Get ready to tantalize your taste buds with these 18 flavorful Indian snacks recipes! When it comes to satisfying our cravings for something crunchy, spicy, and utterly delicious, Indian street food is always a winner. From savory samosas to crispy onion bhajis, we’ve curated a list of mouth-watering treats that are sure to please both the young and old.
In this article, we’ll take you on a culinary journey across India, exploring the diverse flavors and textures that make these snacks so beloved. Whether you’re in the mood for something spicy and bold or sweet and tangy, there’s something on this list for everyone.
So, grab a plate of papdi chaat and get ready to indulge in some serious snacking fun!
Samosa with Spicy Mint Chutney
Samosas are a classic Indian snack that can be elevated by pairing them with a refreshing and spicy mint chutney. This recipe combines the crispy, savory samosa with the cooling, tangy flavor of mint.
Ingredients:
For the Samosas:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
Filling:
– 1 cup cooked potatoes, peas, and onions
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– Salt to taste
For the Spicy Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. Mix flour, baking powder, and salt for samosas.
2. Add ghee or oil and lukewarm water to form a dough.
3. Divide into 6-8 portions.
4. Roll out each portion into a thin circle.
5. Place filling in the center and fold into a triangle.
6. Fry until golden brown.
7. For chutney, blend all ingredients together.
8. Serve samosas with Spicy Mint Chutney.
Cooking Time: 30-40 minutes (including frying time)
Paneer Pakora with Tangy Tamarind Sauce
Enjoy the flavors of North Indian cuisine with this crispy and tangy snack, perfect for any occasion.
Ingredients:
For Paneer Pakora:
– 250g paneer (Indian cheese), cut into small cubes
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
For Tangy Tamarind Sauce:
– 1 cup tamarind paste
– 1 cup water
– 2 tablespoons sugar
– Salt to taste
Instructions:
1. In a bowl, mix together gram flour, baking powder, and salt.
2. Add the paneer cubes to the dry mixture and gently toss to coat evenly.
3. Gradually add lukewarm water to form a thick batter.
4. Heat oil in a deep frying pan over medium heat. Drop spoonfuls of the batter into the oil and fry until golden brown (about 3-4 minutes).
5. Drain the pakoras on paper towels.
6. To make the sauce, mix tamarind paste with water in a bowl. Add sugar and salt to taste.
7. Serve the crispy paneer pakoras hot with tangy tamarind sauce.
Cooking Time: About 20-25 minutes (including frying time).
Aloo Tikki with Yogurt and Chutney
Experience the quintessential Indian street food with this easy-to-make recipe for Aloo Tikki, served with a cool yogurt sauce and tangy chutney.
Ingredients:
For the Aloo Tikki:
– 2 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup gram flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Vegetable oil for frying
For the Yogurt Sauce:
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– Salt to taste
For the Chutney:
– 1 cup coriander and mint leaves, chopped
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 teaspoon cumin powder
– Salt to taste
– 2 tablespoons lemon juice
Instructions:
1. Preheat oil in a deep frying pan over medium heat.
2. Mix the potato mixture with gram flour, salt, and baking powder.
3. Divide into small portions and shape into patties.
4. Fry the Aloo Tikki until golden brown, about 4-5 minutes per side.
5. Prepare the Yogurt Sauce by mixing yogurt, lemon juice, and salt.
6. Blend the Chutney ingredients in a blender or food processor until smooth.
7. Serve the Aloo Tikki with Yogurt Sauce and Chutney.
Cooking Time: About 20-25 minutes (including frying time).
Masala Vada with Coconut Chutney
Experience the flavors of India with these crispy Masala Vadas and creamy Coconut Chutney, a perfect combination for snack or appetizer.
Ingredients:
For Masala Vada:
– 2 large potatoes, boiled and mashed
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Vegetable oil for frying
For Coconut Chutney:
– 1 cup fresh coconut, grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Mix potato with gram flour, salt, baking soda, cumin, coriander, and turmeric.
2. Shape into patties and fry until golden brown.
3. In a blender, combine coconut, onion, garlic, and lemon juice. Blend until smooth.
4. Season with salt to taste.
Cooking Time: 20-25 minutes
Onion Bhaji with Green Chili Dip
Experience the vibrant flavors of Indian cuisine with this easy-to-make recipe for Onion Bhaji and a tangy Green Chili Dip.
Ingredients:
For Onion Bhaji:
– 1 large onion, thinly sliced
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup water
– Vegetable oil for frying
For Green Chili Dip:
– 1 cup plain Greek yogurt
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a bowl, mix together flour, baking powder, and salt.
2. Add water and mix until a thick batter forms.
3. Dip onion slices into the batter, coating evenly.
4. Fry coated onions in hot oil until golden brown (about 5 minutes). Drain on paper towels.
5. For Green Chili Dip, combine yogurt, cilantro, jalapeño pepper, lemon juice, and salt. Mix well.
6. Serve Onion Bhaji with Green Chili Dip for a flavorful snack or appetizer.
Cooking Time:
– Onion Bhaji: 5 minutes
– Green Chili Dip: No cooking required!
Chicken 65 with Curry Leaves
This recipe combines the zesty flavors of chicken, spices, and curry leaves to create a mouth-watering dish that’s perfect for a quick dinner or snack. With its crispy exterior and juicy interior, this Chicken 65 with Curry Leaves is sure to satisfy your cravings.
Ingredients:
– 1 pound boneless, skinless chicken pieces (cut into small pieces)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1/2 teaspoon red chili powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 10-12 curry leaves
– Lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a deep frying pan over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add garlic, ginger paste, red chili powder, turmeric powder, and salt. Mix well.
4. Add curry leaves and stir-fry for 1-2 minutes.
5. Serve hot with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Vegetable Cutlet with Sweet Chili Sauce
A delicious vegetarian twist on traditional cutlets, this recipe combines the flavors of sautéed vegetables and sweet chili sauce for a tasty and satisfying meal. Perfect as a main course or as a sandwich filling.
Ingredients:
– 1 cup mixed vegetables (carrots, zucchini, bell peppers)
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Sweet chili sauce for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté the mixed vegetables in olive oil until tender.
3. In a bowl, mix together breadcrumbs and egg.
4. Add the sautéed vegetables to the breadcrumb mixture and mix well.
5. Shape into patties and bake for 20-25 minutes or until golden brown.
6. Serve with sweet chili sauce for dipping.
Cooking Time: 25-30 minutes
Kachori with Spicy Potato Filling
Kachori with Spicy Potato Filling Recipe
Summary:
Kachori is a popular Indian street food that combines crispy, flaky flatbread with savory fillings. This recipe pairs the traditional kachori dough with a spicy potato filling for an added burst of flavor.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– Water, as needed
– Filling ingredients:
+ 3-4 medium-sized potatoes, boiled and diced
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon cumin seeds
+ 1 teaspoon coriander powder
+ Salt, to taste
+ Chopped cilantro, for garnish
Instructions:
1. Preheat the oil in a deep frying pan over medium heat.
2. Mix together the flour, salt, and baking powder. Gradually add water to form a dough. Knead well.
3. Divide the dough into 6-8 portions. Roll each portion into a ball and then flatten slightly into a disk shape.
4. Heat about 1 tablespoon of oil in a non-stick pan over medium heat. Place a kachori disk and cook for 30 seconds on each side, until golden brown.
5. Fill the cooked kachoris with the spicy potato filling, garnished with chopped cilantro.
6. Cooking time: About 20-25 minutes to prepare the dough and fillings, and an additional 10-12 minutes to fry the kachoris.
Bhel Puri with Tamarind and Date Chutney
This popular Indian street food is a delightful combination of crispy puri, flavorful tamarind chutney, sweet date chutney, and crunchy bhel (beaten rice). With just a few simple ingredients and steps, you can recreate this tasty snack at home.
Ingredients:
– 2 cups puffed rice (bhel)
– 1/4 cup tamarind paste
– 1/4 cup date syrup or date chutney
– 1/2 cup water
– 1 tablespoon lemon juice
– Salt, to taste
– Vegetable oil, for frying
– Optional: chopped cilantro, onions, and chaat masala for garnish
Instructions:
1. Heat oil in a deep frying pan and fry puffed rice until crispy and golden brown.
2. Mix tamarind paste with water and lemon juice to create the chutney.
3. Combine date syrup or date chutney with 1/4 cup water to thin it out.
4. Assemble the Bhel Puri by placing fried puffed rice in a bowl, followed by a spoonful of tamarind chutney and a dollop of date chutney.
5. Garnish with chopped cilantro, onions, and chaat masala, if desired.
Cooking Time: 20 minutes
Pani Puri with Mint-Coriander Water
Pani puri, also known as golgappas or puchkas, is a popular Indian street food snack. This recipe combines the classic flavors of crispy puris filled with spiced potatoes and chickpeas with a refreshing mint-coriander water.
Ingredients:
– 20-25 puris (fried or baked)
– Mashed potato filling
– Chickpea filling
– Tamarind chutney
– Green chili chutney
– Spices (amchur, garam masala, cumin powder)
– Mint leaves
– Coriander leaves
– Cilantro leaves
– Water
Instructions:
1. Fill the puris with mashed potato and chickpea filling.
2. Mix tamarind and green chili chutneys together.
3. In a separate bowl, combine mint, coriander, and cilantro leaves.
4. Add water to the herb mixture and blend until smooth.
5. Pour 1-2 tablespoons of the mint-coriander water into each puri.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Cheese Corn Balls with Garlic Mayo
Savor the combination of creamy cheese, crunchy corn, and pungent garlic in these addictive bites. Perfect for a quick snack or party appetizer.
Ingredients:
– 1 cup grated cheddar cheese
– 1/2 cup corn kernels
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup butter, melted
– 1 egg, beaten
– Garlic Mayo (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine grated cheese, corn kernels, melted butter, and beaten egg. Mix until well combined.
4. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
5. Divide the dough into 6-8 portions. Shape each portion into a ball.
6. Place the balls onto the prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 12-15 minutes or until lightly golden.
Garlic Mayo:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– Salt and pepper to taste
Mix all ingredients together in a small bowl. Refrigerate for at least 30 minutes before serving.
Egg Pakora with Tomato Ketchup
Egg pakoras are a popular Indian street food, and adding a tangy tomato ketchup twist takes them to the next level. This simple recipe is perfect for a quick snack or appetizer.
Ingredients:
– 4 eggs
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
– Tomato ketchup, for serving
Instructions:
1. Beat the eggs in a bowl until well mixed.
2. Add the flour, baking powder, and salt to the eggs. Mix until smooth.
3. Gradually add the lukewarm water to form a thick batter.
4. Heat oil in a deep frying pan over medium heat.
5. Using a spoon, drop small amounts of the egg mixture into the oil.
6. Fry for 2-3 minutes or until golden brown.
7. Drain on paper towels and serve hot with tomato ketchup.
Cooking Time: 10-12 minutes
Pav Bhaji with Butter and Onions
A popular Indian street food, Pav Bhaji is a spicy vegetable curry served with soft bread rolls. This recipe adds a rich twist by incorporating butter and sautéed onions to the mix.
Ingredients:
– 1 cup mixed vegetables (such as peas, cauliflower, carrots, potatoes)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon pav bhaji masala
– Salt, to taste
– 4-6 pav bread rolls
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the mixed vegetables, garlic, and pav bhaji masala to the pan. Cook for 5-7 minutes or until the vegetables are tender.
3. Add salt to taste and stir well.
4. Split the pav bread rolls in half and toast them lightly.
5. Serve the Pav Bhaji with toasted bread, a pat of butter, and a squeeze of lemon juice.
Cooking Time: 20-25 minutes
Dhokla with Mustard Seeds Tempering
A popular Gujarati snack, Dhokla is a fermented rice and lentil cake that’s crispy on the outside and soft on the inside. This recipe adds a tangy twist with a mustard seeds tempering that complements the flavors of the Dhokla perfectly.
Ingredients:
– 1 cup split black gram (urad dal)
– 1 cup rice flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon citric acid
– Salt, to taste
– 1/2 cup lukewarm water
– Mustard seeds tempering ingredients:
+ 1 tablespoon mustard seeds
+ 1 small onion, finely chopped
+ 1-2 green chilies, finely chopped
+ 1 teaspoon grated ginger
+ Salt, to taste
Instructions:
1. Mix the urad dal and rice flour in a bowl.
2. Add baking soda, citric acid, and salt. Gradually add lukewarm water to form a smooth batter.
3. Pour the batter into a greased plate or mold and steam for 15-20 minutes.
4. For the mustard seeds tempering, heat oil in a pan over medium heat. Add mustard seeds and let them pop.
5. Add chopped onion, green chilies, and ginger. Cook until the onions are translucent.
6. Serve the Dhokla with the mustard seeds tempering on top.
Cooking Time: 20-25 minutes
Chilli Paneer with Spring Onions
A spicy and flavorful Indian-inspired dish, Chilli Paneer with Spring Onions is a perfect combination of creamy paneer cubes cooked in a sizzling hot sauce, served with crunchy spring onions.
Ingredients:
– 250g paneer cubes
– 1/2 cup chilli flakes (adjust to taste)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon tomato ketchup
– 1 teaspoon sugar
– Salt, to taste
– 1/4 cup spring onions, chopped
Instructions:
1. Heat the oil in a non-stick pan over medium heat.
2. Add the garlic and chilli flakes; sauté for 30 seconds.
3. Add the paneer cubes and cook until lightly browned (about 5 minutes).
4. In a separate bowl, whisk together soy sauce, tomato ketchup, sugar, and salt.
5. Pour the sauce over the paneer and stir to coat.
6. Cook for an additional 2-3 minutes or until the sauce thickens slightly.
7. Garnish with chopped spring onions before serving.
Cooking Time: 15-20 minutes
Enjoy your spicy and savory Chilli Paneer with Spring Onions!
Batata Vada with Green Chutney
Batata vada is a popular street food in India, consisting of a crispy potato dumpling served in a soft bread bun. This recipe combines the classic batata vada with a tangy green chutney for added flavor.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon salt
– Vegetable oil for frying
– Bread buns, for serving
– Green chutney ingredients:
+ 1 cup fresh coriander leaves
+ 1/2 cup green chili peppers
+ 1 small onion, finely chopped
+ 2 tablespoons lemon juice
+ Salt to taste
Instructions:
1. Mix mashed potatoes with gram flour, cumin seeds, and salt.
2. Divide the mixture into 6-8 portions and shape each portion into a round dumpling.
3. Heat oil in a deep frying pan and fry the dumplings until golden brown.
4. Serve the batata vada in bread buns with green chutney made by blending all the ingredients together.
Cooking Time: 30 minutes (20 minutes for frying, 10 minutes for preparing the chutney)
Medu Vada with Sambar and Coconut Chutney
Savor the flavors of South Indian cuisine with this classic recipe, featuring crispy medu vadas served with a flavorful sambar and creamy coconut chutney.
Ingredients:
For Medu Vada:
– 2 cups urad dal
– 1/4 cup rice flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– Water, as needed
For Sambar:
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup tamarind paste
– 1 cup sambar powder
– 1 cup water
– Salt, to taste
For Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– Water, as needed
Instructions:
1. Soak urad dal for at least 4 hours. Grind into a smooth paste with rice flour, baking soda, and salt.
2. Shape into small patties. Heat oil in a non-stick pan; cook medu vadas until crispy and golden brown.
3. For sambar, heat oil in a pan; sauté onion and garlic until softened. Add tamarind paste, sambar powder, water, and salt. Bring to a boil; simmer for 10 minutes.
4. Blend coconut, yogurt, lemon juice, and salt into a smooth chutney. Adjust consistency with water.
Cooking Time:
– Medu Vada: 15-20 minutes
– Sambar: 20-25 minutes
– Coconut Chutney: 5 minutes
Spring Roll with Spicy Schezwan Sauce
Spring rolls are a popular Chinese snack that can be enjoyed as an appetizer or main course. This recipe combines the classic spring roll filling with the bold flavors of spicy Szechwan sauce for a delicious twist.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section)
– Filling ingredients:
+ 1/2 cup shredded chicken breast
+ 1/4 cup chopped cabbage
+ 1/4 cup chopped carrots
+ 1/4 cup chopped scallions
+ 2 tablespoons soy sauce
+ 2 tablespoons sesame oil
– Spicy Szechwan sauce ingredients:
+ 1/2 cup Szechwan peppercorn paste
+ 1/4 cup chili garlic sauce
+ 2 tablespoons soy sauce
+ 2 tablespoons rice vinegar
Instructions:
1. Prepare the filling by mixing all the ingredients together in a bowl.
2. Lay a spring roll wrapper flat and place about 1 tablespoon of filling in the center.
3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
4. Repeat with the remaining wrappers and filling.
5. To make the Spicy Szechwan sauce, combine all ingredients in a bowl and whisk until smooth.
6. Serve the spring rolls with the spicy Szechwan sauce for dipping.
Cooking Time: 15-20 minutes (depending on the size of your spring rolls)
Summary
Indulge in the flavors of India with these 18 delicious snack recipes. From classic samosas to crispy pakoras and savory tikkis, there’s something for everyone. Enjoy popular street food like masala vadas, onion bhajis, and pani puris, or try unique twists like cheese corn balls and chilli paneer. Each recipe is accompanied by a tangy chutney or sauce to elevate the flavor experience. Get ready to delight your taste buds with these mouthwatering Indian snacks!
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