Looking for Some Indian Snacks Which Are Easy to Make and Healthy (2020)? Here Are 6 Super Easy Healthy Party Snacks That Are Healthy and Delicious Too

Ingredients: (2 servings)

• 1 cup of Bengal Gram flour (Besan)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 1 tablespoon refined oil
• 10-12 curry leaves
• 1 and ¾ teaspoon lemon juice
• ¾ teaspoon baking soda
• 1 and ½ cup of water

Method:

• Add the gram flour, water, salt, baking soda and lemon juice together. Mix well. Leave the batter for at least 2-3 hours for fermentation. While the batter is fermenting, pour a glass of boiled water into the steamer and grease the container (that will have the batter) with a little bit of refined oil.
• Now pour the dhokla batter into the oil-brushed container and put it on the low flame of the stove for 15-20 minutes. Open the lid after 15 minutes and check with a toothpick or knife, whether it is fully cooked or not. If the toothpick or knife comes out clean, then dhokla is done. Otherwise, continue with the cooking for another 5 mins.
• Once you cut the hot and fluffy dhokla into pieces and place them on a plate, it is time to temper the pieces.
• For the tempering, heat a pan with one tablespoon of refined oil on medium flame.
• When the oil is heated, add green chilli slices, mustard seeds and curry leaves. Add ½ cup water and bring it to boil.
• After boiling the mixture for 2 mins, add lemon juice, coriander leaves and sugar.
• Now pour this tempering over the dhokla pieces.

Ingredients: (2 servings)

• 4 slices of bread
• ½ cup of hung curd or yogurt
• 1 tablespoon green pepper
• ½ teaspoon black pepper (crushed or finely grounded)
• 1 tablespoon grated carrot
• 1 tablespoon chopped tomato
• 1 tablespoon finely chopped onion
• 1 teaspoon tabasco sauce
• Salt as per taste
• Oil to brush the pan

Method:

• Hang the curd for a whole night and let the water drained out. Now take the curd and mix it well with carrot, green pepper, onion and tomato.
• Then add tabasco sauce, salt, black pepper with the mix of the curd. You can add any other sauce of your choice depending on your taste. The filling is ready.
• Now, take one bread slice and spread enough of the filling to cover it. Put another bread slice over the filling to make one sandwich. Follow the same procedure to make another sandwich.
• Heat the pan on medium flame. Brush the pan with refined oil or a little bit of butter.
• Place the sandwiches on the pan. Flip the other side once one side turns brown.
• Your sandwich is ready as both sides turn brown.

Method:

• Add all the chapati ingredients together and knead well. Make a soft dough and cover it for 15-30 mins. Then divide it into two halves.
• Make chapatis from these small doughs and heat them on tava or pan over medium flame.
• You can add a few drops of oil while heating the chapatis on Tava. Wrap for the roll is ready.
• Now heat another pan and add 2 teaspoons of oil.
• Add cumin seeds and when they start to crackle, add ginger-garlic paste.
• As the paste gets roasted, add finely chopped onion and sauté till it turns soft and light brown.
• Then add red chilli powder, coriander powder, green chilli, tomato sauce and garam masala powder.
• Mix well and fry for another 2-3 mins.
• Turn the flame low. Now add the crumbled paneer, coriander leaves, grated cheese and salt as per your taste.
• Stir well and cook for 1 minute. Turn off the stove and let the filling cool down.
• Take half of the filling and place in on one side of the chapati or the wrap.
• Sprinkle some lemon juice if you want.
• Roll it up and your Paneer Wrap is ready.

Ingredients: (2 servings)

• 3 cups puffed rice
• ½ cup roasted peanuts
• 1 cup Sev or spicy mixture
• ½ cup finely chopped onions
• 1 small finely chopped tomato
• ½ teaspoon Chaat Masala
• 1 tablespoon lemon juice
• ½ cup finely chopped coriander leaves
• 1 tablespoon of finely chopped green chilli
• Salt to taste
• 1 tablespoon of Mustard oil (Optional)

Method:

• Heat a Kadai and add the puffed rice. Roast them on medium flame unless they are crisp and catches some brown spots. Cooldown the puffed rice completely before using them for the Bhel.
• Mix all the ingredients except the lemon juice together in a large bowl and keep mixing them with light hands.
• When all ingredients are thoroughly mixed up, add the lemon juice and mix a little.
• To make the Bhel more delicious, you can add a tablespoon of tamarind chutney or garlic chutney with the whole mixture.
• In case you are adding a dash of chutney to your Bhel, don’t forget to add it at the very last step. Otherwise, the wet chutney can make the puffed rice mushy.

Ingredients:

• ½ cup sugar
• ½ cup brown sugar
• ½ cup butter or margarine
• 1 egg
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 cup milk
• 4-5 drops vanilla essence

Method:

• Turn the oven on and pre-heat the oven to 400 F. Take a muffin baking tray and place baking cups or brush butter to each cooking pot of the tray.
• Take a bowl and mix the butter, sugar, brown sugar and baking soda. Use a spatula or spoon to mix them well.
• ake another small bowl and pour the egg and vanilla together into it. Beat them with the help of a fork. Beat this mixture until the whole thing becomes a little fluffy.
• Now add the egg mixture with the other mixture and beat it well until it gives light and fluffy texture.
• Now add milk and whole wheat flour to this mixture gradually. Don’t make the mixture too runny.
• Fill each muffin cups of the baking tray till 2/3 full. Insert the tray inside the oven and bake it for 15 minutes.
• If your muffins are not cooked, then bake them for another couple of minutes.
• Let the muffins cool down and you can have them with few drops of honey or liquid chocolate on the top.

Ingredients:

• ½ cup Rava (semolina or sooji)
• 1 cup oats (best to take the rolled oats)
• ¼ cup curd
• ½ tablespoon lemon juice
• Salt to taste
• ½ teaspoon baking soda
• 2 tablespoons grated carrot
• 2 tablespoons roasted and crushed peanut
• Water as per requirement
• 2 tablespoons finely chopped coriander leaves

Method:

• Make a powder of the oats.
• Heat a pan over the stove. Add 1 tablespoon of ghee or 2 tablespoons of oil.
• Add a pinch of mustard seeds, cumin seeds, urad daals, curry leaves, chopped green chilli and crushed peanuts to the pan. Sauté for 1 minute.
• Now pour the Rava and try until aroma comes out. Then add oat powder and a pinch of salt to taste. Fry till it turns aromatic. Cool the mixture completely.
• Mix curd and a little bit of water to the mixture. Beat it well and set aside for 15 minutes.
• Prepare the steamer. Grease the idli plates with oil. Take the batter and beat it with the baking soda, carrot, lemon juice and coriander leaves for another 2 minutes. Fill the idli cups with the batter till 2/3 length.
• Cook the idlis on a steamer for 10 mins. Take them out if the cups with help of a spoon or knife.
• Serve them hot with coconut or green chutney or with sambar.