The warm happiness of Indian snack recipes is difficult to convey. They are not just warm and happy—they are the epitome of comfort and joy on a plate.
Every one of these little miracles is a study in stark contrasts. They are so different from each other, yet they share a thread that’s undeniably Indian.
Here are a few of my all-time favorite Indian snacks: some that are a bit more involved (and worth the time and patience), some that are dead simple (and really don’t count as recipes), and all of which are so worth your while. Learn them, and your life will be better.
(For real.)
The 16 Best indian snack recipes
1. Samosa
An Indian snack that is quite popular is the samosa. It features a crisp, golden pastry filled with a savory mixture of ingredients.
These ingredients include mashed potatoes, green peas, cumin seeds, ginger, and garam masala. This mixture is placed inside the lead pastry.
The pastry is then folded over and sealed. It is deep-fried and served hot.
Ingredients
Potatoes (3 medium-sized), boiled and mashed
Green peas (1/2 cup), boiled
Cumin seeds (1 teaspoon)
Ginger, grated (1 teaspoon)
Garam masala (1 teaspoon)
Salt (to taste)
All-purpose flour (2 cups)
Instructions
1. Heat oil in a pan and add cumin seeds. Then add ginger, mashed potatoes, green peas, garam masala, and salt and stir for a few minutes until everything is well combined and cooked together. Let cool.
2. In a bowl, combine all-purpose flour, a pinch of salt, and sufficient water to create a smooth dough. Separate the dough into equal pieces, and roll each piece into a ball.
3. Take each dough ball and roll it into a circle; cut the circle into half. Take each semicircle, form it into a cone shape, and fill that cone with the potato filling. Finish the job by sealing the edges with water.
4. In a deep pan, heat oil and fry the samosas over medium heat until they are golden brown. Take them out and let them drain on paper towels.
2. Pakora
Pakora are a beloved Indian snack, made by taking various vegetables—potatoes, onions, spinach, and the like—coating them in a spiced batter made from chickpea flour (besan), and deep frying them until they are golden and crisp.
Ingredients
Chickpea flour (besan)
Water
Salt
Red chili powder
Turmeric powder
Assorted vegetables (e.g., potatoes, onions, spinach)
Cooking oil for frying
Instructions
1. In a big bowl, combine water, salt, red chili powder, turmeric powder, and chickpea flour to create a smooth batter.
2. Slice or chop the variety of vegetables very finely and mix them into the batter. Be certain that they are sufficiently coated. The instructions that follow will result in 6 to 8 servings.
3. Hot cooking oil in a deep frying pan on medium heat. When hot, drop spoonfuls of the vegetable batter into the oil.
4. Heat oil in a deep frying pan while preparing the batter and pakora filling. To check for proper oil temperature, drop in a small amount of batter. If the batter bubbles up immediately and floats to the surface, the oil is ready. Fry the pakoras, in batches, until golden brown and crisp. Remove them with a slotted spoon, drain on paper towels, and serve hot.
3. Bhel Puri
Bhel Puri is a savory favorite among those who frequent the bustling streets of India, where numerous vendors serve the dish. An airy mixture of puffed rice and sev forms the base, and this is further enhanced with a melange of vegetables—chopped onions and tomatoes add heat and sweetness, while the dish is garnished with fresh herbs.
Ingredients
Puffed rice
Sev
Chopped onions
Chopped tomatoes
Chopped cilantro
Tamarind chutney
Green chutney
Instructions
1. In a spacious mixing bowl, mix together the puffed rice, sev, and chopped onions and tomatoes.
2. Mix well in chopped cilantro for freshness.
3. Pour the tamarind chutney and green chutney over the mixture.
4. Mix all the components gently to make sure that the chutneys are evenly spread. Serve right away to keep the components crisp.
4. Aloo Tikki
Aloo Tikki is an Indian street food. It’s made with:
– Boiled potatoes
– Mashed potatoes
– Optional boiled green peas
– Breadcrumbs
– Grated ginger
– Finely chopped green chili
– Red chili powder
– Garam masala
– Salt
– Chopped fresh coriander
In India, one can easily find street vendors selling Aloo Tikkis.
They are served hot and often accompanied with various chutneys. They are quite popular among children and adults alike.
Ingredients:
Potatoes, boiled and mashed
Green peas, boiled (optional)
Bread crumbs
Ginger, grated
Green chili, finely chopped
Red chili powder
Garam masala
Salt
Fresh coriander, chopped
Oil for frying
Instructions
1. In a mixing bowl, blend the boiled and mashed potatoes with boiled green peas, if using.
2. Add fresh coriander, salt, and red chili powder to grated ginger, chopped green chili, and garam masala. Mix thoroughly.
3. Include bread crumbs in the mixture to bind it.
4. Split the mixture into equal parts; form each part into a flat, round patty.
5. In a frying pan, heat oil over medium heat. In batches, shallow fry the tikkis until both sides are golden brown. Serve piping hot.
5. Vada Pav
Vada Pav is a famous Indian fast food that contains a spiced potato fritter. To make the fritter, one must take boiled and mashed potatoes; added to this are spices such as green chili, garlic, and turmeric.
After mixing it well, the batter is made of gram flour, and it is deep-fried in oil. This is also a very popular dish in the state of Maharashtra.
Ingredients
Potato: 2 large, boiled and mashed
Green chili: 2, finely chopped
Garlic: 4 cloves, minced
Mustard seeds: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Gram flour (besan): 1 cup
Salt: to taste
Instructions
1. Pour oil into a frying pan and place over medium-high heat. Add mustard seeds. When the seeds begin to pop, add minced garlic, chopped green chilis, and turmeric powder. Sauté for a minute.
2. In the pan, combine the salt and the potatoes. Mash and mix the ingredients well and then cook them for another couple of minutes. The next step is crucial if you want to succeed with these stuffed potatoes: let the mixture cool in the pan. Otherwise, you will get burned when trying to form little balls of the potato mixture that will serve as the exterior of these samosas.
3. Make a batter in a mixing bowl by combining gram flour, a pinch of turmeric, salt, and water to make a smooth consistency.
4. Each potato ball is dipped in batter and is fully coated, then they are deep fried until they are golden and crispy. Serve in pav (bread rolls) with a chutney of your choice.
6. Pani Puri
Pani Puri is a revered Indian street dish that comprises golden semolina or whole wheat flour puris, which are crisp and light, and serves them with a stuffing of boiled mashed potatoes, mung sprouts, or chickpeas, doused in spiced tamarind water, and punctuated with a final flourish of mint-coriander chutney.
Ingredients
Semolina or whole wheat flour puris (store-bought or homemade)
2 cups boiled and mashed potatoes
1 cup mung sprouts or boiled chickpeas
1 cup spiced tamarind water
1 cup mint-coriander chutney
1 teaspoon chaat masala
Salt to taste
Instructions
1. Make the filling by blending the mung sprouts or chickpeas with the potatoes and seasonings; if using electric appliances, pulse mixture to desired consistency. Your filling should be smooth enough to pipe into pastries but thick enough to hold its shape. Adjust seasoning to taste.
2. Make the flavored water by mixing the spiced tamarind water with mint-coriander chutney and adjusting the salt to your taste.
3. Right before serving, softly strike or break the upper section of every puri, stuff it with a spoon-sized amount of the potato filling, and mindfully direct the spiced water into the puri.
4. For the best experience, serve as soon as possible, because filled puris soon soften.
7. Dhokla
Dhokla is a conventional Indian dish created from fermented gram flour (besan) and yogurt (dahi). It has components like lemon juice, ginger-green chili paste, and fruit salt that combine to yield a soft, fluffy texture.
Ingredients
1 cup gram flour (besan)
1/2 cup yogurt (dahi)
1 tablespoon lemon juice
1 teaspoon ginger-green chili paste
1 teaspoon fruit salt (Eno)
1 teaspoon sugar
Salt, to taste
Instructions
1. In a mixing bowl, combine the chickpea flour, yogurt, lemon juice, paste of ginger and green chili, sugar, and salt. Stir thoroughly and add enough water to make a smooth, thick batter. There should be no lumps in the batter.
2. Heat the steamer in advance. Just before you start the steaming process, incorporate the fruit salt into the batter, mixing it in very gently, but well, until the batter has become airy enough to be poured into the containers.
3. Grease a plate or thali and into it pour the batter. Place the plate in the steamer and steam for about 15-20 minutes or until a toothpick inserted comes out clean.
4. When it has been steamed, allow it to cool somewhat before slicing it into serving-sized squares. Optional: For extra zip, heat mustard seeds and curry leaves in a little oil and pour the mixture over the squares just before serving them. For the side, I recommend coriander chutney.
8. Bhaji
Bhaji is an Indian snack that is made by deep-frying batter comprised of chickpea flour, turmeric, red chili powder, and salt, mixed with sliced onions and green chilies. The condition of having a projectile, which is of concern when muons are emitted or captured from a compound’s surface that undergoes the reaction represented by the left-hand part of the equation, is what necessitates this problem.
The frying process ensures that the bhaji is crispy and thus able to withstand any obstacle.
Ingredients
2 cups chickpea flour (besan)
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1 cup sliced onions
2-3 green chilies, finely chopped
Water as needed
Instructions
1. In a mixing bowl, combine the following:
chickpea flour,
turmeric powder,
red chili powder,
salt.Gradually add water to make a smooth batter.
2. Add the sliced onions and chopped green chilies to the batter, and mix them in well.
3. Oil should be heated until hot in a deep frying pan. When the oil is hot, spoon the mixture into it, and fry the mixture until it is golden-brown and crispy. Sure, the amount of mixture dropped in should not overcrowd the frying pan.
4. Take the bhaji out of the oil and let it drain on paper towels. Serving suggestion: Pair the hot bhaji with chutney and/or sauce.
9. Methi na Gota
Methi na Gota is a time-honored snack from Gujarat, India. It includes fresh fenugreek leaves and gram flour as its central ingredients and is fortified with a medley of spices: green chilies, turmeric, cumin seeds, and asafoetida, which together make for a flavor-packed treat that you can eat any time of day.
They make a great alternative to pakoras; have them with tea; serve them as a starter; or just munch on them straight.
Ingredients
Fresh fenugreek leaves (methi), chopped
Gram flour (besan)
Green chilies, finely chopped
Turmeric powder
Cumin seeds
Asafoetida (hing)
Salt to taste
Instructions
1. In a mixing bowl, mix together the following ingredients:
1. Gram flour
2. Fenugreek leaves, chopped
3. Green chilies, chopped
4. Turmeric powder
5. Cumin seeds
6. Asafoetida
7. Salt to taste.
2. Slowly mix in water to the dry mixture, and stir without interruption to prevent lumps from forming.
3. Warm oil in a deep pan for frying. When the oil is hot, carefully drop spoonfuls of the batter into the oil, taking care not to overcrowd the pan. Fry the gotas until they are golden brown and crispy.
4. Eliminate the gotas and allow to drain on paper towels. Serve piping hot with chutney or yogurt.
10. Kothimbir Vadi
Kothimbir Vadi is a Maharashtrian snack that is made from gram flour (besan) and fresh coriander leaves. It’s mixed with a paste containing turmeric, cumin, sesame seeds, and green chilies, and then the whole thing is steamed and shallow-fried until crispy.
Ingredients:
- 1 cup gram flour (besan)
- 1 cup fresh coriander leaves, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 tablespoon sesame seeds
- 1 teaspoon green chili paste
- Salt to taste
Instructions
1. In a mixing bowl, blend together chickpea flour, chopped coriander leaves, turmeric, cumin, sesame seeds, green chili, and salt. Gradually add enough water to make a thick batter.
2. Put the batter into a steaming dish that has been greased. Steam for approximately 15 to 20 minutes or until a clean skewer inserted into the center comes out clean.
3. After cooling, slice the steamed combination into sections. Pan fry the sections until they are golden and crunchy on both sides. Serve alongside a tangy, spicy dipping sauce.
11. Kakara Pitha
Kakara Pitha is a conventional sweet Indian snack that has a semolina dough stuffed with a blend of grated coconut, jaggery, and cardamom powder. It is then deep-fried until it turns a lovely golden-brown color and is nice and crisp.
It is a popular snack from the state of Odisha and is made during festivals and for special occasions.
Ingredients
1 cup semolina (sooji/rava)
1/2 cup grated coconut
1/2 cup jaggery (or sugar)
1/4 teaspoon cardamom powder
A pinch of salt
Water (as needed)
Oil (for deep frying)
Instructions
1. In a pan, over medium heat, roast the semolina until light golden and until there’s a fragrance you recognize because of how often you’ve roasted semolina: it should smell like nuts. You’ve reached the right point, so don’t keep it on the flame any longer.
2. Combine in a bowl the grated coconut, jaggery, cardamom powder, and a pinch of salt. This mixture will serve as the pitha filling.
3. Slowly incorporate water into the roasted semolina until you achieve a malleable, smooth dough. Allow it to rest for 10-15 minutes.
4. Form the dough into small balls. Each ball should be flattened, and then a small amount of the coconut-jaggery mixture placed in the center before carefully folding the edges to seal and form a round shape.
5. In a deep frying pan, heat the oil. When hot, carefully slip the pithas into the oil and fry until they are a golden brown color and very crispy. Serve them after draining on paper towels.
12. Pithla Bhakri
A traditional dish from Maharashtra, Pithla Bhakri combines gram flour (besan), mustard seeds, onions, and green chilies in a delicious manner. Not only does it serve well as a main dish, combining it with bhakri makes for a harmonious and soothing meal, and it’s a very simple dish to prepare!
Ingredients
1 cup gram flour (besan)
2 tablespoons oil
1 teaspoon mustard seeds
1 onion, finely chopped
2 to 3 green chilies, chopped
A pinch of asafoetida (hing)
Salt, to taste
Instructions
1. Put oil in a pan and warm it. When the oil is hot, add the mustard seeds. When they start to pop, add the asafoetida, the chopped onion, and the green chilies. Sauté until the onions are clear, or translucent.
2. In a bowl, combine gram flour with water to form a smooth batter. Make sure there are no lumps and that the consistency is just right—not too thick, not too thin.
3. Stir in the gram flour batter into the pan, stirring continuously to prevent lumps from forming. Continue cooking until the pithla has thickened and reached a porridge-like consistency. Season with salt to taste and serve hot with bhakri or rice.
13. Moong Dal Cheela
A savory Indian pancake is made from moong dal (split green gram) batter, which is mixed with ginger, green chilies, salt, asafoetida, and cilantro. While it is light and fluffy, this dish is rich in protein.
Ingredients
1 cup moong dal (split green gram)
1/4 cup water
1 tablespoon ginger, grated
1-2 green chilies, finely chopped
Salt to taste
1/4 teaspoon asafoetida (hing)
2 tablespoons chopped cilantro
Instructions
1. Wash the yellow split peas well and soak them in water for about 2 hours. Drain the peas and discard the soaking water.
2. In a blender, grind 1 cup of soaked moong dal with water to form a smooth batter. To this, add chopped ginger, chopped green chilies, salt, and a pinch of asafoetida, and mix well.
3. Preheat a non-stick frying pan over a medium flame and give it a light greasing of oil. Pour a ladle of batter onto the pan, and in a swirling motion, spread it around to form a thin cheela. Cook until one side is brown and firm.
4. Cook the other side of the cheela until it is golden brown, then remove from the pan and repeat with the remaining batter. Serve with chutney or yogurt, if using.
14. Chana Jor Garam
Chana Jor Garam is a traditional Indian snack prepared by roasting flattened black chickpeas. It is combined with onion, tomato, and green chili, chopped with great precision, and seasoned with salt, lemon juice, and chaat masala.
Fresh coriander leaves are added for a fragrant touch.
Ingredients
Chana Jor Garam:
Black chickpeas (kala chana), 1 cup
Onion, finely chopped, 1 small
Tomato, finely chopped, 1 small
Green chili, finely chopped, 1
Lemon juice, 1 tablespoon
Chaat masala, 1 teaspoon
Fresh coriander leaves, chopped, 2 tablespoons
Instructions
1. Consider the chickpeas. Soak the black chickpeas overnight, then drain, dry, and flatten each one with a rolling pin. This not only tenderizes them (the soaking does that, and the soaking, drying, and pinning together makes the process of preparing the beans more succinct to write about) but also ensures that the chickpeas cook evenly.
2. Preheat a tawa or skillet and roast the chickpea flour on low heat until it is really dry and just starting to brown. This may take 10-15 minutes. Watch carefully and stir often to prevent burning.
3. In a mixing bowl, place the roasted chana with the chopped onion, tomato, green chili, and coriander leaves. Add the lemon juice and chaat masala, and mix well.
4. Serve at once for a snack that is both crunchy and tangy.
15. Sundal
A popular dish in South India, sundal refers to a preparation made with white chickpeas. In this variation, coconut oil, mustard seeds, dried red chilies, curry leaves, and fresh coconut give the dish a rich flavor that complements the bland yet protein-rich beans.
Sundal is akin to a chickpea salad; it’s a simple, nutritious snack or festive offering.
Ingredients
1 cup dried white chickpeas (kabuli chana)
1 tablespoon coconut oil
1 teaspoon mustard seeds
2 dried red chilies
1 sprig curry leaves
2 tablespoons grated fresh coconut
Salt to taste
Instructions
1. Chickpeas soak in water overnight. Then they are drained and rinsed again. Cooking them in a pressure cooker or pot makes them soft enough to eat but not mushy. Once they have been drained again, they sit aside until the chef needs them.
2. In a skillet, warm coconut oil over medium heat. Toss in mustard seeds and let them pop.
3. Add the dried red chilies and curry leaves, and sauté for a few seconds until they become an aromatic oil.
4. Include the prepared chickpeas and salt, and turn up the heat to medium. Stir until you can tell the sauce has reconstituted, about 2-3 minutes. Turn off the heat and mix in the grated coconut. Serve warm.
16. Sandesh Chaat
Sandesh Chaat is a delightful paneer, powdered sugar, and cardamom dish, topped with fresh fruits, roasted nuts, sev, and chaat masala, for the perfect blend of sweet, tangy, and savory flavors.
Ingredients
Paneer (cottage cheese)
Powdered sugar
Cardamom powder
Fresh fruits (such as mango, pomegranate, or berries)
Roasted nuts (e.g., almonds or pistachios)
Sev (crispy chickpea flour noodles)
Chaat masala
Instructions
1. Start by taking the paneer and breaking it up in a mixing bowl. Add some powdered sugar and a pinch of cardamom to it. Mixture requirements: Combine and mix well until it is smooth and the sugar is completely dissolved.
2. Take a piece of the paneer mixture and mold it into small, flattened discs or rounds. These little pieces will be your base for the tandoori paneer. After making the discs, proceed to the next step with the forming and frying of the pakode.
3. Set the paneer discs on a serving plate. Top each disc with a few bits of freshly chopped fruits and a sprinkle of chaat masala for a tangy note that will make your taste buds sing.
4. Add roasted nuts and sev for a delightful crunch. Serve immediately for sweet, tangy, and savory perfection.
