There’s nothing like the combination of a gloomy rainy day and a hot plate of deep fried fritters, served alongst a tangy mint dip and the classic tomato ketchup. What if these soul satisfying snacks are healthy too?
With the rising emphasis and importance given to healthy food, you can simply swap the deep frying with air frying, if you don’t have an air fryer at home you can just bake your snacks instead.
Crunchy paneer nuggets make for a healthy and filling snack, and are so delicious that you’ll surely get addicted to them. They are mild and are perfect for kids, who fuss about spice in their food. This snack is full of protein and calcium.
Sorghum (Jowar) balls is another great option. It’s so easy to prepare and requires minimal effort. Sorgham is a gluten free cereal and is very nutritious as it doesn’t have an inedible hull. It doesn’t require any deep frying. All you need to do is pop the sorghum and combine it with oats; add in tahini, brown rice syrup, maple syrup, sesame seeds and salt. After combining, you can just shape the mixture into balls.
Sorghum balls can also be made in Indian style by mixing together jowar batter and dosa batter, with onions and coriander. You can cook them in appam moulds with a little oil. Voila, your new favorite snack is ready.
Whole wheat momos, baked samosas, baked potato wedges, vegetable crisps, healthy soups and sandwiches are also a few other healthy snack ideas that you should definitely try.
Here are 3 recipes by Celebrity Chefs that you should surely try
Baked Spinach and Almond parcels by Chef Ajay Chopra
- 400 g cooked chopped spinach
- 100 g almond flakes, chopped
- 200 g mascarpone cheese
- 15 g salt
- 10 g pepper
- 12 spring roll pastry sheets
- 200 ml oil
- 20 g red chilli powder
Squeeze out all the water from the cooked spinach and mix with chopped almond flakes, mascarpone cheese and seasoning. Oil the spring roll sheets and sprinkle red chilli powder. Fold four times and then repeat the layering. Cut the layered sheets into half triangles and fill with the spinach mixture. Close the triangle parcels using a slurry made with maida and water. Brush the parcels with butter or oil and bake in a preheated oven at 180°C for 8 to 10 minutes. Serve hot.
Panna Spiced Almonds by Chef Vicky Ratnani
- 60 g- Almonds
- Salt -to taste
- 1 tsp- Jaggery Powder
- I tsp- Black Pepper powder
- 1 tsp- Cardamom powder
Toss all the ingredients together and enjoy.
Anjeer Chat by Shipra Khanna
- 1/2 tablespoon figs
- 1/4 cup corn flour
- salt as required
- 2 teaspoon green chutney
- 2 papad
- 1/4 teaspoon chaat masala powder
- 1 cup boiled potato
- refined oil as required
- 1 cup yoghurt (curd)
- 2 teaspoon tamarind chutney
- 1/4 teaspoon red chilli powder
- 1 tablespoon boiled chickpeas
Mash the boiled potatoes and whisk the curd. Make potato tikkis with stuffed figs inside them and fry. Prepare the chaat by pouring chutneys and add the beaten curd over fried tikkis. Garnish with papad and coriander and enjoy.
All these snacks are sure to give you that classic warm and fuzzy feeling on a rainy day.