight container.

Nutritional Benefits:

  • Ragi is rich in calcium, iron, and fibre, making these cookies a nutritious snack.
  • Jaggery provides natural sweetness along with iron and other minerals.
  • Nuts add healthy fats and an extra crunch to the cookies.

Tip: Feel free to customize the recipe by adding raisins, coconut flakes, or other favourite mix-ins. Enjoy these ragi cookies as a guilt-free and nutrient-packed treat.

54.Baked Bhakarwadi

Baked Bhakarwadi

Baked Bhakarwadi offers a healthier spin on the classic Indian snack, maintaining all the rich flavours and textures while significantly reducing the oil content. These savoury spiral delights, filled with a spiced mixture, provide a delightful crunch without guilt.

Ingredients:

  • 1 cup gram flour (besan)
  • 1 cup whole wheat flour
  • 1/4 cup semolina (sooji)
  • 2 tablespoons oil
  • 1 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Water (as needed for the dough)
  • For the Filling:
    • 1 cup desiccated coconut
    • 1/2 cup roasted and crushed peanuts
    • 2 tablespoons sesame seeds
    • 1 tablespoon poppy seeds
    • 1 tablespoon jaggery (grated)
    • 1 teaspoon fennel seeds
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon red chilli powder
    • Salt to taste
  • For the Glaze:
    • 1 tablespoon oil
    • 1/2 teaspoon red chilli powder
    • A pinch of asafoetida (hing)

Time to Cook: Approximately 25-30 minutes

Directions:

  1. Prepare the Dough: In a mixing bowl, combine gram flour, whole wheat flour, semolina, carom seeds, turmeric powder, red chilli powder, cumin powder, garam masala, salt, and oil. Add water gradually to form a smooth and firm dough. Set aside.
  2. Make the Filling: In another bowl, mix desiccated coconut, crushed peanuts, sesame seeds, poppy seeds, jaggery, fennel seeds, coriander powder, cumin powder, red chilli powder, and salt. This forms a flavorful filling.
  3. Assemble Bhakarwadi: Roll out the dough into a thin rectangular sheet. Spread the prepared filling evenly over the dough. Roll it tightly from one end to form a log. Cut the log into small spiral rounds.
  4. Bake: Preheat your oven to 350°F (180°C). Place the Bhakarwadi spirals on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they turn golden brown.
  5. Prepare Glaze: In a small pan, heat oil and add red chilli powder and asafoetida. Once it sizzles, brush this glaze over the baked Bhakarwadi for added flavour.
  6. Cool and Serve: Allow the Baked Bhakarwadi to cool before serving. They can be stored in an airtight container for later enjoyment.

Nutritional Benefits:

  • Baked Bhakarwadi reduces the overall fat content compared to the traditional deep-fried version.
  • The blend of whole wheat flour and gram flour adds fibre and essential nutrients.
  • The filling ingredients contribute to a mix of textures and flavours.

Tip: Experiment with the spice levels and adjust according to your preference for a personalized taste. Enjoy these Baked Bhakarwadi as a guilt-free and delicious snack.

55.Bajra Khakhras

Bajra Khakhras

Bajra Khakhras are a traditional and nutritious Indian snack originating from the state of Gujarat. These thin, crispy discs are made from Bajra (pearl millet) flour and are often enjoyed with various accompaniments like chutneys, pickles, or yoghurt. They are delicious and a great source of dietary fibre and essential nutrients.

Ingredients:

  • Bajra (Pearl Millet) flour
  • Whole wheat flour
  • Water
  • Salt
  • Oil or ghee for cooking

Time to Cook:

Approximately 30-40 minutes

Directions:

  • Prepare the Dough:
  • Combine Bajra flour, whole wheat flour, and a pinch of salt in a mixing bowl.
  • Gradually add water and knead the mixture into a firm, smooth dough. Let it rest for 15-20 minutes.
  • . Divide and Roll:
  • Divide the dough into small, golf ball-sized portions.
  • Roll one portion into a smooth ball and flatten it with your palms.
  • Rolling Out:
  • On a clean surface, use a rolling pin to roll out the dough ball into a thin, even disc. Dust with dry flour as needed to prevent sticking.
  • Cooking:
  • Preheat a skillet or griddle on medium heat.
  • Carefully transfer the rolled-out disc onto the hot skillet.
  • Cook for 1-2 minutes on each side, applying a little oil or ghee and pressing gently with a spatula until golden brown spots appear.
  • Puffing Up:
  • As the khakhra cooks, it might puff up in some areas. Press the puffed sections with a clean cloth or spatula to encourage even cooking.
  • Repeat:
  • Repeat the rolling and cooking process for the remaining dough portions.
  • Cool and Store:
  • Allow the Bajra Khakhras to cool completely before storing them in an airtight container. They can be kept for several weeks.

Bajra Khakhras make for a wholesome and crunchy snack, perfect for tea time or as an accompaniment to your meals. Experiment with adding spices like cumin or sesame seeds to the dough for additional flavour variations

56.Roasted Almonds

Roasted Almonds

Roasted almonds are a simple yet irresistible snack that satisfies your cravings and provides a healthy dose of nutrients. With their crunchy texture and enhanced flavour, roasted almonds make for a delightful treat that can be enjoyed on their own or added to salads, yoghurt, or various recipes.

Ingredients:

  • Raw almonds (with or without skins)
  • Olive oil or other cooking oil
  • Salt (optional)

Time to Cook:

Approximately 15-20 minutes

Directions:

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Ensure it is fully heated before placing the almonds inside.
  • Prepare Almonds:
  • If your almonds have skins, you may choose to blanch them by briefly placing them in boiling water and then removing the skins. This step is optional but can enhance the roasting process.
  • Coat with Oil:
  • Toss the almonds in a bowl with a small amount of olive oil. Ensure the almonds are well-coated but not drenched in oil.
  • Season (Optional):
  • If desired, sprinkle the almonds with a pinch of salt or any preferred seasonings. This step adds a savoury element to the roasted almonds.
  • Spread on Baking Sheet:
  • Spread the almonds in a single layer on a baking sheet. Make sure they are open to allow for even roasting.
  • Roast in the Oven:
  • Place the baking sheet in the oven and roast the almonds for approximately 15-20 minutes. Stir the almonds occasionally to ensure uniform roasting.
  • Check for Doneness:
  • Keep a close eye on the almonds, which can go from golden brown to over-roasted quickly. The almonds are ready when they turn golden and emit a nutty aroma.
  • Cooling:
  • Once done, remove the almonds from the oven and cool them on the baking sheet. The almonds will continue to crisp up as they cool.
  • Store or Enjoy:
  • Store the roasted almonds in an airtight container once they have cooled completely. They can be enjoyed as a snack, added to salads, or used in various recipes.

Roasted almonds are a versatile and nutritious snack that adds a satisfying crunch to your day. Experiment with different seasonings or incorporate them into your favourite dishes for an extra layer of flavour and texture.

57. Quinoa Upma

Quinoa Upma

Quinoa Upma is a wholesome and nutritious twist on the traditional upma, a popular South Indian dish made with semolina. This variation incorporates quinoa, a protein-rich grain, offering a delicious and healthier alternative rich in fibre, vitamins, and minerals. A lot of people enjoy Upma for weight loss because of its fiber content. 

Ingredients:

  • Quinoa
  • Mixed vegetables (carrots, peas, bell peppers, etc.)
  • Mustard seeds, cumin seeds, urad dal (split black gram), curry leaves
  • Onions, green chillies, ginger
  • Ghee or oil
  • Salt and spices to taste

Time to Cook:

Approximately 20-25 minutes

Directions:

  • Prepare Quinoa:
  • Rinse the quinoa thoroughly under cold water to remove any bitter taste. Cook the quinoa according to the package instructions. Fluff it with a fork once cooked.
  • Sautéing Tempering Ingredients:
  • In a pan or kadai, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, urad dal, and curry leaves. Allow them to stumble.
  • Add Aromatics:
  • Add finely chopped onions, green chillies, and ginger to the tempering. Sauté until the onions become translucent.
  • Vegetables:
  • Stir in the mixed vegetables of your choice. Common choices include carrots, peas, and bell peppers. Cook until the vegetables are tender yet retain some crunch.
  • Quinoa Addition:
  • Incorporate the cooked quinoa into the pan. Mix well with the vegetables and temper, ensuring even distribution.
  • Seasoning:
  • Season the quinoa upma with salt and spices according to your taste preferences. Common spices include turmeric, coriander powder, and cumin powder.
  • Cooking Together:
  • Allow the quinoa and vegetables to cook together for a few more minutes, allowing the flavours to meld. Stir occasionally to prevent sticking.
  • Garnish (Optional):
  • Garnish the quinoa upma with freshly chopped cilantro or mint for added freshness.
  • Serve Hot:
  • Once everything is well-cooked and seasoned, your quinoa upma is ready to be served. It can be enjoyed independently or with a side of yoghurt or chutney.

Quinoa upma provides a delightful variation to the traditional upma and adds a nutritional punch to your meal. Experiment with different vegetables and spices to tailor them to your taste preferences. This dish is perfect for a healthy and satisfying breakfast or brunch.

58.Jowar Puffs

Jowar Puffs

Jowar Puffs are a wholesome and gluten-free snack made from jowar, also known as sorghum. These light and crunchy puffs are not only delicious but also a nutritious alternative to conventional snacks. Jowar, rich in fibre and antioxidants, makes these puffs a guilt-free option for those seeking a healthier snack.

Ingredients:

  • Jowar (sorghum) puffs
  • Olive oil
  • Salt and spices (optional)

Directions:

  • Acquiring Jowar Puffs:
  • Purchase ready-made jowar puffs from a store. These are readily available in many health food stores or supermarkets.
  • Optional Seasoning:
  • You can add your favourite spices to enhance the flavour if you prefer a seasoned snack. Common choices include chilli powder, cumin, or chaat masala.
  • Tossing with Olive Oil:
  • In a large bowl, toss the jowar puffs with a small amount of olive oil. This step helps the seasoning to adhere to the puffs and adds a touch of richness.
  • Seasoning (Optional):
  • Sprinkle the puffs with salt and any desired spices. Adjust the quantity according to your taste preference.
  • Mix Well:
  • Gently mix the puffs, ensuring that the seasoning is evenly distributed. Be careful not to crush the puffs while doing so.
  • Serve and Enjoy:
  • Your jowar puffs are now ready to be served. Enjoy them as a light snack, or pair them with dips or chutneys for flavour.

Jowar puffs are an excellent choice for those looking to include more whole grains in their diet while enjoying a satisfying and crunchy snack. With their versatility, you can experiment with different seasonings to create a snack that suits your taste preferences. Whether seeking a quick bite between meals or a snack to share during gatherings, jowar puffs are a nutritious and delicious option.

59.Baked Kale Chips

Baked Kale Chips

Baked kale chips are a delightful and nutritious alternative to traditional potato chips. This simple yet flavorful snack transforms Kale leaves into a crispy and savoury treat that satisfies cravings for crunch while providing a powerhouse of nutrients. Packed with vitamins and minerals, Kale becomes a crispy delight when baked to perfection.

Ingredients:

  • Fresh Kale
  • Olive oil
  • Salt and nutritional yeast (optional)

Time to Cook:

Approximately 10-15 minutes

Directions:

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Ensuring the oven is adequately heated is crucial for achieving crispy kale chips.
  • Prepare the Kale:
  • Wash the Kale leaves thoroughly and pat them dry with a paper towel. Remove the tough stems, as they can be bitter and not crisp up well.
  • Tear into Bite-Sized Pieces:
  • Tear the Kale leaves into bite-sized pieces, ensuring they are manageable to encourage even cooking.
  • Massage with Olive Oil:
  • In a large bowl, drizzle the kale pieces with olive oil. Use your hands to gently massage the oil into the leaves, ensuring an even coating. This step enhances the chips’ crispiness.
  • Seasoning:
  • Sprinkle the Kale with salt and nutritional yeast if desired. Nutritional yeast adds a cheesy and savoury flavour to the chips.
  • Spread on Baking Sheet:
  • Line a baking sheet with parchment paper. Arrange the kale pieces in a single layer on the baking sheet. Avoid overcrowding to ensure uniform baking.
  • Bake:
  • Place the baking sheet in the oven and bake for 10-15 minutes or until the kale edges are crispy and slightly browned. Keep a close eye on them; they can quickly go from crisp to overdone.
  • Cooling:
  • Once done, remove the kale chips from the oven and allow them to cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.
  • Serve and Enjoy:
  • Transfer the kale chips to a bowl and enjoy them as a guilt-free snack. They are best consumed on the same day for optimal crispiness.

Baked kale chips are a delicious and savoury snack and a versatile canvas for experimentation. Feel free to customize the seasonings to suit your taste preferences; adding a touch of spice or your favourite herbs, whether enjoyed on their own or as a crunchy topping for salads, baked kale chips make for a healthy and satisfying treat.

60. Spinach and Feta Rolls

Spinach and Feta Rolls

Spinach and Feta Rolls are a savoury delight, marrying the earthy flavours of spinach with the creamy richness of feta cheese, all encased in flaky pastry. This delicious combination makes for a versatile and satisfying snack or appetizer, perfect for gatherings or as a tasty addition to your brunch table.

Ingredients:

  • Puff pastry sheets
  • Fresh spinach, finely chopped
  • Feta cheese, crumbled
  • Onion, finely chopped
  • Garlic, minced
  • Olive oil
  • Salt and pepper to taste
  • Egg wash (optional)

Time to Cook:

Approximately 25-30 minutes

Directions:

  • Preparation of Filling:
  • In a pan, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until onions become translucent.
  • Add finely chopped spinach to the pan and cook until it wilts and any excess moisture evaporates.
  • Allow the spinach mixture to cool, then stir in crumbled feta cheese. Season with salt and pepper to taste.
  • Prepare Puff Pastry:
  • Preheat your oven according to the instructions on the puff pastry package.
  • Roll out the puff pastry sheets on a floured surface to create a thin layer.
  • Assemble the Rolls:
  • Spread the spinach and feta mixture evenly over the puff pastry sheets.
  • Carefully roll the pastry sheets into a log, ensuring the filling is enclosed.
  • Cut into Rolls:
  • Use a sharp knife to cut the rolled pastry into smaller sections, creating individual rolls.
  • Optional Egg Wash:
  • For a golden finish, you can brush the tops of the rolls with an egg wash.
  • Bake:
  • Place the rolls on a baking sheet lined with parchment paper.
  • Bake in the oven for 25-30 minutes or until the pastry is golden brown and crispy.
  • Cool and Serve:
  • Allow the Spinach and Feta Rolls to cool for a few minutes before slicing.
  • Serve them warm as an appetizer or snack.

These Spinach and Feta Rolls are a delightful blend of textures and flavours, with the crispiness of the pastry complementing the creamy spinach and feta filling. They make for an elegant addition to any gathering and will surely be a hit among those who appreciate the combination of savoury greens and rich cheese.

61. Millet Cutlets

Millet Cutlets

Millet cutlets are a wholesome and nutritious twist on the classic cutlet, incorporating the goodness of millet, mixed vegetables, and aromatic spices. These cutlets are not only a flavorful and crunchy delight but also a great way to introduce the nutritional benefits of millet into your diet.

Ingredients:

  • Cooked millet (any variety like foxtail millet, pearl millet, or finger millet)
  • Mixed vegetables (carrots, peas, potatoes, etc.), finely chopped
  • Bread crumbs
  • Onion, finely chopped
  • Ginger-garlic paste
  • Green chillies, finely chopped
  • Coriander leaves, chopped
  • Spices (cumin powder, coriander powder, garam masala)
  • Salt to taste
  • Oil for shallow frying

Time to Cook:

Approximately 30-35 minutes

Directions:

  • Prepare Cooked Millet:
  • Cook millet according to package instructions. Allow it to cool.
  • Vegetable Preparation:
  • In a large mixing bowl, combine cooked millet, finely chopped mixed vegetables, chopped onions, ginger-garlic paste, green chillies, and coriander leaves.
  • Spice It Up:
  • Add cumin powder, coriander powder, garam masala, and salt. Adjust the spice levels according to your taste.
  • Mash and Bind:
  • Use your hands to mash the mixture together. The moisture from the vegetables should help bind the mix. If needed, add a few tablespoons of bread crumbs to enhance binding.
  • Shape into Cutlets:
  • Shape a portion of the mixture into small, flat patties or cutlets. Ensure they are well-formed to prevent breakage during frying.
  • Coat with Bread Crumbs:
  • Roll each cutlet in bread crumbs, ensuring an even coating. This step adds a crispy texture when frying.
  • Shallow Fry:
  • Heat oil in a pan for shallow frying. Place the cutlets in the hot oil and fry until they turn golden brown on both sides.
  • Drain and Serve:
  • Once the cutlets are golden and crispy, place them on a paper towel to absorb excess oil.
  • Serve Hot:
  • Millet cutlets can be served hot with your favourite chutney or sauce. They make for a delicious and nutritious snack or appetizer.

Millet cutlets offer a delightful combination of flavours and textures, making them a versatile and healthy addition to your menu. Enjoy them as a tea-time snack, party appetizer, or a tasty meal accompaniment.

62. Amaranth Energy Bars

Amaranth Energy Bars

Amaranth energy bars are a powerhouse of nutrition, blending the wholesome goodness of amaranth seeds, nuts, and dried fruits into a convenient and tasty snack. Packed with essential nutrients, these bars are a perfect on-the-go option for a quick energy boost, making them ideal for busy lifestyles.

Ingredients:

  • Amaranth seeds
  • Nuts (almonds, walnuts, etc.)
  • Dried fruits (dates, apricots, etc.)
  • Honey or maple syrup
  • Nut butter (peanut butter, almond butter, etc.)

Time to Cook:

Approximately 20-25 minutes (plus cooling time)

Directions:

  • Puff Amaranth Seeds:
  • Dry roast amaranth seeds in a pan until they puff up. Ensure they don’t burn. Set aside.
  • Blend Nuts and Dried Fruits:
  • Blend the nuts and dried fruits in a food processor until they form a sticky mixture. This will serve as the base of your energy bars.
  • Mix Amaranth Seeds:
  • Incorporate the puffed amaranth seeds into the nut and fruit mixture. Ensure an even distribution for a balanced texture.
  • Add Sweetener and Nut Butter:
  • Stir in honey or maple syrup to sweeten the mixture. Add your choice of nut butter for additional richness and binding.
  • Form into Bars:
  • Press the mixture into a lined pan, shaping it into a flat, even layer. Ensure it’s tightly packed for cohesive bars.
  • Refrigerate Until Set:
  • Place the pan in the refrigerator and allow the mixture to set for a few hours. This helps the bars firm up.
  • Cut into Bars:
  • Once set, remove the pan from the refrigerator and cut the mixture into bars of your preferred size.
  • Store:
  • Store the amaranth energy bars in an airtight container. They can be kept in the refrigerator for an extended shelf life.
  • Enjoy On-the-Go:
  • Grab these nutritious and delicious bars whenever you need a quick and healthy energy boost. They are perfect for snacking between meals or as a pre/post-workout option.

Amaranth energy bars provide sustained energy and deliver various nutrients from the combination of seeds, nuts, and fruits. Customizable to your taste preferences, these bars are a convenient way to incorporate the benefits of amaranth into your daily diet while enjoying a delicious and satisfying snack.

63. Oats Dhokla

Oats Dhokla

Oats dhokla is a wholesome and nutritious variation of the traditional Indian dhokla, incorporating the health benefits of oats into a steamed cake. This savoury and spongy dish is a delightful addition to your breakfast or tea-time spread and an intelligent way to include oats in your diet for added fibre and nutrients.

Ingredients:

  • Oats
  • Semolina (sooji)
  • Yoghurt
  • Ginger-green chilli paste
  • Eno (fruit salt)
  • Mustard seeds, curry leaves, and sesame seeds for tempering

Time to Cook:

Approximately 20-25 minutes

Directions:

  • Grind Oats:
  • In a blender, grind oats into a fine powder. Set aside.
  • Prepare Batter:
  • Combine the ground oats, semolina, yoghurt, and ginger-green chilli paste in a mixing bowl to form a thick batter. Ensure there are no lumps.
  • Add Eno:
  • Add Eno (fruit salt) to the batter before steaming and mix well. This will make the batter fluffy and spongy.
  • Steam the Dhokla:
  • Grease a dhokla plate or any flat-bottomed vessel suitable for steaming. Pour the batter into it, spreading it evenly.
  • Steam the batter for 15-20 minutes or until a toothpick inserted in the centre comes clean. Ensure the water for steaming is already boiling.
  • Prepare the Tempering:
  • In a small pan, heat oil. Add mustard seeds, curry leaves, and sesame seeds for tempering. Let them splutter.
  • Pour Tempering Over Dhokla:
  • Once the dhokla is steamed, remove it from the heat. Pour the prepared tempering evenly over the surface of the dhokla.
  • Cut into Squares:
  • Allow the dhokla to cool for a few minutes. Once it’s slightly cooled, cut it into squares or desired shapes.
  • Serve:
  • Oats dhokla can be served warm with green chutney or yoghurt.

Oats dhokla is a nutritious and light dish that combines the goodness of oats, semolina, and yoghurt, making it an excellent choice for those looking for a healthy and delicious snack or breakfast option. It’s a versatile dish that can be customized with various toppings and condiments to suit your taste preferences.

64. Steamed Corn on the Cob

Steamed Corn on the Cob

Steamed corn on the cob is a simple and delightful dish that celebrates corn’s natural sweetness and crunchiness. Whether enjoyed as a snack, side dish, or part of a larger meal, steamed corn on the cob is a classic and versatile preparation that brings out the best in this beloved summer vegetable.

Ingredients:

  • Fresh corn on the cob
  • Salt, chilli powder, and lemon for seasoning

Time to Cook:

Approximately 10-15 minutes

Directions:

  • Prepare the Corn:
  • Peel back the husks of the corn, removing the silk strands. You can tie the husks back with kitchen twine for a decorative touch if desired.
  • Steam the Corn:
  • In a large pot, add water and bring it to a boil. Place a steamer basket or tray over the boiling water. Alternatively, you can use a dedicated corn steamer.
  • Arrange the corn on the cob in the steamer basket or tray, ensuring they are not overcrowded. Cover the pot with a lid.
  • Steam Until Tender:
  • Steam the corn on medium heat for 10-15 minutes or until the kernels are tender. You can test for doneness by piercing a kernel with a fork; it should be easy to hit.
  • Seasoning:
  • Once the corn is steamed, remove it from the heat. Allow it to cool slightly, then season with salt, chilli powder, and a squeeze of fresh lemon juice. Adjust the seasoning to your taste preferences.
  • Serve Hot:
  • Steamed corn on the cob is best enjoyed hot. Serve it immediately as a standalone snack or side dish.
  • Variations:
  • Customize your steamed corn by brushing it with melted butter or spreading a mixture of spices and herbs for added flavour. Mexican-style street corn, known as “elite,” often includes mayonnaise, cotija cheese, and lime juice.
  • Enjoy the Cob:
  • Hold the corn by the husks or use corn holders to enjoy this simple and satisfying treat. The steaming process preserves the natural sweetness of the corn, creating a delicious and juicy snack.

Steamed corn on the cob is a timeless favourite requiring minimal preparation. It’s a versatile dish that pairs well with various seasonings, making it a staple during barbecues, picnics, and summer gatherings. The simplicity of steamed corn allows its natural flavours to shine, making it a crowd-pleaser for people of all ages.

65. Beetroot Tikki

Beetroot Tikki

Beetroot tikki is a vibrant and nutritious twist on the traditional Indian tikki or cutlet. Infused with the earthy sweetness of beetroots, these patties offer a burst of colour and bring a unique flavour profile to the table. Beetroot tikkis are a delightful and wholesome snack that combines the goodness of beets with a blend of spices, making them a visually appealing and tasty addition to your menu.

Ingredients:

  • Grated beetroot
  • Boiled and mashed potatoes
  • Besan (gram flour)
  • Ginger-garlic paste
  • Spices (coriander, cumin, garam masala)
  • Bread crumbs
  • Oil for shallow frying

Time to Cook:

Approximately 25-30 minutes

Directions:

  • Prepare Beetroot and Potatoes:
  • Peel and grate fresh beetroot. Boil and mash the potatoes. Ensure they are cooled before use.
  • Mix Ingredients:
  • Combine grated beetroot, mashed potatoes, besan (gram flour), ginger-garlic paste, and a blend of spices (coriander, cumin, garam masala) in a large mixing bowl. Adjust the spice levels according to your taste.
  • Shape into Patties:
  • Use your hands to blend the mixture thoroughly. The natural moisture from the vegetables and the binding agent (besan) should create a cohesive mixture. If needed, add a few tablespoons of bread crumbs for extra binding.
  • Shape the mixture into small, flat patties or tikkis. Ensure they are well-formed to prevent breakage during frying.
  • Coat with Bread Crumbs:
  • Roll each beetroot tikki in bread crumbs, ensuring an even coating. This step adds a crispy texture when frying.
  • Shallow Fry:
  • Heat oil in a pan for shallow frying. Place the tikkis in the hot oil and fry until they turn golden brown on both sides.
  • Flip the tikkis gently to ensure even cooking. Shallow frying gives them a crispy exterior while preserving the flavours of the beetroot.
  • Drain and Serve:
  • Once the beetroot tikkis are golden and crispy, place them on a paper towel to absorb excess oil.
  • Serve Hot:
  • Beetroot tikki can be served hot with your favourite chutney or sauce. They make for a delicious and nutritious snack or appetizer.
  • Variations:
  • Customize your beetroot tikkis by adding finely chopped onions, green chillies, or fresh herbs for additional flavour. You can also experiment with different spices to suit your taste preferences.

Beetroot tikkis offer a flavorful and visually appealing way to incorporate the nutritional benefits of beets into your diet. Whether served as an appetizer, tea-time snack, or part of a larger meal, these tikkis will surely please you with their delightful combination of colours, textures, and flavours.

66. Baked Sweet Potato Fries

Baked Sweet Potato Fries

Baked sweet potato fries are a healthier alternative to traditional french fries, offering a sweet and savoury flavour with a satisfying crunch. This guilt-free snack or side dish showcases the natural sweetness of sweet potatoes while providing a nutritious and delicious option for those looking to indulge in a flavorful and wholesome treat.

Ingredients:

  • Sweet potatoes
  • Olive oil
  • Salt, pepper, and paprika for seasoning

Time to Cook:

Approximately 25-30 minutes

Directions:

  • Preheat the Oven:
  • Preheat your oven to 425°F (220°C). Ensuring a hot oven is essential for achieving crispy sweet potato fries.
  • Prepare the Sweet Potatoes:
  • Wash and peel the sweet potatoes. Cut them into evenly sized-fries to ensure uniform cooking.
  • Toss with Olive Oil:
  • In a large bowl, toss the sweet potato fries with olive oil. The oil helps to coat the fries, ensuring they crisp up during baking.
  • Seasoning:
  • Season the fries with salt, pepper, and paprika to add a delightful kick. Adjust the seasoning according to your taste preferences.
  • Spread on Baking Sheet:
  • Line a baking sheet with parchment paper. Spread the seasoned sweet potato fries in a single layer. Avoid overcrowding to ensure even cooking and crispiness.
  • Bake:
  • Place the baking sheet in the oven and bake for 25-30 minutes. Halfway through the cooking time, flip the fries to ensure both sides are golden brown.
  • Check for Doneness:
  • Keep an eye on the fries in the last few minutes of baking to prevent them from overcooking. The edges should be crispy, and the centres should be tender.
  • Serve Hot:
  • Once baked to perfection, remove the sweet potato fries from the oven. Let them cool for a few minutes before serving.
  • Dipping Sauces (Optional):
  • Sweet potato fries pair well with various dipping sauces. For added flavour, consider options like garlic aioli, ketchup, or a yoghurt-based dip.
  • Enjoy:
  • Baked sweet potato fries can be a wholesome snack or a delightful side dish. Serve them as a healthier alternative to traditional fries during meals or gatherings.

Baked sweet potato fries satisfy your cravings for a crispy snack and contribute to your daily intake of vitamins and fibre. Their natural sweetness and savoury seasonings create a winning combination that appeals to adults and kids alike. Whether alone or as a side, these baked fries are a tasty and nutritious addition to your culinary repertoire.

67. Brown Rice Salad

Brown Rice Salad

Brown rice salad is a wholesome and satisfying dish that combines the nuttiness of brown rice with a medley of fresh vegetables, herbs, and a zesty dressing. This salad provides a delightful array of flavours and textures and offers a nutritious filling option that can be enjoyed as a main meal or a substantial side. Perfect for warm days or as a potluck contribution, brown rice salad is a versatile and refreshing addition to any table.

Ingredients:

  • Cooked brown rice
  • Mixed vegetables (bell peppers, cucumber, cherry tomatoes, etc.)
  • Black beans or chickpeas
  • Feta cheese
  • Fresh herbs (parsley, mint, etc.)
  • Olive oil, lemon juice, and Dijon mustard for dressing

Time to Cook:

Approximately 20-25 minutes (including rice cooking time)

Directions:

  • Cook Brown Rice:
  • Cook brown rice according to package instructions. Allow it to cool to room temperature.
  • Prepare Vegetables:
  • Dice or chop mixed vegetables of your choice. Bell peppers, cucumber, and cherry tomatoes add colour and freshness.
  • Combine Ingredients:
  • Combine the cooked and cooled brown rice, mixed vegetables, drained and rinsed black beans or chickpeas, crumbled feta cheese, and finely chopped fresh herbs in a large mixing bowl.
  • Prepare Dressing:
  • Whisk together olive oil, lemon juice, and Dijon mustard in a separate bowl to create the dressing. Adjust the quantities to achieve the desired balance of acidity and richness.
  • Toss and Coat:
  • Pour the dressing over the salad ingredients. Gently toss the salad to ensure the dressing evenly coats all the components.
  • Chill:
  • Cover the bowl and refrigerate the brown rice salad for at least an hour before serving. Chilling allows the flavours to meld and intensify.
  • Serve:
  • Once chilled, the brown rice salad is ready to be served. Garnish with additional herbs or feta cheese if desired.
  • Variations:
  • Customize your brown rice salad with ingredients like olives, avocados, or nuts for extra texture and flavour. You can also experiment with different herbs and spices to suit your preferences.
  • Enjoy:
  • Brown rice salad is a versatile dish that can be enjoyed as a light meal or paired with grilled proteins for a heartier option. It’s a perfect dish for picnics, barbecues, or a refreshing lunch.

Brown rice salad is a delicious and satisfying way to incorporate whole grains and fresh vegetables into your diet. Still, it’s also a visually appealing dish that can brighten up any meal. The combination of textures and flavours, along with the vibrant colours, makes this salad a crowd-pleaser that caters to health-conscious and flavour-seeking individuals.

68. Masala Papad

Masala Papad

Masala papad is a delightful and delicious Indian starter that combines the crispiness of roasted or fried papad (lentil or gram flour wafers) with a flavorful mixture of vegetables and spices. This quick and easy dish is a popular pre-meal appetizer or light snack. Masala papad offers an irresistible crunch and a burst of vibrant flavours, making it a favourite among those who enjoy a perfect balance of textures and spices.

Ingredients:

  • Papads (lentil or gram flour wafers)
  • Onion, finely chopped
  • Tomatoes, finely chopped
  • Green chillies, finely chopped
  • Coriander leaves, chopped
  • Lemon juice
  • Chaat masala
  • Cumin powder
  • Salt to taste

Time to Cook:

Approximately 15-20 minutes

Directions:

  • Roast or Fry Papads:
  • Begin by roasting or frying the papads according to your preference. Traditionally, papads are roasted over an open flame or fried until they puff up and become crispy. Allow them to cool.
  • Prepare the Vegetable Mixture:
  • Combine a bowl of finely chopped onions, tomatoes, green chillies, and fresh coriander leaves. Adjust the quantities based on your taste preferences.
  • Season the Mixture:
  • Add chaat masala, cumin powder, and a pinch of salt to the vegetable mixture. These spices contribute to the tangy and savoury flavour profile of masala papad.
  • Add Lemon Juice:
  • Squeeze fresh lemon juice over the vegetable mixture. The citrusy acidity adds a zesty kick to the masala.
  • Mix Well:
  • Toss the ingredients well, ensuring the spices and lemon juice evenly coat the vegetables. This mixture serves as the topping for the papad.
  • Place the mixture on Papads:
  • Lay the roasted or fried papads on a serving plate. Evenly spread the prepared vegetable mixture over the papads.
  • Garnish (Optional):
  • You can garnish the masala papad with additional coriander leaves or a sprinkle of chaat masala for an extra burst of flavour and presentation.
  • Serve Immediately:
  • Masala papad is best enjoyed immediately after preparation to retain the crispiness of the papads. Serve them as a light and flavorful appetizer before a meal.
  • Variations:
  • Customize masala papad by adding ingredients like grated carrots, finely chopped bell peppers, or pomegranate seeds for additional textures and flavours.

Masala papad is a classic Indian snack that combines simplicity with bold flavours. Its versatile nature allows for creativity in vegetables and spices, making it a favourite choice for quick and delightful starters during gatherings or as a tempting bite to enjoy.

69. Oats Idli

Oats Idli

Oats idli is a nutritious and wholesome twist on the traditional South Indian idli, a famous steamed rice cake. By incorporating oats, this variation not only adds a boost of fibre but also enhances the overall health quotient of this beloved breakfast dish. Oats idli offers a delightful blend of textures and flavours, making it a smart and tasty choice for those looking to incorporate the goodness of oats into their daily diet.

Ingredients:

  • Oats
  • Semolina (sooji)
  • Yoghurt
  • Baking soda
  • Mustard seeds
  • Urad dal (split black gram)
  • Chana dal (split Bengal gram)
  • Curry leaves
  • Fresh coriander leaves, chopped
  • Green chillies, finely chopped
  • Grated carrots (optional)
  • Salt to taste
  • Oil for greasing the idli moulds

Time to Cook:

Approximately 20-25 minutes

Directions:

  • Prepare Oats Mixture:
  • Dry roast oats in a pan until they are slightly browned. Grind the roasted oats into a coarse powder using a blender.
  • Combine with Semolina:
  • In a mixing bowl, combine the ground oats with semolina. Add yoghurt to this mixture, creating a thick batter. Allow the batter to rest for 15-20 minutes.
  • Prepare Tempering:
  • In a small pan, heat oil. Add mustard seeds, urad dal, chana dal, and curry leaves. Let them splutter and become aromatic.
  • Mix Tempering with Batter:
  • Add the prepared tempering to the oats and semolina batter. Mix well to ensure the flavours are evenly distributed.
  • Add Vegetables:
  • Add grated carrots, coriander leaves, and finely chopped green chillies to the batter. This enhances the nutritional content and adds a burst of colours and flavours.
  • Adjust Consistency:
  • If needed, adjust the consistency of the batter by adding water. It should have a thick yet pourable consistency.
  • Add Baking Soda:
  • Just before steaming, add baking soda to the batter. Mix gently, ensuring that the baking soda is well incorporated.
  • Grease Idli Molds:
  • Grease the idli moulds with a bit of oil to prevent sticking. If using an electric idli steamer or a traditional idli cooker, ensure it is preheated.
  • Steam the Idlis:
  • Pour the batter into the greased idli moulds. Steam the idlis for 12-15 minutes or until a toothpick inserted in the centre comes clean.
  • Cool and Serve:
  • Allow the oat’s idlis to cool briefly before removing them from the moulds. Serve hot with your favourite chutney or sambar.
  • Variations:
  • Experiment with different vegetables and spices to create variations of oats and idli according to your preferences. Also, add grated cheese for a savoury twist.

Oats idli is a healthier alternative to traditional idlis and a delicious way to incorporate oats into your breakfast routine. Enjoy the goodness of fibre and nutrients in this light and fluffy steamed dish that pairs well with various chutneys and accompaniments.

70. Vegetable Stuffed Paratha

Vegetable Stuffed Paratha

Vegetable stuffed paratha is a flavorful and satisfying Indian flatbread that combines the wholesome goodness of whole wheat flour with a spiced mixture of finely chopped vegetables. This delicious dish is a popular choice for breakfast, lunch, or dinner, offering a perfect blend of textures and flavours. Stuffed parathas are versatile and can be customized with various vegetables, making them a hearty and fulfilling addition to your meal.

Ingredients:

For the Dough:

  • Whole wheat flour (atta)
  • Water
  • Salt
  • Ghee or oil (for kneading)

For the Filling:

  • Mixed vegetables (potatoes, peas, carrots, etc.), finely chopped
  • Onions, finely chopped
  • Green chillies, finely chopped
  • Fresh coriander leaves, chopped
  • Garam masala
  • Cumin powder
  • Coriander powder
  • Amchur (dry mango powder) or lemon juice
  • Salt to taste

For Rolling and Cooking: