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Rahul Banerji
Rahul began his stint as a freelance writer after working in the corporate world for ten years. He enjoys writing on various topics and is an avid blogger. His interest in science, technology, politics, current affairs and the latest trends helps him to back his writing with well researched facts. Rahul finds solace in gadgets, nature and spirituality.

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Few Interesting Facts about Indian Snacks

Source parenting.firstcry.com

Talk about Indian snacks and images of road side delicacies like samosa, pakora, vada and jalebi start floating in front of your eyes and some foodies literally start feeling the smell by simply remembering the crispy havens. While we discuss about few easy Indian snacks in this article, let’s check few interesting facts related to Indian Snacks.

India produces the maximum variety of spices in the world (70% precisely), hence rightly called the Land of Spices. Saffron was brought by Greek, Arab and Roman traders and our regular staples, tomato, potato and chili were introduced by the Portuguese and it was the Portuguese who brought refined sugar to India. Surprise for the non-veg lovers, Chicken Tikka Masala was invented in Scotland and there are more than 80,000 Indian restaurants in America. Salt is produced in India for more than 5000 years, black pepper for 4000 years and the category of grains, legumes and cereals like whole wheat flour, rice, pearl millet and lentils which are a part of our regular diet today has been cultivated and used in food by our ancestors for around 8000 years as a part of this culture.

India is home to the one of the world’s hottest chili - bhut jolokia or ghost pepper grown in the states of Assam, Manipur, Nagaland and Arunachal Pradesh and it was certified as world’s hottest chili in 2007 by Guinness World Records. The English word ‘Candy’ is derived from Sanskrit word ‘Khanda’ which was the local term used for crystallized sugar in 5th century.

Easy Indian Snacks Veg

Source www.vegrecipesofindia.com

First, let’s learn about few easy to make veg Indian snacks and how to prepare them. The best part about these snacks is that you can do the preparation early and then fry, bake or grill just before you want to serve them.

Potato and Semolina Cutlets

Source www.youtube.com

A tasty and light tea time snack, the sooji and veggie cutlets are healthy and crispy option for pakoras.

    Ingredients:

  • ¼ cup Onion Chopped
  • ½ cup sooji / semolina
  • ¼ cup beans chopped
  • ¼ cup peas
  • ¼ cup mushroom chopped
  • 1 cup boiled and peeled mashed potatoes
  • ¼ cup carrot chopped
  • 3 cup water
  • 1-2 teaspoon mixed herbs
  • 2 green chilies chopped
  • 2 tablespoon mint leaves chopped
  • 2 tablespoon cheese grated
  • 2 tablespoon coriander leaves chopped
  • Salt to taste

    How to Make:

  • Sauté the veggies (except the mashed potatoes) in a frying pan over little oil for 3 – 4 minutes and once the veggies are sauté nicely
  • Add half cup of semolina in the same frying pan and roast along with the veggies on medium heat.
  • When the semolina is also well roasted, add 2½ cup water in the pan and mix well.
  • Add one teaspoon of mixed herbs and salt to taste and cook this mixture of semolina and veggies for another 5 minutes over medium heat before switching off the heat.
  • Now add the chopped coriander leaves, green chilies and mint leaves, sprinkle little grated cheese in the mixture and mix well.
  • Take a plane plate brushed with oil, take out the mixture on this plate and spread evenly (keep the layer ½ inch thick).
  • Cover this mixture and refrigerate for half an hour.
  • After 30 minutes, take the plate out of the fridge and cut into 2 sq inch pieces.
  • Now heat oil in a deep pan and when the oil starts to smoke, add these veggie squares in it and shallow fry from all sides.
  • Take out on a tissue paper and serve hot with mint chutney and chai.

No Fry Veg Hariyali Kebabs

Source www.carveyourcraving.com

This is a no fry, guilt free and healthy version of Hariyali Kebabs.

    Ingredients:

  • 1 cup grated boiled potatoes
  • 1 cup boiled peas
  • ½ cup grated cheese
  • ½ teaspoon dry mango powder
  • 1 teaspoon veg oil
  • 2 teaspoon fennel seeds
  • Handful of mint leaves finely chopped
  • 1 teaspoon grated ginger
  • ½ teaspoon green chili paste
  • ½ teaspoon crushed kasoori methi
  • A pinch of black pepper
  • 1 teaspoon grated ginger and salt to taste.

    • For coating

  • 2 tablespoon flaxseed meal plus
  • ¼ cup corn flour
  • 4 slices of breads grounded
  • 9 - 10 tablespoon warm water
  • ½ cup panko bread crumbs.

    How to Make:

  • To start preparing, pat dry the boiled peas and mash them.
  • Heat oil in a pan on medium heat, add the fennel seeds and fry for 15 seconds, then add the ginger chili paste and fry for few more seconds and then add the peas mixture and cook for one more minute while stirring it well.
  • Now add the grated cheese, grated potato, salt, pepper and dry mango powder and mix properly to mix the spices evenly.
  • Taste check and if required, adjust the spices.
  • Switch off the stove and add the kasoori methi and chopped mint and mix well. Let the mixture cool down and then make small balls (the quantity is adequate for 14 – 16 balls).
  • Now to prepare the kababs for frying; take flax seed meal plus and mix warm water, let it stand for a minute and then add the corn flour, this makes the slurry.
  • Take panko and bread crumbs in two separate bowls.
  • Take one kabab at a time, roll it in corn flour, dip in flaxseed meal slurry to coat well and then a good roll in the bowl filled with bread and panko crumbs respectively so that a nice coating of both is layered on the kebabs.
  • Heat an appe pan on low heat, brush the cavities with light oil and once it’s adequately hot, keep the kababs inside the cavities and brush with oil.
  • Rotate and flip the kababs till they are golden brown from all sides.
  • This method takes a bit more time than frying, but you get minimal oil veg hariyali kebabs for your patience.
  • Take out from the appe maker and serve hot with your favorite chutneys.

Cheese Balls

Source www.youtube.com

Cheese Balls are loved by foodies of every age group as the delicious and lip smacking cheese oozing out of the balls melt in the mouth leaving its taste can make anyone longing for one more bite.

    Ingredients:

  • 1 ½ cups grated processed cheese,
  • ¾ cup bread crumbs,
  • 1 tbsp plain flour,
  • 2 1/1 tbsp cornflour,
  • 1 tbsp finely chopped coriander,
  • 2 tsp finely chopped green chilies,
  • Salt to taste
  • Oil for frying.

    How to Make:

  • To start the preparation, mix all the ingredients in a big bowl with 2 tbsp water to bind.
  • Once the mixture is well combined and the state is like dough, divide into 35 equal portions and make balls from these small portions.
  • Heat oil in a pan and deep fry the balls (few balls at a time) till they turn golden brown from all sides.
  • Now drain on tissue paper and serve hot with chili sauce.

Easy Indian Snacks Non-Veg

Source in.pinterest.com

We are well aware that a lot of our readers are non-veg lovers, so keeping them in mind we have picked few scrumptious Easy Indian Snacks Non-Veg which will tickle your taste buds on a lazy afternoon or in an evening party.

Mutton Galouti Kebab

Source curlytales.com

Mutton Galouti Kebab is a famous north Indian non-veg starter which is prepared with minced mutton keema (usually goat meat) mixed with spices and papaya.

    Ingredients:

  • 500 gm minced mutton,
  • 3 teaspoon papaya paste,
  • 2 teaspoon cumin powder,
  • 1 teaspoon coriander powder,
  • 1 teaspoon garam masala powder,
  • 2 teaspoon ginger garlic paste,
  • 1 onion chopped,
  • ¼ teaspoon black pepper powder,
  • Handful of mint leaves,
  • 2 tablespoon gram flour,
  • 1 teaspoon lemon juice,
  • 1 teaspoon ghee,
  • Salt to taste
  • Oil for shallow frying.

    How to Make:

  • To begin making the starter, mix the minced mutton, papaya paste, lemon juice, ghee and salt in a big bowl, cover and keep aside for 10 minutes.
  • Next, add ginger garlic paste, onions, gram flour, coriander powder, cumin powder, black pepper powder and garam masala in a blender and blend with little water until you get a finely grounded paste.
  • Now add the minced meat and blend for the second time so that all the ingredients mix well to give a smooth texture.
  • Transfer this mixture into a vessel with lid and keep in fridge for 8 hours so that the mutton can absorb the flavors of the spices.
  • Take out the vessel after 8 hours, then make patties out of this mixture and keep them on a plate.
  • Take a grilled iron pan and coat the surface with some oil, now shallow fry on medium flame for 10 minutes on each side of the patty and your delicious Mutton Galouti Kebab is ready to be served with dhaniya chutney and onion rings.

Chicken Seekh Kebab

Source food.ndtv.com

A spicy non-veg starter which melts in mouth, Chicken Seekh Kebab is perfect appetizer for a barbecue party and can also be filled inside a wrap and served with chutney and onion. It’s an easy to make snack and you can store the raw form in freezer and grill kebabs out of it whenever required.

    Ingredients:

  • 500 gm chicken breast (cut into small cubes),
  • 1 small size onion,
  • 1 small size tomato,
  • 2 green chili,
  • 1/2 tsp ginger garlic paste,
  • 3 tbsp chopped coriander,
  • 3 tbsp of mint,
  • 2 green chili chopped,
  • 1 tsp oil,
  • Oil for frying
  • Salt to taste.

    How to Make:

  • In the first step, grind onion, tomato, 2 green chili, ginger garlic paste and salt to form a paste.
  • Now mix the chicken cubes well with this paste and then grind to form a paste again (no water to be added).
  • Transfer in a bowl and add mint, green chili, chopped coriander along with crushed chili flakes and oil and mix to combine properly.
  • Now roll the paste on a bamboo stick with wet hands and shallow fry on medium flame for 10 minutes on both sides or grill in preheated oven for 10 minutes at 160 degrees.
  • Take out the kebabs from the skewers carefully and serve hot with onion rings and green chutney.

Tandoori Prawns

Source lookandcook.com

Super easy to make Tandoori Prawns are liked by sea food lovers and non-veg lovers alike. You simply have to marinate them a few hours before party and grill in 10 minutes when the party begins.

    Ingredients:

  • 500 gram jumbo prawns (cleaned and tails intact),
  • handful of chopped coriander leaves,
  • juice of one lemon

    • For marinade:

  • 1 teaspoon ginger garlic paste,
  • 1/3 cup thick curd,
  • 1/2 teaspoon garam masala,
  • 1/2 teaspoon cumin powder,
  • 1 teaspoon kashmiri red chili powder,
  • 1 tablespoon mustard oil,
  • 1 teaspoon tandoori masala
  • Salt to taste.

    How to Make:

  • Take the prawns and clean, devein (but leave the tail) and rinse them.
  • Add all the ingredients in a big bowl and mix well.
  • Now add the prawns to this marinade and again mix it well.
  • Now cover the bowl and keep in fridge for six hours or for a minimum of 1 hour.
  • Skew the prawns into bamboo skewers (soak the skewers in water for 15 minutes before threading the prawns) and set aside.
  • Finally grill the skewered prawns on a charcoal barbecue or a grill pan with little oil till they turn golden brown and little charred (doesn’t takes more than 15 minutes).
  • Sprinkle chopped coriander leaves, spray lemon juice and serve with green chutney.

How to make Green Chutney

Source vegecravings.com

Taste of any snack, be it veg or non-veg seems incomplete without green chutney. Though chili sauce can is an option, but it can’t replace the fresh, spicy and tangy taste of homemade green chutney.

    Ingredients:

  • ½ cup pudina leaves,
  • 1 cup coriander leaves,
  • 3 inch ginger,
  • 2 tbsp roasted gram dal,
  • 3 green chili,
  • ½ tsp cumin powder,
  • ½ tsp salt,
  • ½ tsp sugar,
  • 1 tsp chaat masala,
  • ½ cup water,
  • 1 tbsp lemon juice
  • ½ cup water.

    How to Make:

  • Blend all the ingredients in a blender smoothly, then add ½ cup water and blend again.
  • Transfer the chutney to a bowl and mix the lemon juice.
  • Now the chutney can be enjoyed with your easy Indian Snacks.

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