6 Winter Cool Weather Hot Snack Recipes

Many of us love hot snacks. Especially during the winter evenings, we crave something hot to eat. Instead of buying and eating the usual chilli fritters and pakoras, you can easily make plenty of varieties at home. Here are some mouthwatering snacks for you... So, what are you waiting for? Get started right away!

Aloo Tikki Ingredients

Potatoes - 3

Salt to taste,

Bread crumbs - 3 spoons,

Ginger-green chilli paste - 1 spoon,

Red chichillili powder—three-quarters of a spoon,

Coriander, cumin, and chilli powders—three-quarters of a spoon each, Garam masala—half a spoon,

Oil—for frying,

Chopped coriander leaves—a quarter cup.

Preparation

Boil the potatoes and mash them until they are thoroughly smooth. Add red chilli powder, salt, coriander and cumin powders, garam masala, chopped coriander leaves, and breadcrumbs to the mashed potatoes and mix well. Make small tikkis from this mixture. Once all are made, fry them in hot oil until they turn golden brown. Serve the hot aloo tikkis with peanut or coconut chutney. Tomato ketchup also goes well with it. Isn't it easy? And the taste is simply amazing.

Masala Puri Chaat

Ingredients

For the Masala Gravy:

Green peas - one cup,

Onion, Tomato—one each,

Salt—to taste,

Coriander powder and ginger-garlic paste—one teaspoon each, Garam masala, Cumin seeds, turmeric powder—half a teaspoon each,

Red chilli powder—three-quarters of a teaspoon,

Oil—three teaspoons

For the Topping:

Puris - 12,

Onion slices—quarter cup,

Tomato pieces—a handful,

Coriander leaves - 3 tablespoons,

Lemon juice—one teaspoon,

Thin sev (crispy chickpea flour noodles)—two tablespoons,

Ginger chutney, green chutney—one tablespoon each

Preparation

Cook the peas in a pressure cooker for 3 whistles. Heat oil in a pan and add cumin seeds. Once they splutter, sauté the chopped onion until it turns light brown. Add the ginger-garlic paste and sauté until the raw smell disappears, then add the chopped tomatoes. Once they are cooked until soft, add sufficient water, red chilli powder, turmeric powder, coriander powder, salt, and the cooked peas and cook for six to seven minutes. Finally, add garam masala and mix well. The gravy should be thick, not watery. Now, pour the hot masala gravy over the puris. Then add onion slices, tomato pieces, and coriander. Sprinkle fine sev and lemon juice over them, and enjoy with ginger chutney and green chutney. Enjoy the taste of this masala chaat on a cool evening.

Vada Pav

Ingredients

Potatoes - 3,

Salt—to taste,

Ginger-garlic paste - 1 spoon,

Green chillies - 2,

Curry leaves—two sprigs,

Turmeric powder - quarter spoon,

Lemon juice - 1 spoon,

Gram flour - 1 cup,

Rice flour - 2 spoons,

Red chilli powder—half a spoon,

Buns (quarter) - 4,

Red chilli powder—two spoons,

Ghee - 1 tablespoon,

Oil—for frying,

Onion slices - a handful,

Green chutney—two spoons

Preparation

Boil the potatoes, mash them well, and set aside. Heat a little oil in a pan and sauté curry leaves, green chillies, and ginger-garlic paste. Add turmeric powder, salt, and the mashed potatoes, mix well, and remove from the heat. Once this mixture cools down, shape it into small balls and set them aside. In a bowl, mix gram flour, rice flour, red chilli powder, turmeric powder, and salt, adding water little by little to make a thick batter like pakora batter. Dip the potato balls in the batter and fry them in hot oil until golden brown. Transfer them to a tissue paper to absorb the excess oil. Cut the buns in half and toast them in a pan with ghee. Sprinkle some chili powder on a bun, place a vada on it, press gently, add onion slices and chutney, and cover with the other bun.

Gobi Manchurian

Ingredients

Cauliflower (Gobi) - 1,

All-purpose flour—half a cup,

Cornstarch—half a cup,

Salt—to taste,

Chilli powder - 1 teaspoon,

Ginger-garlic paste - 1 teaspoon,

Oil—for frying

For the gravy:

Oil - 2 tablespoons,

Garlic - 6-7 cloves,

Onions, Capsicum - 2 each,

Soy sauce and tomato sauce—1 tablespoon each,

Chilli sauce - 1 teaspoon,

Vinegar - 1 teaspoon,

Salt—to taste,

Black pepper powder—half a teaspoon,

Chopped spring onions—for garnish

Preparation

Cut the cauliflower into small florets and put them in hot water. After 5 minutes, drain the water and set aside. Finely chop the garlic cloves. In a bowl, mix all-purpose flour, cornstarch, chili powder, salt, and ginger-garlic paste with enough water to make a batter. Add the cauliflower florets to it and mix well. Add them to the hot oil and fry them well.

Masala preparation:

Heat 2 tablespoons of oil in a pan and fry the garlic cloves until fragrant. Add the chopped onion and capsicum pieces. Once they are cooked, add soy sauce, tomato sauce, chili sauce, some water, salt, pepper powder, and the fried cauliflower, and mix well. After removing from the heat, garnish with spring onions.

Paneer Samosa

Ingredients

All-purpose flour—1½ cups,

Oil - 2 tablespoons,

Salt—to taste

For the filling:

Paneer - 200 grams,

Salt—to taste,

Onion - 1,

Green chillies - 2,

Ginger-garlic paste and chili powder—1 teaspoon each,

Coriander and cumin powders, garam masala—½ teaspoon each,

Chopped coriander leaves - ¼ cup,

Lemon juice—¾ teaspoon,

Oil—for frying

Preparation

Cut the onion, green chilies, and paneer into small pieces. In a wide bowl, combine the all-purpose flour, salt, and one tablespoon of oil. Add water gradually and mix until a dough is formed. The dough should not be too stiff or too loose. Cover it with a damp cloth and let it rest for half an hour. Meanwhile, heat the oil in a pan and add the chopped onion. Once it turns golden brown, add the ginger-garlic paste and green chilli pieces and sauté until the raw smell disappears. Add the red chilli powder, salt, coriander powder, cumin powder, garam masala, and paneer, and sauté for two to three minutes. Finally, add the coriander leaves and lemon juice and remove from the heat. Now, divide the rested dough into small portions and roll them into chapattis. Cut each chapatti in half. Roll each half into a cone shape and moisten the edges with a couple of drops of water. Fill the prepared paneer filling into the cone, seal the edges, and deep-fry in hot oil until they turn light golden brown. That's it! Hot paneer samosas are ready! They taste delicious when served with tomato sauce or mint chutney.

Falafel

Ingredients

Chickpeas - 1 cup,

Onion - 1,

Salt—to taste,

Garlic cloves - 3,

Coriander leaves - ½ cup,

Mint leaves - a handful,

Coriander and cumin powders—1 teaspoon each,

Black pepper - ½ teaspoon,

Green chillies - 2,

Baking soda—a pinch,

Oil—for deep frying.

Preparation

Finely chop the onion and other ingredients. Soak the chickpeas overnight and drain the water the next morning. There is no need to cook them. Grind the chickpeas with onion, garlic, mint, and black pepper. The mixture should be slightly coarse, not too smooth. Add the coriander leaves, coriander and cumin powders, salt, and baking soda to it and set it aside for some time. After half an hour, shape the mixture into patties using your hands. Once all the patties are ready, deep fry them in hot oil until golden brown. Hummus or tahini sauce is the best combination for these. If those are not available, ketchup also tastes good.