Indian snack

5 Indian Foods To Snack On

Even if you get the theme and drinks right, your guests will not forgive you if you falter on the food. If there isn’t food to gorge on, it isn’t a party!

After all, how can one dance the night away on a hungry stomach? We list some unique snack recipes to ensure a happy, well-fed crowd at your door.

 

1. Cheese Corn Bhutta

Serves: 2-3

Prep time: 5-10 minutes

Cooking time: 25-30 minutes

 

Ingredients:

1 tsp black salt

Oil for greasing the tray

Salt and pepper powder, to sprinkle

Juice of one lemon

1 tsp red chilli powder

2-3 tbsp green chutney

2 tbsp butter (room temperature)

¼ cup cheese, grated

2 sweet corn cobs

 

Method:

  1. Preheat the oven to 180°C for three to four minutes. Grease an oven tray with oil and keep aside.
  2. Cut corn cobs in big roundels (four from each cob) and boil in salted water for about 20 to 25 minutes.
  3. Remove on a plate, sprinkle salt and pepper, apply butter over it and leave it aside for one minute.
  4. After a minute, apply the green chutney, sprinkle red chilli powder, black salt and lemon juice.
  5. Coat each roundel with grated cheese. Press the cheese well on the roundels.
  6. Place them on a greased baking tray and cook for two minutes in a preheated oven, or till the cheese melts.

 

2. Crispy Peanuts

Serves: 2-3

Prep time: 5-6 minutes

Cooking time: 8-10 minutes

 

Ingredients:

½ cup rice flour

1 cup peanuts peeled

Salt, to taste

1 tsp garam masala powder

1 tsp cumin powder

½ cup besan

1 tsp chaat masala, and to sprinkle

1 tsp red chilli powder, and to sprinkle

Oil for frying

Water, as required

 

Method:

  1. In a bowl, mix the peanuts, red chilli powder, salt, chaat masala, and garam masala powder.
  2. Add the besan, rice flour, and a little water at a time, mixing well, until the peanuts are completely coated with gram flour and rice flour paste.
  3. Fry the coated peanuts in hot oil until half done.
  4. Remove it on an absorbent paper and keep it aside to cool. Once cool, fry them again, until crispy and golden brown.
  5. Remove on an absorbent paper, sprinkle chaat masala and red chilli powder, and toss well. Serve hot.

 

3. Corn Basket Pizza

Serves: 2

Prep time: 12-15 minutes

Cooking time: 6-8 minutes

 

Ingredients:

3 tsp oil, and for greasing the muffin mould

1 tsp black pepper powder

1 tsp mixed herbs, and to sprinkle

Salt, to taste

1 tsp chilli flakes, and to sprinkle

10-12 wonton sheets

1 cup cheese, grated

1 small green, yellow, and red bell pepper each, chopped

2 small onions, chopped

1 cup sweet corn, boiled

4 small tomatoes, chopped

1 tbsp garlic

 

Method:

For the wonton cups:

  1. Preheat the oven to 180°C for five minutes. Grease a muffin mould with oil.
  2. Place two wonton sheets in each muffin mould and shape into a basket.
  3. Bake for five or six minutes until golden. Once done, remove and keep aside to cool.

 

For the mixture:

  1. Heat one tablespoon oil in a pan, and saute the garlic for 30 seconds.
  2. Add the onions, mix well and saute for one minute. Add the tomatoes and salt, mix and saute for two minutes.
  3. Toss in the mix bell peppers, corn, chilli flakes, mixed herbs, and crushed black pepper, mix well and saute for another two minutes.
  4. Take the wonton cups, place the grated cheese at the base of the cups, add mixture and top it up with grated cheese.
  5. Bake for three or four minutes until the cheese melts. Serve hot, after sprinkling chilli flakes and mixed herbs.

 

4. Egg Cheese Pakoda

Serves: 2-3

Prep time: 10-12 minutes

Cooking time: 8-10 minutes

 

Ingredients:

¼ tsp black pepper powder

½ tsp chaat masala, and to sprinkle

2 green chillies, chopped

½ tsp red chilli powder, and to sprinkle

3 tsp coriander, chopped

1 small onion, chopped

3 tsp cheese, grated

2-3 eggs, boiled

Oil, for frying

Salt, to taste

For the batter:

1 tsp ginger-garlic paste

1 tsp ajwain

Salt, to taste

1 tsp red chilli powder

1 tsp turmeric powder

Water, as required

1 cup besan

 

Method:

  1. Cut the boiled eggs in half, scoop out the yolks, and mash in a bowl.
  2. Add the grated cheese, chopped onions, chopped coriander, green chillies, red chilli powder, salt, chaat masala, black pepper, and mix well.
  3. Now fill this mixture in the egg-white scoops and keep it aside.
  4. In a big bowl, mix the besan, ajwain, turmeric powder, red chilli powder, salt, ginger-garlic paste, and water, to make a thick batter.
  5. Dip the stuffed eggs in the batter, coating evenly, and fry in hot oil until golden brown.
  6. Remove on an absorbent paper, sprinkle red chilli powder and chaat masala on top.
  7. Serve hot.

 

5. Hot and Sweet Makhana

Serves: 2-3

Prep time: 4-5 minutes

Cooking time: 6-8 minutes

 

Ingredients:

2 tbsp honey

1 tsp red chilli powder

1 tsp roasted cumin powder

2 tsp rock salt

50 g makhana (lotus seeds)

12-15 cashew nuts

½ cup peanuts

3 tbsp ghee

 

Method:

  1. Heat the ghee in a pan, add the peanuts and cashew nuts and saute for two to three minutes, until they are toasted light brown.
  2. Add the makhana, mix well, and saute for another two or three minutes.
  3. Toss in the rock salt, roasted cumin powder, and mix well and saute for one minute. Add the honey, toss well for a minute.
  4. Serve hot and crisp.

 

Bonus Recipe: Eggless Clouds

If you thought meringues could only be made with egg whites, you’re in for a whipped treat. You can make perfectly good light-as-air, crunchy-on-the-outside and gooey-on-the-inside meringues with – believe it or not- chickpea brine (aquafaba). We show you how.

 

6. Vegan Meringue Kisses

Ingredients:

¾ cup fine sugar

A pinch of salt

¼ tsp cream of tartar

1 can chickpeas (425 g)

 

Method:

  1. Preheat the oven to 125°C and line two baking trays with paper.
  2. Strain chickpeas and pour the liquid into a mixing bowl.
  3. Add cream of tartar and salt, and beat on medium-high speed until thick and foamy.
  4. Continue to beat, adding sugar one tablespoon at a time, until stiff peaks are formed.
  5. Transfer the mixture to a piping bag with a star nozzle.
  6. Pipe two-inch mounds onto baking trays and bake until meringues are set (around two hours), switching the trays (from top to bottom) midway through.
  7. Turn the oven off and let the meringues rest inside (for an hour longer) until they have dried on the inside as well.
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