Indian snacks are not just food; they are an experience. They reflect the rich culinary heritage of the country and the diversity of its regions. Each snack has its unique flavor, texture, and cultural significance. In this comprehensive guide, we’ll explore a variety of Indian snacks that can be prepared in advance and stored for later enjoyment.

Delicious Indian Snacks Recipes That Can Be Stored
Snack Name | Origin | Color | Texture | Main Ingredients |
---|---|---|---|---|
Spiced Chickpeas | North India | Golden Brown | Crunchy | Chickpeas, spices, oil |
Murukku | South India | Light Brown | Crispy | Rice flour, urad dal flour |
Karanji | Maharashtra | Golden Yellow | Flaky | Flour, coconut, jaggery |
Onion Pakora | North India | Golden Brown | Crispy | Onions, chickpea flour, spices |
Mathri | Rajasthan | Light Brown | Crispy | Flour, spices, oil |
Aloo Tikki | North India | Light Brown | Crispy | Potatoes, peas, spices |
Dhokla | Gujarat | Yellow | Soft | Gram flour, yogurt, spices |
Namkeen | North India | Golden Brown | Crunchy | Flour, nuts, spices |
Kothimbir Vadi | Maharashtra | Green | Firm | Gram flour, coriander, spices |
Chivda | Maharashtra | Golden Yellow | Crunchy | Flattened rice, peanuts, spices |
1. Spiced Chickpeas
Description
Spiced chickpeas are a protein-rich snack, seasoned with various spices that offer a flavorful punch. They are not only delicious but also very nutritious, making them a popular choice for health-conscious snackers.
Origin
Originating from North India, spiced chickpeas are often found in street food stalls and at family gatherings.
Color
Golden brown with hints of red from the spices.
Texture
Crunchy on the outside, slightly soft on the inside.
Ingredients
Ingredient | Quantity |
---|---|
Chickpeas (soaked) | 1 cup |
Oil | 2 tbsp |
Cumin powder | 1 tsp |
Chaat masala | 1 tsp |
Red chili powder | ½ tsp |
Salt | To taste |
Instructions
- Soaking Chickpeas: Soak the chickpeas in water overnight or for at least 8 hours.
- Boiling: Drain and rinse the chickpeas, then boil them in fresh water until tender (about 45 minutes).
- Drying: Drain the boiled chickpeas and spread them on a kitchen towel to dry for 30 minutes.
- Frying: Heat oil in a pan over medium heat. Add the dried chickpeas and fry until they turn golden brown and crispy, about 10-12 minutes.
- Spicing: Remove from heat and sprinkle cumin powder, chaat masala, red chili powder, and salt over the chickpeas. Toss well to coat.
Cooking Tips
- Ensure Dryness: Make sure the chickpeas are completely dry before frying to avoid oil splatters and achieve maximum crunchiness.
- Custom Spices: Feel free to adjust the spice levels according to your taste. You can also experiment with other spices like garam masala or black pepper.
2. Murukku
Description
Murukku is a delightful, crispy snack that is often served during festivals and celebrations in South India. Its unique spiral shape makes it visually appealing.
Origin
Murukku has its roots in South Indian cuisine, particularly Tamil Nadu and Karnataka, where it is traditionally made during Diwali.
Color
Light brown with golden highlights.
Texture
Crispy and crunchy, with a delicate mouthfeel.
Ingredients
Ingredient | Quantity |
---|---|
Rice flour | 2 cups |
Urad dal flour | ½ cup |
Cumin seeds | 1 tsp |
Sesame seeds | 1 tsp |
Butter or ghee | 2 tbsp |
Water | As needed |
Salt | To taste |
Oil (for frying) | Enough for deep frying |
Instructions
- Mixing Ingredients: In a large bowl, combine rice flour, urad dal flour, cumin seeds, sesame seeds, and salt. Add melted butter or ghee and mix well.
- Dough Preparation: Gradually add water to the mixture to form a smooth, pliable dough. It should not be too sticky or dry.
- Shaping Murukku: Fill a murukku maker or piping bag with the dough. Heat oil in a deep pan. Squeeze the dough into spiral shapes directly into the hot oil.
- Frying: Fry until they turn golden brown. Remove with a slotted spoon and drain on paper towels.
- Cooling: Let them cool completely before storing in an airtight container.
Cooking Tips
- Perfect Consistency: The dough should be soft enough to squeeze through the murukku maker but firm enough to hold its shape.
- Flavor Variations: You can add spices like chili powder or asafoetida for added flavor.
3. Karanji
Description
Karanji, also known as Gujiya, is a sweet, flaky pastry filled with coconut and jaggery. It is especially popular during festivals like Holi and Diwali.
Origin
This snack is predominantly found in Maharashtra, where it is a festive favorite.
Color
Golden yellow when fried.
Texture
Flaky on the outside with a sweet, chewy filling.
Ingredients
Ingredient | Quantity |
---|---|
All-purpose flour | 2 cups |
Ghee | ½ cup |
Water | As needed |
Grated coconut | 1 cup |
Jaggery (grated) | ¾ cup |
Cardamom powder | ½ tsp |
Oil (for frying) | Enough for deep frying |
Instructions
- Dough Preparation: In a bowl, mix all-purpose flour and ghee. Gradually add water to knead into a soft dough. Cover and let it rest for 30 minutes.
- Filling Preparation: In a pan, heat grated coconut and jaggery until the jaggery melts. Add cardamom powder and mix well. Remove from heat and let it cool.
- Shaping Karanji: Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the filling on one half of the circle, fold over, and seal the edges by pressing down with your fingers or a fork.
- Frying: Heat oil in a deep pan and fry the karanjis until golden brown. Remove and drain on paper towels.
- Cooling: Allow them to cool before storing in an airtight container.
Cooking Tips
- Seal Properly: Ensure that the edges are sealed well to prevent the filling from leaking during frying.
- Alternate Fillings: You can also use lentils or chocolate as fillings for different flavors.
4. Onion Pakora
Description
Onion Pakora are crispy fritters made with thinly sliced onions coated in a seasoned chickpea flour batter. They are a popular monsoon snack enjoyed with tea.
Origin
This snack is widely enjoyed in North India and is a staple at chai stalls.
Color
Golden brown.
Texture
Crispy on the outside with a soft and flavorful interior.
Ingredients
Ingredient | Quantity |
---|---|
Onions (thinly sliced) | 2 large |
Chickpea flour (besan) | 1 cup |
Rice flour | ¼ cup |
Green chilies (chopped) | 2 |
Cumin seeds | 1 tsp |
Ajwain (carom seeds) | ½ tsp |
Salt | To taste |
Water | As needed |
Oil (for frying) | Enough for deep frying |
Instructions
- Mixing Ingredients: In a large bowl, combine chickpea flour, rice flour, cumin seeds, ajwain, and salt. Add chopped green chilies and mix.
- Adding Onions: Add the sliced onions to the flour mixture. Mix well to coat the onions with the batter. Add a little water if necessary, but the mixture should be thick.
- Frying: Heat oil in a deep pan. Once hot, drop spoonfuls of the onion mixture into the oil. Fry until golden brown and crispy, about 5-7 minutes.
- Draining: Remove the pakoras with a slotted spoon and drain on paper towels.
- Cooling: Allow them to cool completely before storing in an airtight container.
Cooking Tips
- Fresh Onions: Use fresh, firm onions for the best texture.
- Spice it Up: You can add other spices like turmeric or red chili powder for added flavor.
5.Mathri
Description
Mathri is a savory, flaky cracker often enjoyed with tea or as a snack. It’s seasoned with spices that give it a delightful crunch.
Origin
Mathri is a traditional snack from Rajasthan, frequently served during festivals and celebrations.
Color
Light brown to golden.
Texture
Crispy and crunchy.
Ingredients
Ingredient | Quantity |
---|---|
All-purpose flour | 2 cups |
Caraway seeds (ajwain) | 1 tsp |
Salt | To taste |
Ghee or oil | ½ cup |
Water | As needed |
Oil (for frying) | Enough for deep frying |
Instructions
- Dough Preparation: In a bowl, mix all-purpose flour, caraway seeds, and salt. Add ghee or oil and mix until crumbly. Gradually add water to form a soft dough. Cover and let it rest for 30 minutes.
- Shaping Mathri: Divide the dough into small balls. Roll each ball into a thin circle. Prick with a fork to prevent puffing during frying.
- Frying: Heat oil in a deep pan and fry the mathris until golden brown. Remove and drain on paper towels.
- Cooling: Allow them to cool before storing in an airtight container.
Cooking Tips
- Texture Control: For a more flaky texture, ensure the ghee is well-mixed with the flour.
- Spice Variations: Add spices like chili powder or black pepper for extra flavor.
6. Aloo Tikki
Description
Aloo Tikki are spiced potato patties that are crispy on the outside and soft on the inside. They are a popular street food across India.
Origin
This snack is widely enjoyed in North India, particularly in Delhi.
Color
Light brown.
Texture
Crispy exterior with a soft interior.
Ingredients
Ingredient | Quantity |
---|---|
Potatoes (boiled) | 3 large |
Green peas (boiled) | ½ cup |
Green chilies (chopped) | 2 |
Ginger (grated) | 1 tsp |
Coriander powder | 1 tsp |
Cumin powder | 1 tsp |
Salt | To taste |
Oil (for frying) | Enough for shallow frying |
Instructions
- Filling Preparation: In a bowl, mash the boiled potatoes and mix with boiled green peas, green chilies, ginger, coriander powder, cumin powder, and salt.
- Shaping Tikki: Divide the mixture into small portions and shape them into round patties.
- Frying: Heat oil in a pan. Shallow fry the tikkis until golden brown on both sides. Remove and drain on paper towels.
- Cooling: Allow them to cool before storing in an airtight container.
Cooking Tips
- Add Binding Agents: If the mixture is too soft, add breadcrumbs or a bit of flour for better binding.
- Baking Option: For a healthier version, you can bake the tikkis instead of frying.
7. Dhokla
Description
Dhokla is a soft, fluffy snack made from fermented gram flour, seasoned with mustard seeds and green chilies.
Origin
This delicacy comes from Gujarat and is often enjoyed as a breakfast item or snack.
Color
Bright yellow from turmeric.
Texture
Soft and spongy.
Ingredients
Ingredient | Quantity |
---|---|
Gram flour (besan) | 1 cup |
Yogurt | ½ cup |
Turmeric powder | ½ tsp |
Eno fruit salt | 1 tsp |
Salt | To taste |
Water | As needed |
Mustard seeds | 1 tsp |
Green chilies (chopped) | 2 |
Coriander leaves (for garnish) | A handful |
Instructions
- Batter Preparation: In a bowl, mix gram flour, yogurt, turmeric, salt, and enough water to form a smooth batter. Let it sit for 30 minutes.
- Steaming: Add Eno fruit salt to the batter just before steaming. Mix gently and pour into a greased steaming tray. Steam for 15-20 minutes.
- Tempering: In a pan, heat oil and add mustard seeds and green chilies. Once they splutter, pour over the steamed dhokla.
- Garnishing: Let it cool slightly, cut into pieces, and garnish with coriander leaves before serving.
Cooking Tips
- Fermentation Time: The longer you let the batter sit, the better the fermentation and flavor.
- Steaming Alternatives: You can also use a pressure cooker or a large pot with a lid to steam dhokla.
8. Namkeen
Description
Namkeen is a savory snack mix that typically includes a variety of fried nuts, lentils, and spices. It is often enjoyed with tea or as a munching snack.
Origin
Namkeen is popular across North India, often found in households and snack shops.
Color
Golden brown.
Texture
Crunchy and crispy.
Ingredients
Ingredient | Quantity |
---|---|
Besan (gram flour) | 1 cup |
Peanuts | ½ cup |
Cashews | ½ cup |
Fried lentils | ½ cup |
Spices (chili powder, turmeric) | To taste |
Salt | To taste |
Oil (for frying) | Enough for deep frying |
Instructions
- Frying Nuts: Heat oil in a deep pan. Fry peanuts and cashews until golden. Remove and drain.
- Frying Besan: In the same oil, add besan and fry until golden and crispy, adding spices and salt during the process.
- Mixing: Combine fried peanuts, cashews, lentils, and spiced besan in a bowl. Mix well.
- Cooling: Let it cool completely before storing in an airtight container.
Cooking Tips
- Spice Variations: Customize the spice blend according to your preference for a personal touch.
- Storage: Store in a cool, dry place to maintain crispness.
9. Kothimbir Vadi
Description
Kothimbir Vadi are savory steamed cakes made with gram flour and fresh coriander. They are cut into pieces and can be pan-fried for added texture.
Origin
A popular snack from Maharashtra, Kothimbir Vadi is often served as a starter or tea-time snack.
Color
Green with hints of yellow from the gram flour.
Texture
Firm on the outside with a soft, moist interior.
Ingredients
Ingredient | Quantity |
---|---|
Gram flour (besan) | 1 cup |
Fresh coriander (chopped) | 1 cup |
Ginger (grated) | 1 tsp |
Green chilies (chopped) | 2 |
Cumin seeds | 1 tsp |
Salt | To taste |
Water | As needed |
Oil (for frying) | Enough for shallow frying |
Instructions
- Mixing Ingredients: In a bowl, combine gram flour, chopped coriander, ginger, green chilies, cumin seeds, and salt.
- Batter Preparation: Gradually add water to form a thick batter.
- Steaming: Pour the batter into a greased steaming tray and steam for 15-20 minutes until set.
- Cooling: Allow it to cool, then cut into squares or rectangles.
- Frying: Heat oil in a pan and shallow fry the pieces until golden brown on both sides.
Cooking Tips
- Storage: These can be stored in the refrigerator for up to a week. Just reheat or fry before serving.
- Serving Suggestions: Serve with green chutney or ketchup for an added flavor kick.
10. Chivda
Description
Chivda is a savory snack mix made from flattened rice, peanuts, and a variety of spices. It is often enjoyed during festivals and as a tea-time snack.
Origin
Chivda is commonly made in Maharashtra, particularly during Diwali.
Color
Golden yellow.
Texture
Crispy and crunchy.
Ingredients
Ingredient | Quantity |
---|---|
Flattened rice (poha) | 2 cups |
Peanuts | ½ cup |
Cashews | ½ cup |
Spices (turmeric, chili powder) | To taste |
Salt | To taste |
Oil | 2 tbsp |
Curry leaves | A handful |
Instructions
- Roasting Poha: In a pan, dry roast the flattened rice until crisp. Remove and set aside.
- Frying Nuts: In the same pan, heat oil. Fry peanuts, cashews, and curry leaves until golden brown.
- Mixing: Add the roasted poha back to the pan along with spices and salt. Mix well.
- Cooling: Let it cool before storing in an airtight container.
Cooking Tips
- Flavor Variations: You can add dried coconut or raisins for extra flavor and texture.
- Storage: Store in a cool, dry place to keep it crispy
.
Conclusion
These Indian snacks are not only delicious but also versatile and easy to prepare in advance. Each recipe captures the essence of Indian cuisine and is sure to delight anyone who tries them. Whether you’re hosting a party, enjoying a rainy day at home, or looking for a quick bite, these snacks can be your go-to options. Enjoy your culinary adventure with these delightful snacks!