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8 healthy snacks recipes all time

We feel like we need something to eat either in the evening or at any time of the day. When we are outside in the market, we eat whatever it is. But they are not all good for health. So stop eating them. Try these healthy snacks that are easy to make at home.

1. Prawn Momos Snacks

prawn momos


Small prawns - 250 gms (head, tail, skin removed and cleaned)

Maida - one and a half cups

Salt - enough,

water - enough

Oil - 3 tbsp, Grate garlic,

Grated ginger - half a teaspoon each,

Green chili flakes - 1 tablespoon,

Onion slices - 1/4 cup (finely chopped),

Chilli powder - 1 teaspoon

Garam masala - half teaspoon

Capsicum pieces – 1 tbsp (finely chopped)

Preparation Method

First, mix maida flour and a little salt in a bowl, and add water little by little to make a paste. After that, apply one tablespoon of oil to the paste and keep it aside for 30 minutes. Before this, turn on the stove, put two tablespoons of oil in a pan, add grated garlic and grated ginger and fry it. Add green chili pieces, onion pieces, pepper powder, garam masala, and a little salt, and keep stirring. After the onions are fried, add the prawns and mix well. Cover and steam for 10 minutes on low flame. Then make the flour mixture into small balls, press them like puris, put a little bit of shrimp mixture in it, and make it as shown in the picture. After that, cook it on the steam.

2. Beetroot Rice Balls

beetroot rice balls


Beetroot juice - 3/4 cup

Rice powder - half cup,

Jowar flour - 1 tbsp

Salt - enough

Preparation Method

First, put some salt in the beetroot juice and boil it on low flame. Then add rice powder and stir with a spatula. At the time of falling, add jowar flour again and keep stirring. After getting close enough, cool it. Apply oil to your hands. Make it into small balls. Steam them well. If you want it spicy, you can add green chilies, coriander, turmeric, cumin mustard, chili, and a little salt to taste. If you want it to be sweet, you can mix coconut and jaggery well and serve it with these balls.

3. Threaded chicken

threaded chicken


Boneless Chicken - half a kg (cut into thin, small pieces)

Corn powder - 1/4 cup + 1 tbsp

Chili sauce - 1 tbsp

Chilli, garam masala, ginger-garlic paste - half a tablespoon each

Egg - 1,

Tomato sauce - 2 tbsp

Pepper powder - quarter teaspoon

Noodles - 2 cups (boiled and slightly cooled)

Salt - Sufficient

Oil – enough for deep frying

Preparation Method

First, add chili sauce and garam masala to the chicken pieces.

Add masala, ginger-garlic paste, tomato sauce, chili, pepper powder, one tablespoon of corn powder, and egg one after the other and mix well and keep aside for 30 minutes. After 30 minutes, add corn powder to the cooked noodles and mix it here and there with a spatula. Spread some noodles on a plate. Put one piece of chicken in it and roll it. After that, put one by one in hot oil and deep fry.

4. Sweet Potato Fingers

sweet potato fingers


Poha - 1 cup (take a mixer and make a paste)

Sweet Potato – 2 (boiled and mashed)

Green Chilli Slices – Half Teaspoon,

Grate garlic - a little,

Dry chilies – 1 (grind), pepper powder,

Coriander leaves – a little bit

Water - enough,

Salt - enough

Flour - half a cup,

Oil – enough for deep frying

Preparation Method

First, mix sweet potato pulp, poha paste, green chili pieces, garlic grater, dry chili powder, pepper powder, coriander grater, and enough salt and maida flour in a bowl and add water little by little to make a paste. Then make it thin as shown in the picture and deep fry it in oil. In a sauce or chutney while still hot. They taste better when eaten.

5. Horse gram vada

Horse gram vada


Horse gram - 2 cups,

Urad dal - 1 cup (soaked, washed, mixed, and ground finely


Rice flour - quarter cup

Baking soda - half a teaspoon

Bombay rava, corn flour - 1 tbsp each

Oil - enough

Preparation Method

First, take a bowl in this add horse gram flour, rice flour, Bombay rava, corn flour, baking soda, and salt mix well and make it like a paste. Turn on the stove, pour oil into a pan, and when it gets hot, put the gari in it and deep fry it. The taste is even better when put in sambar or curd. Or you can eat it with sauce or coriander chutney.

6. Stuffed Mango Kulfi Piece

stuffed mango Kulfi


Mangoes – 4 (large size)

Condensed milk - half a liter

Milk powder - 2 tbsp

Sugar - quarter cup

Preparation Method

First, cut the pieces of the mangoes, and carefully remove the pulp from the inside. Put the pulp of the pulp into the mangoes. The pieces with the cut should be used as lids. A small glass can be used to support each mango fruit. After that, turn on the stove and pour milk into a pot and boil it. Heat it by turning it with a spatula for some time. Add the milk powder and mix it well. The milk should be stirred on a large flame until half of it is reduced. Mix sugar in it and stir it on medium flame. While the mixture is coming to a boil, switch off the stove and add the mixture little by little to the mangoes. After that, put the tight lids. Put them in the deep fridge with the help of glasses. After about 12 hours, take them out of the fridge. Remove the skin of each mango with chalk, cut them into round pieces, and eat them with your favorite dry fruits.

7. Aloo special

aloo special snacks


Potatoes- 2 or 3 (peeled, cut into pieces, boiled and mashed),

Sorghum flour, rice flour - per 100 grams,

Maida flour - 1 tablespoon,

Warm water - enough.

Salt - enough,

Oil - 3 tbsp

Grated garlic - 1 tsp

Soy sauce, sugar, chili, onion - 1 tbsp each


First, add sorghum flour, rice flour, flour, and a little salt to the potato pulp and mix it well. After making the balls. If you press on the balls with the help of a thin drink bottle - they will change as shown in the picture. Put them in boiling water and cook for about three to four minutes. After that, take them out with the help of a sieve and apply cooling water. Keep it for a minute and make a vada, drain it, and put it in a bowl. Grated garlic, soy sauce, sugar, chili, and onion slices should be added to them. After boiling the oil, put it in the bowl and stir it well with a spatula and serve.

8. Orange Cashew Barfi

orange cashew barfi


Cashews - half a cup (soaked, mixed, and mashed)

Sugar - half a cup,

Orange juice, condensed milk - one and a half cups each

Dry fruits – 2 tbsp (chopped)

Food Color – Orange (as per taste)

Preparation Method

First, turn on the stove, pour milk into a vessel, stir it with a ladle, and cook it on a low flame. Then add cashew pulp and stir with a spatula. After getting a little close, add sugar and orange juice food color and mix well. Keep turning until it comes close when it comes close. Apply ghee on the bottom of a glass vessel. Take the whole mixture in this. Spread the mixture to an inch thick and cut it into pieces after it cools down.

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