Discover the world of homemade Indian snacks: quick, delicious, and perfect for any craving! Read on for easy recipes
Craving something tasty and desi? Forget ordering in! Making Indian snacks at home is
easier than you think. Plus, it’s way more satisfying and definitely lighter on the pocket.
From crispy delights to sweet treats, we have got you covered with some super simple recipes to tackle any craving, any time. So, ditch the packaged stuff and get ready to whip up some magic in your own kitchen!
Let's explore the world of homemade Indian snacks – quick, delicious, and perfect for elevating your tea time or satisfying those in-between-meal hunger pangs.
Make crunchy, spicy masala peanuts easily at home with basic ingredients and spices
Masala peanuts are a quintessential Indian snack – crunchy, spicy, and utterly addictive. And the best part? They are incredibly easy to make! You need just a handful of ingredients that are probably already in your pantry.
All you need is raw peanuts, besan (gram flour), rice flour, some basic spices like red chili powder, turmeric powder, amchur (dry mango powder), and salt. A little bit of oil for frying is all that separates you from a bowl of crispy, flavorful masala peanuts.
First, mix the besan, rice flour, and the spices together with a little water to make a thick batter. The rice flour adds extra crispness, so don’t skip it! Then, toss the raw peanuts in the batter ensuring they are well coated.
Heat oil in a pan and gently drop the coated peanuts in, frying them until they turn golden brown and crispy. Remove them and drain on paper towels to remove any excess oil. Once cooled, you can store them in an airtight container for up to a week.
These masala peanuts are perfect for munching on their own, or you can even add them to your chaat for an extra burst of flavor and crunch. Experiment with the spices to create your signature blend, maybe add a pinch of asafoetida (hing) for a unique aroma or some black salt for a tangy twist.
Don't be afraid to adjust the spice levels to suit your taste buds.
Poha chivda: versatile Indian snack made with flattened rice, peanuts, spices, and more
Poha chivda is a light and crunchy snack that is popular across India, with regional variations adding their own unique touch. This snack is made from flattened rice (poha) and is a perfect example of how simple ingredients can be transformed into a flavor bomb.
For this recipe, you'll need thin variety of poha, peanuts, curry leaves, mustard seeds, turmeric powder, red chili powder, sugar, salt, and oil. First, dry roast the poha in a pan until it turns crisp. Be careful not to burn it! Set it aside to cool.
In the meantime, heat some oil in a pan and add mustard seeds. Once they start spluttering, add peanuts and fry until they turn golden brown. Then, add curry leaves and sauté for a few seconds. Add turmeric powder and red chili powder, and immediately add the roasted poha.
Mix well to ensure the poha is evenly coated with the spices. Finally, add sugar and salt according to your taste. Mix again and cook for a few more minutes until everything is well combined. Let the chivda cool completely before storing it in an airtight container.
The beauty of poha chivda lies in its versatility. You can add dried coconut flakes, roasted dalia (roasted split chickpeas), or even some raisins and cashews for added texture and flavor. Some people also like to add a pinch of asafoetida for a more complex flavor profile.
This snack is perfect for breakfast, tea time, or even as a light meal on the go.
Shakkarpara: sweet diamond-shaped cookies, easy to make for festivals like Diwali
If you have a sweet tooth, shakkarpara is the snack for you. These sweet, diamond-shaped cookies are a popular treat, especially during festivals like Diwali. They are easy to make, require minimal ingredients, and can be stored for a long time.
You need maida (all-purpose flour), ghee (clarified butter), sugar, and water. That's it! First, melt the ghee and mix it with the maida. Knead well until the mixture resembles breadcrumbs. Gradually add water and knead into a stiff dough. Let the dough rest for about 30 minutes.
After resting, roll out the dough into a thick sheet and cut it into diamond shapes. Heat oil in a pan and deep fry the shakkarparas until they turn golden brown on all sides. Remove them and drain on paper towels. While the shakkarparas are cooling, prepare sugar syrup.
In a pan, add sugar and water and cook until the sugar dissolves and the syrup reaches a one-thread consistency. This means that when you take a drop of the syrup between your thumb and index finger and pull them apart, a single thread should form.
Dip the fried shakkarparas into the sugar syrup and let them soak for a few minutes. Remove them and place them on a wire rack to dry. Once the sugar coating has hardened, store the shakkarparas in an airtight container. These crispy, sweet treats are perfect for satisfying your sweet cravings.
For an extra touch of flavor, you can add cardamom powder or grated nutmeg to the dough. Some people also like to add a pinch of saffron to the sugar syrup for a beautiful color and aroma.
Namakpare: Spiced diamond-shaped crackers for tea time, easy to make and store at home
Namakpare are the savory cousin of shakkarpara, made with similar ingredients but seasoned with spices instead of sugar. These crispy, diamond-shaped crackers are a perfect accompaniment to your evening tea. To make namakpare you will need maida, ghee, ajwain (carom seeds), salt, and water.
First, mix the maida, ghee, ajwain, and salt together. Knead well until the mixture resembles breadcrumbs. Gradually add water and knead into a stiff dough. Let the dough rest for about 30 minutes. After resting, roll out the dough into a thick sheet and cut it into diamond shapes.
Heat oil in a pan and deep fry the namakpares until they turn golden brown on all sides. Remove them and drain on paper towels. Once cooled, store the namakpares in an airtight container. The addition of ajwain gives these crackers a unique and aromatic flavor.
You can also experiment with other spices like black pepper, cumin seeds, or even a pinch of red chili powder for a spicier version. Namakpare are a great alternative to store-bought crackers and are perfect for serving with dips or chutneys.
You can also pack them in your lunchbox for a quick and satisfying snack.
Sabudana vada recipe for crispy, flavorful snack during fasting or any day
Sabudana vada is a popular snack, especially during fasting days, made from tapioca pearls (sabudana). These crispy and flavorful fritters are a delight to eat.
For the recipe, you need sabudana, boiled potatoes, peanuts, green chilies, coriander leaves, cumin powder, sendha namak (rock salt), and oil for frying. First, soak the sabudana in water for about 2-3 hours, or until they become soft and easily mashable. Drain any excess water.
In a bowl, mash the boiled potatoes. Add the soaked sabudana, roasted and crushed peanuts, chopped green chilies, chopped coriander leaves, cumin powder, and sendha namak. Mix well to form a dough. If the dough is too sticky, you can add a little bit of singhara atta (water chestnut flour).
Shape the dough into small patties. Heat oil in a pan and deep fry the vadas until they turn golden brown on both sides. Remove them and drain on paper towels. Serve hot with mint chutney or curd.
Sabudana vadas are a great source of energy and are perfect for satisfying your hunger during fasting days. You can also make them without fasting days, just replace sendha namak with regular salt. These vadas are best served hot and crispy. You also can bake these in the oven or use an air fryer to get them crispy
Aloo tikki: versatile Indian potato patties loved by all
No Indian snack list is complete without aloo tikki! These potato patties are a street food staple and a favorite among all age groups. They are easy to customize and can be served in a variety of ways.
For the recipe you need boiled potatoes, breadcrumbs, green chilies, ginger, coriander leaves, garam masala, amchur, salt, and oil for frying. First, mash the boiled potatoes. Add breadcrumbs, chopped green chilies, grated ginger, chopped coriander leaves, garam masala, amchur, and salt.
Mix well to form a dough. Shape the dough into small patties. Heat oil in a pan and shallow fry the tikkis until they turn golden brown on both sides. Serve hot with mint chutney, tamarind chutney, and yogurt. Aloo tikkis are incredibly versatile.
You can serve them as is, or you can assemble them into a chaat with chutneys, yogurt, sev (thin chickpea noodles), and onions. You can also use them as a patty in a burger or sandwich. For an extra crispy tikki, you can coat them with semolina (rava) before frying.
Aloo tikki is a crowd-pleaser and a perfect snack for any occasion and easy to make at home.
AI Generated Content. Glance/InMobi shall have no liability for the content
