Category: Snacks

Snacks

Poha Cutlet – Crispy Outside, Soft Inside & Ready in Minutes

Puspa


🥔 When Leftover Poha Gets a Crispy Makeover

Got leftover poha or just a handful in your pantry?
These Poha Cutlets are the easiest way to turn it into a crispy, spiced snack — with minimal prep and pantry staples.

Pair it with mint chutney or ketchup, and you’ve got a tea-time winner that no one will guess started with soaked poha!


🛒 What You’ll Need (Makes 6–8 cutlets):

1 cup thick poha, soaked and drained

2 medium boiled potatoes, mashed

1 green chili, finely chopped

1 tbsp coriander leaves, chopped

½ tsp jeera

½ tsp chaat masala or amchur

Salt to taste

1–2 tbsp breadcrumbs or roasted sooji (for binding, optional)

Oil for shallow frying




🍳 How to Make It – Crispy, Quick & Creative

1. Prep the Poha

Wash poha 1–2 times and let it sit for 5 mins. It should be soft but not mushy.

2. Mix the Dough

In a bowl, combine soaked poha, mashed potatoes, chopped chili, coriander, jeera, salt, and chaat masala. Add breadcrumbs if the mix feels sticky. Mix well.

3. Shape the Cutlets

Divide into equal portions and shape into round or oval tikkis.

4. Shallow Fry

Heat oil on a tawa. Shallow fry cutlets on medium heat until golden and crisp on both sides.

5. Serve Hot

With chutney, ketchup, or even curd. Great with chai or as a party starter!



❤️ Why Poha Cutlets Deserve the Spotlight

Made from basic, budget-friendly ingredients

Great way to use up leftover poha

Crisp outside, soft and spiced inside

Because snacks should never feel ordinary!

Snacks

Bread Dahi Vada – No-Soak, No-Fry, Instant Chaat Delight

Puspa


🍞 When Dahi Vada Gets a Bread Makeover & Still Steals the Show

Got bread?
Got curd?
In under 15 minutes, you’ve got a chilled, spicy, sweet, and tangy snack that feels like something from a chaat stall — but made right in your kitchen.

Bread Dahi Vada is soft, light, and layered with flavor — minus all the work of soaking, grinding, and frying.


🛒 What You’ll Need (Serves 2–3):

6 slices white or soft bread

1 cup thick curd (dahi), whisked smooth

1–2 tbsp sugar (optional, for curd)

½ tsp salt

½ tsp black salt

½ tsp roasted cumin powder

½ tsp red chili powder

1–2 tbsp imli (tamarind) chutney

1–2 tbsp green chutney (mint-coriander)

Sev, pomegranate, or chopped coriander for garnish




🧊 How to Make It – Soft, Chilled & Chatpata

1. Prep the Bread

Cut bread slices into rounds using a steel bowl or just trim the edges to make squares. Lightly dip each piece in water and squeeze gently to soften.

2. Assemble the Vadas

Place soaked bread pieces on a plate. Whisk curd with sugar and salt. Pour generously over bread to coat well.

3. Add the Magic

Top with green chutney, tamarind chutney. Sprinkle black salt, cumin powder, red chili powder.

4. Garnish & Serve

Finish with sev, coriander, or pomegranate pearls for color and crunch. Chill before serving if you like it extra refreshing.



❤️ Why Bread Dahi Vada Is a Total Hack Winner

No dal, no frying, no wait

Light, flavorful, and great for digestion

Can be made in minutes for guests

Because some shortcuts are just genius!

Snacks

Sabudana Cutlet – Crispy, Fasting-Friendly & Totally Addictive

Puspa


🧆 When Sabudana Turns into a Snack You Can’t Stop at One

Forget sabudana khichdi for a moment.
These Sabudana Cutlets are the ultimate way to enjoy sago — shaped into crispy patties, shallow-fried till golden, and served hot with chutney or curd.

Whether you’re fasting or just want something crunchy without guilt, this is your go-to.


🛒 What You’ll Need (Makes 8–10 cutlets):

1 cup sabudana (sago pearls), soaked 4–5 hrs or overnight

2 medium boiled potatoes, mashed

½ cup roasted peanuts, crushed

1–2 green chilies, finely chopped

1 tbsp coriander leaves, chopped

½ tsp jeera (cumin)

Salt (or sendha namak for fasting)

Oil or ghee to shallow-fry




🍳 How to Make It – Crispy Outside, Soft Inside

1. Soak the Sabudana

Wash sabudana until water runs clear. Soak with just enough water to cover them. After 4–5 hours, they should be soft and non-sticky when pressed.

2. Mix the Dough

In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin, coriander, and salt. Knead lightly to combine.

3. Shape the Cutlets

Grease your hands and shape into small patties or oval tikkis. Keep them uniform for even frying.

4. Shallow Fry

Heat oil or ghee on a tawa. Fry cutlets on medium flame until both sides are golden and crisp.

5. Serve Hot

With green chutney, curd, or sweet tamarind sauce. They’re best enjoyed hot and fresh.



❤️ Why Sabudana Cutlets Deserve a Year-Round Pass

Gluten-free, vrat-friendly

Crisp outside, soft and flavorful inside

Easy to prep ahead and fry fresh

Because fasting food should never feel boring!

Breakfast, Snacks

Peanut Chutney – Creamy, Spicy & Idli’s Best Friend

Puspa


🥜 When Roasted Peanuts Meet Spice, Magic Happens

Every South Indian home has its own chutney routine — coconut one day, tomato the next, and then there’s the creamy, comforting Peanut Chutney.

Roasted peanuts, garlic, chilies, and a quick tempering of mustard seeds — this one comes together in minutes but delivers flavor that lingers long after breakfast is done.


🛒 What You’ll Need (Serves 3–4):

For the chutney:

½ cup roasted peanuts (unsalted)

1–2 garlic cloves

2–3 dry red chilies or green chilies (as per spice preference)

Salt to taste

¼ cup water (adjust for consistency)


For tempering:

1 tsp oil

½ tsp mustard seeds

½ tsp urad dal (optional)

A few curry leaves

A pinch of hing




🫙 How to Make It – Quick, Creamy & Packed with Flavor

1. Grind the Chutney

Blend roasted peanuts, garlic, chilies, and salt with water to a smooth paste.
Adjust consistency as you like — thick for dosa, thinner for idli.

2. Prepare the Tempering

Heat oil. Add mustard seeds, let them pop.
Add urad dal, curry leaves, and hing. Sizzle till dal turns golden.

3. Pour & Serve

Pour the tempering over the chutney. Serve fresh with idli, dosa, vada, or uttapam.



❤️ Why Peanut Chutney Is a Breakfast Hero

No coconut needed, great shelf life

Bold, nutty flavor with spice

Easy, minimal ingredients

Because even simple breakfasts deserve great company

Snacks

Chicken Tikki – Juicy, Spiced, and Pan-Fried to Perfection

Puspa


🍗 When Chicken Turns Into a Crispy, Snacky Star

Soft inside, golden outside, and packed with flavor — Chicken Tikkis are the kind of snack that disappears before you finish plating.

Made with minced chicken, fresh spices, and herbs — they’re pan-fried or shallow-fried till beautifully crisp. Serve with green chutney, wrap in a roti, or slide into a bun — they fit every craving.


🛒 What You’ll Need (Makes 6–8 tikkis):

250g minced chicken (keema)

1 small onion, finely chopped

2 green chilies, finely chopped

1 tbsp ginger-garlic paste

1 tsp garam masala

½ tsp red chili powder

1 tbsp chopped coriander or mint

1 slice bread (soaked in water & squeezed) or 2 tbsp breadcrumbs

Salt to taste

Oil or ghee to pan-fry




🍳 How to Make It – Quick, Crispy & Flavor-Packed

1. Mix the Tikki Dough

In a bowl, combine chicken, onion, chilies, ginger-garlic paste, masalas, herbs, and soaked bread or breadcrumbs.
Mix well and let it rest for 10–15 minutes.

2. Shape the Tikkis

Grease your hands and shape into small patties or rounds.

3. Pan Fry Till Golden

Heat oil or ghee on a tawa. Place tikkis and cook on medium flame until both sides are golden and crisp, and the chicken is cooked through.

4. Serve Hot

With mint chutney, mayo dip, or inside a burger bun!



❤️ Why Chicken Tikkis Are Always a Hit

Juicy inside, crispy outside

Easy to prep ahead and freeze

Versatile – snack, starter, or sandwich filler

Because sometimes, one tikki leads to five

Snacks

Veg Spring Rolls – Crispy, Stuffed & Seriously Snack-Worthy

Puspa


🥢 When Crunch Meets Spice, Wrapped in Golden Layers

Bite into one and hear the crrrunch — followed by spicy, savory filling that hits just right.
Spring Rolls are everything a snack should be: crispy outside, flavorful inside, and completely addictive.

Whether you’re making it for tea-time, guests, or just craving a Chinese-Indian street snack, these rolls never miss.


🛒 What You’ll Need (Makes 6–8 rolls):

For the filling:

1 cup cabbage, shredded

½ cup carrot, julienned

¼ cup capsicum, thinly sliced

2 tbsp spring onions, chopped

2 tsp soy sauce

1 tsp vinegar

½ tsp black pepper

Salt to taste

1 tsp oil


For the wrap & fry:

6–8 spring roll sheets (store-bought or homemade)

1 tbsp maida + water paste (for sealing)

Oil for deep frying




🥡 How to Make It – Step-by-Step & Super Crispy

1. Make the Filling

Heat oil in a wok. Add veggies, sauté on high for 2–3 mins.
Add soy sauce, vinegar, pepper, and salt. Toss well. Don’t overcook — the veggies should stay crisp. Cool completely.

2. Roll It Up

Place a sheet on a flat surface. Add 1–2 tbsp filling near one edge.
Fold sides in, roll tightly, and seal edge with maida paste.

3. Fry It Golden

Heat oil. Fry rolls in small batches on medium flame until golden and crisp.
Drain on paper towels.

4. Serve Hot

With schezwan sauce, ketchup, or spicy chutney!



❤️ Why Spring Rolls Are Party Starters

Crispy, juicy, and full of flavor

Freezer-friendly — make ahead and fry fresh

Easily made veg, chicken, or paneer-filled

Because golden snacks always win!

Snacks

Chicken Pakora – Crispy, Juicy, and Masaledar to the Last Bite

Puspa


🍗 When Your Cravings Want Crunch AND Spice

You’ve had onion pakora.
You’ve had chicken fry.
Now meet their bold, crispy cousin — Chicken Pakora — deep-fried nuggets of chicken, coated in spicy besan batter and served hot with mint chutney or a squeeze of lime.

From roadside stalls to home kitchens, this snack never misses.
It’s crunchy on the outside, juicy on the inside, and gone in minutes.


🛒 What You’ll Need (Serves 3–4 snackers):

250g boneless chicken (cut into small bite-size pieces)

1 tbsp ginger-garlic paste

1–2 green chilies, chopped

½ tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

½ tsp chat masala (optional, for post-fry zing)

Salt to taste

Juice of ½ lemon


For the coating:

¼ cup besan (gram flour)

2 tbsp rice flour (for crispiness)

Water as needed

Oil for deep frying




🍳 How to Make It – Hot, Crisp, and Finger-Licking

1. Marinate the Chicken

Mix chicken with ginger-garlic paste, turmeric, chili powder, salt, lemon juice, and garam masala. Let it sit for 20–30 mins.

2. Prepare the Batter

Add besan, rice flour, and just enough water to coat the chicken well. The batter should cling, not drip.

3. Fry it Right

Heat oil in a kadai. Drop in chicken pieces one at a time. Fry on medium heat till golden, crisp, and cooked inside.

4. Serve It Hot

Sprinkle chaat masala on top. Serve with green chutney, ketchup, or sliced onions.



❤️ Why Chicken Pakora Wins Every Time

Crispy, spicy, and juicy all at once

Quick marination, faster frying

Perfect for parties, monsoons, or midnight snacking

Because fried chicken with masala is always a good idea

Snacks

Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness

Puspa


🥕 When Leftover Veggies Turn into Crunchy Magic

Soft inside. Crispy outside.
Served hot with chutney or ketchup.
Vegetable Cutlets are that perfect snack that’s part street-side magic, part home kitchen comfort.

Made with mashed potatoes, mixed veggies, and a blend of spices — coated with breadcrumbs and shallow-fried till golden. It’s a snack that fits every plate — from chai-time to starter trays.


🛒 What You’ll Need (Makes 8–10 cutlets):

2 medium boiled potatoes

½ cup grated carrots

½ cup beans, finely chopped

¼ cup green peas

1 small onion, finely chopped

1–2 green chilies, finely chopped

1 tsp ginger paste

½ tsp garam masala

½ tsp red chili powder

Salt to taste

2 tbsp chopped coriander

2 tbsp bread crumbs or roasted sooji (for binding)


For coating & frying:

2 tbsp maida + water (slurry)

Breadcrumbs (to coat)

Oil for shallow or deep frying




🍽️ How to Make It – Crunchy, Spicy, and So Satisfying

1. Cook the Veggies

Steam or boil beans, carrots, peas until soft. Drain well so there’s no water.

2. Mash and Mix

In a bowl, mash potatoes and all veggies. Add spices, onion, green chilies, ginger, coriander, and crumbs/sooji. Mix well to form a dough.

3. Shape & Coat

Shape into oval or round cutlets. Dip in maida slurry, then coat in breadcrumbs.
Chill in fridge for 15 mins (optional for better crispiness).

4. Fry Till Golden

Heat oil. Shallow or deep fry cutlets on medium flame until crispy and golden on both sides.

5. Serve Hot

With ketchup, green chutney, or sandwich between pav for a quick burger!



❤️ Why Everyone Loves a Good Cutlet

Great way to use leftover veggies

Kid-friendly and freezer-friendly

Customizable and easy to batch-make

Because crispy never goes out of style!

Snacks

Khaman Dhokla – Fluffy, Tangy & Always Smiling

Puspa


☀️ When Food Feels Like a Good Mood

It’s yellow, soft, and full of air — like a sponge that went to culinary school.
Khaman Dhokla is one of those snacks that can turn any day around.
It’s steamed, not fried. Tangy, not rich. And feels just right with green chutney and a cup of chai.

From Gujarati kitchens to snack boxes across India, dhokla is a bite-sized celebration.


🛒 What You’ll Need (Serves 3–4 happy snackers):

For the batter:

1 cup besan (gram flour)

1 tbsp semolina (rava/sooji)

1 tbsp lemon juice or curd

1 tsp ginger-green chili paste

1 tsp sugar

½ tsp turmeric

Salt to taste

¾ cup water (adjust)

1 tsp ENO fruit salt (or baking soda + lemon juice)


For tempering:

1 tbsp oil

½ tsp mustard seeds

5–6 curry leaves

2–3 green chilies, slit

1 tsp sugar + 2 tbsp water (to pour over after steaming)




🥣 How to Make It – Light, Bright & Full of Bounce

1. Mix the Batter

In a bowl, whisk besan, rava, turmeric, salt, lemon juice, sugar, and ginger-chili paste.
Add water and make a smooth, lump-free batter.

2. Steam It

Just before steaming, mix in ENO. Stir in one direction and pour quickly into a greased plate or thali.
Steam for 12–15 mins until a knife comes out clean.

3. Temper the Joy

Heat oil. Add mustard seeds, curry leaves, chilies. Let crackle.
Add 2 tbsp water + 1 tsp sugar. Pour over hot dhokla.

4. Cool, Cut & Serve

Let it cool a bit, then cut into squares.
Serve with green chutney or tamarind chutney.



❤️ Why Dhokla Is Always a Crowd-Pleaser

Steamed, light, and healthy

Quick to make, easy to digest

Perfect for breakfast, snacks, or hosting

Because soft and spongy never goes out of style

Snacks

Onion Pakoda – Crispy Fritters for Rainy Day Cravings

Puspa


☔ Because Every Drop of Rain Deserves a Plate of Pakodas

It starts with a cloud.
Then thunder.
And before the rain even hits the ground, your stomach whispers: pakoda banale?

Onion Pakodas are the OG monsoon snack — thin-sliced onions, spiced, coated in besan, and deep-fried until golden, tangled perfection.

Served hot with green chutney, ketchup, or just a hot cup of chai. This is baarish comfort food at its best.


🛒 What You’ll Need (Serves 2–3):

2 medium onions, thinly sliced

½ cup besan (gram flour)

1 tbsp rice flour (for extra crispiness)

1–2 green chilies, chopped

1 tsp ajwain (carom seeds)

½ tsp red chili powder

¼ tsp turmeric

Salt to taste

A handful of chopped coriander or curry leaves

Water (just a sprinkle!)

Oil for deep frying




🔥 How to Make It – Crunchy, Hot, and Full of Flavor

1. Mix the Onions First

In a bowl, add onions, salt, and chilies. Let sit for 10 mins so they release moisture.

2. Add the Flours & Masala

Add besan, rice flour, ajwain, turmeric, chili powder, and coriander.
Mix well — do not add too much water. Just enough to lightly coat the onions.

3. Fry It Right

Heat oil in a kadhai. Drop small clumps of the onion mix into the hot oil.
Fry on medium heat till golden brown and crispy.

4. Serve Hot

With chutney, ketchup, or piping hot adrak wali chai.



❤️ Why Onion Pakodas Are Irresistible

Crispy, spicy, and full of texture

Rainy day ritual for every Indian kitchen

Zero prep — just slice, mix, fry

Because some cravings are universal