30 Simple Indian Snack Recipes Kids And Adults Love

I put this together because I want snacks that fit a busy life and still feel like real Indian flavors. After a long day, I crave something warm and satisfying, not a bag of chips. This post is about quick, tasty bites you can whip up in minutes. It brings together familiar Indian tastes in easy, approachable forms.

Who this is for? If you are a parent packing lunch boxes, a student squeezing in between classes, or anyone who loves snacks with a twist, this is for you. Kids and adults alike will enjoy the familiar spices and the chance to try something new. It’s all about bites that are friendly to picky palates and bold enough to spark conversation.

What you’ll get is clear. 30 simple Indian snack recipes that are easy to make, affordable, and deeply flavorful. You’ll find everything from crunchy chickpea bites to soft paneer pockets. Each recipe uses everyday pantry items and can be adjusted for how spicy you like it. Simple steps, quick results, and flavors you can really taste.

These snacks shine at after school, weekend movie night, or a quick hunger fix before dinner. Make a small batch and lay out a few warm plates to share with family or friends. They work with an air fryer, a skillet, or an oven, so you can use what you already have on hand. The goal is to save time without sacrificing taste.

I wrote this to be practical. The directions are short and clear, with sensible tips for batch prep and storage. You’ll find kid-friendly tweaks and ideas for cutting back on oil without losing that crisp bite. Sensory details matter here—listen for the sizzle, smell the warm spices, and imagine the first bite as you plate each snack.

Dive in and pick a couple to try this week. You’ll see how easy it is to rotate through different textures and flavors, from crispy to chewy to melt-in-your-mouth. Let me know which ones your family loves and how you customize them. Your snacks, your way, so you can keep cravings happy and the kitchen calm.

1. Vegetable Samosas

Looking for a snack that both kids and grownups will reach for? Vegetable Samosas stay crispy on the outside and soft inside, with a cozy potato and pea filling. A touch of cumin, coriander, and garam masala gives warmth, not heat. They work as a tea-time bite or a party starter, and you can whip them up at home with simple ingredients.

Servings: 12

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 150 per samosa

Ingredients:

– 2 cups all-purpose flour

– 4 tablespoons oil

– 1 teaspoon carom seeds (ajwain)

– Water as needed

– 2 medium potatoes, boiled and mashed

– 1 cup green peas, boiled

– Spices: cumin powder, coriander powder, garam masala, salt, and green chilies to taste

– Optional: chopped cilantro

Instructions:

1. In a bowl, mix flour, carom seeds, and salt. Add oil and rub until crumbly.

2. Gradually add water to form a soft dough, then cover and rest for 15–20 minutes.

3. For the filling, mix mashed potatoes, green peas, cumin, coriander, garam masala, salt, and green chilies. Stir well; add cilantro if you like.

4. Divide the dough into 12 small balls. Roll each into a circle, cut in half to form two semi-circles. Roll each semi-circle into a cone and seal the edges with a little water.

5. Fill the cone with a spoonful of the potato mixture. Seal the open edge.

6. Deep-fry in hot oil until the samosas turn golden. Drain on paper.

Tips:

– Add chopped cilantro for a fresh finish.

– Fry in batches so the oil stays hot.

FAQs:

– Can I freeze these? Yes. Freeze shaped cones before frying, then fry from frozen.

2. Aloo Tikki

Are you after a snack that both kids and adults will love? Aloo Tikki gives you a crisp outside and a soft inside. It starts with boiled potatoes and simple spices, then gets a light coating of breadcrumbs. Dip it in tamarind chutney or mint chutney for a bright, tasty bite.

Servings: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 120 per tikki

Next steps to a perfect tikki? Keep the mixture cool and shape evenly so they cook evenly.

Here is the complete recipe to follow.

Ingredients:

– 4 medium potatoes, boiled and mashed

– 1 teaspoon cumin seeds

– 1 teaspoon chili powder

– 2 tablespoons chopped coriander

– Salt to taste

– Breadcrumbs (for coating)

– Oil (for frying)

Instructions:

1. In a bowl, mix mashed potatoes, cumin seeds, chili powder, coriander, and salt.

2. Shape the mix into small patties and roll them in breadcrumbs until coated.

3. Heat a thin layer of oil in a pan. Fry the tikkis until both sides turn golden and crisp.

4. Serve hot with tamarind chutney, mint chutney, or ketchup.

Tips: Peas or corn can be added for color and extra nutrition.

FAQs: Can I bake these instead of frying? Yes. Bake at 400°F for 20-25 minutes, turning once.

3. Paneer Tikka

Looking for a snack that kids and adults will actually ask for again? Paneer Tikka fits the bill. It blends soft paneer with crisp peppers and onions on sticks. Grilling or baking gives a smoky kiss that makes every bite exciting. A cool mint yogurt dip pairs perfectly for a bright finish. It’s easy to make at home and great for parties or family meals.

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 200 per skewer

Ingredients:

– 250 grams paneer (cubed)

– 1 cup bell peppers and onions (cubed)

– 1/2 cup yogurt

– 2 tablespoons tikka masala spice

– 1 tablespoon lemon juice

– Salt to taste

– Skewers

Instructions:

1. Mix yogurt, tikka masala spice, lemon juice, and a pinch of salt to make a marinade.

2. Toss paneer and vegetables in the marinade. Let them sit for 30 minutes.

3. Preheat the grill or oven to 400°F (200°C).

4. Thread the paneer and vegetables onto skewers.

5. Grill or bake for about 15 minutes, turning once, until edges are lightly charred and peppers soften.

6. Serve hot with a mint yogurt dip.

Tips: A pinch of smoked paprika adds a deeper smoky taste.

FAQs: Can this be made vegetarian? Yes. Paneer is vegetarian, so this snack suits everyone.

4. Dhokla

Kids and adults love a snack that’s soft, tasty, and easy to share. Dhokla hits all three. It’s a light, fluffy steamed bite from Gujarat that packs protein from chickpea flour. You get a pleasant mild tang with a gentle kick from mustard seeds. Serve with chutneys for a quick, wholesome treat.

Servings: 8

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 100 per piece

Here is why this dish works well for families. It’s kid-friendly, simple to scale, and keeps well in the fridge for a few days. Use it as a lunchbox addition or a party starter. Let’s break it down and get you cooking.

Ingredients:

– 1 cup chickpea flour (besan)

– 1/2 cup yogurt

– 1 teaspoon turmeric

– 1 teaspoon mustard seeds

– Salt to taste

– 1 tablespoon lemon juice

– 1 teaspoon sugar

– Water (as needed)

– Chopped coriander (for garnish)

Instructions:

1. Mix besan, yogurt, turmeric, salt, lemon juice, and sugar in a bowl. Add water little by little to make a smooth batter.

2. Grease a steamer tray and pour in the batter.

3. Steam for about 25 minutes until set.

4. In a small pan, heat a little oil and splutter mustard seeds. Pour the hot tempering over the steamed cake.

5. Cut into squares, garnish with coriander, and serve with green chutney or tamarind chutney.

Tips: For extra flavor, grate in a bit of fresh ginger to the batter.

FAQs: Can I make this ahead? Yes. It keeps well in the fridge for up to three days and tastes great at room temperature.

Dhokla is more than just a snack; it’s a delightful bite that brings families together! Easy to make and packed with protein, this fluffy treat is sure to please kids and adults alike.

5. Masala Peanuts

Craving a crunchy, spicy snack you can make in minutes? Masala Peanuts deliver heat, crunch, and a crave-killing bite. They pack protein and stay lighter than many fried snacks. You taste roasted peanuts with bold Indian spices. You can fry for extra crispness or bake for a lighter option.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 150 per serving

Masala Peanuts are an addictive snack that blends crunch with heat. They work well as a tea-time nibble or as a party starter. The coating stays crisp and the flavors stay bold, even after a few bites. It’s easy to tailor the spice level to your taste.

Ingredients:

– 1 cup raw peanuts

– 1/2 cup besan (chickpea flour)

– 1 tablespoon rice flour

– 1 teaspoon chili powder

– 1/2 teaspoon turmeric

– 1/2 teaspoon salt

– Water (to make a thick batter)

– Oil for frying

Instructions:

1. In a bowl, mix besan, rice flour, chili powder, turmeric, and salt.

2. Add water to form a thick batter.

3. Toss the peanuts in the batter and let them rest for 10 minutes.

4. Heat oil in a pan and fry the coated peanuts until golden and crunchy.

5. Drain on paper towels and serve warm.

Tips: Store in an airtight container to keep them crunchy. If you prefer a lighter version, bake instead of frying.

FAQs: Can I bake these instead of frying? Yes, toss in a little oil and bake at 350°F for about 25 minutes, turning once.

Spice up snack time with Masala Peanuts! Quick to make and packed with flavor, they’re the perfect crunchy treat that everyone will love – without the guilt!

6. Puffed Rice Snack (Murmura Chaat)

Looking for a snack that’s quick, light, and kid friendly? Murmura Chaat uses puffed rice to give you a crisp bite without weighing you down. Mix in onion, tomato, a squeeze of lemon, and a pinch of spice to wake up the flavors. This snack stays bright and fresh, perfect for busy days. Here is why it fits your family time.

Here is the recipe you can start right away.

Ingredients:

– 2 cups puffed rice

– 1 small onion, chopped

– 1 tomato, chopped

– 1 tablespoon lemon juice

– Spices: chili powder, chaat masala, and salt to taste

– Optional toppings: sev, peanuts, chopped coriander

Instructions:

1. In a large bowl, combine puffed rice, onion, tomato, lemon juice, and spices.

2. Gently toss to coat evenly; avoid crushing the puffed rice.

3. Taste and add more salt or lemon if needed.

4. Serve immediately for maximum crunch, or chill briefly if you want a cooler bite.

Tips: Add chopped coriander for extra freshness. If you like extra texture, top with sev or peanuts right before serving.

FAQs: Can I add other ingredients? Yes, diced cucumber and fruits work great too!

7. Coconut Ladoo

Craving a quick, kid-friendly Indian sweet? Coconut Ladoo fits. It uses grated coconut and condensed milk to make soft, chewy balls. The flavor is gentle and the texture is satisfying. You can whip these up in minutes for a fast dessert or snack.

Servings: 12

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 90 per ladoo

Ingredients:

– 2 cups grated coconut

– 1 cup condensed milk

– 1/2 teaspoon cardamom powder

– Chopped nuts for garnish

Instructions:

1. In a pan, combine grated coconut and condensed milk.

2. Cook on low heat, stirring until the mix thickens and pulls away from the sides.

3. Remove from heat, stir in cardamom, and let the mixture cool a bit.

4. Roll small portions into balls and roll them in chopped nuts.

5. Place on a plate and serve at room temperature.

Tips:

– Use fresh coconut for a brighter fragrance.

– If the mix feels too sticky, add a little more grated coconut.

– Chill the tray a moment if you need the ladoos to set faster.

FAQs:

– How long do these last? They keep in the fridge for up to a week.

8. Vegetable Pakoras

Craving a crispy snack that kids will munch on and adults won’t stop at? Vegetable pakoras fit the bill. They fry fast and stay soft inside. Pair them with green chutney or ketchup for a tasty dip. It’s a simple way to get more veggies on the table.

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 180 per serving

Ingredients:

– 1 cup chickpea flour (besan)

– 2 cups mixed vegetables (potatoes, spinach, onions)

– Spices: 1/2 teaspoon cumin, 1/2 teaspoon coriander powder, 1/4 teaspoon chili powder, and salt to taste

– Water, as needed

– Oil, for frying

Instructions:

1. In a bowl, whisk besan with the spices and enough water to make a thick batter.

2. Fold in the chopped vegetables until they are well coated.

3. Heat oil in a deep pan over medium heat.

4. Drop spoonfuls of batter-coated vegetables into the hot oil and fry until the edges are crisp and the centers are pale gold.

5. Remove with a slotted spoon, drain on paper towels, and serve hot with chutney or ketchup.

Tips: Use any vegetables you have on hand. Leftover roasted veggies work well, and you can bake them for a lighter version.

FAQs: Can these be baked? Yes. Preheat your oven to 400°F and bake about 20 minutes, flipping once for even browning.

Crispy on the outside, soft on the inside – vegetable pakoras are the ultimate easy Indian snack! Perfect for kids and adults alike, they make sneaking in veggies a deliciously fun experience!

9. Chivda (Spiced Rice Flakes)

You want a snack that is quick, tasty, and kid friendly. Chivda fits all three. It uses flattened rice and a light spice mix for a crisp bite. You can add nuts, seeds, or dried fruit to suit your taste.

Here is the recipe you can try tonight.

Servings: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 120 per serving

Ingredients:

– 2 cups flattened rice (chivda)

– 1/2 cup peanuts

– Spices: turmeric, chili powder, and salt to taste

– 2 tablespoons oil

– 1 tablespoon mustard seeds

– Chopped coriander (for garnish)

– Optional: 1/4 cup raisins or chopped dried fruit for a touch of sweetness

Instructions:

1. Heat oil in a pan, add mustard seeds, and let them splutter.

2. Add peanuts and fry until golden.

3. Add turmeric and chili powder, then the flattened rice. Toss well to coat.

4. Lower heat and cook 3-4 minutes, stirring gently to coat the rice evenly.

5. Remove from heat. Garnish with coriander. Let it cool before serving.

Tips:

– Add raisins for a hint of sweetness.

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

– Try roasted sesame seeds or crispy chickpeas for extra texture.

FAQs:

– Can this be stored? Yes, in an airtight container for up to a week.

10. Sprouted Moong Salad

If you want a snack that is quick, healthy, and kid-friendly, Sprouted Moong Salad fits the bill. It stays cool on hot days and gives you real protein in a light bite. You get crunch from cucumber and onion, brightness from lemon, and a gentle kick from salt and pepper. It is easy to make and a smart way to mix textures in one bowl.

Here is the complete recipe with exact steps so you can make it tonight.

Servings: 2

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: 100 per serving

Ingredients:

– 1 cup sprouted green moong

– 1/2 cucumber, chopped

– 1 small tomato, chopped

– 1/4 onion, finely chopped

– 1 tablespoon lemon juice

– Salt and pepper to taste

Instructions:

1. In a bowl, combine the sprouts, cucumber, tomato, and onion.

2. Drizzle lemon juice over the mix and season with salt and pepper.

3. Toss well until everything is coated.

4. Serve immediately for the best taste.

Tips: Add chopped coriander for a fresh lift.

FAQs: How long does this last? Best eaten fresh, but can be stored for a day.

11. Rawa Idli

Looking for a fast, kid-friendly snack that also fuels growing bodies? Rawa Idli fits. It is a steamed, savory cake made from semolina. The texture stays soft and fluffy, so picky eaters often reach for seconds. You can toss in chopped vegetables for more color and nutrients, and it pairs perfectly with chutney or sambar.

Ingredients:

– 1 cup semolina (rawa)

– 1/2 cup yogurt

– 1/2 cup water

– 1 teaspoon mustard seeds

– 1/2 teaspoon salt, or to taste

– Chopped vegetables (optional: carrot, peas, spinach)

– 1/4 teaspoon baking soda or ENO (optional, for extra lift)

– Oil for greasing idli molds

Instructions:

1. In a bowl, mix semolina, yogurt, and water. Let the batter rest for 15 minutes.

2. Stir in salt, chopped veggies, and the mustard seeds. If you plan to use ENO, add it now and gently fold.

3. Lightly grease the idli molds so the batter frees easily after steaming.

4. Pour batter into each mold, filling about three-quarters full.

5. Steam for 12–15 minutes, until a toothpick comes out clean.

6. Remove, let cool briefly, then serve warm with chutney or sambar.

Tips:

– If you want extra fluff, add a pinch of baking soda just before steaming.

– Veggies boost nutrition and color; try grated carrots or finely chopped spinach.

– Leftover idlis store in the fridge for 1–2 days and reheat in a steamer.

12. Khaman Dhokla

Want a snack that kids and adults finish fast? That’s Khaman Dhokla. It’s steamed, soft, and fluffy with a mild tang from yogurt and lemon. A quick mustard seed tempering adds a warm pop of flavor. It comes together in about 35 minutes and works well for casual meals or party spread.

Here is why this recipe fits the bill. It uses simple ingredients you likely have on hand. The batter stays light, so it’s easy to digest. And you can bake it in a dish you already use for other meals.

Ingredients:

– 1 cup gram flour (besan)

– 1/2 cup plain yogurt

– 1 teaspoon turmeric

– 1 tablespoon lemon juice

– 1 teaspoon mustard seeds

– Salt to taste

– Optional: 1-2 finely chopped green chilies

– Optional: fresh coriander for garnish

– Water as needed

Calories: 50 per piece

Instructions:

1. In a bowl, whisk besan, yogurt, turmeric, lemon juice, salt, and enough water to make a smooth, pourable batter.

2. Grease a shallow dish. Pour the batter in an even layer.

3. Steam the dish for about 20 minutes, until the top is firm and a toothpick comes out clean.

4. In a small pan, heat oil. Add mustard seeds and let them pop. If you like, add sesame seeds.

5. Pour the tempering over the steamed dhokla. Let it sit for 5 minutes to soak in.

6. Cut into squares. Garnish with coriander and serve warm with chutney.

Tips: Garnish with fresh coriander for extra aroma. Serve with green chutney for a bright contrast.

FAQs: How long does this last? Best enjoyed fresh but can be stored in the fridge for 2-3 days.

13. Bhel Puri

Craving a quick, crunchy snack that kids and adults will love? Bhel Puri is a crowd favorite. This Indian street snack blends puffed rice with fresh veggies, a handful of sev, and a tangy tamarind chutney. It pops with texture and bright flavors. You can tweak it to your taste every time.

Here is the recipe in a clean, straightforward format.

Servings: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: 150 per serving

Ingredients:

– 2 cups puffed rice

– 1/2 cup chopped onions

– 1/2 cup chopped tomatoes

– 1/4 cup sev (crunchy noodles)

– 1 tablespoon tamarind chutney

– Spices: chaat masala and salt to taste

Instructions:

1. In a large bowl, you combine puffed rice, onions, tomatoes, and sev.

2. Drizzle tamarind chutney and sprinkle spices.

3. Toss well to mix.

4. Serve immediately to keep the crunch.

Tips: Customize with boiled potatoes or diced fruits for extra flavor.

FAQs:

Can I prep this ahead? It stays crisp best when mixed just before serving; you can set out the toppings separately and mix right before eating.

14. Pani Puri

Pani Puri is a crowd pleaser. It blends crisp shells with tangy, spicy water, potato and chickpeas. You can turn it into a fun family activity. Kids love helping with filling and popping the puris. The taste is bright, cool, and bold all at once. You get a bite that wakes up your senses.

Here is how you make this at home.

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 200 per serving

Ingredients:

– 1 cup semolina

– 1/2 cup all-purpose flour

– Water, as needed for dough

– 1 cup boiled potatoes, mashed

– 1/2 cup boiled chickpeas

– Spicy water: mint, cilantro, green chilies, salt, cumin powder, and water

– Oil for deep-frying

Instructions:

1. Mix semolina, flour, and enough water to form a stiff dough. Let it rest briefly.

2. Roll tiny circles and fry in hot oil until puffed and golden. Drain on paper.

3. Make the spicy water by blending mint, cilantro, green chilies, salt, and cumin with water. Strain if you like.

4. Break a puri, fill with potato and chickpeas, then spoon in a little spicy water.

5. Eat right away for the best crunch and kick of flavor.

Tips: You can tailor the heat by adjusting the chilies in the water.

FAQs: Can I use store-bought puris? Yes, it speeds things up and still tastes great.

15. Dahi Puri

Want a snack that is kid-friendly, quick to assemble, and sure to disappear at parties?

Dahi Puri blends the crisp puris with a cool, creamy yogurt and a tangy tamarind chutney, giving you a satisfying mix of textures.

It’s a milder cousin of the traditional Pani Puri, so you can balance heat for younger eaters while still adding a zing for adults.

Next steps show you the simple recipe below so you can make it tonight.

Ingredients:

– 1 cup puris (for dahi puri)

– 1 cup boiled potatoes, mashed

– 1 cup yogurt

– 1/2 cup tamarind chutney

– 1/2 teaspoon chaat masala

– Salt to taste

Instructions:

1. Gently break the tops of the puris to form a hollow.

2. Fill each hollow with mashed potato.

3. Top with yogurt and a drizzle of tamarind chutney.

4. Sprinkle with chaat masala and salt.

5. Serve immediately to keep the puris crunchier.

Tips:

– For richer flavor, use homemade yogurt.

– If you want more texture, add a few chopped onions or a light drizzle of sev as a topping.

16. Batata Vada

You want a snack that’s easy to make at home and loved by all. Batata Vada fits that need. It’s a spicy potato dumpling, coated in chickpea flour and fried to a crisp gold. The outside stays crunchy while the potato inside stays soft—a mix kids enjoy and adults grab for, again and again. You can serve it with chutney or tuck it into a bun for classic vada pav.

Servings: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 250 per serving

Ingredients:

– 3 medium potatoes, boiled and mashed

– 1 cup chickpea flour (besan)

– 1/2 tsp turmeric

– 1/2 tsp mustard seeds

– 1-2 green chilies, finely chopped

– Salt to taste

– Water as needed

– Oil for frying

– Optional: chopped cilantro, a pinch of red chili powder for extra heat

Instructions:

1. Mix the mashed potatoes with turmeric, mustard seeds, green chilies and salt to form a seasoned filling.

2. Shape the filling into small oval balls.

3. In a bowl, whisk besan with enough water to make a thick, smooth batter.

4. Heat oil in a pan. Dip each potato ball in the batter and deep-fry until they turn golden and crisp.

5. Serve hot with chutney or place inside a bread roll for vada pav.

Tips: For extra crunch, add a pinch of baking soda to the batter. Pair with green chutney or tamarind chutney.

FAQs: Can these be made in advance? Yes. Shape, freeze, then fry straight from the freezer when ready to eat.

17. Carrot and Cucumber Raita

If you want a cooling partner to spicy bites, this Carrot and Cucumber Raita fits the bill. The mix is simple: creamy yogurt with shredded carrots and crisp cucumber. It cools the heat, adds color, and gives your snack plate a nutrition boost. You can whip it up in minutes, chill it a bit, and use Greek yogurt for a thicker dip if you like.

Ingredients:

– 1 cup plain yogurt

– 1/2 cup grated carrots

– 1/2 cup diced cucumber

– Salt and pepper to taste

– Optional: a pinch of roasted cumin powder for aroma

Instructions:

1. In a medium bowl, whisk the yogurt until smooth.

2. Stir in the grated carrots and diced cucumber.

3. Season with salt and pepper; mix well.

4. Chill for 10–15 minutes before serving as a dip or side with snacks.

Tips: For extra brightness, add chopped cilantro or a squeeze of lemon juice. You can also swap to thick yogurt for a richer texture.

FAQs: How long does this last? It’s best fresh, but you can store it in the fridge for up to 2 days. Texture may soften after chilling.

18. Kachori

Looking for a snack that both kids and adults will love? Kachori is a flaky, puffed pastry filled with a spicy lentil mix. It tastes great with chutney or yogurt and stays crisp when served hot. You can make this easy kachori recipe at home with simple ingredients and clear steps.

Ingredients

– For the dough: 2 cups all-purpose flour, 1/4 teaspoon salt, water as needed, 1-2 tablespoons oil (optional)

– For the filling: 1 cup yellow moong dal, soaked and ground to a coarse paste, 1/2 teaspoon cumin seeds, 1/2 teaspoon chili powder, salt to taste

Instructions

1. Make the dough: In a bowl, mix flour and salt. Add water gradually and knead into a smooth dough. Drizzle in oil if you like. Cover and rest 15 minutes.

2. Prepare the filling: In a separate bowl, combine the ground dal with cumin seeds, chili powder, and salt. The mixture should be crumbly and hold its shape.

3. Shape and fill: Divide the dough into small balls. Roll each into a 4–5 cm round. Put a spoonful of filling in the center, then bring the edges together and seal well. Gently press to flatten into a small patty.

4. Fry: Heat oil in a deep pan over medium heat. Fry a few kachoris at a time until they puff up and turn golden. Remove and drain on paper towels.

5. Serve: Eat warm with mint chutney or yogurt. Fresh kachoris are crispest.

Tips Keep the filling dry for better shape. Fry on medium heat so the inside cooks before the outside browns. For extra crunch, fry in small batches.

FAQs

Can I make this ahead? Yes. Prepare the dough and filling, then refrigerate separately. Fry just before serving for the best texture.

19. Stuffed Paratha

You want a snack that tastes great and keeps everyone full. Stuffed parathas do just that. They work for kids and grownups alike. You can switch fillings to use what you have in the kitchen. Next steps make it simple to plan meals.

Servings: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 200 per paratha

Ingredients:

– 2 cups whole wheat flour

– 1 cup filling (mashed potatoes or paneer)

– 1/2 tsp cumin, 1/2 tsp coriander powder, salt to taste

– Water for dough

– Oil for cooking

Instructions:

1. Make a soft dough by mixing flour with enough water. Let it rest 10-15 minutes.

2. Mix the filling with cumin, coriander powder, and salt.

3. Divide the dough into 6-8 balls. Roll each into a circle, place filling in the center, fold and seal, then roll gently again.

4. Cook on a hot skillet with a little oil until both sides are golden.

5. Serve hot with yogurt or pickle. If you like extra richness, add a small pat of butter on top.

Tips: Keep the dough soft. Use potatoes or paneer that your family already loves.

20. Corn and Cheese Balls

Craving a snack that kids and adults will reach for again and again? Corn and Cheese Balls fit the bill. They pair sweet corn with melted cheese for a bite that’s crunchy on the outside and soft inside. This quick recipe helps you feed a crowd without stress. You can fry them for a classic crunch or bake them for a lighter option.

Servings: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 250 per serving

Here is how you make it.

Ingredients:

– 1 cup sweet corn (cooked)

– 1 cup grated cheese

– 1/2 cup breadcrumbs

– 1 teaspoon chili powder

– Salt to taste

– Oil (for frying)

Instructions:

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

2. If the mixture feels sticky, chill it for about 10 minutes to firm up.

3. Shape the mixture into small balls, about 1 inch across.

4. Heat oil in a deep pan until hot. Fry the balls in batches until golden brown, 2–3 minutes per side.

5. Drain on paper towels and serve warm with ketchup or your favorite dip.

Tips:

– Add oregano or chopped green chilies for extra flavor.

– For a baked version, preheat to 375°F and bake 18–20 minutes on a greased sheet.

– Pair with a cool dip like tomato chutney or mint yogurt for balance.

21. Fruit Chaat

Need a snack that’s healthy, kid-friendly, and quick to make? Fruit chaat fits the bill. It blends seasonal fruit with lemon and a touch of spice for a bright, fresh taste. This colorful bowl makes a quick snack or light dessert. You can tailor it to what you have. Let’s make a simple version you can whip up in minutes.

Ingredients:

– 2 cups mixed fruits, such as apples, bananas, and oranges

– 1 tablespoon lemon juice

– 1/4 teaspoon chili powder or a pinch

– 1/2 teaspoon chaat masala

– Pinch of salt

– Optional: fresh mint leaves, and/or a small handful of chopped nuts for crunch

Instructions:

1. Rinse and cut fruits into bite-sized pieces.

2. Toss with lemon juice.

3. Sprinkle chili powder, chaat masala, and salt; mix well.

4. Serve now or chill briefly for a cooler snack.

Tips:

– Use seasonal fruits for best flavor.

– If you want less heat, skip the chili powder.

– Nuts add crunch, but skip if you have allergies.

– A drizzle of honey can sweeten it a touch.

FAQs:

– Can I add nuts? Yes, crushed nuts give a nice crunch and extra protein.

22. Baked Vegetable Chips

Want a crunchy snack that kids and adults will reach for? Baked Vegetable Chips give you crisp flavor with less oil than fried chips. You pick the vegetables, bake them fast, and still enjoy a tasty treat. Here is why this works on busy nights and after school.

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 100 per serving

Ingredients:

– 2 cups mixed vegetables, sliced thin (potato, sweet potato, carrot, beet)

– 1 tablespoon olive oil

– Salt, pepper, and paprika to taste

Instructions:

1. Preheat oven to 400°F.

2. Toss vegetable slices with olive oil and seasonings.

3. Spread in a single, even layer on a parchment-lined baking sheet.

4. Bake 15-20 minutes, flipping halfway, until crisp.

5. Cool briefly on the sheet and serve.

Tips: Use a mandoline for even thickness and quicker slicing.

FAQs: Can I use other vegetables? Yes, try zucchini or kale for variety.

23. Pumpkin Fritters

If you need a quick, kid-friendly snack, try pumpkin fritters. They’re crispy on the outside and soft inside. The batter blends grated pumpkin with chickpea flour and gentle spices for a simple, tasty bite. Serve them with a tangy dip for extra flavor.

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 150 per serving

Ingredients:

– 2 cups grated pumpkin

– 1 cup chickpea flour (besan)

– 1/2 teaspoon chili powder

– 1/4 teaspoon ground turmeric

– 1/2 teaspoon salt, or to taste

– Oil for frying

Instructions:

1. In a bowl, mix pumpkin, chickpea flour, chili powder, turmeric, and salt until a thick batter forms.

2. Scoop small portions and flatten them into fritter shapes.

3. Heat a thin layer of oil in a skillet over medium heat.

4. Fry the fritters until the outsides are golden and crisp and the centers set, about 2–3 minutes per side. Drain on paper towels.

Tips: Add chopped cilantro or parsley for brightness. A pinch of cumin seeds boosts aroma. If the batter looks dry, add a splash of water to loosen it.

FAQs: Can I bake these? Yes. Bake at 375°F for about 20 minutes, turning once so both sides crisp.

24. Oats and Banana Energy Bites

Looking for a snack that fuels you without a mess? Oats and Banana Energy Bites fit the bill. They are quick to make, no bake, and easy to pack for school, work, or a quick post-workout pick. You get energy from oats and ripe banana plus the creamy taste of nut butter. Here is why this works: simple ingredients, fast prep, and a snack you can tailor to your taste.

Servings: 12

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: 70 per bite

Oats and Banana Energy Bites mix oats, mashed banana, and nut butter with a touch of sweetness to make bite-sized treats you can grab anytime.

Ingredients:

– 1 cup rolled oats

– 1 ripe banana, mashed

– 1/2 cup nut butter (peanut or almond)

– 1/4 cup honey or maple syrup

Instructions:

1. In a bowl, stir together oats, mashed banana, nut butter, and honey until well mixed.

2. Roll the mix into small balls about 1 inch wide.

3. Place on a tray and chill in the fridge for 30 minutes until firm.

4. Keep in a container in the fridge and enjoy chilled.

Tips: For more flavor, add chocolate chips or chopped dried fruit.

FAQs:

– How long do these last? Store in the fridge for up to a week.

25. Whole Wheat Veggie Quesadilla

Want a kid friendly lunch that hides veggies inside? Try Whole Wheat Veggie Quesadilla. It melts cheese with crisp peppers, onions, and spinach in a warm tortilla. The result is a crunchy exterior and a gooey center that kids grab with gusto. It’s a simple, nutritious meal you can whip up in minutes.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 150 per serving

Ingredients:

– 4 whole wheat tortillas

– 1 cup mixed veggies (bell peppers, onions, spinach)

– 1 cup grated cheese

– Olive oil for cooking

Instructions:

1. Heat a pan with a little olive oil.

2. Place one tortilla in the pan, add a layer of cheese and veggies, and top with the second tortilla.

3. Cook until the bottom turns golden, then flip and cook the other side.

4. Slice into wedges and serve warm.

Tips: Serve with salsa or guacamole for extra flavor and color.

FAQs: Can I add more ingredients? Yes. Beans, corn, or your other favorite fillings work well.

Sneak those veggies in – with a whole wheat veggie quesadilla, even the pickiest eaters won’t know what hit them! Quick, delicious, and nutritious – the perfect family meal in just 25 minutes!

26. Spinach and Cheese Stuffed Mushrooms

Servings: 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 120 per mushroom

Looking for a snack that both kids and adults will love? Spinach and Cheese Stuffed Mushrooms are quick, tasty, and simple to make. They give you a veggie boost with a creamy cheese center. The mushrooms stay tender and the filling stays rich, making them perfect for parties or a family snack. You can have warm, shareable bites on the table in minutes.

Here is the complete recipe you can follow.

Ingredients:

– 12 large mushroom caps

– 1 cup cooked spinach, chopped

– 1/2 cup cream cheese

– 1/2 cup grated cheese

– Olive oil for brushing

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix spinach, cream cheese, and grated cheese until smooth.

3. Stuff each mushroom cap with the filling.

4. Brush the tops lightly with olive oil.

5. Bake about 15 minutes, until mushrooms are tender and the filling is bubbly.

6. Serve warm.

Tips: Use a mix of cheeses for different flavors. A pinch of garlic powder can add a nice kick.

FAQs: Are these vegetarian? Yes, they are naturally meat-free.

27. Pea and Potato Curry Puffs

If you want a snack that kids and adults will reach for, try pea and potato curry puffs. These flaky pastries are filled with a gently spiced mix of mashed potatoes and peas. They cook fast, travel well, and pair with a tangy chutney. You can bake them for a crisp, golden crust or keep them ready for picnics.

Servings: 8

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 180 per puff

Ingredients:

– 2 cups puff pastry sheets

– 2 cups mashed potatoes

– 1 cup green peas, boiled

– 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp garam masala, and salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Roll out the puff pastry and cut into circles.

3. Mix mashed potatoes, peas, and spices in a bowl.

4. Place a spoonful of filling in the center of each circle. Fold the pastry over to form a pocket and seal the edges with a little water.

5. Bake 20-25 minutes until the puffs are golden.

6. Let them rest a few minutes, then serve with chutney.

Tips: For a shiny crust, brush with a beaten egg before baking.

28. Vegetable Pulao

If you want a quick, kid-friendly meal, Vegetable Pulao fits. It’s a one-pot dish that blends color, texture, and soft spice. You get tender rice with crisp vegetables in every bite. It’s great for lunch or dinner and saves time on busy days.

Here is why Vegetable Pulao works for your family. It stays simple, but tastes special. You can stack in extra veggies or leftovers. The aroma from cumin and garam masala makes your kitchen feel warm and inviting.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 250 per serving

Vegetable Pulao is a wholesome, one-pot rice dish loaded with carrots, peas, beans, and mild spices. The kitchen fills with a gentle, comforting scent as cumin and garam masala wake up the rice. This dish is easy to pull together when you’re short on time, yet it feels like a treat for the family.

Ingredients:

– 1 cup basmati rice

– 2 cups mixed vegetables (carrots, peas, beans)

– 1 onion, sliced

– 1–2 tablespoons oil

– Spices: cumin, garam masala, and salt to taste

– 2 cups water

Instructions:

1. Rinse the basmati rice and soak for 20 minutes.

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

3. Add mixed vegetables and spices, and stir well.

4. Add the soaked rice and water, bring to a boil, then cover and cook on low for 15 minutes.

5. Fluff with a fork and serve hot with yogurt.

Tips: A squeeze of lemon juice brightens the flavors.

FAQs: Can I use brown rice? Yes, just adjust the cooking time and water as needed.

29. Cucumber Sandwiches

You want a snack that is quick, light, and loved by kids and adults. Cucumber sandwiches fit that need. They stay crisp and tasty in minutes. Here is the recipe you can follow step by step.

Ingredients:

– 8 slices bread (white or whole wheat)

– 1 cucumber, thinly sliced

– Butter, enough to spread lightly on each slice

– Salt and black pepper, to taste

– Optional: Cream cheese or a soft herb spread for extra flavor

– Optional: Fresh dill or chives for garnish

Instructions:

1. Lightly butter one side of each bread slice.

2. If using cream cheese, spread a thin layer on the other side of each slice.

3. Lay cucumber slices in a neat layer on half the bread.

4. Sprinkle a pinch of salt and pepper.

5. Add herbs if you like, then spread a touch more cream cheese or skip it.

6. Place the remaining bread slices on top, butter side down.

7. Cut into triangles or squares and serve right away.

Tips:

– Use whole grain bread for extra fiber.

– Keep cucumber slices very thin for even bites.

– For a dairy-free version, skip butter and use olive oil spread.

FAQs:

One common question is about other veggies. Bell peppers or radishes add color and crunch.

30. Sweet Potato Chaat

You want a snack that is tasty and easy for kids. Sweet Potato Chaat fits the bill. It blends roasted sweet potatoes with tangy chutney, smooth yogurt, and a pinch of spices for a bright, balanced bite. It is quick to make, colorful to look at, and a hit at family dinners, school lunches, or small gatherings.

Here is the recipe in full.

Ingredients:

– 2 medium sweet potatoes, boiled and diced

– 1/2 cup plain yogurt

– 1/4 cup tamarind chutney

– Spices: chaat masala and salt to taste

– Chopped coriander, for garnish

– Optional: pomegranate seeds for extra color and crunch

Instructions:

1. Let the potatoes cool, then dice if needed.

2. In a bowl, whisk yogurt with tamarind chutney and a pinch of chaat masala.

3. Stir in the diced sweet potatoes and mix gently until coated.

4. Taste and adjust salt or chutney for your preferred tang.

5. Garnish with coriander and optional pomegranate seeds.

6. Serve chilled or at room temperature.

Tips:

– For extra crunch, top with chopped sev or crushed roasted peanuts.

– If you like extra tang, add a splash of lemon juice.

FAQs:

How long does this last? Best eaten fresh, but you can store it in the fridge for up to 24 hours.

Conclusion

These 30 simple Indian snack recipes are sure to become family favorites! From crispy samosas to refreshing salads, each dish is a blend of delicious flavors and healthy ingredients.

Whether you’re cooking for kids or hosting a party, these easy Indian snack recipes ensure everyone will find something they love. Happy cooking, and enjoy the amazing tastes of India!

Frequently Asked Questions

What are some easy Indian snack recipes that kids will love?

If you’re looking for easy Indian snack recipes that kids will love, you can’t go wrong with Vegetable Samosas or Paneer Tikka. Both snacks are fun to eat and packed with flavors that appeal to young taste buds. Plus, they’re great for family gatherings or movie nights!

Are these Indian snacks healthy for kids?

Absolutely! Many of the recipes featured, like Sprouted Moong Salad and Fruit Chaat, focus on wholesome ingredients that are nutritious and kid-friendly. These snacks provide essential vitamins and minerals while being delicious, making them perfect for growing bodies.

How can I make quick Indian appetizers for a party?

For quick Indian appetizers that are sure to impress at your next party, try making Masala Peanuts or Vegetable Pakoras. Both can be whipped up in no time and are perfect for sharing. Pair them with some chutneys for added flavor!

What are some traditional Indian snacks that are easy to prepare?

Some traditional Indian snacks that are easy to prepare include Dhokla and Aloo Tikki. These snacks not only carry the essence of Indian flavors but are also simple enough to whip up for a quick bite or a casual gathering with friends.

Can these easy Indian snack recipes be modified for dietary restrictions?

Absolutely! Many of these recipes, like Vegetable Pakoras or Coconut Ladoo, can be easily modified to cater to dietary restrictions. You can opt for gluten-free flour, reduce spice levels for sensitive tummies, or even substitute ingredients to make them vegan. Get creative based on your family’s needs!