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