Indian Snack Recipes

Presenting a compilation of 10 Indian snack recipes that are both quick to prepare and easy to make. Indian cuisine reflects our deep passion for food, as we are avid food lovers or foodies, always eager to indulge in delicious treats.

The vast array of dishes, encompassing both traditional and innovative fusion recipes, is a testament to our culinary heritage. This has earned us the affectionate title of “Chatore,” which signifies our insatiable appetite and love for appetizers.

Consequently, we are constantly on the lookout for new snacks to make and relish, even subconsciously throughout the day. This pursuit becomes particularly evident during the evening tea time.

Tea (or coffee, if preferred) is an integral part of our routine, and it feels incomplete without a suitable accompaniment. To cater to this need, we have curated a variety of food dishes that perfectly complement these beverages.

Hence, presented here is a comprehensive list of quick evening snacks. It proves valuable when craving a light bite, skipping lunch, or simply desiring a hassle-free cooking experience. This compilation ensures all your snacking needs are met.

Fried Indian Snack

Fried snacks are simple to prepare, incredibly tasty, and ideal for enjoying on a hot sunny day or a cold rainy day alongside a cup of coffee or tea.

Here are some of the finest Indian fried snack that can be prepared in advance, stored, and enjoyed later. They include dry namkeens and pakoras (known as pakoda and bhajiyas).

• Chakli or Murukku
• Sabudana Vada (Traditional and Instant versions)
• Mirchi Bajji or Mirapakaya Pakora
• Banana Pakora
• Masala Kaju or Roasted Cashews
• Kadi Patta Paneer
• Jackfruit Fritters or Mulik
• Onion Pakoda or Onion Rings
• Spiral French Fries
• Mushroom Potato Pie

Chakli or Murukku Recipe | Indian Snack

Murukku or Chakli is a crispy and irresistible Indian snack made with five common kitchen ingredients.

Today, I prepared butter murukku or butter chakli, a delicious and crispy Indian snack. It is commonly enjoyed with coffee or tea, and children often indulge in it while studying or watching TV.

Chakli or Muruku is a popular homemade Indian snack, commonly prepared during festivals such as Ganesh Chaturthi, Diwali, Sankranti, and Vijaya Dashami.

Ingredients

• Rice flour – 1 cup
• Urad dal – 1/4 cup
• Salt, adjust as needed
• Sesame seeds or til – 1 tsp
• Butter softened – 2 tbsp
• Water, as needed
• Oil for frying.

Instructions

Dry roast urad dal in a pan on medium flame until golden and aromatic. Allow it to cool completely. Then, transfer it to a mixie jar or blender and blend it into a smooth powder.

In a big bowl, combine rice flour, urad dal powder, salt, and sesame seeds. Mix well. Next, add the butter and knead it thoroughly with the flour until it is well incorporated.

Gradually add water to the mixture until a firm, non-sticky dough is formed. Ensure the dough is not too dry while maintaining a crack-free consistency.

Grease the murukku mold and the star-shaped plate using oil.

Heat oil in a pan over medium flame for frying.

Fill the chakli mold with dough and gently press to create spiral-shaped chakli of desired size on parchment paper (alternatively, you can use muslin cloth or butter paper).

Check if the oil is hot by dropping a piece of dough; it should sizzle and rise slowly.

Lift the parchment paper, delicately remove the chakli or murukku, and carefully slide it into the hot oil, frying 4 to 5 chaklis at a time based on the pan’s size.

After 30 seconds, flip them. Continue flipping occasionally and cook until they turn golden and crisp evenly.

Transfer them to a paper towel to absorb any excess oil.

After it has cooled down completely, place it in an airtight container for storage. Utilize as needed.

Traditional Sabudana Vada | Indian Snack

Sabudana Vada, also known as Crispy Tapioca or Sabu Vada, is a delectable deep-fried Indian snack or finger food with a crispy, crunchy exterior and a delightfully chewy texture inside. It offers a mouthwatering experience as it effortlessly dissolves in your mouth.

This irresistible delicacy is a well-loved choice for fasting or vrat recipes during Navratri, Ganesh Chaturthi, and Ekadashi.

Ingredients

• 1 cup tapioca pearls or sabudana
• 1 or 2 medium size potatoes
• 2 to 3 tbsp roasted and crushed peanuts or cashew nuts
• 1-inch grated ginger
• 2 to 3 green chilies
• 1 tsp red chile powder (optional)
• 1/4 tsp asafoetida / thing
• 2 tbsp chopped coriander leaves
• 1/2 tsp chat masala (optional)
• Salt to taste (rock salt if fasting)
• 3 tbsp rice flour or corn flour (check tips, kattu ka atta if fasting)
• Oil for frying

Instructions

Begin by soaking tapioca pearls sabudana in water for 2 to 3 hours. Some sabudana may require 2 hours, while others may need 5 hours or even an overnight soak.

After soaking, test a few pearls between your thumb and forefingers. Press them to check if they have softened and can be easily mashed. Unsoaked sabudana will burst when fried in oil.

If the pearls are still hard, continue soaking them for some more time. Ensure that all excess water is drained completely before proceeding. Step II

Next, peel the potato and grate it. Squeeze out any moisture from the grated potato and transfer it to a bowl.

Add the soaked sabudana, ginger, chopped green chilies, peanuts or cashew nuts, salt, red chile powder, hing, coriander leaves, and chat masala. Mix everything well.

Then, incorporate the rice flour into the mixture and mix thoroughly. Properly mixing the dough will help bind the vadas and prevent them from breaking while frying.

Heat oil in a pan for frying, ensuring that at least 40% of the pan is covered with oil.

Shape the mixture into small balls and flatten them to make vadas or patties. Set them aside.

Once the oil is hot, fry the flattened vadas or patties over medium heat until they turn crispy and golden brown on both sides. Be careful not to disturb them immediately after dropping them into the oil to avoid breakage. Once they firm up and acquire a golden color, flip them and cook the other side.

The vadas will puff up, resembling the ones depicted in the picture, and will be crispy on the outside and chewy on the inside.

Transfer them to a paper towel to absorb any excess oil. Repeat the process with the remaining mixture. Sabudana Vada is now ready. Serve it hot with Aloo rasedar and enjoy!

Mirchi Bajji or Mirapakaya Pakora | Indian Snack

Mirchi Bajji is a well-liked Indian snack that is both simple to prepare and highly addictive. This crispy and crunchy dish is known for its quick and easy recipe.

Ingredients

• 8 Long green chilies
• ½ teaspoon Salt

For The Batter

• Besan / Gram Flour / Chickpea Flour – 1 cup
• Hing / Asafoetida – 1/4 tsp
• Salt – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Red chile powder – 1/2 tsp
• Water – (½ to ¾ cup)
• Oil for frying

How to Cut Chilies for Bajji?

1st method – Trim ¼ inch from the end (I do this because the chilies were too large for my pan :-)) and make a lengthwise slit in the green chilies, leaving the top/stem section untouched. You have the option to remove or retain the seeds. Ensure the stem is not discarded.

Method 2: Divide the chilies in half down the middle, and then slice each half lengthwise, resulting in a total of four pieces. Sprinkle salt and toss, setting it aside for 5 minutes.

How to Prepare the Batter for Frying the Bajjis?

In a skillet, combine chickpea flour, hing, cumin seeds, red chili powder, and salt. Gradually add water and whisk until a medium-thick batter forms, without any lumps.

How to Fry Crispy and Crunchy Bajjis?

Heat the oil in a pan over medium heat for frying. Once the oil is hot, coat each chili in batter and then place them in the hot oil, three to four chilies at a time, depending on the pan’s size.

Fry until the chilies become crisp and golden brown on all sides, flipping them a couple of times throughout. The bhajis will take about 4 to 5 minutes to achieve a golden brown color and a crispy texture.

Place the bhajis on a paper towel to absorb any excess oil. Repeat the process for the remaining chilies.

Serve the bhajis hot with a cup of coffee or tea and savor the flavors.

Banana Pakora | Indian Snack

Banana Pakora is a delectable Indian snack that is both easy to prepare and irresistibly tasty. It is seasoned, crispy, and incredibly addictive. This particular recipe is suitable for vegans, gluten-free individuals, those avoiding dairy, and those following a keto diet.

Ingredients

• Besan, Chickpea flour, or Gram flour – 1 cup
• Red chile powder – 1 tsp
• Hing (Asafoetida) – 1/4 tsp
• Cumin seeds – 1 tsp
• Garlic powder (optional) – 1 tsp
• Salt to taste
• Raw bananas – 2
• Water – 1/2 to 1 cup
• Oil for frying (Coconut oil is my preference, but you can use your preferred oil)

Instructions

Step I (Prepare the Batter for Pakoda)

• Peel the bananas, cut them horizontally into 3 parts, and then slice each piece vertically into 3 or 4 smaller pieces.

• In a bowl, combine chickpea flour, hing, red chili powder, cumin seeds, garlic powder, and salt according to taste. Mix well.

• Gradually add water, starting with ½ cup, and continuously whisk until a smooth batter forms without any lumps. The consistency of the batter should be neither too thick nor too thin. It should be able to coat the banana slices evenly. If the batter becomes too thin, you can adjust by adding more flour. The exact amount of water is difficult to specify as it may vary depending on the brand and quality of the chickpea flour used.

• As a general guideline, begin with adding half the amount of water compared to the quantity of flour used (e.g., ½ cup water for 1 cup besan, or a ratio of 1:2). You can increase the water quantity up to 1 cup, matching the amount of flour in the recipe (a ratio of 1:1).

Step II (Frying Pakora)

• Heat oil in a pan over medium flame for frying.

• Once the oil is hot, dip banana slices in batter and fry them in batches (5 to 6 pieces at a time, based on pan size).

• Fry until crispy and golden brown. Place them on a paper towel to absorb excess oil.

• Banana
• Fritters or Pakoras are now prepared. Serve promptly for the best taste when hot and fresh.

Masala Kaju or Roasted Cashews

Roasted Cashews or Masala Kaju are a crispy, addictive, and delightful Indian snack suitable for enjoying at any time and any place.

These are well-liked Indian snack often found at weddings or festive occasions such as Diwali and Holi. It is interesting to note that cashews are also considered an excellent choice to complement your cocktail and mocktail gatherings.

Ingredients

Chili Cashews

• Whole Cashew nuts – 1 cup
• Salt – 1/2 tsp
• Red chile powder – 1/2 tsp

Pepper Garlic Cashews

• 1 cup Whole Cashew nuts – 1 cup
• Pepper powder (black or white) – 1/2 tsp
• Garlic powder – 1/2 tsp
• Salt – 1/2 tsp

Cashew Pakora or Pakoda

• Whole Cashew nuts – 1 cup
• Chickpea flour or Besan flour – 3 tbsp
• Salt, adjust to taste
• Red chile powder – 1 tsp
• Asafoetida or Hing 1/4 tsp
• Water (approximate) – 2 to 3 tbsp

Oil for frying

How to Make Roasted Cashews or Masala Kaju?

Making of Chili Cashews

Heat the oil in a pan over medium-low heat. Once the oil warms up, add 1 cup of cashews and fry them on medium to medium-low heat, flipping occasionally until they become crisp and golden brown.

Transfer the cashews to a bowl while still hot. Add chili powder and salt, then toss or shake well until the cashews are coated in salt and chili powder. Flavor 1, Chili Cashews, is now prepared.

Making of Pepper Garlic Cashews

Fry the cashews in medium to medium-low flame until they become crispy and golden brown.

Transfer them to a bowl, and while still hot, add salt, pepper powder, and garlic powder. Toss or shake until the cashews are coated in the spices. Pepper Garlic Cashews, flavored accordingly, are now prepared.

Making of Cashew Pakora or Pakoda

In a mixing bowl, kindly take the cashews and add the chickpea flour along with some salt, chile powder, asafoetida, and water, gradually pouring in one tablespoon at a time. Ensure that the cashews are thoroughly coated with the chickpea flour, but avoid adding an excessive amount of water. Feel free to adjust the spices according to your personal preference.

Next, gently drop each coated cashew into the preheated oil, maintaining a medium to medium-low flame. Fry the pakoras, flipping them occasionally, until they turn crispy and delightfully crunchy. Once fried to perfection, transfer the pakoras onto a paper towel, allowing it to absorb any excess oil. And there you have it, the delectable Cashew pakoras are now flavored and ready to be enjoyed.

Kadi Patta Paneer

Paneer Pepper Dry, also known as Paneer Kadi Patta, is a delightful Indian snack that boasts an effortless preparation process, rendering a burst of delectable flavors. This delectable Indian snack recipe presents a tantalizingly crispy exterior, which gives way to a lusciously smooth and melt-in-your-mouth texture within. The key ingredients employed in this Indian snack include fragrant curry leaves, aromatic peppercorns, and the ever-versatile paneer, an Indian cottage cheese cherished for its creamy consistency.

Ingredients for Paneer Kadi Patta

• Curry leaves – 2 cups
• Peppercorns (adjust to taste) – 1 tbsp
• Paneer cubes – 400 grams
• Rice flour – 3/4 cup
• All-purpose flour or corn starch – 2 tbsp
• Salt to taste
• Water, as needed
• Oil for frying

For Final Tempering

• Oil – 2 tbsp
• Garlic cloves, finely chopped – 3 tbsp
• Green chilies slit (adjust to taste) – 3 tbsp
• Curry leaflets or sprigs – 2
• Salt, to taste

Instructions

Heat a pan over medium to low heat and dry roast curry leaves and peppercorns until the curry leaves turn crispy. Turn off the heat and let it cool. Blend the roasted ingredients in a blender or mixer until they form an almost smooth powder.

In a bowl, combine rice flour, all-purpose flour, half of the curry leaves & peppercorn powder, and salt according to taste. Gradually add water to achieve a medium-thick paste-like consistency. (Approximately ¾ cup water and 1 extra tablespoon. Add paneer cubes to the batter and toss them together.

Heat oil in a frying pan over medium flame. When hot, fry paneer cubes until crisp on the outside. Transfer the fried paneer to a paper towel to remove excess oil.

In another pan, sauté oil, garlic cloves, green chilies, and curry leaves until the garlic turns lightly golden. Then, add the remaining curry leaves, pepper mixture, a pinch of salt, and the fried paneer. Toss everything together to combine. Serve immediately for optimal flavor and enjoyment. If you follow the above method of deep-frying the paneer cubes, you can also store them in an airtight container to snack on throughout the day.

Jackfruit Fritters or Mulik Indian Snack

Ponsa Mulik, also known as halasina bonda, is a popular Konkani dish hailing from the Mangalore and Udupi regions. It is made using ripe jackfruit and has a crispy outer texture, resembling donut holes or beignets.

Ponsa mulik is a sweet fried dough that boasts a crispy exterior and a delightful melt-in-your-mouth interior. For an enhanced experience, immerse them in desi ghee (tuppa or brown butter) and savor the flavors. To add a touch of crunch to ponsa mulik, incorporate toasted cashews and coconut into the mulik batter.

Ingredients

• Idli rava or Rice rava – 1 cup
• Coconut chunks – 2 tbsp
• Cashews, chopped – 2 tbsp
• Grated Coconut – 1/4 cup
• Jaggery (increase up to ¾ cup based on the sweetness of jackfruit) – 1/2 cup
• Jackfruit – 1 cup
• Salt – 1/2 tsp
• Sesame seed or Til – 1 tsp
• Cardamom powder 1/4 tsp
• Semolina or Sooji or Suji – 2 to 4 tbsp
• Oil for frying

Instructions

Combine rice rava and ½ to ¾ cup of water in a bowl, stirring well. Set aside for 15 minutes.

Meanwhile, lightly toast the coconut pieces in a pan over medium-low heat until they turn a light golden color. Place them on a plate. Avoid excessive toasting since they will be fried later.

Similarly, toast the cashews until they become light golden, then transfer them to a plate.

In a mixer blender, add coconut, jaggery, jackfruit, and salt, and blend until smooth. Note that no additional water has been added. The moisture from the jaggery and jackfruit is sufficient to achieve a smooth paste.

Take the prepared jackfruit paste and transfer it to the bowl with rice rava. Combine with cardamom powder, til, roasted cashews, and roasted coconut pieces to create the dough. Ensure the dough is neither excessively wet nor excessively dry.

Include sooji or semolina only if the batter becomes wet/sticky; otherwise, omit adding sooji or semolina. If the batter is too dry, add a small amount of water to achieve the desired consistency.

Your dough is prepared and ready for frying.

Heat oil in a pan over medium flame to fry. When the oil is hot, add 7 to 8 lemon-sized balls into the oil and let them cook undisturbed for two to three minutes. Flip them using a slotted spoon and fry on medium flame until they turn deep golden brown on all sides. Place them on a paper towel to absorb any extra oil.

Repeat the procedure for the remaining dough, then serve the ponsa mulik hot with desi ghee and savor the dish.

Onion Pakoda or Onion Rings

This recipe guarantees the finest homemade crispy onion rings you will ever taste! It ensures that your onion rings are consistently crispy and never become soggy. The preparation time is under 30 minutes.

Ingredients

For the onion rings batter

• All purpose flour or Maida – 1/2 cup
• Corn starch or Corn flour – 1/3 cup
• Red Chile powder or Cayenne or Paprika – 1/2 tsp
• Salt, to taste
• Club soda, ice cold water or sparkling water – 3/4 cup

Other ingredients

• Onions chopped in circles – 2
• Japanese-style Panko bread crumbs (you can also use crushed cornflakes) – 2 cups
• Oil, for frying

Instructions

Cut the onions into approximately ¼ inch thick rings, ensuring they are separated.

To prepare the batter, mix flour, corn starch, chili or paprika or cayenne powder, salt to taste in a bowl. Gradually add ice cold water or soda, starting with ½ cup, and whisk continuously until a smooth batter with no lumps is formed.

Spread bread crumbs on a plate or shallow pan. Dip each onion ring in the batter to fully coat it, then transfer it to the plate with bread crumbs and use a fork to coat it thoroughly. You can freeze the coated onion rings in Ziplock bags at this stage and fry them when needed.

Heat oil in a pan over medium flame, ensuring it is not too hot or too cold. Test the oil by dropping a bit of batter; if it sizzles and rises quickly, the oil is ready for frying.

Depending on the size of the pan, fry one or several onion rings at a time. Flip and fry for a minute or two until the onions are crispy and golden brown on both sides. Place the fried onion rings on paper towels to absorb any excess oil.

Spiral French Fries

Crispy Spiral French Fries, alternatively called tornado fries or mashed potato fries, have become a popular method of relishing potatoes. With a crunchy exterior and a luscious interior, these fries are truly irresistible!

Ingredients

• Potatoes, boiled – 3
• Corn flour – 1/3 cup
• Milk – 1/4 cup
• Salt (adjust to taste) – 1/2 tsp
• Egg – 1

Instructions

In one bowl, place an egg and whisk it, setting it aside.

Using a separate bowl, thoroughly mash the boiled potatoes. Add cornflour, milk, salt, and another egg to the mashed potatoes. Mix until the texture is smooth and everything is well combined.

Prepare a piping bag, plastic bag, or Ziploc bag and fill it with the potato mixture. Take a small piece of parchment paper and practice piping the dough into a spiral shape. Verify that the dough maintains its shape and is not sticky.

Heat the oil in a frying pan. To determine if it’s hot, test by dropping a potato mixture piece. It should sizzle and immediately rise.

When the oil is hot, use the upper part of the piping bag to extrude the potato mixture into the oil, forming a spiral pattern with one or two rounds.

With a spatula or wooden spoon, circulate the mixture in a circular motion to ensure even roasting on the bottom. Flip and continue cooking until it becomes crispy and golden brown.

Reiterate the procedure for the leftover potato mixture. Serve the dish warm with ketchup and savor the taste.

Mushroom Potato Pie

Delicious and mouthwatering, flaky potato mushroom pie or crispy samosa pastries are simple pastry recipes made with basic ingredients from your kitchen. They can be enjoyed as an evening snack or as an appetizer for lunch or dinner.

Ingredients

For Dough 1

• All-purpose flour – 1 1/2 cups
• Sugar – 1 tbsp
• Salt – 1/2 tsp
• Cooking oil of your choice – 1/3 cup
• Water – 1/4 cup

Dough 2

• All-purpose flour — 1/2 cup
• Salted butter – 1/4 cup

For Mushroom Potato Pie Filling

• Oil – 1 tbsp
• Garlic, finely chopped – 1 tbsp
• 1 Onion, finely chopped
• Salt, to taste
• Mushrooms, finely chopped – 8
• Potatoes, boiled and mashed – 2
• Green peas – 1/3 cup
• Curry powder or Garam masala powder – 1 tsp

Oil for frying

Prepare Dough I

Combine flour, sugar, and salt in a bowl and mix them. Incorporate oil into the mixture thoroughly. Gradually add water to create a soft dough. Cover the dough and allow it to rest for 30 minutes.

Prepare Dough II

Combine flour and butter in a bowl, ensuring the butter blends with the flour. The resulting mixture should form a cohesive mass, maintaining its shape. Allow it to rest, covered, for 30 minutes.

Prepare Mushroom Potato Pie Filling

Heat oil in a pan over medium heat. When the oil is hot, add garlic, onion, salt (to taste), and sauté until the onions turn translucent.

Next, include mushrooms and sauté until fully cooked. Add frozen green peas and sauté for an additional minute. Lastly, add mashed potatoes, curry powder, and mix well. Set aside.

HOW TO MAKE FLAKY PIES OR FLAKY PASTRY SAMOSAS

Divide dough I and dough II into six equal portions. Roll each portion into round balls using your palm.

Select one ball from dough 1 and one from dough 2, while keeping the remaining balls covered to prevent drying.

Flatten the dough 1 ball using a rolling pin and thin out the edges by pinching. Position the dough 2 ball in the middle of the flattened dough and enclose it similar to a momo or dumpling. Carefully press the dough ball between your palms.

Flatten the dough into a rectangular or oval shape, then tightly roll it from the short end to create a cylindrical shape. Flatten it once more and tightly roll it again to form a cylinder. This action aids in producing the desired flaky layers.

Divide them in half. Utilize a rolling pin to flatten one half into a circular form, approximately 1 millimeter in thickness. Place the filling, roughly 1 or 2 tablespoons, at the center.

Fold the dough, and secure the ends by pinching, using your preferred method. I attempted to pleat it resembling a rope. Alternatively, you can employ a fork to press down and seal the edges. Your first pie is prepared for frying. Repeat this procedure for the other half and the remaining five balls of dough, resulting in 12 flaky pies or samosas.

FRYING THE FLAKY PIES

Heat oil in a pan over medium flame. The key is to fry it on a low flame until fully cooked for a crispy outer texture. Flip when it begins to turn golden and cook the other side.

Continue this process until all the pies are fried.

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