Try these easy recipes by Mumbai chefs to make healthy snacks at home

That bag of chips might be tempting, but it’s not a nutritious choice. Don’t worry, we have you covered. Four Mumbai-based chefs share healthy and quick snack recipes that you can whip up at home

The photo is for representational purpose only

The second wave of Covid-19 may be on the decline, but the restrictions in Mumbai and across Maharashtra won't be lifted for another fortnight at least.

So, working from home is here to stay for many in the coming days. While exercising and staying fit is important, you need to be mindful about your diet as well.

Most people have found themselves munching on junk food or craving not-so-healthy snacks more often during the pandemic. While there are ‘healthy' snacks available in stores now, it is very tricky to find out what they're really made of without reading the ingredients list.

But don't worry, we have you covered. You no longer need to reach out for that bag of chips. Four Mumbai-based chefs share healthy and quick snack recipes for you to whip up at home.

Chef Hussain Shahzad, O Pedro

Sweet Potato Dangar

Ingredients

Sweet potato mixture

Sweet potato, baked in an oven till soft, peeled: ½ kg

Onions, finely chopped: ¾th cup

Coriander leaves, finely cut: 2 tbsp

Poi saag, blanched in hot water: 1/4th cup

Black sesame: 1 tsp

White sesame: 1 tsp

Turmeric powder: ½ tsp

Garam masala: 1.5 tsp

Sunflower oil: 3 tbsp

Semolina: 1 cup

Rice flour: 1/4th cup

All-purpose flour: 1/4th cup

Water: ½ cup

Oil to fry

Salt to taste

Method

1. Heat 3 tbsp of oil in a heavy bottomed sauce pan on a medium flame, add onions, and sauté till translucent.

2. Add the powdered spices and let them bloom.

3. Mash the baked sweet potato and add to it the chopped poi saag leaves, coriander, black sesame, white sesame and spicy sauteed onions.

4. Combine gently to form a homogenous mixture and season with salt.

5. Shape in to tikkis of 25 gm each and reserve in a cool place.

6. In a bowl, mix all-purpose flour and water to make a batter. Season with salt.

7. Combine the semolina and rice flour in a shallow tray with lofted sides.

8. Dip the tikkis in the batter and coat with the semolina rice flour mix.

9. Reserve in a cool place for at least an hour.

10. Heat oil in a kadhai or frying pan on medium heat; sprinkle some leftover batter to check the temperature. If it rises quickly after touching the base, your oil is ready. Add the tikkis and fry a few at once.

11. Drain on a kitchen towel and serve hot, with chutney and kachumber.

Chef Anshuman Bali, executive chef, JW Marriott Mumbai Sahar

Daliya Vada

Ingredients

Daliya: 1 cup (150 gm)

Oil for frying

Gram flour (besan): 75 gm

Finely chopped onions: 100 gm

Coriander leaves, finely chopped: 2 tbsp

Green chilli, chopped: 1, or to taste

Salt to taste

Turmeric powder: ½ tsp

Cumin seeds: ½ tsp

Carom seeds (ajwain): ½ tsp

Ginger chopped: 1 tsp

Curry leaves, chopped: 1 tbsp

Spinach, shredded (optional): ½ cup or 30 gm

Method

1. Wash the daliya and drain it. Then cook it with very little water (1.5 cups) in a pressure cooker with some salt added.

2. Allow three whistles on a medium flame and take it off heat. Let it cool a bit and later check on the daliya.

3. See that there is no water or excess moisture. Otherwise put it back on heat without a lid and evaporate the excess.

4. Now take the daliya in a mixing bowl and add all the processed ingredients to it. Mix well; you may need to add a little water here to make a nice dough-like mixture.

5. Check seasoning and shape the mixture into patties. Fry them till golden brown in hot oil and serve along with chutney and a hot cup of tea.

Chef Rohit More, Gustoso

Arancio e Finocchio

Ingredients

Fresh fennel (shaved): 1 small bunch

Carrot, peeled: One

Malta orange (sliced): One

Black Olives: 15 gm

Aragula: 10 gm

Pomegranate: 25 gm

Toasted pistachio: 15 gm

Salt to taste

Lemon vinaigrette

Lemon vinaigrette ingredients

Extra virgin olive oil: 3 to 4 tbsp

Lemon juice, freshly squeezed: 2 tbsp

Salt: 1/4 tsp

Black pepper to taste

Method (for lemon vinaigrette)

In a bowl, whisk the lemon juice, salt and pepper. Add the olive oil and continue to whisk until the dressing is well blended. Keep aside.

Method (for Arancio e Finocchio)

1. Soak the carrots and fennel in cold water for 5-10 minutes.

2. Drain the water and place the carrot and fennel on a paper towel.

3. Peel and slice the orange and place flat on a plate.

4. Mix the fennel, carrot, olives, arugula and pomegranate in a bowl. Add salt and the lemon vinaigrette. Mix well and place on the sliced orange.

5. Garnish with toasted pistachio and serve.

Rachel Goenka, CEO and founder, The Chocolate Spoon Company

Sweet Potato Chocolate Squares

Ingredients

Mashed sweet potato: 200 gm

Apple sauce: 100 gm

Melted coconut oil: 80 gm

Whole wheat flour: 120 gm

Jaggery: 30 gm

Cocoa powder: 25 gm

Baking powder: 5 gm

Baking soda: 5 gm

Chocolate chips: 50 gm

Method

1. Preheat oven to 180 C and line an 8-inchx8-inch square cake ring.

2. In a medium bowl, take apple sauce, coconut oil and mashed potato and mix well.

3. In another bowl, take all the dry ingredients and pass them through a strainer.

4. Add the apple sauce and mix well. Pour the mixture into a lined tray.

5. Sprinkle dark chocolate chip over the batter and bake 30-35 minutes.

6. Allow to cool and cut into 2-inch squares.

Also Read: Prepare restaurant-style dishes at home with these easy 5-ingredient recipes

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