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. These snacks for the evening are not just food; they are a way to bond, share stories, and celebrate the unique flavours of India.

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”.

50 Healthy India 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. Herbered 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 chap
34. Dosa
35.  Pyaaz ke Pakode
36. Bhajji
37. Bread Pakora
38. French Toast
39. Schwarma 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

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

1. Oats and Dahi Poha 

Oats and dahi poha are among the most healthy and delicious evening snacks made with flattened rice flakes (poha), oats, and yoghurt (dahi). You can also check Oats for weight loss.

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

Process:

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! Get to know about the variety of oats for weight loss.

2. 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

Process:

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 sandwiches are great evening snacks 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

Process:

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 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

Process:

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 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. Herbered 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 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 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 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

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

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

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

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

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

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

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 or ground beef
• 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 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

Even though not so popular, they are still great healthy Indian snacks 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

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, 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

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

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

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

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.

2. 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.

3. 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.

4. 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.

5. 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.

22. 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 snacks for evening.

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.

2. Create the Filling:

• Combine mashed potatoes, spiced chickpeas, and salt in a mixing bowl.
• Fill each puri with this mixture.

3. 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.

4. 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.

5. 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, 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.

2. 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.

3. Assemble the Papdi Chaat:

• On a serving plate, arrange the papdis.
• Spoon the prepared filling onto each papdi.

4. 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).

5. 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

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.

2. Crumble the Samosas:

• Take the crispy samosas and gently crumble them onto a serving plate.

3. Add the Toppings:

• Sprinkle diced potatoes, chickpeas, chopped onions, and tomatoes over the crumbled samosas.

4. Drizzle with Yogurt and Chutneys:

• Drizzle plain yoghurt over the samosa mixture.
• Add sweet tamarind and green chutney, adjusting the quantities to your taste.

5. Season and Garnish:

• Sprinkle chaat masala, roasted cumin powder, red chilli powder, and salt over the chaat.
• Garnish with fresh coriander leaves.

6. 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 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.

2. 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.

3. 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.

4. 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.

26. 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.

2. 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.

2. Spice It Up:

• Add turmeric powder, red chilli powder, ground coriander, and salt. Cook for a few minutes until the spices are well incorporated.

3. 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.

4. 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, 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.

2. 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.

3. 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

29. 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.

2. 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.

3. 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, 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.

2. Cook Falooda Sev:

• Boil falooda sev in water as per package instructions.
• Rinse with cold water and drain.

3. 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 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).

2. 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.

3. Shape the Kebabs:

• Allow the mixture to cool, then shape it into round or oval kebabs.

4. 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.

5. 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 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.

2. Bind with Gram Flour:

• Add besan (gram flour) to the mixture and mix it in. This acts as a binding agent.

3. Form the Kebabs:

• Merging a portion of the mixture onto a skewer, shaping it into a cylindrical kebab.

4. 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 chap

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.

2. 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.

3. 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.

4. 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 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.

2. 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.

2. 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.

3. 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.

4. Cook the Dosa:

• Cook the dosa until the edges turn golden and crisp and the surface dries. This should take a couple of minutes.

5. 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, 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.

2. 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.

3. 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.

4. 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.

5. 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

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.

2. 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.

3. Add Spices:

• Mix cumin seeds and a pinch of asafoetida into the batter. This step is optional, but it imparts extra flavour.

4. 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.

5. 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.

6. 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, 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.

2. 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, 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.

2. 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.

3. 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.

4. 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.

5. 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, 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.

2. 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.

2. Warm the Flatbreads:

• Heat the flatbreads or pita bread in a dry skillet or oven until they are warm and pliable.

3. 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.

4. Serve:

• Serve the Shawarma Rolls hot and enjoy the harmonious blend of flavours and textures.

40. 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.

2. 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.

3. Add the Egg Mixture:

• Pour the beaten eggs into the skillet with the sautéed vegetables. Stir gently to combine.

4. Cook the Eggs:

• Continue to cook, occasionally stirring, until the eggs are softly set but slightly runny. This should take a few minutes.

5. Add Fillings:

• Sprinkle the cooked ham or bacon (if using), shredded cheese, and fresh herbs (if using) over the eggs.

6. Assemble the Egg Rolls:

• Place the cooked egg filling in the centre of a flatbread, tortilla, or wrap.

7. 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.

8. 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

47. 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.

2. Heat Oil:

• In a large pan or kadai, heat vegetable oil over medium heat.

3. Add Mustard Seeds:

• Add mustard seeds to the hot oil. Let them splutter.

4. Add Cumin Seeds and Asafoetida:

• Add cumin seeds and a pinch of asafoetida. Sauté briefly.

5. Add Curry Leaves and Green Chilies:

• Toss in curry leaves and finely chopped green chillies. Sauté for a minute.

6. Add Onions and Peanuts:

• Add finely chopped onions and raw peanuts. Sauté until the onions turn translucent and the peanuts become lightly golden.

7. Season:

• Season with salt, turmeric powder, and red chilli powder. Mix well.

8. 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.

9. Add Lemon Juice:

• Drizzle lemon juice over the poha and mix it in. This adds a refreshing zing to the dish.

10. Garnish:

• Garnish the poha with fresh chopped coriander leaves and, if desired, fresh grated coconut.

11. 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, 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.

2. 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.

2. Preheat the Grill:

• Preheat a grill or grill pan over medium-high heat. Brush the grilling surface with vegetable oil to prevent sticking.

3. 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.

4. Serve:

• Serve the sizzling hot paneer tikka skewers with mint chutney, lemon wedges, and sliced onions.

49. 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.

2. 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.

3. 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.

4. 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.

5. Heat Oil:

• In a shallow frying pan, heat vegetable oil over medium-high heat.

6. 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.

7. 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, 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.

2. Arrange the Tortilla Chips:

• Spread a layer of tortilla chips on a baking sheet or oven-safe platter.

3. Add Shredded Cheese:

• Sprinkle a generous amount of shredded cheese evenly over the tortilla chips. Ensure each chip gets a bit of cheese.

4. 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.

5. Create Layers:

• You can create multiple layers of chips, cheese, and toppings, repeating the process until you’ve used all the desired ingredients.

6. 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.

7. 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.

8. 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.

Can I eat Healthy Evening Snacks During Weight Loss?

You can enjoy healthy evening snacks while on a weight loss journey. Incorporating nutritious snacks into your daily routine can be beneficial for weight management. Here are some tips and healthy snack ideas to consider:

Tips for Healthy Evening Snacks During Weight Loss:

1. Portion Control: Be mindful of portion sizes. Even healthy snacks can lead to weight gain if consumed excessively.
2. Balanced Nutrients: Opt for snacks that balance macronutrients (carbohydrates, proteins, and healthy fats) to keep you satisfied and energized.
3. Fibre-Rich: Foods high in fibre promote fullness and aid in digestion. Consider snacks like fruits, vegetables, and whole grains.
4. Protein: Including protein in your snacks can help curb your appetite and maintain muscle mass. Greek yoghurt, nuts, and lean meats are good sources.
5. Healthy Fats: Incorporate sources of healthy fats like avocados, nuts, and seeds. These fats can keep you feeling full and satisfied.
6. Limit Sugary Snacks: Avoid snacks high in added sugars, as they can lead to energy crashes and cravings.
7. Plan Ahead: Preparing healthy snacks in advance can help avoid reaching for less nutritious options when hunger strikes.

Healthy Evening Snack Ideas:

1. Greek Yogurt with Berries: A bowl of Greek yoghurt topped with fresh berries is high in protein and antioxidants.
2. Hummus with Veggies: Enjoy carrot, cucumber, or bell pepper sticks with a side of hummus for a satisfying and low-calorie snack.
3. Almonds or Walnuts: A small handful of nuts is packed with healthy fats and protein, promoting satiety.
4. Oatmeal: Opt for a small serving of plain oatmeal topped with a sprinkle of cinnamon and a few sliced almonds or berries.
5. Popcorn: Air-popped popcorn, seasoned with salt and nutritional yeast, is a low-calorie whole-grain snack.
6. Fruit Salad: Mix fresh fruits for a naturally sweet and fibre-rich snack.
7. Hard-Boiled Eggs: A hard-boiled egg provides protein and essential nutrients, making it a filling snack.
8. Cottage Cheese with Pineapple: Cottage cheese paired with pineapple chunks blends protein and natural sweetness.
9. Veggie Omelette: Prepare a small omelette with egg whites and your favourite vegetables for a protein-rich snack.
10. Homemade Smoothie: Create a nutrient-dense smoothie using unsweetened almond milk, leafy greens, a scoop of protein powder, and berries.
11. Avocado Toast: Top a slice of whole-grain toast with mashed avocado and a sprinkle of sea salt.
12. Cherry Tomatoes with Mozzarella: Combine cherry tomatoes and fresh mozzarella cheese for a satisfying and delicious snack.

Expert Review on Evening Snacks

Evening snacks play a significant role in our daily diet, providing us with both physical sustenance and psychological comfort. It is important to choose nutrient-dense snacks that are rich in essential vitamins, minerals, and macronutrients to ensure overall health. However, it is equally important to practice moderation and mindfulness in our snack choices to avoid overconsumption and excessive calorie intake. The timing of evening snacks should be aligned with our individual activity levels and meal patterns. In conclusion, well-balanced and portion-controlled evening snacks, chosen carefully to meet our nutritional needs, can help maintain energy levels and overall health. Indulgence in snacks should be approached thoughtfully, keeping our dietary goals in mind.

References

https://pubmed.ncbi.nlm.nih.gov/23980738/

FAQs

What are healthy Indian snacks?

Healthy Indian snacks take you on a flavorful journey through the diverse landscapes of India’s culinary culture. They are a perfect blend of rich traditions and modern health-conscious choices. Made with ingredients such as lentils, fruits, and spices, these snacks offer a compelling experience that nourishes the body and the soul.

What are the light evening snacks options that are healthy?

Healthy light evening snacks include options like Greek yogurt with berries for protein and antioxidants, hummus with vegetable sticks for fiber, mixed nuts for healthy fats, fruit salad for natural sweetness, and air-popped popcorn for a low-calorie, whole-grain choice. These snacks provide satisfaction without overindulgence.

What are some Fruits that can be taken as evening snacks?

Ideal evening fruit snacks include apple slices with peanut butter for fiber and protein, bananas for energy, berries for antioxidants, oranges for vitamin C, and kiwi for vitamin K and vitamin C. They provide a sweet and nutritious way to curb cravings without overindulging

What are some Foods to Avoid Before Bed?

Avoid heavy, spicy, and fatty foods close to bedtime as they can disrupt sleep. Also, limit caffeine and alcohol intake, which interfere with sleep quality. High-sugar foods can lead to energy spikes, making it harder to fall asleep. It’s best to choose lighter, protein-rich snacks and herbal teas before bed for better sleep quality.

Are there any liquid evening snacks that can keep you full?

Yes, liquid evening snacks like protein smoothies with ingredients like Greek yogurt, nut butter, and fruits can keep you full due to their protein and fiber content. Herbal teas, such as chamomile or peppermint, can also be soothing and satiating options before bedtime