1. Sprout Salad
Sprout salad is a nutritious, protein-rich Indian side dish made with sprouted moong beans and fresh vegetables, perfect for healthy meals.
Ingredients
– 1½ cups mixed sprouts (moong, chana, or mixed)
– ¼ cup chopped onion
– ¼ cup grated carrot
– ¼ cup chopped tomato
– ¼ cup chopped cucumber (optional)
– 1 green chili, finely chopped
– 2 tbsp chopped coriander leaves
– 1 tbsp lemon juice
– ½ tsp chaat masala
– ½ tsp black pepper powder
– Salt to taste
Instructions
1. Blanch sprouts in boiling water for 2-3 minutes, drain, and cool.
2. Mix sprouts with onion, carrot, tomato, cucumber, and green chili in a bowl.
3. Add lemon juice, chaat masala, pepper, and salt. Toss well.
4. Garnish with coriander and serve fresh.
2. Paneer tikka
Paneer tikka features marinated cottage cheese cubes grilled with colorful vegetables for a smoky, spiced appetizer popular in Indian cuisine.
Ingredients
– 250g paneer, cut into 1.5-inch cubes
– 1 onion, cut into 1-inch petals
– 1 red capsicum, cubed
– 1 green capsicum, cubed
– ½ cup thick yogurt (hung curd or Greek yogurt)
– 1 tbsp ginger-garlic paste
– 1 tbsp Kashmiri red chili powder
– 1 tsp garam masala
– ½ tsp turmeric powder
– 1 tsp cumin powder
– 1 tsp chaat masala
– 2 tsp roasted gram flour (besan)
– 1 tbsp lemon juice
– 2 tbsp mustard oil or vegetable oil
– Salt to taste
Instructions
1. Whisk yogurt, ginger-garlic paste, all spices, roasted besan, lemon juice, oil, and salt into a smooth marinade.
2. Gently coat paneer cubes and vegetables. Marinate covered in fridge for 1-2 hours (or overnight).
3. Thread onto skewers, alternating paneer and veggies.
4. Grill on medium-high heat: tawa/pan (8-10 mins turning), oven (220°C/15-20 mins), or air fryer (180°C/10 mins) until charred edges form.
5. Brush with oil midway. Serve sizzling with mint chutney and lemon wedges.
3. Beetroot cutlet
Beetroot cutlet is a crispy Indian snack blending grated beetroot with potatoes and spices for a nutritious, vibrant patty perfect for tea time or starters.
Ingredients
– 2 medium beetroots, peeled and grated (squeeze out excess water)
– 2 medium boiled potatoes, mashed
– 1 small onion, finely chopped
– 2 green chilies, chopped
– 1 tsp ginger-garlic paste
– ½ tsp turmeric powder
– 1 tsp red chili powder
– ½ tsp garam masala
– ½ tsp chaat masala
– ½ tsp cumin powder
– 2 tbsp roasted peanuts or bread crumbs (for binding)
– Salt to taste
– 2 tbsp cornflour slurry (2 tbsp cornflour + 3 tbsp water)
– ½ cup semolina (rava) or bread crumbs for coating
– Oil for shallow frying
Instructions
1. Sauté onion, green chilies, and ginger-garlic in 1 tsp oil until translucent. Add grated beetroot, turmeric, chili powder, garam masala, cumin, chaat masala, and salt. Cook 5-7 mins until dry.
2. Mix in mashed potatoes and peanuts/bread crumbs. Cool and shape into patties.
3. Dip each patty in cornflour slurry, then coat with semolina.
4. Shallow fry on medium heat 3-4 mins per side until golden and crisp.
5. Drain on paper towels and serve hot with ketchup or chutney.
4. Chana chaat
Chana chaat is a tangy, spicy Indian street-style snack made with boiled chickpeas and fresh vegetables, perfect for a healthy, protein-packed treat.
Ingredients
– 2 cups boiled chickpeas (kala chana or kabuli chana, soaked overnight and pressure cooked)
– 1 large boiled potato, diced
– 1 small onion, finely chopped
– 1 tomato, diced
– 1 cucumber, diced (optional)
– 2 green chilies, chopped
– ¼ cup chopped coriander leaves
– 2 tbsp tamarind chutney
– 1 tbsp green chutney (optional)
– 1 tsp chaat masala
– ½ tsp roasted cumin powder
– ½ tsp red chili powder
– ½ tsp black salt
– Juice of 1 lemon
– Sev or boondi for garnish (optional)
Instructions
1. In a large bowl, combine boiled chickpeas, diced potato, onion, tomato, cucumber, green chilies, and coriander leaves.
2. Add tamarind chutney, green chutney, chaat masala, cumin powder, chili powder, black salt, and lemon juice.
3. Toss everything well to coat evenly. Taste and adjust spices or tanginess.
4. Garnish with sev or boondi and extra coriander. Serve immediately.
5. Roasted walnuts
Roasted walnuts make a crunchy, spiced Indian-style snack perfect for healthy munching or festive gifting.
Ingredients
– 2 cups walnut halves
– 1 tbsp ghee or oil
– 1 tsp chaat masala
– ½ tsp Kashmiri red chili powder
– ½ tsp roasted cumin powder
– ¼ tsp black salt
– ¼ tsp black pepper powder
– 1 tsp powdered jaggery or sugar (optional)
– Pinch of turmeric
Instructions
1. Heat ghee in a pan over low-medium heat. Add walnuts and roast, stirring continuously for 4-5 minutes until fragrant and lightly golden.
2. Mix all spices, salt, and jaggery in a bowl. Sprinkle over hot walnuts and toss well to coat evenly.
3. Spread on a plate to cool completely (they crisp up as they cool).
4. Store in an airtight jar for up to 2 weeks. Serve as tea-time snack.
6. Whole wheat veg pasta
Whole wheat veg pasta is a healthy, fiber-rich Italian-Indian fusion dish loaded with vegetables and simple flavors.
Ingredients
– 200g whole wheat pasta (penne or spaghetti)
– 1 cup mixed vegetables (carrot, broccoli, bell peppers, zucchini – chopped)
– 1 onion, sliced
– 3 garlic cloves, minced
– 2 tbsp olive oil
– 1 tsp Italian seasoning or dried basil
– ½ tsp red chili flakes
– 1 cup tomato puree or 2 fresh tomatoes, pureed
– Salt and pepper to taste
– Grated parmesan or nutritional yeast (optional)
– Fresh basil or coriander for garnish
Instructions
2. Heat olive oil, sauté garlic and onion until translucent.
3. Add vegetables, salt, pepper, chili flakes, and Italian seasoning. Stir-fry 4-5 mins until crisp-tender.
4. Add tomato puree, simmer 5 mins. Toss in cooked pasta with reserved water for sauce consistency.
5. Garnish with cheese and herbs. Serve hot.
7. Banana stem cutlet
Banana stem cutlet is a fiber-rich South Indian snack using vazhaithandu (banana stem), blended with spices and shallow-fried for crispiness.
Ingredients
– 1 medium banana stem (vazhaithandu), about 2 cups chopped after removing fibers
– 1 large boiled potato, mashed
– 1 onion, finely chopped
– 2-3 green chilies, chopped
– 1 tsp ginger-garlic paste
– ½ tsp turmeric powder
– 1 tsp red chili powder
– ½ tsp garam masala
– ½ tsp cumin powder
– 2 tbsp besan (gram flour) for binding
– Salt to taste
– ¼ cup rice flour or rava for coating
– Oil for shallow frying
– Chopped coriander leaves
Instructions
1. Clean banana stem: Remove outer layers, chop into small pieces, soak in buttermilk water (1 cup curd + 3 cups water) for 10 mins to prevent discoloration. Chop finely, removing any fibers.
2. Boil chopped stem with salt and turmeric for 5-7 mins until soft. Drain and squeeze out excess water. Mash coarsely.
3. Mix mashed stem, boiled potato, onion, chilies, ginger-garlic, all spices, besan, salt, and coriander. Form into patties.
4. Coat each patty with rice flour or rava.
5. Shallow fry on medium heat 3-4 mins per side until golden and crisp.
6. Serve hot with green chutney or ketchup.
8. Carrot dates halwa
Carrot dates halwa is a healthy, naturally sweetened Indian dessert combining grated carrots with dates for rich flavor without refined sugar.
Ingredients
– 3 cups grated carrots (4-5 medium)
– 12-15 pitted dates, chopped or pureed
– 1 cup milk (or coconut milk for vegan)
– 2-3 tbsp ghee
– ½ tsp cardamom powder
– 10-12 cashews and raisins
– Pinch of salt
Instructions
1. Soak dates in warm milk for 15 mins, then blend to smooth paste.
2. Heat 1 tbsp ghee, fry cashews and raisins until golden. Remove.
3. Add grated carrots to same pan, sauté 5-7 mins until soft and color deepens.
4. Stir in date paste and remaining milk. Cook on medium heat 15-20 mins, stirring until thick and moisture evaporates.
5. Add cardamom, salt, fried nuts. Stir in remaining ghee for glossy finish.
6. Serve warm or chilled.
9. Ragi kanji
Ragi kanji is a nutritious South Indian porridge made from finger millet flour, perfect for breakfast or as a cooling drink, rich in calcium and fiber.
Ingredients
Sweet Version:
– 2 tbsp ragi flour
– 1 cup water
– 1 cup milk
– 1-2 tsp jaggery or sugar
– ¼ tsp cardamom powder
Salted Version:
– 2 tbsp ragi flour
– 2½ cups water
– 1 cup buttermilk
– ½ tsp salt
– ¼ tsp roasted cumin powder
– Pinch asafoetida
Tempering (salted) ½ tsp mustard seeds, curry leaves, 1 tsp oil
Instructions
1. Mix ragi flour with ½ cup water to form lump-free slurry.
2. Boil remaining water, add slurry gradually while stirring. Cook 3-5 mins on low until thick and shiny.
3.Sweet: Add milk, jaggery, cardamom. Simmer 2 mins. Garnish with nuts.
4.Salted: Cool ragi mixture completely. Whisk with buttermilk, salt, cumin. Temper with oil, mustard, curry leaves, asafoetida; pour over.
5. Serve warm (sweet) or chilled (salted).
10. Sweet potato cutlet
Sweet potato cutlets are crispy, healthy Indian snacks made from mashed sweet potatoes with aromatic spices, perfect for evening tea or kids’ tiffin.
Ingredients
– 4 medium sweet potatoes (shakarkandi)
– 1 small onion, finely chopped
– 2 green chilies, chopped
– 1 tsp ginger, grated
– ½ tsp red chili powder
– ½ tsp chaat masala
– ½ tsp garam masala
– 2 tbsp besan or arrowroot flour (for binding)
– Handful coriander leaves, chopped
– Salt to taste
– Oil for shallow frying
Instructions
1. Pressure cook sweet potatoes for 3-4 whistles until soft. Cool, peel, and mash smoothly.
2. Mix mashed sweet potatoes with onion, chilies, ginger, all spices, besan, coriander, and salt to form dough.
3. Shape into medium patties or tikkis.
4. Shallow fry on medium heat 3-4 mins per side until golden and crisp.
5. Serve hot with green chutney or ketchup.
11. Drumstick leaves soup
Drumstick leaves soup (murungai keerai soup) is a nutritious South Indian remedy rich in vitamins, perfect for immunity and digestion.
Ingredients
– 4 cups packed drumstick leaves (murungai keerai), washed
– 4-5 shallots or 1 small onion, chopped
– 5 garlic cloves, sliced
– 1-inch ginger, grated
– 1 tomato, chopped
– ½ tsp cumin seeds
– ½ tsp black pepper powder
– 4-6 cups water
– 1 tsp ghee or oil
– Salt to taste
Instructions
1. Heat ghee in a pot. Add cumin seeds, then garlic, ginger, and shallots. Sauté 2 mins until fragrant.
2. Add chopped tomato and cook until mushy.
3. Stir in washed drumstick leaves for 3-4 mins until wilted.
4. Pour in water, bring to boil, then simmer 8-10 mins until leaves soften.
5. Season with salt and pepper. Optionally blend smooth or strain for clear soup.
6. Serve hot, garnished with extra pepper.
12. Whole wheat veg hakka noodles
Whole wheat veg hakka noodles is a healthy Indo-Chinese stir-fry using whole grain noodles with crisp vegetables and savory sauces.
Ingredients.
– 200g whole wheat hakka noodles
– 1 cup mixed vegetables (carrot, cabbage, capsicum, spring onion – julienned)
– 1 small onion, sliced
– 2 tbsp oil
– 1 tbsp garlic, minced
– 1 tbsp ginger, minced
– 2 green chilies, sliced
– 2 tbsp soy sauce
– 1 tbsp chili sauce or vinegar
– ½ tsp black pepper
– Salt to taste
– Spring onion greens for garnish
Instructions
1. Boil noodles in salted water per package (or soak if “just soak” variety). Drain, rinse cold, toss with ½ tsp oil.
2. Heat oil in wok on high. Sauté garlic, ginger, chilies 30 seconds.
3. Add onion and veggies. Stir-fry 2-3 mins until crisp-tender.
4. Add soy sauce, chili sauce, pepper, salt. Toss in noodles, stir-fry 2 mins.
5. Garnish with spring onions. Serve hot.
13. Dry Fruits Mixture
Dry fruits mixture is a healthy Indian trail mix snack combining roasted nuts, seeds, and dried fruits, perfect for festive gifting or energy boost.
Ingredients
– ½ cup almonds (whole or halved)
– ½ cup cashews (halved)
– ¼ cup pistachios
– ¼ cup raisins
– ¼ cup chopped dates or dried apricots
– 2 tbsp pumpkin seeds or sunflower seeds
– 1 tsp ghee or oil (optional)
– ½ tsp chaat masala or powdered jaggery
– Pinch of salt
Instructions
1. Dry roast almonds, cashews, pistachios, and seeds separately on low heat for 3-4 mins until fragrant. Cool completely.
2. Mix all roasted nuts, seeds, raisins, and dates in a bowl.
3. Sprinkle chaat masala or jaggery powder and salt. Toss well.
4. Store in airtight container. Stays fresh 2-3 weeks.
Variations
– Spicy: Add chili powder and black salt
– Sweet: Use powdered sugar or honey
– No-roast: Use ready roasted nuts.
14. Millet Pani Puri
Millet pani puri uses healthy millet flours for gluten-free puris, maintaining the classic tangy street food experience with nutritious twists.
Ingredients
For Puris:
– 1 cup millet flour (jowar, bajra, or ragi)
– ¼ cup wheat flour or rice flour (for crispiness)
– ½ tsp salt
– 1 tsp oil
– Water for kneading firm dough
For Filling:
– 2 boiled potatoes, mashed
– ¼ cup boiled chickpeas or moong sprouts
– ½ tsp chaat masala
– Salt and chili powder to taste
For Pani (Water):
– ½ cup mint-coriander leaves
– 2 green chilies
– 1-inch ginger
– ¼ cup tamarind pulp
– 2 tbsp jaggery or sugar
– 1 tsp roasted cumin powder
– ½ tsp black salt
– 3 cups water
Instructions
1. Mix millet flour, wheat flour, salt, oil. Knead stiff dough with water. Rest 30 mins.
2. Roll thin, cut small circles with bottle cap. Deep fry on medium heat until puffed and crisp.
3. *Pani:* Blend mint, coriander, chilies, ginger, tamarind, jaggery with water. Strain, add cumin, black salt, chaat masala.
4. *Filling:* Mix mashed potatoes, chickpeas, chaat masala, salt.
5. Assemble: Crack puri top, add filling, dip in pani, eat immediately.
15. Broccoli soup
Broccoli soup is a creamy, healthy comfort food packed with vitamins.
Ingredients
– 1 large head broccoli (florets + chopped stems)
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 1 medium potato, peeled and cubed
– 2 cups vegetable broth or water
– 1 cup milk (or coconut milk for vegan)
– 1 tbsp olive oil or butter
– Salt and black pepper to taste
– Optional: ¼ cup grated cheese or cream for richness
Instructions
1. Heat oil in a pot, sauté onion and garlic until soft (2-3 mins).
2. Add potato, broccoli, broth, salt, and pepper. Simmer covered 15 mins until veggies are tender.
3. Cool slightly, blend until smooth (use immersion blender).
4. Return to pot, stir in milk, heat gently without boiling. Adjust seasoning.
5. Serve hot with toast or croutons
16. Fruit chaat
Fruit chaat is a refreshing Indian street-style salad combining seasonal fruits with tangy spices for a sweet-savory balance.
Ingredients
– 1 apple, cubed
– 1 banana, sliced
– 1 cup mango or papaya cubes
– ½ cup pomegranate arils
– ½ cup grapes, halved
– 1 guava, cubed (optional)
– Juice of 1 lemon
– 1 tsp chaat masala
– ½ tsp roasted cumin powder
– ¼ tsp black salt
– ¼ tsp red chili powder (adjust for spice)
– 1 tbsp chopped mint or coriander
Instructions
1. Chop all fruits into bite-sized pieces and mix in a bowl.
2. Sprinkle chaat masala, cumin powder, black salt, chili powder, and lemon juice.
3. Toss gently to coat evenly. Let sit 5 mins for flavors to meld.
4. Garnish with mint and serve chilled.
17. Millet Cutlet Recipe
Millet cutlets are nutritious Indian patties made with cooked millets, vegetables, and spices, offering a gluten-free, protein-rich snack alternative to potato cutlets.
Ingredients
– 1 cup mixed cooked millets (foxtail, barnyard, or kodo)
– 2 medium boiled potatoes, mashed
– ½ cup mixed vegetables (carrot, peas, beans – finely chopped and steamed)
– 1 small onion, finely chopped
– 2 green chilies, chopped
– 1 tsp ginger-garlic paste
– ½ tsp red chili powder
– ½ tsp garam masala
– ½ tsp cumin powder
– 2 tbsp besan or cornflour (for binding)
– Salt to taste
– Chopped coriander leaves
– Semolina or breadcrumbs for coating
– Oil for shallow frying
Instructions
1. Cook millets until soft (pressure cook 1:2 ratio water for 2 whistles). Mash lightly with potatoes and steamed veggies.
2. Mix in onion, chilies, ginger-garlic, all spices, besan, salt, and coriander to form dough.
3. Shape into flat patties. Coat with semolina.
4. Shallow fry on medium heat 3-4 mins per side until golden and crisp.
5. Serve hot with mint chutney or ketchup.
18. Masala corn
Masala corn is a popular Indian street-style snack featuring boiled sweet corn tossed with butter and spices for a tangy, spicy kick.
Ingredients
– 2 cups sweet corn kernels (fresh, frozen, or canned)
– 2 tbsp butter
– 1 tsp chaat masala
– ½ tsp red chili powder
– ½ tsp roasted cumin powder
– ¼ tsp black salt or regular salt
– 1 tbsp lemon juice
– 2 tbsp chopped onion and coriander leaves
– Optional: ¼ tsp black pepper
Instructions
1. Boil corn kernels in water for 5 mins (or microwave 2-3 mins). Drain well.
2. Heat butter in pan, toss corn 2 mins until coated and aromatic.
3. Remove from heat. Add chaat masala, chili powder, cumin, black salt, lemon juice, onion, and coriander.
4. Mix well. Serve hot in paper cups.
19. Dahi Vada
Dahi vada is a classic North Indian street food snack featuring soft urad dal fritters soaked in creamy yogurt and topped with tangy chutneys and spices.
Ingredients
For Vada:
– 1 cup urad dal (soaked 4-5 hours)
– ¼ cup moong dal (soaked, optional for softness)
– 1 green chili, chopped
– 1-inch ginger
– ½ tsp cumin seeds
– Pinch asafoetida (hing)
– Salt to taste
– Oil for deep frying
For Yogurt & Toppings:
– 3 cups thick curd (whisked smooth)
– 2 tbsp powdered sugar
– Salt to taste
– Green chutney, tamarind chutney
– Chaat masala, red chili powder, roasted cumin powder
– Sev, pomegranate seeds, coriander leaves
Instructions
1. Grind soaked dals with chili, ginger, cumin, hing, and salt to thick, fluffy batter (add minimal water).
2. Heat oil to medium-hot. Wet hands, drop small portions, fry until golden (3-4 mins). Splash hot oil on top for puffing.
3. Soak hot vadas in lukewarm salted water (with pinch hing) for 20-30 mins until soft.
4. Gently squeeze out water, arrange in serving dish. Pour whisked sweetened yogurt over completely.
5. Chill 1-2 hours. Before serving, drizzle green and tamarind chutney, sprinkle chaat masala, chili powder, cumin powder.
6. Garnish with sev, pomegranate, and coriander. Serve chilled.
20. Moong dal paniyaram
Moong dal paniyaram is a healthy South Indian snack made from soaked whole green moong dal batter, protein-rich and perfect for breakfast or evening tea.
Ingredients
– 1 cup whole green moong dal (soaked 6-8 hours)
– 2-3 green chilies
– 1-inch ginger
– ½ tsp cumin seeds
– ½ cup finely chopped onion
– 2 tbsp chopped coriander
– Pinch of asafoetida (hing)
– Salt to taste
– Oil for cooking
Instructions
1. Drain soaked moong dal. Grind with green chilies, ginger, cumin, and salt to a coarse batter (add minimal water for thick dropping consistency).
2. Mix in chopped onion, coriander, and hing.
3. Heat paniyaram pan, add ½ tsp oil in each mould. Pour batter ¾ full.
4. Cover and cook on medium heat 3-4 mins until edges crisp. Flip using skewer, cook other side 2-3 mins.
5. Serve hot with coconut chutney or sambar.