When it comes to snacking, Indians have a rich tradition of indulging in spicy and savory treats that are perfect for any time of day. From street food favorites like samosas and kachoris to more exotic options like medu vadas and ragda pattices, there’s an endless array of flavors and textures to explore. In this article, we’ll take you on a culinary journey across India, highlighting 20 spicy Indian snack recipes that are sure to tantalize your taste buds.
From classic combinations like samosa with mint chutney to more modern twists like cheese corn balls with Schezwan sauce, these snacks are perfect for satisfying your cravings whether you’re at home or on-the-go. Whether you’re a spice lover or just looking for some inspiration for your next snack attack, we’ve got you covered.
Samosa with Mint Chutney
Enjoy the perfect blend of Indian flavors with these crispy samosas served with a cooling mint chutney. This classic combination is a staple at any Indian gathering, and now you can make it in the comfort of your own kitchen!
Ingredients:
For the Samosas:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– Water, as needed
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon ginger paste
– Salt, to taste
– Water, as needed
Instructions:
1. Preheat oil in a deep frying pan to medium-high heat.
2. Mix the flour, baking powder, and salt. Gradually add water to form a dough.
3. Divide the dough into 6-8 portions. Roll out each portion into a thin circle.
4. Place a tablespoon of filling (your choice) in the center. Fold and seal the edges.
5. Fry the samosas until golden brown, about 3-4 minutes per side.
6. In a blender, combine mint leaves, yogurt, lemon juice, ginger paste, and salt. Blend until smooth.
7. Serve the warm samosas with the refreshing mint chutney.
Cooking Time: 20-25 minutes
Aloo Tikki with Tamarind Sauce
A classic North Indian street food, Aloo Tikki is a flavorful potato patty served with a sweet and tangy tamarind sauce. This simple recipe combines the two for a delicious and satisfying meal.
Ingredients:
For the Aloo Tikki:
– 2 large potatoes, boiled, peeled, and mashed
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– Salt to taste
– Vegetable oil for frying
For the Tamarind Sauce:
– 1 cup tamarind paste
– 1 cup water
– 2 tablespoons sugar
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Mix the mashed potatoes with gram flour, cumin powder, coriander powder, and salt.
2. Shape into small patties and fry in hot oil until crispy and golden brown.
3. In a separate pan, combine tamarind paste, water, sugar, and lemon juice. Bring to a boil and reduce heat to simmer for 10-15 minutes.
4. Serve the Aloo Tikki with Tamarind Sauce for a delicious and authentic Indian experience.
Cooking Time: Approximately 30 minutes
Paneer Pakora with Coriander Dip
Paneer Pakora is a popular Indian snack that combines the creaminess of paneer (Indian cheese) with the crunch of fried bread. This recipe pairs it with a refreshing coriander dip for a delightful treat.
Ingredients:
For the Paneer Pakora:
– 250g paneer, cut into small cubes
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– Water, as needed
For the Coriander Dip:
– 1/2 cup coriander leaves (cilantro)
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a bowl, mix together flour, baking powder, and salt.
2. Add ghee or oil and mix until crumbly. Gradually add water to form a dough.
3. Knead the dough for 5 minutes. Divide into small portions and shape into balls.
4. Flatten each ball slightly and place paneer cubes in the center. Fold the dough over the paneer, forming a patty.
5. Heat oil in a deep frying pan and fry the patties until golden brown (3-4 minutes).
6. For the dip, blend coriander leaves, yogurt, lemon juice, and salt together.
Cooking Time: 15-20 minutes
Masala Vada with Coconut Chutney
Masala Vada is a popular Indian snack that combines the flavors of chickpea flour, spices, and herbs. Paired with a creamy coconut chutney, this recipe is sure to satisfy your cravings.
Ingredients:
For the Masala Vadas:
– 1 cup chickpea flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– 1/4 cup lukewarm water
For the Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin seeds
– Salt, to taste
Instructions:
1. Mix the dry ingredients with lukewarm water to form a dough.
2. Shape into small balls and flatten slightly.
3. Heat oil in a pan and fry until golden brown.
4. Blend coconut, yogurt, lemon juice, cumin seeds, and salt for the chutney.
5. Serve Masala Vadas hot with Coconut Chutney.
Cooking Time: 15-20 minutes
Bhel Puri with Sev and Pomegranate
This recipe combines the classic flavors of Bhel Puri with the crunch of Sev (gram flour noodles) and the sweetness of pomegranate seeds. It’s a perfect snack for any time of day!
Ingredients:
– 2 cups cooked puffed rice (murmure)
– 1/4 cup Sev (gram flour noodles)
– 1/2 cup tamarind chutney
– 1/4 cup green chutney
– 1/2 cup chopped onions
– 1/4 cup chopped tomatoes
– 1 tablespoon lemon juice
– Salt, to taste
– Pomegranate seeds, for garnish
Instructions:
1. Mix cooked puffed rice with Sev.
2. In a separate bowl, combine tamarind and green chutneys.
3. Add chopped onions, tomatoes, and lemon juice to the chutney mixture. Season with salt.
4. Combine the Bhel Puri mixture with the chutney mixture.
5. Garnish with pomegranate seeds and serve immediately.
Cooking Time: 10 minutes
Kachori with Spicy Green Chutney
Kachoris are crispy, savory Indian breads that pair perfectly with a tangy and spicy green chutney. This recipe combines the two to create a flavorful snack or appetizer.
Ingredients:
For Kachori:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 3/4 cup lukewarm water
For Spicy Green Chutney:
– 1 cup fresh mint leaves
– 1 cup fresh cilantro leaves
– 2 green chilies, seeded and chopped
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/4 cup water
Instructions:
1. Preheat oil in a deep frying pan to medium-high heat.
2. Mix flour, baking powder, and salt for the kachori dough. Add ghee or oil and lukewarm water to form a smooth dough. Knead for 5 minutes.
3. Roll out small balls of dough into thin circles.
4. Fry kachoris until golden brown, about 2-3 minutes per side.
5. Mix all chutney ingredients in a blender until smooth.
6. Serve hot kachoris with warm Spicy Green Chutney.
Cooking Time: 20-25 minutes
Dhokla with Mustard Seeds Tempering
A popular Gujarati breakfast dish, Dhokla is a fermented rice and lentil batter cooked to perfection and tempered with mustard seeds for added flavor.
Ingredients:
– 1 cup split red gram (masoor dal)
– 1 cup short-grain rice
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon citric acid
– Salt, to taste
– Mustard seeds, for tempering
Instructions:
1. Rinse the dal and soak it overnight. Drain the water and blend the dal with 1 cup of water until smooth.
2. Cook the rice and let it cool. Blend the cooked rice with the dal mixture until well combined.
3. Add yeast, citric acid, and salt to the batter. Mix well.
4. Transfer the batter to a large bowl or a ceramic container. Cover with a cloth and keep in a warm place for 12-14 hours or overnight.
5. Preheat oil in a deep frying pan over medium heat. Once hot, pour a ladle of the fermented batter into the oil.
6. Temper the dhokla by sprinkling mustard seeds on top. Cook for 2-3 minutes or until the dhokla is golden brown and crispy.
7. Serve hot with chutney or pickles.
Cooking Time: 15 hours (including fermentation time) + 5 minutes to cook the dhokla
Pani Puri with Tangy Tamarind Water
Pani Puri, also known as Gol Gappas or Phuchka, is a popular Indian street food that’s perfect for snacking. This recipe combines crispy puris (bread) with flavorful fillings and a tangy tamarind water to create an unforgettable experience.
Ingredients:
For the Pani Puri:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– Water, as needed
For the Tamarind Water:
– 1 cup tamarind paste
– 2 cups water
– 1 tablespoon sugar
– Salt, to taste
Instructions:
1. In a large bowl, mix together flour, salt, and baking powder.
2. Add ghee or oil and gradually add water to form a soft dough. Knead for 5-7 minutes.
3. Divide the dough into small portions and roll out each portion into thin circles (puris).
4. Heat oil in a deep frying pan and fry puris until golden brown, about 2-3 minutes per side.
5. To make tamarind water, combine tamarind paste with water, sugar, and salt in a bowl. Stir well to dissolve the sugar.
Cooking Time: Approximately 30 minutes for frying the puris, and 10 minutes for preparing the tamarind water.
Vegetable Cutlet with Tomato Ketchup
This recipe combines the flavors of sautéed vegetables and tangy tomato ketchup to create a delicious and healthy snack or meal. Perfect for a quick lunch or dinner, this cutlet is a great way to get your daily dose of veggies.
Ingredients:
– 1 cup mixed vegetables (such as carrots, zucchini, bell peppers, and onions)
– 1/2 cup whole wheat breadcrumbs
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tomato ketchup for serving
Instructions:
1. Preheat a non-stick pan or griddle over medium heat.
2. In a bowl, mix together the vegetables, breadcrumbs, and beaten egg.
3. Shape the mixture into a cutlet shape (about 1/4 inch thick).
4. Brush both sides of the cutlet with olive oil.
5. Cook the cutlet for about 4-5 minutes on each side, or until golden brown and crispy.
6. Serve hot with tomato ketchup.
Cooking Time: 8-10 minutes
Chana Chaat with Yogurt Dressing
Chana Chaat is a popular Indian street food that’s easy to make and packed with flavor. This recipe combines the natural sweetness of chickpeas with the tanginess of yogurt and the kick of spices.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large bowl, combine the chickpeas, yogurt, lemon juice, cumin, garam masala, and chili powder.
2. Mix well until the chickpeas are coated with the yogurt dressing.
3. Season with salt to taste.
4. Garnish with chopped cilantro.
5. Serve immediately.
Cooking Time: 10 minutes
Medu Vada with Sambar
Medu Vada, a popular South Indian snack, is a perfect blend of crispy exterior and soft interior. Paired with a flavorful sambar, it’s a match made in heaven.
Ingredients:
For the Medu Vada:
– 1 cup split black gram (urad dal)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Vegetable oil for frying
For the Sambar:
– 1 cup mixed vegetables (carrots, potatoes, green chilies, and onions)
– 1 cup tamarind paste
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Grind the urad dal into a smooth paste.
2. Mix in baking soda and salt.
3. Heat oil in a deep frying pan over medium heat.
4. Drop small portions of the batter into the oil and fry until golden brown (5-6 minutes).
5. For the Sambar, sauté the mixed vegetables, tamarind paste, coriander powder, turmeric powder, and salt in oil for 10 minutes or until the vegetables are tender.
6. Serve the Medu Vada with hot Sambar.
Cooking Time: 20-25 minutes
Mirchi Bajji with Peanut Chutney
Experience the perfect blend of spicy and savory flavors with this recipe for Mirchi Bajji, served with a rich Peanut Chutney.
Ingredients:
For Mirchi Bajji:
– 10-12 green chilies
– 1 cup besan (gram flour)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– Vegetable oil for frying
For Peanut Chutney:
– 1 cup peanuts
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– 1 tablespoon jaggery powder
– Salt to taste
– Water as needed
Instructions:
1. Heat oil in a deep frying pan and fry the green chilies until crispy.
2. Mix besan, baking soda, salt, and cumin seeds in a bowl.
3. Dip each fried chili into the besan mixture, coating evenly.
4. Fry the coated chilies again until golden brown.
5. For Peanut Chutney, grind peanuts with onion, garlic, tamarind paste, jaggery powder, and salt.
6. Add water as needed to achieve desired consistency.
Cooking Time: 30-40 minutes (including frying time)
Pav Bhaji with Buttered Bread Rolls
Pav bhaji, a popular Indian street food, is a flavorful mix of vegetables, spices, and bread. This recipe combines the classic pav bhaji with crispy buttered bread rolls for a delightful twist.
Ingredients:
– 1 cup mixed vegetables (peas, carrots, potatoes)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 4 bread rolls (white or whole wheat)
– 2 tablespoons butter, softened
Instructions:
1. Heat oil in a pan and sauté the onion and garlic until soft.
2. Add mixed vegetables, cumin seeds, coriander powder, garam masala powder, and salt. Stir well.
3. Cook for 10-12 minutes or until the vegetables are tender.
4. Butter the bread rolls and toast them in a toaster or under the broiler.
5. Assemble the pav bhaji by placing the vegetable mixture on the toasted bread roll.
Cooking Time: 15-18 minutes
Corn Bhel with Lemon Drizzle
Get ready to indulge in the perfect blend of sweet and tangy flavors with this simple Corn Bhel recipe. This Indian-inspired snack is a great way to beat the heat on a hot summer day.
Ingredients:
– 1 cup corn kernels
– 1/2 cup puffed rice (murmure)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 tablespoon honey
– Salt, to taste
– 1/4 teaspoon cumin powder
Instructions:
1. In a large bowl, mix together corn kernels and puffed rice.
2. Add chopped cilantro, salt, and cumin powder. Toss well to combine.
3. Squeeze lemon juice and drizzle honey over the mixture. Toss again to coat evenly.
4. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: None! This recipe requires no cooking at all, just simple assembly.
Onion Pakora with Mint Yogurt Dip
A flavorful Indian-inspired snack that combines crispy onion fritters with a refreshing mint yogurt dip, perfect for a quick and satisfying treat.
Ingredients:
For the Onion Pakora:
– 1 large onion, thinly sliced
– 1/2 cup chickpea flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– Vegetable oil for frying
For the Mint Yogurt Dip:
– 1 cup plain yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Heat about 2 inches of vegetable oil in a deep frying pan over medium heat.
2. In a bowl, mix together the chickpea flour, baking powder, salt, and cumin seeds.
3. Add the sliced onions to the dry mixture and toss until well coated.
4. Fry the onion mixture in batches until golden brown, about 3-4 minutes per batch.
5. Drain the pakora on paper towels.
6. In a separate bowl, mix together the yogurt, mint leaves, lemon juice, and salt.
7. Serve the onion pakora with the mint yogurt dip for a delicious snack.
Cooking Time: About 15-20 minutes to fry the pakora.
Batata Vada with Garlic Chutney
A classic street food from India, Batata Vada is a crispy potato fritter served with a flavorful garlic chutney. This recipe combines the perfect combination of textures and tastes to satisfy your cravings.
Ingredients:
For Batata Vada:
– 2 large potatoes, boiled and mashed
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon baking powder
– Salt, to taste
– Vegetable oil, for frying
For Garlic Chutney:
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 cup water
Instructions:
1. Mix together mashed potatoes, gram flour, baking powder, and salt.
2. Heat oil in a deep frying pan and drop spoonfuls of potato mixture into the oil.
3. Fry until golden brown, about 5-6 minutes.
4. Drain on paper towels.
For Garlic Chutney:
1. Blend garlic, onion, lemon juice, and salt together.
2. Add water to desired consistency and blend well.
3. Taste and adjust seasoning as needed.
Cooking Time:
– Batata Vada: 5-6 minutes
– Garlic Chutney: 5-7 minutes
Serve Batata Vada with Garlic Chutney and enjoy!
Ragda Pattice with Sweet and Spicy Chutneys
A classic Indian street food, Ragda Pattice is a flavorful and satisfying snack that combines crispy patties with a rich potato curry. This recipe serves 4-6 people.
Ingredients:
For the Patties:
– 1 cup gram flour (chickpea flour)
– 1/2 cup boiled and mashed potatoes
– 1/4 cup chopped onion
– 1/4 cup chopped cilantro
– 1 tablespoon lemon juice
– Salt, to taste
For the Ragda Curry:
– 2 large potatoes, peeled and diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Water, as needed
For the Chutneys:
– Sweet Chutney: 1 cup dates, soaked and blended with 1 tablespoon sugar and 1 tablespoon water
– Spicy Chutney: 1 cup green chilies, chopped and blended with 1 tablespoon lemon juice and 1/2 teaspoon cumin powder
Instructions:
1. Preheat oil in a deep frying pan to medium-high heat.
2. Mix the patty ingredients together and shape into small patties.
3. Fry the patties until golden brown, about 3-4 minutes per side.
4. Make the Ragda Curry by sautéing onions, garlic, cumin, coriander, and turmeric in oil. Add diced potatoes, salt, and water as needed. Simmer until the potatoes are tender.
5. Serve the patties with the Ragda Curry and a choice of Sweet or Spicy Chutney.
Cooking Time: 20-25 minutes
Cheese Corn Balls with Schezwan Sauce
This recipe combines the comfort of crispy cheese corn balls with the bold flavor of Schezwan sauce, making it a perfect snack for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/4 cup corn kernels
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon butter, melted
– 1/4 cup Schezwan sauce
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, cheese, corn kernels, salt, and baking powder.
3. Add melted butter and mix until a dough forms.
4. Divide the dough into 6-8 portions. Shape each portion into a ball.
5. Place the balls on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
6. Serve warm with Schezwan sauce for dipping.
Cooking Time: 20 minutes
Masala Puri with Curd Topping
Masala Puri is a popular Indian street food that combines the crunch of fried puri with the spices of masala and the creaminess of curd. This recipe brings together the perfect combination of flavors and textures.
Ingredients:
For the Masala Puri:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Spices (cumin seeds, coriander seeds, and amchur powder)
For the Curd Topping:
– 1 cup plain curd
– 1 tablespoon sugar
– Chopped cilantro for garnish
Instructions:
1. Mix flour, baking powder, and salt in a bowl.
2. Add ghee or oil and lukewarm water to form a dough. Knead well.
3. Divide the dough into small portions and shape into balls.
4. Roll out each ball into thin circles (puri).
5. Fry puris in hot oil until golden brown.
6. Mix spices as per taste and sprinkle on fried puris.
7. In a bowl, mix curd, sugar, and chopped cilantro.
8. Serve warm Masala Puri with Curd Topping.
Cooking Time: 30 minutes
Moong Dal Chilla with Pickled Onions
Moong dal chillas are crispy, savory pancakes made from split moong lentils and spices. When paired with tangy pickled onions, this combination is a match made in heaven.
Ingredients:
– 1 cup split moong lentils (yellow or green)
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon baking powder
– Salt, to taste
– 1 tablespoon vegetable oil
– Water, as needed
– Pickled onions (store-bought or homemade)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and blend into a smooth paste.
2. Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Pour in the moong dal paste, mixing well to combine with the spices. Cook for about 5 minutes or until the edges start to curl.
4. Gradually add water as needed to achieve a thick batter-like consistency.
5. Using a ladle, scoop small portions of the mixture onto the pan and shape into thin circles (about 3-4 inches in diameter).
6. Cook the chillas for about 2 minutes on each side or until crispy and golden brown.
7. Serve with pickled onions and enjoy!
Cooking Time: Approximately 20-25 minutes
Summary
Get ready to spice up your snack game with these 20 delicious Indian recipes! From crispy samosas to flavorful pakoras, and from tangy chutneys to creamy dips, this collection has something for every occasion. Whether you’re looking for a quick bite or a show-stopping appetizer, these spicy snacks are sure to impress. With recipes like Aloo Tikki with Tamarind Sauce, Paneer Pakora with Coriander Dip, and Pani Puri with Tangy Tamarind Water, you’ll be spoiled for choice. So go ahead, get cooking, and experience the bold flavors of India!