Looking for Easy Mouth-Watering Veg Snacks Recipes (2020)? 8 Simple, Healthy Homemade Veg Snacks Recipes To Make You Feel Good on Your Tea Time

Ingredients needed are:

• 8 bread slices
• ¼ cup aromatic schezwan sauce
• 2 tbsp tomato ketchup
• ¾ cup chopped paneer (cottage cheese)
• ½ cup thick curd
• ½ cup bell pepper
• 1 tsp lemon juice
• Salt to taste
• You can use brown or white bread, and add yellow and red bell pepper if you prefer

How to make it:

• Firstly, we’ll prepare the schezwan paneer stuffing by combining the coloured capsicum with tomato ketchup, schezwan sauce and salt in a big bowl and mixing them well.
• Now add the paneer and after mixing it gently, segregate the stuffing in 4 equal portions and keep aside.
• Similarly, divide the sour cream into 4 equal parts and keep them aside.
• Take two bread slices and keep them on a clean and dry surface, now apply one part of the sour cream on both the slices.
• Finally, spread the schezwan paneer stuffing evenly on a slice and sandwich it with another bread slice while the sour cream side is facing downwards.
• Make 3 more sandwiches using the same process, cut diagonally and serve fresh.

Ingredients needed are:

• 6 bread slices
• 2 tsp cheese spread
• 2 tbsp mixed fruit jam
• 1 tsp mustard sauce
• 1 tsp green chutney or chilli sauce
• 1 tbsp butter
• 2 tbsp finely chopped black olives, and
• 2 tbsp coloured capsicum (red, green and yellow)

How to make it:

• To start with, cut out the crust from the bread slices and flatten each bread slice with a rolling pin.
• Now place a slice of bread on a clean and dry surface and spread 1 tbsp jam evenly over the slice, place one more slice over it and evenly spread ½ tbsp of mustard sauce and 1 tbsp of cheese spread evenly over it.
• The third and final layer goes on top of it with a bread slice and evenly layered mix of ½ tbsp green chutney and butter over it.
• Finally, place the finely chopped olives and slices of capsicum in the end.
• Now tightly roll the bread from the olive and capsicum to the other end and cut the roll into 6 – 7 equal portions.

Ingredients needed are:

• 1 ½ cup mini bhakarwadi (readymade)
• ¼ cup deseeded and chopped tomatoes
• ¼ cup chopped cucumber
• ¼ cup chopped onions
• 1 tsp chilli powder
• ½ tbsp jeera powder
• ½ tbsp chaat masala
• ¼ cup sev
• 2 tbsp nicely chopped coriander
• 2 tbsp lemon juice and salt to taste

How to make it:

• Take chopped cucumber, tomatoes and onions in a big bowl and add cumin seed powder, chilli powder, chaat masala and coriander; followed by sev and lemon juice.
• Now add salt and black pepper powder to taste, and mix all the ingredients; add mini bhakarwadi on top and toss the chaat.
• Serve fresh to your guests and get praised for this mouth-watering snack.

Ingredients needed are:

• 200 gms mushrooms
• 200 gms potatoes
• 200 gms onions
• 200 gms tomatoes
• ½ tbsp garam masala
• 1 tbsp chaat masala
• amchur powder
• salt to taste and coriander for garnishing

How to make the chutneys:

• To prepare green chutney, mix all the ingredients and grind to a fine paste.
• For tamarind chutney, soak the tamarind in water and sugar for about an hour, grind it to a fine paste and sieve the chutney.
• Garlic chutney is also easy to prepare as you just need to make a nice garlic paste, add a pinch of salt and some water to dilute the chutney.
• Now, cut the mushroom into halves, boil the potatoes and cut them into small pieces after peeling, chop onions, tomatoes and green chillies and mix all the veggies in a deep bowl.
• Then add amchur powder, salt, garam masala and lemon to this mixture.
• Finally, add all the three chutneys, sprinkle chaat masala, garnish with coriander leaves and mix well before serving the mushroom aloo chaat.

Ingredients needed are:

• 250 gm paneer or cottage cheese
• 1 medium-sized onion
• 1 bell pepper (red, green or yellow)

For marination the ingredients required are

• 200 gm hung curd
• 1 teaspoon ajwain
• 1 tablespoon ginger-garlic paste
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon jeera powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon dry mango powder
• ½ teaspoon garam masala powder
• ½ teaspoon black pepper powder
• 1 teaspoon chaat masala
• 1 tablespoon oil
• ½ tablespoon lemon juice
• ½ teaspoon black salt and regular salt as required

How to make it:

• Chop the paneer and veggies in square shape and keep them aside.
• Take the curd in a large bowl and whisk to smoothness, mix all the spice powder with curd and add paneer and veggies to this marinade.
• Refrigerate for two hours and then bring the marinated mixture to room temperature.
• Skewer the paneer and veggies alternatively on skewers, arrange them in a plate and brush with little oil or butter.
• Keep them in a preheated oven (for 15 minutes at 240 degree Celsius) and then bake it for 20 minutes 240 degree Celsius or till it turns golden; don’t forget to turn the skewers, halfway during the baking process.
• Now take out the paneer and veggie cubes on a plate, sprinkle some lemon juice and chaat masala and serve hot with mint chutney and onion rings.

Ingredients needed are:

• 1.5 cup gram flour (besan)
• 1 tablespoon semolina
• 2 pinches turmeric powder
• 3 teaspoon ginger-green chillies paste
• 2 tablespoon eno
• 2 pinch asafetida
• 1 teaspoon lime juice
• salt as required and 1 cup water

For tempering khaman, you would need

• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 teaspoon white sesame seeds
• 1 chopped green chilli
• 8 to 10 curry leaves
• 2 teaspoon sugar
• 1 teaspoon lime juice
• 2 tablespoon oil and 1/3 cup water and for garnishing
• 2 tablespoons grated coconut and 2 tablespoon chopped coriander leaves are required

How to make it:

• Grease a microwave-safe pan with ½ tbsp oil.
• Now take 1.5 cups besan in a bowl and add asafetida, turmeric powder, lime juice, ginger-chillies paste and salt.
• Add 1 cup water, stir to make a soft paste and then add semolina.
• Again stir to a thick batter minus any lumps.
• Now boil 3 cups of water in a cooker, add eno and then the batter.
• Stir so that the batter becomes frothy and bubbly, and then pour this batter into the greased pan.
• Now cover and cook on high temperature in microwave for 2 minutes, check with a toothpick if it’s done and if required, heat a bit more.
• Once the dhokla is cooled, remove it from the pan.
• For tempering, heat oil in a small pan, add mustard seeds and allow them to crackle.
• Now while it’s crackling, add cumin seeds, chopped green chilli and 10 curry leaves; stir, then add sesame seeds and as soon as the sesame seeds change colour, turn the stove off.
• Add 1/3 cup water (be careful of the sudden sizzle), sugar, again stir and allow the mixture to come to a boil.
• Let the mixture cool and then pour this mixture evenly on the dhokla.
• Garnish with coriander leaves and grated coconut and serve them to your guests.

Ingredients needed are:

• 1 cup dried black chickpeas
• 2 cup water
• ½ tbsp salt for pressure cooking the chana
• 1 medium sized finely chopped onion
• 1 teaspoon coriander powder
• 1 finely chopped green chilli
• ½ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• ½ tablespoon ginger paste
• 2 tablespoons gram flour
• 2 tablespoon chopped coriander leaves
• salt as per taste and oil for frying.

How to make it:

• Soak the black chickpeas overnight, drain the soaked water and pressure cook for 15 minutes with salt and water.
• If the chickpeas are cooked well, then drain the water and turn the chickpeas in a large bowl and mash them into a semi coarse mixture.
• Now add all the ingredients except oil; mix it well and make small round shaped kebabs.
• Now fry them in oil on a medium flame till they turn crisp and turn brown on both the sides.
• Drain them on paper napkins and serve hot with onion mint salad and some mint chutney.

Ingredients needed are:

• 3 small potatoes
• 60 gm cheese
• 1 pinch garam masala
• ⅓ teaspoon black pepper powder
• 4 tablespoon besan
• 1.5 tablespoon chopped coriander leaves
• 3 pinches black salt and oil for frying

How to make it:

• Boil the potatoes, peel and mash well in a mixing bowl.
• Allow the mashed potato to cool down and then add all the spices, mix well and then add cheese and salt and again mix nicely.
• Now make small balls from this mixture and test fry a tiny ball in hot oil in a frying pan.
• Turn over when the balls start to become golden and fry till the balls become crisp and golden.
• Take them out on kitchen paper towel and serve hot with tomato ketchup.