Without snacking, life would be pretty dull. There are desi snacks for every occasion – and no occasion! – from evening tea time to rainy afternoons, from after-school goodies to party munchies.
Some easy desi snacks are best consumed fresh and hot at home, while others are better savored in the company of friends on the streets. Below are some easy desi snack recipes you must try once.
Cheese Garlic Bread
- 1 baguette
- 4 tbsp softened butter (at room temperature)
- 1/2 teaspoon salt
- 2.5 cups shredded mozzarella + 1 cup grated cheddar
- 3 tbsp chili powder
- 6-8 garlic cloves, minced
Steps to make Cheese Garlic Bread
1. Cut the baguette into 3/4-inch thick slices. You may make it as thick or as thin as you like.
2. Combine the minced garlic, butter, and salt (if using unsalted butter). Spread a generous coating of butter on one side of each of the bread slices.
3. Sprinkle with chili flakes and top with shredded cheese. You may be as extravagant as you like, but don’t even consider being stingy.
4. Bake for 5-6 minutes in a preheated oven, or until the edges of the bread slices crisp and the cheese melts. Even if you are tempted, don’t leave it in there too long since if you overbake them, they will turn out like rusk when somewhat cooled.
- 2 Medium grated potatoes (about 3 cups)
- A handful of chopped fresh coriander leaves
- 1 tsp cumin/jeera
- 2 Chopped green chilies
- 1 Heaping teaspoon asafoetida/hing/perungayam
- 1/2 Tablespoons red chili powder
- 1 to 2 tbsp besan / kadalai maavu / bengal gramme powder
- Season with salt and pepper to taste.
Steps for making Aloo Tikki
1. Peel and grate the potatoes, squeezing away any extra liquid.
2. Place in a mixing dish with the remaining ingredients (excluding the oil).
3. On the palm of your hand, form flat patty forms.
4. In a broad pan, shallow fry till golden brown on both sides.
5. Serve the tikkis with ketchup while they’re still hot.
- 1 Potato (big)
- Besan / Kadala Maavu / Gram 3/4 cup
- 1/2 tsp red chili powder flour
- Hing / Asafoetida, 1/4 tsp
- Turmeric powder, a pinch
- Baking soda (soda powder) with a pinch
- season with salt to taste
- For frying, oil
Steps to make Aloo Bhaji
1. Halve the potato and then slice it into thin discs.
2. Mix water and all of the ingredients listed above, except the potato, to make a thick-ish batter. Dip a piece of potato into the batter and observe if it is coated thoroughly without leaking off to see whether the batter is right.
3. In a skillet, heat the oil until it just begins to smoke, then adds the battered potato pieces. Drop a tiny bit of batter into the oil and observe whether it instantly sizzles to the top to determine if it’s hot enough.
4. Fry the bhajis in small batches until golden brown over medium heat. Drain on a paper towel after removing from the oil.
Aloo Masala Sandwich
- 8 pieces of bread 2 cups mashed and cooked potatoes
- ¼ tbsp red chili powder
- ¼ cup onions, finely chopped
- a quarter teaspoon of turmeric powder
- 1/2 tsp powdered roasted cumin
- lime juice, 1 tsp
- 3 tbsp coriander leaves, finely chopped
- 4 tbsp butter, room temperature, ideally salted
- season with salt to taste
Steps to make Aloo Masala Sandwich
- In a mixing bowl, mix the mashed potatoes and the butter.
- Mix in the other ingredients (excluding the bread and butter) well.
- Taste the combination to ensure that the spice, sourness, and salt levels are to your liking.
- If desired, remove the crusts off the bread slices.
- Take one slice and liberally butter one side.
- On a buttered bread piece, spread roughly 2 tbsp (or more) of the aloo masala.
- Cover with a second slice, buttering the top of it.
- Preheat the griddle or Tawa.
- Place the sandwich on the hot pan, greased side down.
- Now butter the other side.
- Grill the sandwich until all sides are crispy and golden brown, pressing down lightly with a spatula.
- Serve the sandwiches warm, cut diagonally, with chili sauce or tomato ketchup.
- 1 cup puffed rice 1 cup puffed rice 1 cup puffed rice 1 cup
- 1/4 Cup deseeded, coarsely chopped ripe tomatoes
- 1/2 cup onions, finely chopped
- 1/4 cup boiling potatoes, coarsely mashed
- 1 tsp ginger, grated
- 1 Cup chaat papdi, crushed
- 1.5 Cups nylon styrofoam
- 3 to 4 tablespoons green chutney
- 2 to 3 tablespoons red chutney
- A half teaspoon of black salt
- Garam masala (or chaat masala) 1/2 tsp
- Toasted peanuts, 1/4 cup
- 1/4 cup coriander leaves, chopped
- lemon juice, 1 tbsp
Steps to make Bhel Puri
1. In a large mixing basin, combine all ingredients except 1/2 cup Sev.
2. Mix well with a broad spoon or spatula until all ingredients are properly incorporated. After comes the most crucial step: taste testing! Depending on how spicy, sour, or sweet you want your bhel puri to be, adjust the ingredients.
3. Finally, garnish with chopped coriander leaves and the saved Sev.
4. Serve right away; otherwise, the bhel puri will become mushy. If prepared for a big gathering, combine the ingredients in batches to keep the Sev and puffed rice fresh and crisp.
If you’re wondering about trying desi snacks, then try these recipes for easy snacks to make at home, so you always have something sweet or salty to munch on.