26 Indian Vegetarian Snack Recipes That Are Quick and Tasty

Craving quick, tasty snacks that still feel like real Indian food? This post sprang from my own late-night hunger and a wish for something crunchy, veggie friendly, and easy to pull together. Indian vegetarian snacks can seem fancy or time consuming. I gathered 26 recipes that come together fast, taste bright, and use simple ingredients.

Who it’s for is you if you cook for a busy family, study late, or simply want snacks that beat greasy takeout with something fresh. If you love Indian flavors but need quick options, you are the reader this is for.

These are Indian vegetarian snack recipes that are quick and tasty and built to fit real life. You’ll find bites that stay crisp, sauces that zing, and textures from crunchy to soft. They’re perfect for tea time, after-school hunger, or a quick party bite.

I kept things simple. You can lean on pantry staples like chickpeas, potatoes, and gram flour. Many bites can be fried, baked, or air-fried to cut oil. I share practical tips for batch prep, freezing batter, and serving with chutneys.

Picture crispy onion bhaji with tangy tamarind chutney, mini samosas with mint chutney, and paneer bites with a gentle dusting of chaat masala. The common thread is speed and bold flavors. These snacks fit tea time, after-school hunger, or quick gatherings.

Start with two or three you can make in under 15 minutes. Adapt ingredients to your pantry and taste. Batch cook on Sunday for the week. If you try one, tell me what worked and what you changed. This post is here to help you snack better, faster. Stick around for more ideas.

1. Samosas

Craving a quick, crowd-pleasing Indian vegetarian snack? Samosas fit the bill. They are crisp on the outside. They are soft inside. You can bake them for a lighter bite. Or fry them for full flavor. Make a batch, freeze them, and fry or bake when you need a fast bite. Serve with tangy tamarind chutney or cool mint yogurt for a bright finish.

Complete recipe

Ingredients

– Dough: 2 cups all-purpose flour, 1/2 tsp salt, 2 tbsp oil, 3/4 to 1 cup water

– Filling: 4 medium potatoes, boiled and mashed, 1/2 cup green peas, 1 tsp cumin seeds, 1 tsp garam masala, 2 green chilies finely chopped, salt to taste

Step-by-step

1. Mix flour, salt, and oil. Add water gradually to make a smooth dough. Let it rest for 20 minutes.

2. Heat a little oil. Add cumin seeds. Stir in mashed potatoes, peas, chilies, garam masala, and salt; cook 3 minutes.

3. Divide the dough into small balls. Roll each into a circle. Cut the circle in half.

4. Shape each half into a cone. Fill with the potato mixture. Seal edges with a touch of water.

5. Heat oil in a pan. Fry samosas until golden and crisp. Drain on paper.

Tips

– Keep the filling dry to avoid sogginess.

– For a lighter version, bake at 200°C for 20-25 minutes.

– Freeze the shaped cones before frying, then fry from frozen.

Samosas are the ultimate crowd-pleaser! Whether baked for a lighter bite or fried for a flavor explosion, they’re a must-have in every kitchen. Pair with tangy chutney for a snack that truly delights!

2. Vegetable Pakoras

Vegetable Pakoras

Need a crispy snack you can whip up fast. These fritters come from chickpea flour and chopped veggies, fried to a golden crunch. They pair perfectly with a hot cup of chai. You can swap in spinach, cauliflower, or sweet potato for variety.

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 150 per serving

Ingredients

– 1 cup chickpea flour

– 1/2 cup chopped spinach

– 1/2 cup chopped cauliflower

– 1 tsp red chili powder

– 1/2 tsp turmeric

– Salt to taste

– Water as needed

– Oil for frying

Step-by-Step Instructions

1. In a bowl, whisk chickpea flour with spices and water to form a thick batter.

2. Fold in the chopped vegetables until coated.

3. Heat oil in a pan. Drop spoonfuls into hot oil and fry.

4. Fry until crisp and golden, then drain on paper towels.

Tips

– Don’t overcrowd the pan so each pakora stays crisp.

– Add ajwain for extra aroma.

FAQs

– Can pakoras be made in an air fryer? Yes. Lightly spray with oil and air fry until crispy.

Next steps: Serve warm with chai and a chutney for best flavor. If you try more veggies, share your favorite combo.

3. Dhokla

Looking for a quick, tasty vegetarian snack? Dhokla from Gujarat fits the bill. This soft, fluffy steamed cake comes from fermented chickpea flour. It tastes savory and light. A sprinkle of mustard seeds and fresh coriander adds color.

Next: It stays light because it is steamed. You can make it the night before and eat it cold or re-steam it the next day. This is a steady, easy option when you want something healthier fast.

Here is the complete recipe you can use tonight.

Ingredients

– 1 cup chickpea flour

– 1 tsp ginger paste

– 1 tsp green chili paste

– 1 tsp baking soda

– 1 tbsp lemon juice

– Salt to taste

– Water as needed

– Mustard seeds and coriander for garnish

Step-by-Step Instructions

1) In a bowl, mix chickpea flour, ginger paste, green chili paste, lemon juice, and salt. Add water until the batter is smooth.

2) Just before steaming, add baking soda to keep it fluffy.

3) Grease a steaming tray. Pour batter and steam for 15-20 minutes.

4) Let it cool a bit, cut into squares, and garnish with mustard seeds and coriander.

Tips

– For a twist, fold in grated carrots or spinach into the batter.

– Adjust spice to taste. Serve with green chutney.

4. Aloo Tikki

Craving a quick, tasty Indian snack? Aloo tikki is for you. These potato patties come from busy street carts and are easy to make at home. They’re crispy on the outside and soft inside, with a warm mix of spices. You can eat them alone or pair them with yogurt and chutney for a quick chaat. The first bite gives a gentle crunch followed by comforting potato flavors.

Complete recipe

Ingredients

– 4 medium potatoes, boiled and mashed

– 1/2 cup bread crumbs

– 1 tsp cumin powder

– 1 tsp garam masala

– 2 green chilies, finely chopped

– Salt to taste

– Oil for frying

Step-by-Step Instructions

1. In a bowl, mix mashed potatoes, bread crumbs, cumin powder, garam masala, and chopped green chilies.

2. Add salt to taste and blend until the mixture holds together.

3. Shape the mixture into small, flat patties.

4. Heat a shallow layer of oil in a pan. Fry each tikki until golden brown on both sides.

5. Drain on paper and serve hot with chutney or yogurt.

Notes to boost flavor and success

– Chill the tikkis for 30 minutes before frying to help them keep their shape.

– For extra zing, add a small handful of chopped peas or crumbled paneer inside the mix.

– If you prefer a lighter version, bake at 375°F until crisp and golden.

5. Chole Bhature

Want a snack that feels like a celebration but is easy to make at home? Chole bhature fits. It pairs a spicy chickpea curry with soft, puffed bread. The kitchen fills with cumin and garlic as the curry simmers and the bhature puff in hot oil. For a lighter touch, make small rounds to snack on with friends.

Here is the complete recipe you can follow.

Recipe Overview

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 15 minutes

– Total Time: 45 minutes

– Calories: 350 per serving

Nutrition Information

– Total Fat: 18g

– Carbohydrates: 38g

– Protein: 10g

– Fiber: 5g

Ingredients

– 2 cups chickpeas, soaked overnight

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 1 tsp cumin seeds

– 1 tsp coriander powder

– 2 cups all-purpose flour

– 1/2 cup yogurt

– Salt to taste

– Oil for frying

Step-by-Step Instructions

1. Soak chickpeas overnight, then boil until tender.

2. In a pan, heat oil and sauté onions until they turn golden.

3. Stir in tomato puree and spices, cook until the mix thickens.

4. Add the boiled chickpeas and simmer for 10 minutes.

5. For bhature dough, mix flour, yogurt, and salt; knead into a smooth dough and rest for 30 minutes.

6. Roll small rounds and deep fry until they puff and turn light brown.

– Serve with pickles for extra zing.

– Choose whole wheat flour for a healthier version.

FAQ

– Can bhature be made in advance? Yes, they freeze well.

6. Masala Peanuts

Craving a quick, spicy snack for busy evenings? Masala peanuts deliver a sharp crunch and bold flavors with minimal effort. They pair perfectly with a hot cup of tea and make a simple party starter. Ready in about 25 minutes, this snack beats takeout and travels well for potlucks or movie nights.

Recipe Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 170 per serving

Nutrition Information

– Total Fat: 10g

– Carbohydrates: 14g

– Protein: 6g

– Fiber: 3g

Ingredients

– 1 cup raw peanuts

– 1/2 cup chickpea flour

– 1 tsp red chili powder

– 1/2 tsp turmeric powder

– Salt to taste

– Water as needed

– Oil for frying

Step-by-Step Instructions

1. Soak peanuts in water for 10 minutes.

2. Drain and mix with chickpea flour, spices, and a little water to coat evenly.

3. Heat oil in a pan and drop coated peanuts in batches to fry until golden.

4. Drain on paper towels and serve hot.

Tips

– Keep the oil hot for extra crunch.

– Adjust spice to your taste by adding more chili or a pinch of cumin.

Storage

– Store in an airtight container for up to a week.

7. Bhel Puri

You want a quick, tasty snack that fits busy days. Bhel puri is a street style mix of puffed rice, crisp vegetables, and tangy tamarind chutney. It crackles with sev on top and stays light in hot weather. Make it in minutes and tailor it to what you have.

Here is how to make a simple, crowd pleasing version you can customize.

Ingredients

– 2 cups puffed rice

– 1/2 cup chopped onions

– 1/2 cup chopped tomatoes

– 1/2 cup boiled potatoes, diced

– 1/4 cup tamarind chutney

– 1/2 cup sev

– Salt and chaat masala to taste

– Optional: pomegranate seeds, chopped cilantro, a squeeze of lemon juice

Step-by-Step Instructions

1. In a large bowl, toss puffed rice with onions, tomatoes, and potatoes.

2. Drizzle tamarind chutney and add salt plus chaat masala.

3. Mix gently to coat without sogging the puffed rice.

4. Just before serving, top with sev and any extras you like.

Tips

– Serve immediately to keep the crunch. If you must prep ahead, mix the veggies first and add chutney right before serving.

– You can customize with cilantro, pomegranate seeds, or a little lemon for brightness.

8. Paneer Tikka

Paneer tikka gives a smoky, grilled vibe without meat. Paneer cubes soak in yogurt and spice, staying soft inside a crisp edge. It works as a starter or a main with naan. You can bake it in the oven or cook on a grill pan, so you can make it anytime.

Here is the complete recipe you can use tonight.

Recipe at a glance

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 15 minutes

– Total Time: 45 minutes

– Calories: 250 per serving

Ingredients

– 400 g paneer, cubed

– 1 cup yogurt

– 1 tbsp ginger-garlic paste

– 1 tsp red chili powder

– 1 tsp garam masala

– 1 bell pepper, cubed

– 1 onion, cubed

– Salt to taste

– Skewers

Instructions

1. In a bowl, whisk yogurt with ginger-garlic paste, red chili powder, garam masala, and salt to make the marinade.

2. Add paneer, bell pepper, and onion; stir to coat well. Let marinate for at least 30 minutes.

3. Thread cubes of paneer with pepper and onion onto skewers.

4. Bake at 425°F (220°C) for 12–15 minutes, or grill on medium heat, turning once, until edges are lightly charred.

5. Serve hot with mint chutney.

Tips

– Soak wooden skewers in water before use.

– Swap in zucchini or cherry tomatoes for more color.

FAQ

– Can I use tofu instead? Yes, tofu works for a vegan option.

Savor the smoky goodness of paneer tikka! This quick and tasty Indian snack recipe is a delightful way to enjoy vegetarian grilling, perfect for any occasion.

9. Uttapam

If you want a quick, tasty Indian snack, Uttapam fits. It is a savory pancake from South India made with fermented rice and urad dal batter, topped with vegetables. The batter gives a fluffy, flavorful base that cooks fast. You can top it with onions, tomatoes, peppers, and even cheese for variety. It pairs with coconut chutney and sambar for a simple, satisfying meal. Next steps help you make them at home.

Recipe Details

– Servings: 4

– Prep Time: 20 minutes (plus soaking and fermenting)

– Cook Time: 10 minutes

– Total Time: 30 minutes

– Calories: 200 per serving

– Nutrition: Total Fat 5g; Carbohydrates 35g; Protein 8g; Fiber 4g

Ingredients

– 1 cup rice

– 1/2 cup urad dal (split black gram)

– 1/2 cup chopped vegetables (onion, tomato, etc.)

– Salt to taste

– Oil for cooking

Step-by-Step Instructions

1. Soak rice and urad dal in water overnight, then grind to a smooth batter.

2. Let the batter ferment for 6-8 hours.

3. Heat a skillet, pour a ladleful of batter, and spread it into a thick pancake.

4. Sprinkle chopped vegetables on top and drizzle with a little oil.

5. Cook until golden on both sides. Serve hot with chutney and sambar.

Tips

– Fermenting the batter helps Uttapam rise and stay fluffy.

– Leftover dosa batter works great for quick Uttapams.

FAQs

– Can I make them ahead? Yes, reheat in a skillet.

10. Khandvi

You want a snack that looks fancy but is quick to make. Khandvi fits that need. This Gujarat favorite uses gram flour to create soft, melt-in-your-mouth rolls. The ribbons stay neat and glossy after a quick tempering with mustard and sesame. It’s a bright, elegant bite for tea time, parties, or potlucks.

Here is why you’ll reach for Khandvi again and again:

– It has a silky texture that feels special without frying.

– It travels well and looks impressive on a plate.

– It comes together fast, perfect for busy weeknights.

Recipe at a glance:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 10 minutes

– Total Time: 25 minutes

– Calories: about 100 per serving

Complete recipe

Ingredients:

– 1 cup gram flour (besan)

– 1 cup water

– 1/2 tsp turmeric powder

– Salt to taste

– 1 tbsp oil for the tempering plus a little extra to grease the surface

– 1 tbsp mustard seeds

– 1 tbsp sesame seeds

– Grated coconut and chopped fresh coriander for garnish

Step-by-step making process:

1. In a nonstick pan, whisk besan, water, turmeric, and salt. Cook on medium heat, stirring constantly until the batter thickens and looks glossy.

2. Grease a flat surface or a large plate. Pour the hot batter and spread it as a very thin layer. Let it cool completely.

3. Cut the sheet into long strips and gently roll each strip into a tight cylinder.

4. In a small pan, heat oil. Add mustard seeds and sesame seeds. When they pop, pour the hot tempering over the rolled khandvi.

5. Garnish with grated coconut and coriander. Slice or serve whole, chilled or at room temperature.

Tips and notes:

– Work quickly when spreading to keep the batter lump-free.

– If the mix thickens too fast, add a splash of water and stir steady.

– This keeps well for a day or two in the fridge; serve after a short chill for best flavor.

FAQs:

– Can khandvi be made in advance? Yes, it adapts well to meal prep.

11. Pani Puri

You want a snack that is quick, tasty, and easy to share. Pani puri, also called golgappa, fits that need. Each bite pairs crisp puris with spicy tamarind water and a soft potato-chickpea filling. You get a big flavor punch in a tiny bite. This street-food favorite is perfect for parties or a casual weeknight treat.

Here is why it works: the puris stay crisp, the filling sticks together, and the pani adds a zing that ties it all.

Recipe Overview

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 10 minutes

– Total Time: 40 minutes

– Calories: 150 per serving

Nutrition Information:

– Total Fat: 5g

– Carbohydrates: 23g

– Protein: 3g

– Fiber: 1g

Ingredients

– 1 pack puris

– 1 cup boiled potatoes, mashed

– 1/2 cup boiled chickpeas

– 1/4 cup tamarind chutney

– 1 cup pani (spiced water)

– Optional: 1/4 cup chopped cilantro, 1 tsp roasted cumin powder, black salt

Step-by-Step Instructions

1) Mix mashed potatoes, chickpeas, and chutney in a bowl.

2) Crack the top of each puri to form a small opening.

3) Stuff each puri with the potato mixture, then drizzle tamarind chutney.

4) Dip or spoon in some pani and eat immediately.

Tips

– Prepare the pani ahead for a smoother serving flow.

– Adjust spices to taste.

FAQ

– Can I make my own puris? Yes. Mix semolina and water, roll thin, and deep-fry until crisp.

12. Sprouted Moong Salad

You want a snack that is quick, tasty, and good for you. Sprouted moong salad fits. It packs protein and fiber in every bite. The crisp veggies and the nutty sprouts wake up your taste buds. The crunch from cucumber and onion stays satisfying, even on busy days. It also travels well in a lunch box and stays fresh for a few hours.

Here is the complete recipe you can use today.

Recipe details

– Servings: 2

– Prep Time: 10 minutes

– Cook Time: 0 minutes

– Total Time: 10 minutes

– Calories: 120 per serving

Nutrition

– Total Fat: 2 g

– Carbohydrates: 20 g

– Protein: 8 g

– Fiber: 5 g

Ingredients

– 1 cup sprouted moong beans

– 1/2 cup chopped cucumber

– 1/2 cup chopped tomatoes

– 1/4 cup chopped onion

– 1 tbsp lemon juice

– Salt and pepper to taste

Step-by-Step Instructions

1. In a bowl, mix the sprouts, cucumber, tomatoes, and onion.

2. Stir in lemon juice and season with salt and pepper.

3. Toss well and serve fresh.

– For extra creaminess, add avocado or chickpeas.

– You can make this a few hours ahead; add the dressing right before serving.

FAQs:

– Can I use canned sprouts? Fresh sprouted moong tastes best.

13. Palak Chaat

You want a quick, tasty Indian snack that stays light too. Palak Chaat gives you crisp fried spinach with yogurt, chutneys, and spice on top. It works as a crowd-pleasing starter or a shareable snack. Here is why it fits your busy week: spinach brings nutrition, the toppings add zing, and you finish in about 20 minutes. Next steps.

Complete recipe details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 10 minutes

– Total Time: 20 minutes

– Calories: 150 per serving

Nutrition Information:

– Total Fat: 8g

– Carbohydrates: 15g

– Protein: 5g

– Fiber: 3g

Ingredients:

– 1 bunch spinach leaves

– 1/2 cup yogurt

– 1/4 cup tamarind chutney

– 1 tsp chaat masala

– Oil for frying

Step-by-Step Instructions:

1. Heat oil in a pan for frying.

2. Dip spinach leaves in water, then fry until crisp. Drain on paper towels.

3. Assemble the chaat by layering fried spinach, yogurt, chutneys, and chaat masala.

4. Serve immediately for maximum crunch.

Tips:

– Use fresh spinach for the best taste.

– Adjust chutney amounts to your spice level.

FAQs:

– Can I bake the spinach instead? Yes, bake at a high temperature until crispy.

14. Chivda

Chivda gives you a crunchy, savory bite fast. It blends flattened rice with nuts and a hint of spice. This quick snack is perfect for tea time or a simple movie night. You can tailor the mix by swapping nuts or adding dried fruit to match what you crave.

Ingredients

– 2 cups flattened rice (poha)

– 1/2 cup peanuts

– 1/4 cup cashews

– 1/4 cup raisins

– 1 tsp turmeric powder

– 1 tsp red chili powder

– Salt to taste

– Oil for frying

Steps

1) Heat oil in a pan and roast peanuts until golden.

2) Add cashews and raisins, and fry briefly.

3) Stir in poha, turmeric, chili powder, and salt; mix well.

4) Cool completely before storing in an airtight container.

Tips

– Adjust spices to make it milder for kids.

– Make a larger batch to last the week.

FAQs

– Can I add more ingredients? Yes, feel free to customize to your liking.

15. Vegetable Spring Rolls

You want a snack that’s fast, crunchy, and full of color. Vegetable spring rolls fit the bill. They bring a bright mix of carrot, cabbage, and pepper with a gentle spice. A little noodles add bite, and you can dip them in sweet chili or soy sauce. This works as an appetizer or a quick tea-time bite you can pull together in minutes. You can swap fillings to match what’s in your fridge.

Next steps help you cook them today. Here is the complete recipe you can make at home in about 35 minutes.

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 200 per serving

Ingredients:

– 1 cup mixed vegetables (carrot, bell pepper, cabbage)

– 1/2 cup noodles (optional)

– 8 spring roll wrappers

– Soy sauce to taste

– Oil for frying

– Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté vegetables in a pan until they’re cooked but still crisp. Season with salt and pepper.

2. If using noodles, cook them as directed, drain, and mix with vegetables. Add soy sauce to coat.

3. Place a spoonful of filling near a corner of a wrapper. Roll tightly and seal with a dab of water.

4. Heat oil in a pan. Fry the rolls until golden and crisp. Drain on paper towels.

5. Serve hot with your favorite dipping sauce.

Tips:

– Do not overfill the rolls to avoid bursting.

– Brush with a little oil if you bake them for a lighter option.

FAQs:

– Can I prepare them in advance? Yes. Assemble and freeze unfried, then fry when ready.

16. Corn and Cheese Balls

If you want a snack that’s crispy on the outside and creamy inside, try corn and cheese balls. These bite-sized treats mix sweet corn with melty cheese for a fun, satisfying bite. They work for parties or a cozy night at home. You can prepare them ahead, freeze the mixture, and fry or bake them just before you eat. A tangy dip like spicy mayo or ketchup makes every bite pop.

Ingredients

– 1 cup cooked sweet corn

– 1 cup grated cheese (cheddar or mozzarella)

– 1/2 cup breadcrumbs

– 1/4 cup finely chopped bell peppers

– 1/2 teaspoon chili powder

– Salt to taste

– Oil for frying

Steps

1. In a bowl, mix corn, cheese, breadcrumbs, peppers, chili powder, and salt.

2. Shape the mixture into small, tight balls.

3. Heat oil in a pan and fry the balls until golden brown.

4. Remove and drain on paper. Serve hot with your chosen dip.

Tips for easier and healthier options

– Refrigerate the mixture for easier shaping.

– For a lighter version, bake the balls at 190°C (375°F) until golden.

Notes

– These balls can be made ahead and frozen. Fry or bake straight from the freezer.

– You can swap in vegan cheese and breadcrumbs to make a vegan version.

17. Curried Lentil Pancakes

Craving a snack you can whip up fast? Curried lentil pancakes fit the bill. They use lentils and warm spices to give you protein with flavor. You can eat them as a snack or as a light meal any time of day. They stay tender inside and get a tad crispy on the edges.

Ingredients

– 1 cup lentils (red or split yellow, rinsed)

– 1/2 tsp turmeric powder

– 1 tsp cumin powder

– 1/2 cup chopped onion

– Salt to taste

– Oil for cooking

– Optional: 1/2 cup chopped spinach or grated carrot for extra nutrition

Steps

1. Soak the lentils for at least 2 hours, then drain.

2. Blend lentils with a little water to a smooth batter. Stir in turmeric, cumin, onion, and salt.

3. Heat a small amount of oil in a nonstick pan over medium heat. Pour in batter to form a small pancake.

4. Cook 2–3 minutes per side until golden and set. Flip carefully and cook the other side.

5. Serve warm with yogurt, chutney, or fresh vegetables.

Tips for flavor and prep:

– Let the batter rest 10 minutes to deepen the spices.

– Add spinach or carrot for extra color and nutrition.

– Batter can be made the night before for a quicker morning cook.

18. Tandoori Cauliflower Bites

Craving a quick, tasty vegetarian snack that brings heat without frying? These tandoori cauliflower bites hit that spot. Cauliflower florets soak in a yogurt mix scented with tandoori masala. They bake or air fry to a crisp edge. Serve them with a cool yogurt dip or green chutney. They work as a simple appetizer or movie-night bite.

Recipe Overview

– Servings: 4

– Prep Time: 20 minutes (including marination)

– Cook Time: 25 minutes

– Total Time: 45 minutes

– Calories: 150 per serving

Nutrition Information:

– Total Fat: 5g

– Carbohydrates: 12g

– Protein: 4g

– Fiber: 4g

Ingredients

– 1 medium cauliflower, cut into florets

– 1 cup yogurt

– 2 tbsp tandoori masala

– Salt to taste

– Oil for drizzling

Step-by-Step Instructions

1. In a bowl, mix yogurt, tandoori masala, and salt.

2. Add cauliflower florets, coating them well, and let marinate for 20 minutes.

3. Preheat the oven to 425°F.

4. Place marinated cauliflower on a baking sheet and drizzle with oil.

5. Roast for about 25 minutes or until crispy.

6. Serve hot with a side of yogurt dip.

Tips: For a smoky flavor, grill outdoors. Use vegan yogurt for a plant-based version.

FAQs: Can I swap in other vegetables? Yes, you can swap in bell peppers or baby potatoes.

19. Stuffed Bell Peppers

Stuffed bell peppers bring color and energy to snack time. The peppers roast until tender, while the filling stays warm and flavorful. You can swap in quinoa or rice to use what you have on hand. Make them vegan by skipping cheese or using a dairy-free option.

Recipe Details

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 180 per serving

Nutrition Information

– Total Fat: 6g

– Carbohydrates: 30g

– Protein: 5g

– Fiber: 4g

Ingredients

– 4 bell peppers (any color)

– 1 cup cooked rice or quinoa

– 1/2 cup chopped tomatoes

– 1/2 cup corn

– 1 tsp cumin powder

– 1/2 tsp garam masala (optional)

– Salt and pepper to taste

– Cheese for topping (optional)

Step-by-Step Instructions

1. Preheat oven to 375°F.

2. Cut the tops off the peppers and remove the seeds.

3. In a bowl, mix cooked rice or quinoa, tomatoes, corn, spices, and cheese if you like.

4. Stuff each pepper with the filling and place them in a baking dish.

5. Bake for 25 minutes, until the peppers are tender.

6. For extra crunch, sprinkle breadcrumbs on top before baking.

7. You can swap in zucchini or eggplant for the stuffing if you prefer.

Notes

– Vegan option: skip cheese or use vegan cheese.

Stuffed bell peppers are not just a feast for the eyes; they’re a canvas for your creativity! Swap in your favorite grains and make them your own – quick, tasty, and oh-so-satisfying!

20. Kachori

Kachori is a spicy Indian snack that fits busy days. A flaky pastry gives way to a dry, seasoned lentil filling. It pairs perfectly with mint chutney or tangy tamarind sauce. You can fry it for a classic crisp or bake it for a lighter bite. This version is simple, affordable, and great for tea time or a quick bite on the go.

Ingredients

– 1 cup all-purpose flour

– 1/2 cup urad dal (split black gram), soaked 2 hours and ground to a coarse paste

– 1 tsp cumin seeds

– 1 tsp coriander powder

– 1 tsp red chili powder

– Salt to taste

– Oil for frying or 1 tbsp for brushing if baking

– Water as needed

Step-by-step

1) Soak urad dal for 2 hours, then grind with spices into a dryish paste.

2) Mix flour, salt, and enough water to form a smooth dough. Let it rest 15 minutes.

3) Divide the dough into small balls. Roll each into a thin disc. Put a spoonful of filling in the center and seal the edges.

4) Fry in hot oil until golden and crisp, or brush with oil and bake at 375°F (190°C) for about 20 minutes. Flip and bake 8–10 more minutes.

5) Serve hot with mint chutney or tamarind sauce.

Tips

– Keep the filling dry to avoid leaks.

– For extra heat, add chopped green chilies or a bit of ginger to the filling.

FAQs

– Can I freeze them? Yes, shape the kachoris and freeze before frying. Fry from frozen when ready to eat.

21. Dahi Puri

You want a quick, tasty Indian vegetarian snack that fits a party or a hot day. Dahi puri is perfect. It blends crisp puris with cool yogurt, sweet tamarind chutney, and a minty kick. The texture changes with every bite, from crunchy shells to creamy yogurt. It invites friends to join in as they fill each puri to their liking. This makes it ideal for gatherings.

Recipe at a glance

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 10 minutes

– Total Time: 20 minutes

– Calories: 200 per serving

Ingredients

– 1 pack puris

– 1 cup yogurt

– 1/2 cup boiled potatoes, mashed

– 1/4 cup tamarind chutney

– 1/4 cup green chutney (cilantro-mint) or extra tamarind

– Chaat masala to taste

– Fresh cilantro leaves for garnish

– Pomegranate seeds for color (optional)

Steps

1. In a bowl, whisk yogurt with a pinch of salt and chaat masala.

2. Poke a small opening in the top of each puri.

3. Spoon in a little mashed potato into each puri.

4. Add a dollop of yogurt into each puri.

5. Drizzle tamarind chutney and green chutney over the top.

6. Garnish with cilantro and pomegranate seeds if using, and serve immediately.

Tip: Use fresh yogurt for the best flavor and texture. For color and extra aroma, add a few chopped cilantro leaves right before serving.

22. Masala Dosa

You want a snack that feels special but is easy to pull off when guests drop by. Masala dosa fits that need. This South Indian favorite gives you a crisp edge and a soft inside. It pairs perfectly with coconut chutney and sambar. You can prep the potato filling ahead, so you cook the dosas fast when time is tight. Each bite blends warm spice with creamy potato.

Complete Masala Dosa Recipe

Ingredients:

– 1 cup rice

– 1/2 cup urad dal

– 1 cup boiled potatoes, mashed

– 1 tsp mustard seeds

– 1 tsp turmeric powder

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. Soak rice and urad dal overnight, then grind to a smooth batter.

2. Let the batter ferment for 6-8 hours.

3. For the filling, heat a little oil, add mustard seeds, then the mashed potatoes with turmeric and salt.

4. Heat a skillet, pour a ladle of batter, and spread it thin.

5. Cook until the edges turn golden and crisp, then place the filling inside and fold.

6. Serve hot with coconut chutney and sambar.

Tips:

– Use a well-seasoned skillet for best results.

– Tone down or boost spice by adjusting turmeric or adding a hint of green chili.

Notes:

– Batter can be refrigerated for a few days if you want to prep in advance.

23. Kheer

You want a snack that satisfies a sweet tooth fast. Kheer is a soft, comforting Indian rice pudding and a gentle vegetarian snack. It blends basmati rice with milk, a touch of cardamom, and a few nuts for crunch. It tastes great hot or cold and works as a simple snack or dessert any time.

Ingredients

– 1/2 cup basmati rice

– 4 cups milk

– 1/2 cup sugar

– 1/2 tsp cardamom powder

– Chopped nuts for garnish

Steps

1. Rinse the rice, then simmer in milk on medium heat until the grains are tender and the mix thickens. Stir often to keep it from sticking.

2. Add sugar and cardamom. Stir well and cook a few minutes more until the pudding reaches a creamy, coat-the-spoon texture.

3. Turn off the heat. Top with chopped nuts and serve warm or chill for a cooler treat.

Flavor twists

– For a tropical vibe, whisk in a splash of coconut milk.

– Make it vegan with almond milk and a sugar substitute.

Leftover rice tip

– If using leftover rice, cut the cooking time and watch the heat so the mix stays smooth.

24. Besan Chilla

Need a quick, veggie-packed snack that actually fills you up? Besan chilla fits. These gram flour pancakes are savory, easy to load with vegetables, and perfect for breakfast, a snack, or a light dinner.

You can cook them fast and pair them with chutney or yogurt. They stay friendly on busy days and taste great with whatever veggies you have on hand. Here is why this dish works for you: it uses pantry staples, it’s flexible, and you control the spice level.

Complete recipe

Ingredients:

– 1 cup besan (gram flour)

– 1/2 cup water

– 1/2 cup grated vegetables (zucchini, carrot, etc.)

– Salt and spices to taste

– Oil for cooking

Step-by-step:

1) In a bowl, mix besan, water, vegetables, salt, and spices to form a smooth batter.

2) Heat a skillet and brush with a little oil.

3) Pour a ladle of batter and spread to a thin circle. Cook until the bottom is golden.

4) Flip and cook the other side. Repeat with remaining batter.

5) Serve hot with chutney or yogurt.

Tips:

– Add finely chopped onions or green chilies for extra flavor.

– Make mini chilla bites for easy snacking.

Storage: Batter can be refrigerated for up to 24 hours.

Next steps: try this with your favorite chutney or a dollop of yogurt to tailor the taste.

25. Methi Thepla

Looking for a quick, tasty snack that works as breakfast or a light meal you can whip up in minutes?

Methi thepla is a Gujarati flatbread made with whole wheat flour and fresh fenugreek leaves, giving you a bright, slightly bitter herb note.

It ships fiber and protein, stays soft when fresh, and pairs well with yogurt, pickle, or a simple chutney.

Make a batch on a Sunday, cool, and store in the fridge or freezer so you have fast meals for the week.

Ingredients

– 2 cups whole wheat flour

– 1 cup fresh fenugreek leaves, chopped

– 1 tsp cumin seeds

– 1 tsp turmeric powder

– Salt to taste

– Oil for cooking

Steps

1. In a bowl, mix flour, fenugreek leaves, cumin seeds, turmeric, and salt until well combined.

2. Knead with water a little at a time until you get a soft, pliable dough. Rest 5 minutes if you can.

3. Divide dough into equal balls. Roll each ball into a thin circle about 6-8 inches across.

4. Cook on a hot, lightly oiled skillet for 1-2 minutes per side until brown spots appear.

5. Serve warm with yogurt, pickle, or chutney.

Tips

– Adjust the spices to suit your taste.

– Roll the dough thinner for even cooking.

– You can freeze thepla after cooking.

Methi thepla: a quick, tasty hug from the kitchen! Whip up this nutritious Gujarati flatbread and enjoy a healthy snack or light meal in minutes. It’s snack time made simple!

26. Rawa Idli

Sticking to a quick, tasty breakfast or snack can be hard. Rawa idli helps you with that. It uses semolina to give a soft, airy bite. Pair it with coconut chutney and sambar for a small South Indian feast in minutes. You can toss in vegetables for extra color and nutrients.

Here is why this works for busy mornings. It cooks fast, uses simple ingredients, and stores well. You can mix in carrots, peas, or spinach for added flavor and fiber.

Recipe snapshot

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 15 minutes

– Total Time: 30 minutes

– Calories: 150 per serving

Ingredients

– 1 cup semolina

– 1 cup yogurt

– 1/2 tsp baking soda

– 1/2 cup chopped vegetables (optional)

– Salt to taste

– Water as needed

Step-by-Step Instructions

1. In a bowl, mix semolina, yogurt, salt, and water to form a thick batter.

2. Let it rest for 10 minutes.

3. Add baking soda just before steaming.

4. Grease idli molds and pour the batter into them. Steam for about 10-15 minutes.

5. Serve hot with chutney and sambar.

Tips and tweaks

– Add grated carrot or peas to boost nutrition.

– Keep the batter thick for fluffy idlis.

– If you like a touch of tang, use a little extra yogurt.

FAQ

– Can I prepare the batter in advance? Yes, refrigerate and use within a day.

Conclusion

With these 26 quick and tasty Indian vegetarian snack recipes, you’re all set to impress your family and friends with delightful flavors and textures. Whether you’re looking for something spicy, savory, or a sweet treat, there’s a recipe here for every craving.

Embrace the variety of healthy Indian snacks and make your snacking moments a celebration of taste and tradition. Happy cooking, and enjoy every delicious bite!

Frequently Asked Questions

What are some quick vegetarian snacks I can make at home?

If you’re looking for quick vegetarian snacks, you’re in luck! Recipes like Vegetable Pakoras and Aloo Tikki can be whipped up in no time. Masala Peanuts and Bhel Puri are also fantastic options that require minimal prep and are perfect for busy evenings. Plus, they deliver on flavor—ideal for satisfying those late-night cravings!

Are these Indian snack recipes vegetarian and healthy?

Absolutely! All the recipes in this article are Indian vegetarian snack recipes that focus on healthy ingredients. From Sprouted Moong Salad packed with protein to Dhokla made from fermented chickpea flour, you can enjoy delicious snacks without compromising on health. They’re perfect for anyone looking to maintain a balanced diet!

Which snacks are great for parties or gatherings?

For parties, you can’t go wrong with crowd-pleasers like Paneer Tikka, Stuffed Bell Peppers, or Pani Puri. These easy Indian appetizers are not only delicious but also visually appealing, making them perfect for sharing with friends and family. Plus, they are all quick to prepare, so you won’t spend all day in the kitchen!

How can I make these snacks spicier or milder?

Adjusting the spice level in your Indian snack recipes vegetarian is simple! For a spicier kick, add more chili powder or green chilies to your batters or marinades. If you prefer milder flavors, reduce the amount of spices or add cooling elements like yogurt or cucumber to balance the heat. Experimenting with spices is part of the fun!

Can I prepare these snacks in advance?

Many of these quick vegetarian snacks can be prepared in advance! Dishes like Kachori and Vegetable Spring Rolls can be made ahead and frozen for later use. Just ensure to reheat them properly before serving. This way, you can enjoy your tasty Indian snacks without the last-minute rush!