Delicious and Easy Vegan Snacks Introduction
Finding delightful and nutritious vegan snacks can be both easy and rewarding. These indian snacks are free from animal products, making them perfect for those who follow a vegan diet or simply want to incorporate more plant-based foods into their lifestyle.
Whether you need a quick bite on the go, something to satisfy your afternoon cravings, or snacks for a party, there’s a wide variety of healthy vegan snacks available. Benefits of Vegan Snacks Nutrient-Rich: Vegan snacks often include whole foods such as fruits, vegetables, nuts, and seeds, which are packed with vitamins, minerals, and antioxidants.
Ethical and Eco-Friendly: Choosing vegan snacks supports animal welfare and reduces environmental impact.
Dietary Inclusion: Vegan snacks are suitable for those with dairy or egg allergies and can be gluten-free or low in sugar. Popular Vegan Snacks 1. Hummus and Veggie Sticks
One of the best vegan snacks is hummus paired with a variety of fresh vegetable sticks. This snack is not only delicious but also rich in fiber, protein, and healthy fats. 2. Trail Mix
A homemade trail mix made with nuts, seeds, dried fruit, and a sprinkle of dark chocolate chips is a perfect healthy vegan snack. It provides a quick energy boost and satisfies sweet cravings. 3. Roasted Chickpeas Roasted chickpeas are a crunchy and savory vegan snack that can be seasoned with various spices like paprika, cumin. They are high in protein and fiber it’s an easy Indian recipes Easy Vegan Snacks 4. Avocado Toast Avocado toast is an easy vegan snack that can be customized with different toppings such as tomatoes, radishes, or nutritional yeast. It’s a great source of healthy fats and vitamins. 5. Fruit Salad
A simple fruit salad made with seasonal fruits is refreshing and hydrating. Add a squeeze of lemon juice and a sprinkle of mint for extra flavor. 6. Smoothie
A fruit and vegetable smoothie is a quick indian beverage along with being a nutritious snack. Blend your favorite fruits with spinach, almond milk, and a spoonful of chia seeds for a nutrient-packed drink. Best Vegan Snacks 7. Vegan Energy Bars
Homemade or store-bought vegan energy bars made with oats, nuts, seeds, and dried fruit are convenient and packed with nutrients. 8. Vegan Popcorn
Popcorn seasoned with nutritional yeast, which gives it a cheesy flavor, is a satisfying and low-calorie vegan snack. It’s a nice Indian vegetarian appetizer that can also be tasty and available for all seasons and at any time. 9. Stuffed Dates
Dates stuffed with almond butter and sprinkled with coconut flakes are a sweet and indulgent vegan snack. They are rich in natural sugars and fiber. Quick Vegan Snacks 10. Nut Butter and Apple Slices
Sliced apples with a dollop of almond or peanut butter make a quick vegan snack that’s both sweet and savory. 11. Rice Cakes with Toppings
Rice cakes topped with avocado, hummus, or nut butter are easy to prepare and can be customized to your taste. 12. Vegan Yogurt with Granola
A bowl of vegan yogurt topped with granola and fresh berries is a delicious and satisfying snack that can be prepared in minutes. Vegan Snacks Recipes 13. Vegan Nachos
Vegan nachos made with tortilla chips, black beans, guacamole, salsa, and a vegan cheese sauce are perfect for sharing and enjoying as a snack or appetizer. 14. Vegan Spring Rolls
Vegan spring rolls filled with fresh vegetables, tofu, and rice noodles, served with a peanut dipping sauce, are light and refreshing. 15. Vegan Chocolate Bark
Vegan chocolate bark made with dark chocolate, nuts, seeds, and dried fruit is a delightful snack that’s easy to make and perfect for satisfying sweet cravings. FAQs about Vegan Snacks What snacks are vegan? Vegan snacks are those that do not contain any animal products, including dairy, eggs, and honey. Examples include hummus and veggie sticks, trail mix, and roasted chickpeas. What are some healthy vegan snacks? Healthy vegan snacks include options like avocado toast, fruit salad, and smoothies. These snacks are made with whole, nutrient-dense ingredients. What are the best vegan snacks?
The best vegan snacks are often those that are both delicious and nutritious, such as vegan energy bars, vegan popcorn, and stuffed dates. What is a quick vegan snack?
A quick vegan snack is one that can be prepared in a short amount of time, like nut butter and apple slices or rice cakes with toppings. How do you make vegan snacks? Vegan snacks recipes typically involve using plant-based ingredients like fruits, vegetables, nuts, seeds, and whole grains. These ingredients can be combined in various ways to create tasty and satisfying snacks. Conclusion
Incorporating vegan snacks into your diet can be both enjoyable and beneficial. From nutrient-rich options to quick and easy preparations, there’s a vast array of healthy vegan snacks to explore.
Whether you’re looking for easy vegan snacks for a busy day or aiming to find the best vegan snacks for a special occasion, these recipes provide a delightful way to enjoy plant-based eating.
For more exciting vegan snack ideas and recipes, visit Manjula’s Kitchen and discover the joy of Indian vegetarian and vegan cooking.
This article provides a comprehensive guide to vegan snacks, highlighting various vegan snacks recipes and discussing the benefits and ease of preparation.
By exploring these snacks, you can find the best vegan snacks that suit your tastes and dietary preferences. Enjoy the process of making and savoring these delightful vegan snacks!
Thaw the corn in hot water and drain. Blend the corn texture will be creamy and coarse. I like to use food processor.
Add all the ingredients to corn, corn meal, rice flour, chili, cilantro, ginger, lemon juice, cumin seeds, and salt, and mix it well. Mixture should be consistency of thick batter. Add little water if needed.
Heat a heavy non stick skillet on medium heat and greased the skillet generously.
Drop about 2 spoons of batter to make four to five patties into the skillet and flatten with greased back of the spoon lightly, making the patties about 1/4 inch thick and two to three inch circle.
Cook for about two minutes until bottom turns golden brown. Flip over and cook from other side both side of the patties should be cook until golden brown.
Serve them hot or at room temperature they taste delicious.
1cup coconut flour (available at Sprouts or any specialty store)
1 cup all-purpose flour
2 tbs cooking oil for making dough
2tbs brown sugar
1tbs finely crushed dry rosemary
1tbs freshly squeezed ginger juice (grate a piece of ginger and then squeeze to extract juice)
1tbs rice flour
1/2 tsp salt
1/8tsp baking soda
Approx. 1 1/2cups water for making dough
6cups cooking oil for frying
Instructions
In a large bowl, thoroughly combine coconut flour, all-purpose flour, salt, rice flour, brown sugar, baking soda, crushed rosemary, and 2 tbs oil.
Add ginger juice and water a little bit at a time to form a soft dough. Cover and allow dough to rest for 15 minutes.
Divided the dough into approximately 60 smaller portions. Roll the little portion of the dough with both hands on a flat surface to give it a shape of thin log like a pretzel stick.
Place a 10” stir-fry pan over high heat and wait until oil is heated. Reduce heat to medium and start frying a small batch of 5 or 6 pretzel sticks at a time until golden brown.
Crispy Veggie Balls with Cilantro Dipping Sauce is a delicious appetizer to entertain guests throughout the years. It has been highly appreciated by all my guests who have tried it. Whenever I invite people for dinner, they ask if I will be serving crispy veggie balls! Hope this recipe pleases your crowd as well!
1 cup French green beans, cut into 1/4 inch long sections 1 large potato, cooked in microwave (approx 6 or 7 minutes), peeled, and mashed
1/2 of a large onion, finely chopped
1/2 cup roasted cashew nuts, chopped
1/2 cup golden raisins
1/3 cup water
3 cloves garlic, peeled and finely chopped
1 large jalapeno pepper, finely chopped (substitute: 1 tsp red chili pepper – can adjust to taste)
2 tbsp powdered corn starch
1 tsp curry powder
1/2 tsp salt
1/4 tsp garam masala
4 cups canola oil (or oil of your choice, for frying)
Dipping Sauce (optional):
1/3 cup tomato ketchup
1/4 cup honey mustard
1/4 cup cilantro, un-stemmed and finely chopped
1/2 tsp red chili flakes (or more, according to taste)
Instructions
Method
In a 10” stir fry pan, heat 2 tbs cooking oil over medium high heat. Add coconut and cook until slightly brown. Next add garlic, onion, jalapeno (or chili pepper), curry powder. Cook for 2 minutes and then reduce to medium heat.
Add Nutrela (which you prepared as above), carrots, beans, and salt. Combine thoroughly and let cook with lid on top. Let cook for approx 3 minutes or until vegetables are cooked through.
Uncover the pan and increase the heat a bit. Cook until the water that was released by vegetables dries out. Then turn off heat.
Add garam masala, cashews, raisins, and cilantro. Combine thoroughly for approx 2 minutes. Then set aside for a few minutes to allow mixture to cool down.
Add mashed potato (as prepared above) to cooked vegetables and combine thoroughly. Potato will serve as a binder. Use a candy or melon scooper to make approx 30 (1” diameter) balls. Set these aside on a large dinner platter.
In a 1 or 2 qt sauce pan, bring 1/3 cup of water to boil over high heat. Add corn starch and boil over medium heat for 4-5 minutes (stirring frequently) to make liquid starch. Set aside for a few minutes to allow it to cool before working with it.
Place 2 cups of Panko on a medium platter. Place liquid starch in a bowl. Dip one ball at a time in the starch and roll over the Panko. Place on a clean dinner platter. (Starch will act like glue to help Panko stick to balls). After you have breaded all the balls, repeat the process by re-dipping balls in starch and rolling in Panko again. Let the balls rest for approx 5 minutes at room temperature – this will allow Panko to settle on the veggie balls.
Over medium high heat in 10” stir fry pan, place rest of cooking oil and wait until it has heated up. Fry 4-5 balls at a time until golden brown all over. Adjust the heat as necessary during frying.
Serve immediately with cilantro dipping sauce (you can substitute with any store-bought cilantro chutney or tomato ketchup)
Who doesn't like chaat? I think the Indian chaat is loved universally these days. It's a great appetizer and one that's bound to get those taste buds jumpin' for more. Chaat is a great all-weather appetizer too. The spices make it perfect for that rainy/cold day and the freshness makes it perfect for a hot summer's day as well. However, chaat – be it bhel puri, aloo chaat, dahi batata puri etc., served up in the traditional way can get messy and it's not easy to serve as an appetizer, especially to large party crowds. When made ahead of time, it can get soggy too.Appetizers are typically finger foods that are easy to pick up and eat while waiting for the main course. So I decided to come up with an appetizer that has all the flavors of a traditional chaat and at the same time has the convenience of being able to be made ahead of time and is also a finger food. After some thinking, I came up with these yummy Chaat Bites – a crowd pleaser for sure!
1/2 Chickpeas – can drained or 1/2 cup after soaking overnight
1 small Tomato (chopped)
3 tsp Chaat masala
1-2 tsp Red chili powder
2 tsp Chole masala
1 tbsp Greek yogurt (if you don't have greek yogurt, take regular plain yogurt in a thin muslin cloth, tie the ends and hang it overnight in the refrigerator to drain out the liquid)
Salt to taste
1 Cup Fine Sev
For Date/Tamarind (Red) chutney:
5 dates
1 tbsp tamarind paste
1 tbsp of jaggery
1 tsp black salt
1 tsp red chili powder
2 tsp cumin powder
1 1/4 cup of water
For Mint/Cilantro (Green) chutney:
2 cups Mint leaves (washed)
1 cup Cilantro leaves (washed)
2-3 green chilies
salt to taste
pinch of jaggery
2-3 tbsp of water
Instructions
Method
Take the chickpeas in a microwave safe bowl. Add 2 tsp chaat masala, chopped tomato, chole masala, salt to taste (chaat masala already has salt), 2tbsp water. Microwave covered on high for 5 minutes. Remove and mash with fork or pulse couple times in the blender to get a course and chunky paste.
Take the above paste in a big bowl. Add all the remaining ingredients except the chutneys and the sev.
Now add about 2 tsp of red chutney and 2tsp of green chutney.
Mix all ingredients well using a spatula or clean hands to form a big ball like dough. Should be able to make small balls.
Now take about lemon sized chunks of the mixture and shape into balls.
Place the balls on a cookie sheet and bake at 350F for about 7-8mins. This step is entirely optional. The baking only adds some crispiness to the texture and enhances some flavors but the since all ingredients are already cooked, this step can be skipped.
Now in another deep bowl combine 1/2 cup of red chutney and 1/2 cup of green chutney and mix well.
Take the 1cup of fine sev in a shallow dish.
Now take one ball and dip it in the chutney mixture to coat it evenly and then roll it in the sev until the sev sticks to it all around. You just made your first chaat bite!
Carefully place it on the serving dish. Repeat with all other balls and serve the chaat bites along with the remaining chutney.
For Date/Tamarind (Red) chutney:
Combines all ingredients into a pan.
Heat on medium until water starts to boil and the dates soften.
Then put it in a blender and blend to smooth chutney.
Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture its a sweet savory snack. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
1/4 cup mixed nuts (almonds, pistachios coarsely ground)
1/4 teaspoon crushed cardamom
3 tablespoons sugar
Note: If you are using Mawa use ¾ cup of Mawa instead cream and powder
Oil to fry
Syrup
1cup sugar
1/2 cup water
1/8 teaspoon crushed cardamom
Few strands of saffron
Instructions
Crust
Mix flour, and clarified butter in a bowl, making it firm and soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
Syrup
Boil the sugar and water on medium heat, as sugar comes to a boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set it aside.
Filling
Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes the consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known as Mava.
Next add nuts mixture, sugar, and cardamom powder to Mawa. Mix well and cook for about 2 more minutes until the mixture is consistent with soft dough. Keep it aside.
After cooling, the mixture will become drier but still should be lightly moist.
Making Kachoris
Knead the dough for a minute.
Divide the dough into about 18 equal parts.
Roll each ball into about 2-inch diameters.
Take one of the rolled doughs in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
In the frying pan heat the oil on medium-high, the frying pan should have about 1-1/2 inches of oil.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into a circle of about 3 inches.
To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in a frying pan, fry them on medium heat.
After they are puffed, slowly turn them over.
It will take about 5-6 minutes to fry. Fry until golden brown on all sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serving
Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with leftover filling or sliced pistachios.
Bhel Puri is a simple spicy snack with a light crunch! This is a popular snack with street vendors in Mumbai. Every vendor has his own twist to bhel puri but two main ingredients remain the same . . . puffed rice (murmura) and fine sev. Bhel Puri is low-fat, nutritious, delicious snack!
3 cups puffed rice (murmura, kurmura) available in Indian grocery stores.
1 cup fine sav (vermicelli-like snack made from gram flour) available in Indian grocery stores.
1 cup papdi broken in small pieces (recipe you can find on my web site) or available in Indian grocery stores.
1/2 cup of chopped boiled potatoes
1/2 cup of chopped cucumber
1/2 cup of chopped tomatoes remove the seeds
2 tablespoons chopped cilantro
1/2 teaspoon salt (adjust to taste)
4 tablespoon of hari cilantro chutney
4 tablespoon of tamarind chutney
1 tablespoon minced green pepper optional
For Garnish
1/4 cup fine sav
2 tablespoons lemon juice
Instructions
Method
In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
Combine the dry ingredients (puffed rice, sev, papdi,and salt) together and mix well. Set aside until ready to serve
Mix chopped potatoes, cucumber, tomatoes, cilantro,and minced green pepper if you like it hot, and set aside.
When ready to serve, combine the dry ingredients and potato mixture.
Add hari cilantro and tamarind chutneys to your taste, making sure the chutneys coat the bhel puri. Garnish with sev and drizzle with lemon juice to taste.
Notes: Assemble bhel puri just before serving to prevent the puffed rice and sev from getting soggy
Notes
Tips
Puffed rice (murmura) loses some of its crispness with time. Roasting restores the crispness and freshness.
Bhel Puri Chaat is a delightful combination of appetizers and snacks, popular as street food, particularly cherished during summer. This vegan dish, rooted in chaat culture, embodies the essence of Indian street food recipes with its refreshing blend of flavors and textures. In this bhel puri chaat recipe, we’ll explore the delightful world of Indian street food with a crunchy, spicy snack that’s bursting with flavor.
Bhel puri chaat is a popular dish enjoyed across India, known for its unique blend of textures and tangy taste. Whether you’re craving a savory snack or hosting a gathering, this recipe is sure to impress your taste buds and guests alike.
Step 1: Gathering Ingredients
To begin making bhel puri chaat, assemble the following ingredients: puffed rice, sev (thin strands of fried gram flour), tomatoes, boiled potatoes, cilantro, green chilies, tamarind chutney, mint chutney, chaat masala, and salt. These ingredients can be found in most Indian grocery stores or online.
Step 2: Preparing the Base
Start by preparing the base of the bhel puri chaat. In a large mixing bowl, combine the puffed rice, tomatoes, boiled potatoes, cilantro, and green chilies. Mix well to ensure all the ingredients are evenly distributed. This step is crucial as it sets the foundation for the flavor profile of the dish.
Step 3: Adding Crunch with Sev
Next, add a generous amount of sev to the mixture. Sev not only adds a crunchy texture to the bhel puri chaat but also enhances its visual appeal. Feel free to adjust the amount of sev according to your preference for texture and crunchiness.
Step 4: Drizzling Chutneys
Now, it’s time to add the tangy and flavorful chutneys to the bhel puri chaat. Drizzle tamarind chutney and mint chutney over the mixture, ensuring that each bite is infused with the deliciousness of these sauces. The combination of sweet and tangy chutneys elevates the taste of the dish to a whole new level.
Step 5: Seasoning with Chaat Masala
Sprinkle chaat masala and salt over the bhel puri chaat to enhance its savory flavor profile. Chaat masala is a blend of spices commonly used in Indian cuisine, adding a unique and aromatic touch to the dish. Be sure to taste the mixture and adjust the seasoning according to your taste preferences.
Step 6: Mixing Thoroughly
Using a gentle hand, mix all the ingredients thoroughly, ensuring that the flavors are well incorporated. This step is crucial for achieving a harmonious balance of flavors in the bhel puri chaat. Take your time to mix the ingredients evenly, ensuring that each bite is bursting with flavor.
Step 7: Serving the Bhel Puri Chaat
Once the bhel puri chaat is well mixed, transfer it to serving bowls or plates. Garnish with additional cilantro and sev for an extra pop of color and crunch. Serve immediately and enjoy this delightful snack with family and friends.
Tips for Making the Best Bhel Puri Chaat
To add an extra kick of heat to the bhel puri chaat, finely chop some green chilies and mix them into the dish.
For a refreshing twist, squeeze some lemon juice over the bhel puri chaat just before serving to enhance its tanginess.
Customize the bhel puri chaat according to your taste preferences by adding your favorite toppings such as chopped raw mango, peanuts, or grated carrots.
Variations of Bhel Puri Chaat
Aloo Bhel Puri Chaat: Add diced boiled potatoes to the bhel puri chaat mixture for a heartier version of the dish.
Fruit Bhel Puri Chaat: Incorporate diced fruits such as mangoes, apples, and pomegranate seeds for a sweet and tangy twist on the classic recipe.
Healthy Bhel Puri Chaat: Substitute puffed rice with roasted murmura (puffed rice) for a healthier alternative without compromising on taste.
Benefits of Bhel Puri Chaat
Nutrient-Rich: Bhel puri chaat is packed with essential nutrients from the vegetables and puffed rice, making it a wholesome snack option.
Quick and Easy: This recipe is quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
Versatile: Bhel puri chaat can be customized with various toppings and chutneys to suit individual taste preferences, making it a versatile dish for any occasion.
FAQs about Bhel Puri Chaat
Q: Can I make bhel puri chaat ahead of time?
A: While it’s best enjoyed fresh, you can prepare the components of the bhel puri chaat ahead of time and assemble them just before serving to maintain the crunchiness of the dish.
Q: Can I adjust the spiciness of the bhel puri chaat?
A: Yes, feel free to adjust the amount of green chilies or skip them altogether if you prefer a milder version of the dish.
Q: Can I store leftover bhel puri chaat?
A: Due to the nature of the ingredients, leftover bhel puri chaat may lose its crunchiness over time. It’s best to consume it immediately after preparation for the best taste and texture.
For more delicious recipes, check out Manjula’s Kitchen. Explore a wide range of authentic Indian dishes to tantalize your taste buds!
By following these simple steps and tips, you can easily recreate the magic of bhel puri chaat in your own kitchen. Whether you’re craving a flavorful snack or looking to impress your guests, this recipe is sure to be a hit!
More Recipes to Explore
If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen?
Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.
Add the flour, salt, and oil to a bowl and mix it well.
Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
While stir frying the peas mash them with spatula.
Let the filling cool to room temperature.
To Make Kachoris
Take the dough and lightly knead it. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serving suggestionsKachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri
Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
Mix all the ingredients together in a large bowl.
Add water as needed making sure the spices and flour stick to the peanuts uniformly.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
Fry the peanuts until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
After cooling to room temperature, the peanuts should be crispy.
Notes
Masala Peanuts can be stored for a month in an airtight container.
Also see my recipe for Spicy Cashew, Almond brittle.
These make a delicious homemade gift – pack it in a jar or candy bag.
Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.
How to Make Masala Peanuts Recipe: Step-by-Step Guide
Step 1: Prepare the Peanuts
Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.
Step 2: Dry Roast the Peanuts
Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.
Step 3: Prepare the Spice Mixture
While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.
Step 4: Coat the Peanuts with Spices
Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.
Step 5: Serve and Enjoy
Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.
Tips for Making Perfect Masala Peanuts
Experiment with different spice blends to customize the flavor according to your preferences.
You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
Allow the peanuts to cool completely before storing them to maintain their crispiness.
Variations of Masala Peanuts
Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.
Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.
Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.
Benefits of Masala Peanuts
Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.
Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.
Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.
FAQs about Masala Peanuts
Can I use pre-roasted peanuts for this recipe?
While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.
How long do homemade masala peanuts stay fresh?
When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.
Can I make masala peanuts without oil?
Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.
For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.
Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture.
Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
Fry the vadas in small batches, until golden all around.
After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.
Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste.
Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.
Notes
Variations:Change the proportion of dals, or use only urad dal.As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.You can also make the vadas very small and serve as a Raita dish.If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.Suggestions:You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.
Keyword Dahi Pakora, Dahi Vada Chaat, Dal Dumpling
Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.
Notes
Tips:If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.Variations:Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.Serving suggestions:The bread pakoras are best when dipped with a fresh cilantro chutney or Pakoras taste best when they are served hot.Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
