10 Delicious Snack Recipes
Cheesy Maggi Noodles Bread Pockets
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Onions - 40 grams
Carrot - 40 grams
Bell pepper - 40 grams
Green peas - 40 grams
Sweet corn - 40 grams
Water - 400 milliliters
Maggi noodles - 120 grams
Maggi masala - 1 1/2 tablespoons
All purpose flour - 2 tablespoons
Water - 60 milliliters
Bread slices
Mozzarella cheese
Oil - for frying
PREPARATION
1. Heat 2 tablespoons oil in a pan, add 40 grams onions and fry till translucent.
2. Add 40 grams carrot, 40 grams bell pepper, 40 grams green peas, 40 grams sweet corn and saute the veggies for 7 - 10 minutes.
3. Add 400 milliliters water and bring it to a boil.
4. Then, add 120 grams maggi noodles and mix it well.
5. Add 1 1/2 tablespoons maggi masala and mix it again.
6. Cook until the water is absorbed and the maggi is fully cooked.
7. In a bowl, add 2 tablespoons all purpose flour, 60 milliliters water and mix it well.
8. Take a bread slice and cut it’s edges.
9. Flatten the bread with the help of a rolling pin.
10. Now, place some maggi on top of it.
11. Top with mozzarella cheese.
12. Apply the all purpose flour paste on the edges.
13. Now, seal the edges properly.
14. Cut the sides to make a perfect pocket. (See Video)
15. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
16. Drain it on an absorbent paper.
17. Serve hot with ketchup.
Veg Kurkure Lollipops
Servings - 2 - 3
INGREDIENTS
Boiled potatoes - 400 grams
Carrot - 50 grams
Bell pepper - 50 grams
Onions - 50 grams
Green beans - 40 grams
Ginger - 1 tablespoon
Boiled green peas - 50 grams
Coriander powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1/4 teaspoon
Corn flour - 30 grams
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
Garam masala - 1/2 teaspoon
Bread crumbs - 25 grams
Corn flakes
PREPARATION
1. In a mixing bowl, add 400 grams boiled potatoes, 50 grams carrot, 50 grams bell pepper, 50 grams onions, 40 grams green beans, 1 tablespoon ginger, 50 grams boiled green peas, 1/2 teaspoon coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon dry mango powder and mix well.
2. Now, add 30 grams corn flour, 1/2 teaspoon salt, 2 tablespoons coriander and 1/2 teaspoon garam masala and 25 grams bread crumbs.
3. Mix all the ingredients well.
4. Divide the mixture into equal portions and shape them into round.
5. Roll them in corn flakes.
6. Heat sufficient oil in a heavy skillet and fry till golden brown. Drain it on an absorbent paper.
7. Serve hot with ketchup.
Potli Samosa
Servings - 3 - 4
INGREDIENTS
All purpose flour - 300 grams
Salt - 1 teaspoon
Oil - 30 milliliters
Water - 150 milliliters
Oil - 30 milliliters
Crushed coriander seeds - 1 tablespoon
Fennel seeds - 1 teaspoon
Ginger - 2 teaspoons
Green chili - 1 1/2 teaspoons
Onions - 65 grams
Cabbage - 75 grams
Carrot - 55 grams
Green beans - 25 grams
Sweet corns - 35 grams
Bell pepper - 35 grams
Green peas - 40 grams
Garam masala - 1 teaspoon
Salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Chilli flakes - 1 teaspoon
Boiled mashed potatoes - 525 grams
Dry fenugreek leaves - 1 teaspoon
Coriander - 2 tablespoons
Water - for brushing
Oil - for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 30 milliliters oil, 150 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 25 - 30 minutes.
3. Heat 30 milliliters oil in a skillet, add 1 tablespoon crushed coriander seeds, fennel seeds, 2 teaspoons ginger, 1 1/2 teaspoons green chili and stir for 1 - 2 minutes.
4. Then, add 65 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 75 grams cabbage, 55 grams carrot, 25 grams green beans, 35 grams sweet corns, 35 grams bell pepper, 40 grams green peas and mix it well.
6. Cook for 7 - 10 minutes on medium heat.
7. Add 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon chilli flakes and mix it well.
8. Then, add 525 grams boiled mashed potatoes and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
11. Remove it from heat and keep aside.
12. Take a ball from dough and flatten it with the help of rolling pin.
13. Place some prepared paneer mixture on it.
14. Close the dough like potli. (See Video)
15. Take a dough strip and brush it with water.
16. Close the potli with that strip.
17. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
18. Darin it on an absorbent paper.
19. Serve hot.
Crispy Fried Soya Chaap
Servings - 2 - 3
INGREDIENTS
Soya chaap - 300 grams
Yogurt - 90 grams
Ginger paste - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Soya chunks - 100 grams
All purpose flour - 100 grams
Water - 200 milliliters
Chilli flakes - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oregano - 1/2 teaspoon
Salt - 1/2 teaspoon
Oil - for frying
PREPARATION
1. Take 300 grams soya chaap and make cuts on both sides.
2. In a mixing bowl, add 90 grams yogurt, 1/2 teaspoon ginger paste, 1/2 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon salt and mix it well.
3. Add the soya chaap in it and mix it well.
4. Marinate for 20 minutes.
5. In a blender, add 100 grams soya chunks and blend them into a fine powder. Transfer them into a plate and keep aside.
6. Take a dish, add 100 grams all purpose flour, 200 milliliters water and mix it well to make a thick batter.
7. Add 1/2 teaspoon chilli flakes, 1/4 teaspoon black pepper, 1/2 teaspoon oregano, 1/2 teaspoon salt and mix it well.
8. Now, add the marinated chaap in the flour mixture and roll them in soya chunks powder.
9. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
10. Serve hot with tandoori mayonnaise.
Macaroni Chaat
Serving - 2
INGREDIENTS
Water - 500 milliliters
Salt - 1/2 teaspoon
Macaroni - 100 grams
Oil - 1 tablespoon
Potatoes - 240 grams
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Onions - 60 grams
Roasted peanuts - 45 gram
Tomato - 50 grams
Coriander - 2 tablespoons
Green chili - 1
Salt - 1/2 teaspoon
Chaat masala - 1 teaspoon
Black pepper - 1 teaspoon
PREPARATION
1. Boil 500 milliliters water in a deep pan, add1/2 teaspoon salt, 100 grams macaroni and boil until macaroni begins to thicken.
2. Heat 1 tablespoon oil In a heavy skillet, add 240 grams potatoes, 1/2 teaspoon salt and stir until they are brown.
3. Heat 1 teaspoon oil in a heavy skillet, add boiled macaroni and stir well. Fry for 3 - 5 minutes.
4. In a mixing bowl add fried potatoes, macaroni, 60 grams onions, 45 grams roasted peanuts, 50 grams tomato, 2 tablespoons coriander, 1 green chili, 1/2 teaspoon salt, 1 teaspoon chaat masala, 1 teaspoon black pepper and mix well to combine.
5. Garnish with sev and coriander.
6. Serve.
Crispy Schezwan Noodles Nest
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Noodles - 140 grams
Corn flour - 2 tablespoons
Oil - 30 milliliters
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Spring onions - 30 grams
Onions - 35 grams
Bell pepper - 100 grams
Sweet corn - 90 grams
Ketchup - 40 grams
Red chili sauce - 40 grams
Schezwan sauce - 60 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Water - 60 milliliters
Paneer - 150 grams
Oil - for frying
Spring onions - for garnishing
PREPARATION
1. Take a skillet, add 1 litre water, 1/2 teaspoon salt, 1 teaspoon oil, 140 grams noodles and mix it well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and drain the noodles
5. Transfer this into a mixing bowl, add 2 tablespoons corn flour and mix it well.
6. Transfer this into a tray and spread it evenly.
7. Dry for 30 minutes.
8. Heat 30 milliliters oil in a skillet, add 1 tablespoon ginger, 1 tablespoon garlic and stir well.
9. Then, add 30 grams spring onions and mix it well.
10. Add 35 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 100 grams bell pepper, 90 grams sweet corn and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 40 grams ketchup, 40 grams red chili sauce, 60 grams schezwan sauce and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
16. Then, add 60 milliliters water and mix it well.
17. Now, add 150 grams paneer and mix it again.
18. Cook for 5 - 7 minutes on medium heat.
19. Remove it from heat and keep aside.
20. Heat sufficient oil in a skillet.
21. Take a portion of noodles and put them into the deep fryer strainer into a circular shape like nest.
22. Fry until it turns golden brown and crispy.
23. Remove it from heat and drain it on an absorbent paper.
24. Add the prepared paneer stuffing in it.
25. Garnish with spring onions.
26. Serve.
Ragda Patties
Servings - 2 - 3
INGREDIENTS
Soaked chickpeas - 500 grams
Water - 800 milliliters
Turmeric - 1/2 teaspoon
Paprika - 1/2 teaspoon
Salt - 1 teaspoon
Boiled mashed potatoes - 500 grams
Flattened rice - 35 grams
Turmeric - 1/2 teaspoon
Paprika - 3/4 teaspoon
Salt - 1 teaspoon
Cumin powder - 1/4 teaspoon
Chaat masala - 1/2 teaspoon
Oil - for shallow frying
Green chutney - to taste
Tamarind chutney - to taste
Salt - to taste
Paprika - to taste
Cumin powder - to taste
Chaat masala - to taste
Onions - to taste
Tomato - to taste
Sev - to taste
Coriander - to taste
Fried peanuts - to taste
PREPARATION
1. In a pressure cooker, add 500 grams soaked chickpeas, 800 milliliters water, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon salt and mix it well.
2. Cover it with lid and cook till you hear 3 whistles.
3. Open the lid and mash the chickpeas with masher. Keep aside.
4. In a mixing bowl, add 500 grams boiled mashed potatoes, 35 grams flattened rice, 1/2 teaspoon turmeric, 3/4 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon cumin powder, 1/2 teaspoon chaat masala and mix it well.
5. Take some mixture in you hand and shape it into a patty.
6. Heat some oil in a pan and place the patty on it.
7. Shallow fry this golden brown and crispy from all sides.
8. Add the ragda on the plate and place the patties on top of it.
9. Now, add some green chutney, tamarind chutney on it.
10. Sprinkle salt, paprika, cumin powder, chaat masala on it.
11. Top with onions and tomato.
12. Garnish with sev, coriander and fried peanuts.
13. Serve and enjoy!
Paneer Naan Bombs
Servings - 2 - 3
INGREDIENTS
(For Dough)
Yeast - 1 1/2 teaspoons
Sugar - 1 tablespoon
Water - 50 milliliters
All purpose flour - 300 grams
Salt - 1/2 teaspoon
Water - 200 milliliters
(For Sauce)
Butter - 30 grams
Garlic cloves - 8
Onions - 100 grams
Potatoes - 80 grams
Salt - 1 teaspoon
Chilli flakes - 1 teaspoon
Oregano - 1 teaspoon
Powdered sugar - 1 tablespoon
Ketchup - 100 grams
Boiled & peeled tomatoes - 600 grams
(For Stuffing)
Butter - 30 grams
Onions - 80 grams
Green bell pepper - 80 grams
Red bell pepper - 130 grams
Yellow bell pepper - 120 grams
Garlic - 1 1/2 tablespoons
Ginger - 2 tablespoons
Garlic powder - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1 teaspoon
Basil - 1 teaspoon
Grated paneer - 200 grams
Cheddar cheese - 100 grams
Mozzarella cheese - 150 grams
Basil - 1/2 teaspoon
Oregano - 1/2 teaspoon
Parsley - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Oil - for frying
PREPARATION
(For Dough)
1. In a mixing bowl, add 1 1/2 teaspoons yeast, 1 tablespoon sugar, 50 milliliters water and mix it well.
2. Rest the mixture for 5 minutes.
3. Add 300 grams all purpose flour, 1/2 teaspoon salt and mix it well.
4. Add 200 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 30 minutes.
(For Sauce)
1. Heat 30 grams butter in a skillet, add 8 garlic cloves and stir for 1 - 2 minutes.
2. Then, add 100 grams onions and fry till translucent.
3. Now, add 80 grams potatoes and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1 teaspoon salt, 1 teaspoon chilli flakes, 1 teaspoon oregano, 1 tablespoon powdered sugar and mix it well.
6. Add 100 grams ketchup and mix it well.
7. Cook for 3 - 5 minutes on medium heat.
8. Add 600 grams boiled & peeled tomatoes and mix it well.
9. Cover it with lid and cook for about 10 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Remove it from heat and transfer this into a blender.
12. Blend it into a smooth puree. Keep aside.
(For Stuffing)
1. Heat 30 grams butter in a skillet, add 80 grams onions and fry till translucent.
2. Then, add 80 grams green bell pepper and mix it well.
3. Now, add 130 grams red bell pepper, 120 grams yellow bell pepper, 1 1/2 tablespoons garlic, 2 tablespoons ginger and mix it well.
4. Cook for 7 - 10 minutes on medium heat.
5. Add 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon basil and mix it well.
6. Then, add 200 grams grated paneer and mix it well.
7. Cook for another 3 - 5 minutes on medium heat.
8. Remove it from heat and keep aside.
9. In a bowl, add 100 grams cheddar cheese, 150 grams mozzarella cheese, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1/2 teaspoon parsley, 1/2 teaspoon chilli flakes and mix it well.
10. Keep aside.
(For Naan Bombs)
1. Take a ball from dough and dust it with flour.
2. Flatten the dough with the help of a rolling pin.
3. Spread the prepared sauce on it.
4. Then, add the prepared mixture on it and spread it evenly.
5. Top with the prepared cheese mixture on it.
6. Now, seal it properly and roll it into a ball. (See Video)
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper.
9. Serve hot.
Spicy Potato Nuggets
Servings 3 - 4
INGREDIENTS
Boiled mashed potatoes - 470 grams
Bread crumbs - 35 grams
Corn flour - 2 tablespoons
Cheese - 2 tablespoons
Chilli flakes - 1 teaspoon
Italian seasoning - 1/2 teaspoon
Salt - 1 teaspoon
Garlic paste - 1 teaspoon
(For paste)
Corn flour - 2 tablespoons
Water - 50 milliliters
PREPARATION
1. In a mixing bowl add 470 grams boiled mashed potatoes, 35 grams bead crumbs, 2 tablespoons corn flour, 2 tablespoons cheese, 1 teaspoon chilli flakes, 1/2 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon garlic paste and mix well to combine.
2. Freeze for 1 hour.
3. In a mixing bowl add 2 tablespoons corn flour, 50 milliliters water and mix well.
4. Take some mixture and roll it in cylindrical shape.
5. Cut it into a small pieces.
6. Dip in corn flour paste and roll in bread crumbs.
7. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
8. Serve hot with ketchup.
Pasta Spring Roll
Servings - 2 - 3
INGREDIENTS
Water - 1.5 litres
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Pasta - 230 grams
Oil - 2 tablespoons
Ginger garlic paste - 2 teaspoons
Onions - 50 grams
Bell pepper - 70 grams
Carrots - 40 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Pasta seasoning - 1 teaspoon
Ketchup - 2 tablespoons
Canned tomato - 200 grams
All purpose flour - 1 tablespoon
Water - 1 1/2 tablespoons
Spring roll sheets
Oil - for frying
PREPARATION
1. Heat 1.5 litres water in a skillet, add 1/2 teaspoon salt, 1 teaspoon oil and stir well.
2. Bring it to a boil.
3. Then, add 230 grams pasta and mix it well.
4. Bring it to a boil.
5. Boil for 5 - 7 minutes on medium heat.
6. Remove it from heat and drain the pasta.
7. Keep aside.
8. Heat 2 tablespoons oil in a skillet, add 2 teaspoons ginger garlic paste and stir well.
9. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 70 grams bell pepper, 40 grams carrots and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon pasta seasoning, 2 tablespoons ketchup and mix it well.
13. Then, add 200 grams canned tomato and mix it well.
14. Mash the tomatoes properly and cook for about 5 - 7 minutes on medium heat or until it turns soft and pulpy.
15. Now, add the boiled pasta and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. In a bowl, add 1 tablespoon all purpose flour, 1 1/2 tablespoons water and mix it well to make a thick batter.
19. Take a spring roll sheet and brush the prepared mixture on the sides.
20. Add the prepared pasta mixture on it.
21. Roll it tightly and spread the some all purpose flour paste on the end.
22. Seal the edges properly.
23. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
24. Serve hot.
