Indian Evening Snacks: Cutlets is one of the popular Indian snacks. They are composed of simply mashed and spiced patties of vegetables, dipped into batter that are breaded and fried until crisp.
Add spices, sweet potatoes and ghee. Mix well and transfer into air fryer basket. Air fry, 20 minutes and stir the basket halfway. Served with green chutney, tamarind chutney, Himalayan pink salt and sev.
Chana Chaat Roasted & Chana Chaat With Vegetables
Indian Evening Snacks: India is known to serve chana chaat in any place; at home or push carts or restaurants that specialize in serving these street foods. There is no one style that they all follow, but a lot of variations in the ingredients, textures and spices used.
It is a healthy chana chaat preparation which utilizes roast chickpeas, fresh vegetables, tamarind and red chutney, ground aromatic spices and sev to offer it an easy snack yet a source of protein and it is filling.
It is ready within less than 10 minutes! Be sure to dry and soak the chickpeas overnight. This will make them cook quicker.
Air fried Sweet Potatoes Chaat
In this chaat preparation, sweet potatoes are added, to provide some sort of sweetness to it. Savoury and spicy flavours are also present in this snack and the snack has different textures. It’s an easy and healthy air fryer recipe to try out.
Wash and peel 1 pound of sweet potatoes. Divide them into equal-size cubes. This will ensure that they are cooked at the same time. In a mixing bowl combine the cubes and stir the cubes with olive oil, harissa spice mix, garlic powder, salt and pepper. Blend them and ensure that they are evenly covered.
Pretreat the air fryer as per the instructions of the manufacturer. Place the seasoned sweet potato cubes in a single layer in the air fryer, and cook them in 10 minutes. Keep shaking the sweet potato cubes half way through the cooking time so that they can brown evenly.
Put the cubes of roasted sweet potatoes into a serving bowl. Top them with spicy green coriander chutney, sweet tamarind chutney and kala namak. Finish off with fine sev and serve. It may also be stuffed with smashed plant-based yogurt in order to make it all the more nutritious in this chaat.
Steamed Dhokla Moong Dal
Indian Evening Snacks: Dhokla is a snack dish which has its roots in the Gujarati community, and which is created using a fermented batter of rice and chickpea lentils. It is steamed and is a light snack at breakfast, or tea time.
It can also be a part of the regular Gujarati Thali meal, along with shaaks (side vegetables), curry dishes, flatbreads and a sweet dish. Dhokla is either of the instant type or the naturally fermented type.
In order to make steamed moong dal dhokla, the green moong dal should be soaked in adequate water, 6-8 hours. When wet, put the dal in a mixer, adding very little water to produce a paste which is not too smooth and fine, resembling dhokla batter. To the mixture add teaspoonful of Eno fruit salts (or soda bicarbonate) which is a leavening agent.
Combine the batter then pour into a greased pan in heat. When the dhokla is boiling, temper it, boiling 1 tablespoon oil in a small tempering pan. Once the oil gets hot, add mustard seeds and vacuate this. Next put in sesame seeds and asafetida.
Sprinkle this on top of the dhokla that is steaming and then evenly distributed. Served as hot as possible with 1/4 cup coriander chopped.
Pan-Roasted Masala Makhana
Indian Evening Snacks: Since then, Fox nuts or Makhana has become the snack of choice in India as a guilt-free snack. Light, crispy and very versatile, it can be flavoured to fit all palates, kid after-school snacks, and even dinner.
Although flavoured makhana packets are available in the supermarket, it is surprisingly easy to make your own masala namkeen at home. Also, you will be aware of what is in it and you will be able to omit those costly preservatives.
Medium-low heat (between 7-9 minutes) Dry roast makhanas until them and ripple feeling between your fingers pressing. When pressed they should also have a slight crackling noise. Add ghee or oil and stir to cover all over.
Turn off heat to minimum level and sprinkle haldi, lal mirch, jeera powder, salt and chaat masala to makhanas. Stir to coat thoroughly since the remaining heat would not burn makhanas but make the spices soft.
To make a healthier chivda-style trail mix, the savoury spices can be replaced with sweet ones to create a meetha makhana, and drizzled with honey when it has cooled down.
To make it a little less hot then you may use Kashmiri mirch, instead of red chilli powder. And remember to make sure you use pure spices, no fillers, in order to have a real, authentic taste.
Mini Pancakes with Besan and Spinach
These easy to make pancakes are prepared in the blender because they are super simple green and are uncomplicated to prepare.
Plant-based pancakes made of chickpea flour, plant-based milk and a protein source (egg), are gluten-free and dairy-free, tested on a baby and toddler, and served with sweet and savory toppings.
To make the batter, finely chop spinach leaves and tomato and add to chickpea flour along with black pepper powder. Stir to combine well and add water a little at a time until the mix has pancake batter consistency.
Heat a skillet or griddle to medium-low heat, and apply greases a little of ghee to the pan to ensure it does not stick. Take the pancake mix in small patties with a spoon, and cook on each side until it is slightly golden brown. Repeat until the batter is used up.
Bake these green pancakes and place your favorite topping on them: sweet or savory. To make it fun, you can also mash a banana that has ripened and add it to batter to give it an added potassium and sweetness.
These pancakes also freeze well and can be frozen in an airtight container or even in a bag with a resealing bag and frozen to last to 3 months. They can be warmed up in the microwave or toaster oven. It’s an excellent recipe to keep the kids in the kitchen and see the ingredients fall together in front of their eyes.