Six Healthy Snack Recipes

1. High Protein Energy Bars

Ingredients

• 1/2 cup dates (seeds removed)
• 1/2 cup jaggery
• 1/2 cup warm water
• 1 cup almonds
• 1/2 cup peanuts
• 1/2 cup melon seeds
• 1/4 cup pumpkin seeds
• 2 tbsp chia seeds
• 1/2 cup phool makhana
• 1/3 cup oats
• 1/3 cup puffed amaranth (optional)
• 1/2 cup desiccated coconut

Instructions

• Soak 1/2 cup dates and 1/2 cup jaggery in 1/2 cup warm water
• Keep them soaked for one hour
• Dry roast all nuts and seeds on low heat
• Once cooled, roughly grind all the roasted ingredients
• Add 1/2 cup desiccated coconut to these roasted nuts and seeds
• Grind the soaked mixture of dates and jaggery in water
• Cook on low heat until the texture is slightly thick
• Add all the dry ingredients and mix well
• Transfer in a tray with parchment paper
• Press with the back of a flat bowl
• Once cooled, cover with foil paper
• Keep in the fridge for 3-4 hours
• Remove from the tray and cut into bars using a sharp knife
• Wrap in parchment paper and carry to work
• Store in a air tight container and store upto 10-15 days

2. Murmure Namkeen

Ingredients

• 3 cups puffed rice
• Dry mint (optional)
• Black pepper
• 1 cup roasted peanuts
• Handful roasted chana
• 1/2 cup dry roasted coconut
• Pink salt to taste
• 1/2 tsp turmeric
• 1 tsp mustard seeds
• 1.5 tsp olive oil / ghee / coconut oil
• Some roasted almonds
• 1 cup roasted phool makhana
• Red chilli to taste

Instructions

• In a cast iron pan put 1.5 tsp oil
• Add small mustard seeds
• When they start to crackle, add turmeric powder
• Add black pepper
• Add all the other ingredients except pink salt
• Add the puffed rice and mix well
• Add pink salt and amchur powder for taste

3. Whole Wheat and Almond Biscuits

Ingredients

• 4-5 tbsp milk
• 3/4 cup desi ghee
• 1/2 cup desiccated coconut (optional)
• 3 cups whole wheat flour
• 3/4 cup almond powder
• 3/4 cup jaggery powder

Instructions

• Mix flour and desi ghee gradually in a large bowl
• Rub the flour to get a wet sand like texture
• Add the flour of roasted almonds
• Add desiccated coconut (optional)
• Add jaggery powder
• Gradually add milk to make a dough (do not kneed the dough)
• Place the dough on a greasy surface or on butterpaper
• Roll it with a rolling pin
• Cut the dough into your favourite shapes
• Bake in a preheated oven at 160 degrees for 20-22 mins
• You can also use pressure cooker or kadai to bake these biscuits with salt base
• Let the biscuits cool down on a rack
• Store them in a air tight container for upto 5 weeks

4. Tangy Phool Makhana

Ingredients

• 2.5 cups phool makhana (fox nuts)
• Salt to taste
• 1 tsp amchur powder
• Chilli as per taste
• Black pepper
• ½ tsp chat masala
• 1 tsp sesame seeds
• 1 tsp desi ghee / coconut oil
• 1.5 tbsp crushed jaggery

Instructions

• Add all the condiments in a small bowl and mix them
• Roast makhana on low heat till they become crisp
• Add 1 tsp desi ghee / coconut oil in a pan
• Add 1.5 tbsp crushed jaggery
• Mix the jaggery properly on low heat
• Add the condiment mixture in the pan
• Nicely coat the makhana in the mixture
• Enjoy as evening snack, with a cup of green tea / herbal tea

5. Crispy Peanut Cookies

Ingredients

• 1 cup 100 % pure crunchy peanut butter
• 1/2 cup desiccated coconut / dry coconut (optional)
• 1/3 cup jaggery powder (stevia for keto cookies) and some cinnamon (optional)
• 1 whole egg
• 2 tbsp chia seeds / flax seeds powder (for eggless cookies)
• Few drops of vanilla extract

Instructions

• In a glass bowl, add the 100 % pure crunchy peanut butter
• Add the desiccated coconut / dry coconut (optional)
• Add 1/3 cup jaggery powder and some cinnamon
• Add 1 whole egg
• For eggless cookies add 2 tbsp chia seeds / flax seeds powder soaked in warm water for 15 minutes
• Mix well, the mixture will start to thicken up soon
• Add few drops of vanilla extract (optional)
• Cookie dough is now ready
• Add some water on hands to avoid dough sticking to the hands
• Bake at 140 degrees for 20-25 mins in a preheated oven
• Once done, transfer on a rack and let them cool completely
• Once cooled, store in a airtight container

6. Chana Tikki

Ingredients

• 1 cup green chana
• 1 cup broccoli
• Some garlic
• 1/2 boiled potato
• Salt to taste
• Amchur powder
• Cumin powder
• Coriander powder
• Chilli powder
• Chaat masala
• Dry mint
• Mixed herbs

Instructions

• Put all the ingredients in a grinder and grind them
• Take the mixture out in a bowl
• Make round shape tikki shape out of the mixture
• Flatten the tikkis so that they can be cooked evenly
• Put 1-1.5 tsp oil on a pan
• Keep the heat to lowest, cook until both sides turn golden brown and crispy
• Serve with hummus or your favourite chutney
• You can also use it as a pattie for your bun, sandwitch or burger