Faridabad-based Priya Gupta, founder of popular YouTube channel ‘Recipes tried and true’, shares three ‘desi’ snack recipes with healthy, nutritious ingredients.

Banana daliya cookies
(3 servings)

Ingredients

• 1 ripe and mashed banana
• ¾ cup roasted and ground daliya (you could also use oats)
• 1 tsp chocolate flavoured health drink and chocolate mix
• 1 tsp vanilla essence
• 1-2 tbsp chopped almonds and walnuts
• ¼ cup milk

Preparation guide

• Mix all ingredients well and scoop onto a baking tray.
• Refrigerate for 30 minutes before baking.
• Bake for 15-18 minutes at 180°C in an air fryer or microwave.
• Cool and store for up to a week.

Health benefits

Banana-daliya chocolate cookies are a fiber-rich, energy-boosting snack. Daliya aids digestion while bananas provide natural sugars and potassium. Almonds and walnuts are rich in protein and healthy fats, and boost brain health.

Airfried vegetable cutlets

4 servings

Ingredients

• 2 cups boiled potato
• 1 cup carrot
• 1 cup capsicum
• 1 cup green peas
• 2 tbsp corn flour slurry
• Salt to taste
• 1 tsp degi mirch
• 1 tsp amchur powder
• Bread crumbs
• 2 tbsp corn flour
• Oil for frying
• Homemade Schezwan sauce for chilli twist

Preparation guide

• Mix all vegetables well. Add all the spices and form a soft dough.
• Divide dough into equal-sized balls and shape into round/square patties.
• Add flour and water in a bowl to form thin slurry.
• Dip cutlets into prepared slurry and then coat with bread crumbs.
• You can either air fry them at 180°C for 8-10 min or fry them on a pan.
• Serve hot with schezwan sauce or ketchup.

Health benefits

Vegetable cutlets are a nutritious snack rich in fibre, vitamins, and antioxidants. Potatoes provide energy, while carrots, capsicum, peas, and spices boost immunity and digestion. Air frying reduces oil intake, making it a healthier choice.

Healthy soya wrap

4 servings

Ingredients

For stuffing

• 200 gm soya chunks
• 1 cup chopped bell peppers (red, yellow)
• ½ cup chopped capsicum
• ½ cup chopped cabbage
• 1 cup chopped onion
• 1 cup grated paneer
• 1 tsp green chutney
• Salt to taste
• Black pepper to taste

For batter

• 1 cup moong dal
• One pinch asafoetida
• ¼ tsp cumin seeds
• Salt to taste

Preparation guide

• Soak moong dal in water for 6-8 hours.
• Drain and grind into a fine paste. Add asafoetida, salt and cumin seeds to the batter. Set aside.
• Add soya chunks in boiling water. Set aside for five minutes.
• Squeeze excess water from soya chunks and sauté them.
• Sauté all vegetables with salt and pepper. Add prepared soya chunks and green chutney. Mix well and set aside.
• Pour a spoon of batter on a hot griddle and make thin pancakes.
• Assemble the wrap by adding prepared stuffing.
• Serve hot.

Health benefits

Soya chunks and paneer provide high-quality protein, while bell peppers, cabbage, and capsicum are rich in antioxidants and fibre. Moong dal batter offers plant-based protein and is easy to digest. This soya wrap is a nutritious, low-fat, and wholesome snack.