Snack Recipes: 3 Easy-To-Make Indian Snack Recipes For Your Kids

Three delicious and healthy Indian homemade snack recipes that you can try at home.

Do you often worry about making snacks for your kids that are healthy? Ready made snacks that are available in stores are often tasty but they are not always healthy. Opting for homemade snacks might be a better option for your kids. You can always turn the snack time into something special by offering them a healthy homemade snack. We are sharing with you three delicious and healthy Indian homemade snack recipes that you can try at home. These recipes have been shared to us by chef Kamal Negi and Vishal Kumar from Radisson, Noida. (ALSO READ Snacks for Kids: 5 Healthy After-School Snacks that Your Kids Will Love).

Kurkure matar roll

Ingredients:

Green peas 200 grams
Cheese 60 grams
Vermicelli 30 grams
Black pepper 2 grams
Salt 3 grams
Yello chili powder 3 grams
Fennel seeds 3 grams
Corn strach 15 grams
Roastes chana powder 15 grams
Coriander leaves 5 grams
Refined oil 200 mililiter

Method:

Blanch green peas in a container and keep them aside. Take little oil in a pan and add fennel seeds and stir them until they splutter. Add green peas, salt, black pepper, yellow chili powder and continue cooking.

Take it off from pan and allow it to cool for some time. After cooling the mixture, mash the mixture using a masher and add roasted chana powder to it so that it binds completely.

Grease your palms and divide the mixture into equal sized balls. Stuff them with cheese cubes and roll them into cylinder shapes. Make a slurry of cornstarch and water and apply little by little onto the rolls and coat vermicelli on them. Toss the rolls into the refrigerator so that it attains the desired consistency and binding.

Heat oil in a pan and put the refrigerated rolls on simmer flame and fry them until golden brown. Serve them crisp with the desired sauce or chutney of your choice and enjoy the cheesy mutter kurkure rolls.

Amritsari bhutta tokri chaat

Ingredients:

American corn kernel 100 grams
Onion 20 grams
Tomato 20 grams
Lemon 1 in nos
Salt 2 grams
Kashmiri mirch power 3 grams
Coriander leaves 5 grams
Green chili 2 grams
Papad 2 in nos

Method:

The first step to make Amritsari bhutta tokri chaat is to blanch the American corn in a container and strain them. Keep them aside for cooling. After cooling them, add chopped onion, tomato and green chilly to the corns.

Sprinkle salt, chat masala, kashmiri mirch powder and add freshly squeezed lemon juice. Toss them in a mixing bowl.

Then roast papads and immediately mould them into cup shapes until they attain their crispiness. Serve corn chaat into tokri shaped papads garnished with coriander leaves

Kuttu samvat potli samosa

Ingredients:

Desi ghee 200 milliliter
Ginger 5 grams
Cumin seeds 5 grams
Green chili 3 grams
Paneer 40 grams
Dried nuts 20 grams
Boiled potato 50 grams
Coriander leaves 5 grams
Sendha salt 5 grams
Kuttu atta 100 grams
samvat rice 60 grams
Lukewarm water 20 milliliter

Method:

First to make the stuffing for the samosa, take ghee in a pan, crackle cumin seeds and add chopped green chillies. Then add grated paneer and stir them for a while.

To this mix add grated boiled potato, cooked samvat rice. Adjust the seasonings using sendha salt and mix freshly chopped coriander leaves. Stir the mixture and allow it to rest.

Then start preparing the samosa potli. To make it knead stiff dough using kuttu ka atta. Add ghee to the dough for the smooth texture and knock back it again and allow it to rest covered with damp cloth.

After resting the dough, divide it into equal sized small balls. Roll each ball into thin sheets and stuff the adequate amount of mixture into the sheets. Apply lukewarm water on edges for better sealing. Shape the sheets into a potli twisting the sheet from top.

In a heavy bottomed pan heat ghee and fry the samosas till golden brown. Serve them hot it with coriander and curd chutney.