Moong Dal Cheela: The Golden Savoury Crepe
A classic North Indian breakfast and snack, the moong dal cheela is a perfect companion for a rainy day. Made from a batter of soaked split green or yellow gram (moong dal), these savoury pancakes are a fantastic source of plant-based protein. The batter is lightly
spiced with ginger, green chillies, and cumin before being pan-fried to golden perfection. They are light on the stomach, easy to digest, and incredibly versatile. For an extra protein boost and more flavour, you can stuff the cheelas with grated paneer, tofu, or finely chopped vegetables. Served hot with a side of mint chutney, they provide the warmth and comfort needed on a damp, grey day.
Spiced Paneer Tikki: A Wholesome Treat
Paneer is a powerhouse of protein in vegetarian diets, making it an excellent ingredient for a healthy snack. Instead of deep-frying, these spiced paneer tikkis can be pan-fried, baked, or air-fried for a crispy-on-the-outside, soft-on-the-inside texture without the excess oil. The recipe involves crumbling fresh paneer and mixing it with binding agents like chickpea flour (besan) or oat flour, along with spices like chaat masala, cumin, and fresh herbs. You can also add grated vegetables like carrots or finely chopped capsicum for extra fibre and nutrients. These tikkis are incredibly satisfying and pair beautifully with a cup of hot tea, keeping you full and nourished.
Warm Sprout Chaat: A Nutritious Twist
Chaat is a beloved Indian street food, but it can be made much healthier at home. A warm sprout chaat is perfect for the monsoon when it's generally advised to avoid raw foods. Simply steaming or boiling moong sprouts for a few minutes ensures they are safe to eat while retaining their crunch. These sprouts are then tossed with chopped onions, tomatoes, boiled potatoes, and a mix of spices like chaat masala and roasted cumin powder. A squeeze of lemon juice adds a refreshing tang. This snack is packed with protein, fibre, and essential nutrients, offering a burst of flavour without the guilt.
Baked Soya Kebabs: Meaty and Mindful
For those seeking a plant-based snack with a meaty texture, soya kebabs are an excellent choice. Soya chunks or granules are known for being a complete protein source, containing all essential amino acids. To make the kebabs, soaked soya granules are minced and mixed with boiled potatoes, ginger-garlic paste, and a blend of aromatic spices like garam masala. The mixture is shaped into kebabs and then baked, air-fried, or pan-fried with minimal oil until golden brown. This method drastically reduces the fat content compared to traditional deep-fried versions. The result is a delicious, high-protein snack that is both flavourful and satisfying.
Egg Pakora: A Classic Reimagined
Eggs are a simple and affordable source of high-quality protein. While traditional pakoras are deep-fried, a healthier version of egg pakora can be made with a few adjustments. These delicious fritters are made by coating hard-boiled egg slices in a spiced batter of gram flour (besan). The batter, seasoned with ajwain (carom seeds), turmeric, and red chilli powder, gives the pakoras their characteristic flavour. To make them healthier, you can pan-fry them or use an air fryer, which gives them a delightful crispiness with significantly less oil. They are quick to prepare and serve as a wonderfully filling and protein-dense snack on a rainy evening.
