32 BEST Indian Snacks (Easy Recipes to Tantalize Your Taste Buds)
Indian cuisine is a kaleidoscope of flavors, textures, and aromas, and nowhere is this more evident than in its vast and varied selection of snacks. From savory to sweet, crunchy to soft, spicy to mild, there’s an Indian snack to satisfy every craving. Forget boring supermarket fare – these homemade Indian snacks are guaranteed to be a hit at your next gathering or a delicious treat for a quiet evening in.
32 BEST Indian Snacks (Easy Recipes)
This blog post is your ultimate guide to 32 of the best Indian snacks, complete with easy-to-follow recipes that you can whip up in your own kitchen. We’ve included options for different skill levels, dietary restrictions (vegetarian, vegan), and spice preferences, so you can find the perfect snack to suit your needs. Let’s dive in!
I. Crispy & Crunchy Delights:
These snacks are all about that satisfying crunch! Perfect for munching on the go or serving as appetizers.
- Samosas (Vegetable & Potato Filled Pastries):
- Description: Arguably India’s most iconic snack, samosas are deep-fried or baked triangular pastries filled with a spiced potato and pea mixture.
- Recipe (Simplified):
- Filling: Boil 2-3 potatoes, mash them. Saute chopped onions, ginger, garlic, and green chilies. Add mashed potatoes, peas, spices (cumin, coriander, turmeric, garam masala, chili powder, salt), and mix well.
- Dough: Mix 2 cups all-purpose flour (maida), 1/4 cup oil, a pinch of salt, and water to form a stiff dough.
- Assembly: Roll out small portions of dough into circles, cut in half. Form a cone, seal the edges with water, fill with potato mixture, and seal completely. Deep fry until golden brown.
- Tips: For a healthier version, bake them in the oven at 375°F (190°C) until golden brown. Experiment with different fillings like lentils, paneer (Indian cheese), or meat.
- Pakoras (Vegetable Fritters):
- Description: Pakoras are deep-fried fritters made from various vegetables dipped in a spiced chickpea flour batter.
- Recipe (Simplified):
- Batter: Mix 1 cup chickpea flour (besan), 1/4 cup rice flour (for extra crispiness), spices (turmeric, chili powder, cumin, coriander, asafoetida, salt), and water to form a thick batter.
- Vegetables: Choose your vegetables: onions, potatoes, cauliflower, spinach, eggplant, or chili peppers.
- Assembly: Dip vegetables in the batter and deep fry until golden brown.
- Tips: Don’t overcrowd the pan while frying. Adjust the spice levels to your liking. Serve with mint-coriander chutney.
- Mathri (Flaky Biscuits):
- Description: Mathri are savory, flaky biscuits made from whole wheat flour, often flavored with spices like ajwain (carom seeds) and cumin.
- Recipe (Simplified):
- Mix 2 cups whole wheat flour, 1/2 cup oil, 1 teaspoon ajwain, 1 teaspoon cumin seeds, salt, and enough water to form a stiff dough.
- Roll out the dough thinly and cut into desired shapes (circles, diamonds).
- Prick the mathri all over with a fork to prevent them from puffing up while frying.
- Deep fry on low heat until golden brown and crispy.
- Murukku (Crispy Rice Flour Snack):
- Description: Murukku is a savory, crunchy snack made from rice flour and lentil flour, shaped into spiral patterns.
- Recipe (Simplified):
- Mix 1 cup rice flour, 1/4 cup roasted gram flour (besan), 1 teaspoon butter, 1/2 teaspoon chili powder, 1/4 teaspoon asafoetida, salt, and enough water to form a soft dough.
- Use a murukku press with a star-shaped nozzle to shape the dough into spirals over hot oil.
- Deep fry until golden brown and crispy.
- Chakli (Spiral-Shaped Snack):
- Description: Similar to Murukku, Chakli is another crispy, spiral-shaped snack, but it often uses a blend of flours like rice flour, gram flour, and lentil flour.
- Recipe: Similar to Murukku, but the proportions of flours may vary. Experiment with different spice combinations.
- Aloo Tikki (Potato Patties):
- Description: Aloo Tikki are spiced potato patties, often served with chutneys and yogurt.
- Recipe (Simplified):
- Boil and mash 3-4 potatoes. Add chopped onions, ginger, green chilies, coriander leaves, and spices (cumin, coriander, chili powder, amchur powder, salt).
- Shape the mixture into patties.
- Shallow fry or bake the patties until golden brown.
- Serve with mint-coriander chutney and tamarind chutney.
- Papdi (Crispy Flatbread):
- Description: Papdi are small, crispy flatbreads, often used as a base for chaat (see below).
- Recipe: Similar to Mathri, but rolled out even thinner and fried until extremely crispy.
- Sev (Crispy Noodles):
- Description: Sev are thin, crispy noodles made from gram flour, typically used as a topping for chaat.
- Recipe: Requires a sev maker. The dough is similar to pakora batter, but with a slightly thicker consistency.
II. Chaat & Street Food Sensations:
Chaat is a broad category of savory snacks, characterized by their explosion of flavors and textures. Think sweet, sour, spicy, and crunchy all in one bite!
- Pani Puri (Water Balls):
- Description: Pani Puri are small, hollow puri (crispy fried bread) filled with a spiced potato and chickpea mixture and tangy flavored water (pani).
- Recipe (Simplified):
- Puri: Can be store-bought or homemade.
- Filling: Mashed potatoes, boiled chickpeas, chopped onions, coriander leaves, and spices.
- Pani: Blend mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, cumin powder, black salt, and water. Strain and adjust the flavor to your liking.
- Assembly: Make a small hole in the puri, fill with the potato mixture, and then fill with the flavored water. Eat immediately!
- Dahi Puri (Yogurt Balls):
- Description: Similar to Pani Puri, but filled with yogurt, chutneys, and sev.
- Recipe: Same as Pani Puri, but replace the flavored water with sweetened yogurt, mint-coriander chutney, tamarind chutney, and a sprinkle of sev.
- Bhel Puri (Puffed Rice Snack):
- Description: Bhel Puri is a light and refreshing snack made from puffed rice, chopped vegetables, chutneys, and sev.
- Recipe (Simplified):
- Mix puffed rice, chopped onions, tomatoes, green chilies, coriander leaves, boiled potatoes (optional), mint-coriander chutney, tamarind chutney, and sev. Add a squeeze of lemon juice.
- Sev Puri (Flatbread with Toppings):
- Description: Sev Puri consists of crispy papdi (flatbread) topped with potatoes, onions, chutneys, and sev.
- Recipe: Top papdi with boiled potatoes, chopped onions, mint-coriander chutney, tamarind chutney, and a generous sprinkle of sev.
- Ragda Patties (Potato Patties with Chickpea Curry):
- Description: Aloo Tikki (potato patties) topped with ragda (a spicy chickpea curry), chutneys, and yogurt.
- Recipe: Make Aloo Tikki (as described above). Prepare ragda by cooking dried white chickpeas with onions, tomatoes, ginger, garlic, and spices (cumin, coriander, turmeric, chili powder, garam masala, salt). Top the aloo tikki with ragda, chutneys, and yogurt.
- Samosa Chaat (Samosa with Toppings):
- Description: Crumbled samosa topped with chutneys, yogurt, and sev.
- Recipe: Crumble samosas and top with mint-coriander chutney, tamarind chutney, yogurt, and sev.
- Aloo Chaat (Potato Chaat):
- Description: Fried potato cubes tossed with chutneys, spices, and yogurt.
- Recipe: Fry potato cubes until crispy. Toss with chopped onions, green chilies, coriander leaves, mint-coriander chutney, tamarind chutney, yogurt, and spices (chaat masala, cumin powder, chili powder, black salt).
III. Soft & Savory Bites:
These snacks offer a delightful contrast to the crispy ones, perfect for a lighter bite.
- Idli (Steamed Rice Cakes):
- Description: Soft and fluffy steamed rice cakes, typically served with sambar and chutney.
- Recipe (Simplified):
- Soak 1 cup urad dal (split black lentils) and 2 cups idli rice separately for 4-5 hours.
- Grind both separately to a smooth batter.
- Mix both batters, add salt, and let it ferment overnight.
- Steam in idli molds for 10-12 minutes.
- Dosa (Crispy Rice Crepes):
- Description: Thin and crispy crepes made from a fermented rice and lentil batter, often filled with potato masala.
- Recipe: Uses the same batter as idlis. Spread a thin layer of batter on a hot griddle and cook until crispy.
- Uttapam (Thick Rice Pancakes):
- Description: Thicker versions of dosas, topped with vegetables like onions, tomatoes, and chili peppers.
- Recipe: Uses the same batter as idlis and dosas. Spread a thicker layer of batter on a hot griddle and top with vegetables before cooking.
- Vada (Lentil Fritters):
- Description: Savory lentil fritters, often shaped like donuts and served with sambar and chutney.
- Recipe (Simplified):
- Soak 1 cup urad dal for 4-5 hours.
- Grind to a coarse paste.
- Add chopped onions, ginger, green chilies, coriander leaves, and spices.
- Shape into donuts and deep fry until golden brown.
- Dhokla (Steamed Chickpea Cake):
- Description: Spongy and savory steamed cake made from fermented chickpea flour batter.
- Recipe (Simplified):
- Mix 1 cup chickpea flour (besan), 1 teaspoon ginger-garlic paste, 1 teaspoon sugar, 1/2 teaspoon turmeric powder, 1/2 teaspoon green chili paste, 1/4 teaspoon fruit salt (eno), and water to form a batter.
- Steam for 15-20 minutes.
- Temper with mustard seeds, curry leaves, and green chilies.
- Khaman Dhokla (Similar to Dhokla, but slightly different preparation):
- Description: Similar to Dhokla, but often made with a slightly different fermentation process and spices.
- Recipe: Similar to Dhokla, but often uses citric acid or baking soda for leavening.
- Poha (Flattened Rice Dish):
- Description: A quick and easy dish made from flattened rice, tempered with mustard seeds, curry leaves, and spices.
- Recipe (Simplified):
- Soak flattened rice (poha) in water for a few minutes.
- Heat oil in a pan, add mustard seeds, curry leaves, and green chilies.
- Add chopped onions and potatoes.
- Add the soaked poha, turmeric powder, salt, and sugar.
- Cook until heated through.
IV. Sweet Treats & Desserts:
No Indian snack selection is complete without some sweet treats!
- Gulab Jamun (Milk Solid Balls in Sugar Syrup):
- Description: Soft and spongy milk solid balls deep-fried and soaked in fragrant sugar syrup.
- Recipe: A bit more complex, often using khoya (dried milk solids) or milk powder.
- Jalebi (Fried Sugar Spirals):
- Description: Crispy and syrupy fried spirals made from fermented batter.
- Recipe: Requires a specific batter consistency and frying technique.
- Ladoo (Sweet Balls):
- Description: Ladoo is a broad category of spherical sweets, made from various ingredients like gram flour (besan), semolina (sooji), or coconut.
- Recipe: Varies greatly depending on the type of ladoo. Besan ladoo is a popular option.
- Barfi (Milk-Based Sweet):
- Description: A dense, milk-based sweet, often flavored with nuts, spices, and fruits.
- Recipe: Also requires khoya or condensed milk.
- Halwa (Pudding-Like Sweet):
- Description: Halwa is a pudding-like sweet made from grains, lentils, or vegetables, cooked with sugar and ghee.
- Recipe: Sooji halwa (semolina halwa) is a common and relatively easy option.
- Kheer (Rice Pudding):
- Description: A creamy rice pudding flavored with cardamom and nuts.
- Recipe: Simmer rice in milk with sugar, cardamom, and nuts until thickened.
V. Quick & Easy Snacks:
For those times when you need a quick and satisfying snack.
- Roasted Chickpeas (Chana Jor Garam):
- Description: Roasted chickpeas seasoned with spices.
- Recipe: Roast chickpeas in a pan with spices like chili powder, cumin powder, chaat masala, and salt.
- Spiced Nuts (Masala Nuts):
- Description: Roasted or fried nuts seasoned with spices.
- Recipe: Toss nuts with oil, chili powder, turmeric powder, chaat masala, and salt. Roast or fry until crispy.
- Bombay Mix (Chanachur):
- Description: A savory mix of fried lentils, noodles, nuts, and spices.
- Recipe: Usually store-bought, but you can create your own custom mix.
- Raita (Yogurt Dip):
- Description: A cooling yogurt-based dip, often flavored with vegetables and spices.
- Recipe: Mix yogurt with chopped cucumbers, onions, tomatoes, coriander leaves, cumin powder, black salt, and chili powder.
Conclusion:
This list of 32 best Indian snacks offers a glimpse into the incredible diversity and richness of Indian cuisine. From crispy and savory to soft and sweet, there’s something here to tempt every palate. Don’t be afraid to experiment with different flavors and ingredients to create your own unique versions of these classic snacks. Happy snacking!
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