Evening snacking no longer needs to be an afterthought or a guilty pleasure. With a few smart techniques and thoughtfully balanced flavours, familiar Indian favourites can be transformed into refined,
satisfying bites – perfect for entertaining or mindful indulgence.
Curated from professional kitchens, these chef-crafted recipes reimagine classic snacks with lighter methods, bold seasoning, and just enough indulgence to feel special.
Air-Fried Paneer Tikka Bites
By Chef Kishor Singh, Sous Chef, Namak Indian Restaurant & Bar, Greenville, USA
Ingredients: Fresh paneer cubes, thick hung curd, ginger-garlic paste, red chilli powder, turmeric, garam masala, lemon juice, mustard oil, salt
Method: Whisk the hung curd until smooth. Add ginger-garlic paste, red chilli powder, turmeric, garam masala, lemon juice, mustard oil and salt, mixing well to form a thick marinade. Gently coat the paneer cubes, ensuring each piece is evenly covered. Rest for at least 20 minutes. Arrange the paneer in a single layer in the air fryer basket and cook at 180°C for 10–12 minutes, turning once halfway through. Serve hot with mint chutney and a crisp onion salad.
Peri-Peri Momos
By Chef Kailash Singh, Sous Chef, BarNaan, Brookfield, USA
Ingredients: Steamed vegetable or chicken momos, peri-peri seasoning, butter, finely chopped garlic, spring onions
Method: Steam the momos until fully cooked and set aside. Heat butter in a pan and sauté garlic briefly until aromatic. Add the momos and toss gently. Sprinkle peri-peri seasoning generously and pan-toss for 2–3 minutes until the edges turn lightly crisp. Finish with chopped spring onions and serve immediately with a spicy dipping sauce.
Roasted Makhana Masala
Ingredients: Makhana (fox nuts), ghee, chaat masala, roasted cumin powder, red chilli powder, salt
Method: Heat a pan on low flame and dry roast the makhana, stirring continuously until crisp. Add ghee and roast for another minute. Sprinkle chaat masala, roasted cumin powder, red chilli powder and salt, tossing well. Remove from heat, cool slightly and serve as a light, crunchy snack.
Cheese & Spinach Stuffed Mushrooms
By Chef Vikas Deep Rathour, Executive Chef, Yellow Chilli, Georgia, USA
Ingredients: Button mushrooms, finely chopped spinach, cream cheese, grated mozzarella or cheddar, minced garlic, black pepper, chilli flakes, olive oil, salt
Method: Clean the mushrooms and remove the stems. Finely chop the stems and sauté in olive oil with garlic until fragrant. Add spinach and cook until wilted and the moisture evaporates. Remove from heat and mix in cream cheese, grated cheese, black pepper, chilli flakes and salt. Stuff the mixture into mushroom caps and arrange on a baking tray. Bake at 180°C for 12–15 minutes until golden. Serve warm.
Crispy Corn Chaat Cups
By Chef Kartik, Regional Chef, Azure Hospitality Pvt. Ltd.
Ingredients: Sweet corn kernels, cornflour, rice flour, red chilli powder, chaat masala, lemon juice, finely chopped onion, tomato, coriander leaves, salt, oil for shallow frying
Method: Boil corn until tender and drain thoroughly. Toss with cornflour, rice flour, red chilli powder and salt. Shallow fry or air-fry until golden and crisp. Transfer to a bowl and add onion, tomato, coriander, chaat masala and lemon juice. Toss lightly and serve immediately in small cups.
