6 yummy zero-oil snacks that anyone can make

Snacks are a very common part of our daily diet. Generally eaten between meals, they are a favourite of all of us. Be it Indian snacks like samosa, kachori and pakoras or others like burger, pizza, hotdog, and chow mein—all make our mouths salivate.

One common notion about snacks is that they are usually unhealthy. Though it might be true for deep-fried dishes, it can’t be generalized. As people are becoming more and more aware of their health, many healthy snacks have come up. Here is a look at the recipe for 6 tasty oil-free snacks for you.

1. Soak 1/2 cup moong dal in a bowl of water for 30 minutes and drain it.

2. Add 3 cups of water, salt, and the dal in a pan and cook on medium flame. Stir occasionally and make sure the grains aren’t too close together.

3. Drain the water using a strainer and cool the dal for 10 minutes.

4. In a mixing bowl, add 1/2 cup grated carrot, 1/2 cup pomegranate, 1/2 cup chopped white and green spring onions, 1/2 cup chopped raw mango, 2 tbsp. chopped mint leaves, 2 tbsp. chopped coriander leaves, 2 tsp. chopped green chillies, 1 tsp. chaat masala, 4 tsp. lime juice, and the moong dal. Mix well and serve.

1. Wash 1 cup poha and soak in water for 2-3 minutes. Drain out the water completely.

2. Take 2 grated boiled potatoes, add the poha and smash it with your hands.

3. Add 3 chopped green chillies, 1 tbsp. chopped coriander, 1/2 inch chopped ginger, 1 tsp. chaat masala, 1 tsp. turmeric powder, 1 tsp. chilli powder, 1 tsp. salt, 2 tsp. sugar, 1 tbsp. lime juice, and 1 tsp. roasted cumin powder. Mix well.

4. Make small balls. Allow them to rest for 4-5 minutes.

5. Preheat the oven to 220 degrees Celsius. Lightly brush oil on the balls and bake for 10-20 minutes or till crisp.

1. Whisk 4 eggs with a tablespoon of water.

2. Mix 2 cups flour, 1/2 tsp. chilli powder, 1 tsp. paprika, salt, and 1/2 tsp. dried oregano in a shallow bowl.

3. Roll the chicken pieces (1 kg, cubed) in the flour, dip them into the egg mixture, and roll them in the crushed Rice Krispies (8 cups).

4. Preheat the oven to 220 degrees Celsius. Bake for 10-20 minutes or till crisp.

1. Rinse and dry 1/2 kg sweet potatoes thoroughly and slice them as uniformly thin as possible.

2. Toss the slices in a touch of olive oil to lightly coat, then sprinkle with salt, 1 tsp. black pepper and 1 tsp. chilli flakes.

3. Preheat oven to 220 degrees Celsius and position oven rack in the centre of the oven. Spread the chips in a single layer on a parchment-lined baking sheet and bake until crisp and golden brown, flipping chips once at halfway point to ensure even cooking.

1. Mix 1 cup chopped coriander, 1 cup gram flour, 1/2 tsp. chilli powder, 1/2 tsp. coriander powder, 1/2 tsp. cumin powder, 1 tsp. ginger-garlic paste, 1 tsp. yoghurt and salt to make a smooth dough.

2. Shape it into rolls and steam for 5-10 minutes on a steamer.

3. Cool, cut into slices and serve.

1. In a large bowl, add 1 cup oats flour, 1/2 cup besan, 1/4 cup rice flour, salt, 1/2 tsp. cumin powder and whisk everything once.

2. Now add 1/2 cup water and whisk to form a lump-free batter.

3. Add 1 cup chopped veggies of your choice (carrot, cabbage, onion, tomato), 1 tsp. grated ginger and stir everything.

4. Heat a nonstick pan over high flame and apply 1 tsp. of oil, pour 1 ladle of the batter, swirl it, and cook until golden brown. Repeat the same process to make the remaining cheelas.