6 healthy snack recipes to help you avoid weight gain
Phulka tacos, date and fig pudding and more
That slight burn right after you demolish a plate of gobi manchurian? No wonder you can’t resist ordering it from Raju Chinese Corner every other day. But considering the current environment, you’re probably better off choosing to whip something up in your own home to stave off the munchies. Cue the healthy snack recipes that will keep boredom (and bad acidity) at bay.
We picked the brains of two nutritionists for ideas with easy-to-find ingredients and directions even the most inept of chefs can follow.
Healthy snack recipes that you can whip up at home
- 200 gm curd
- ¼ onions (finely chopped)
- 1 green chilli (finely chopped)
- 20-25 peanuts (optional)
- Salt to taste
- Hang up curd in a muslin cloth for about 6-7 hours. Once all the water has drained, what remains is the thick curd.
- Add finely sliced onions, chillies and salt.
- Roast peanuts, then crush and add to this.
- Use this as a dip with salad sticks like carrots, cucumber, onions and tomatoes.
- 60 gm wheat dough (enough to make two phulkas)
- 7-8 pieces avocado
- 1 small bowl onions (diced)
- 1 small bowl tomatoes (diced)
- Green chillies to taste
- 2 cubes cheese (grated)
- Roll out a dough roll of 30 gm.
- Put the phulka on a pan and cook well on both sides, pressing down during cooking so that it doesn’t become crisp.
- Spread a little butter on the roti and then add the avocado, followed by the veggies and then grate cheese over it.
- Add a dollop of salsa if you like.
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- 3 slices wholewheat bread
- 1 medium sized onion (finely chopped)
- 1 green chilli
- 1 tomato (finely chopped)
- ¼ tsp turmeric
- 1 tsp sunflower seeds (roasted)
- Red chilli powder to taste
- Pepper to taste
- 15-20 peanuts (roasted)
- Cut up 3 slices of bread into cubes.
- Take a pan with a little oil, roast onions, chillies until brown, add tomatoes, turmeric, chilli powder, and a little pepper.
- Once the masala is well done, add the cubed bread pieces. Roast well.
- Once well roasted, add roasted peanuts and roasted sunflower seeds.
Mashed sweet potatoes
- 75-100 gm sweet potatoes
- 1-1.5 tsp mustard sauce
- 1-1.5 tsp salsa
- 1 cube cheese
- Boil sweet potato, whole.
- Once boiled, mash down on a plate in a circular shape.
- Spread mustard sauce over and another thin layer of salsa.
- Grate cheese over and grill for three to four minutes until cheese melts.
Date and fig pudding
- 20 gm oats
- 5-6 deseeded dates
- 5 figs
- Milk as required
- 1-2 tsp ghee (clarified butter)
- ½ tsp cardamom powder
- Dry roast oats, keep aside.
- Finely chop figs and dates so that these can be blended smoothly in the later step.
- Place chopped figs and dates in a bowl of warm water, for 30 minutes.
- After 30 minutes, strain water from figs and dates. Blend roasted oats, dates and figs to a smooth consistency. Add some milk to adjust to a thick consistency.
- Next, add ghee in a small sauce pan, let it warm.
- Transfer the blended puree’ and stir continuously till the mixture thickens.
- Take off from the heat, set in a bowl and garnish with cardamom powder.
- Allow it to cool before serving.
Berry, chia seeds, and nut parfait
- 2 tsp chia seeds
- 150 gm thick yogurt (you may use Greek yogurt)
- 30 gm mixed nuts like walnuts, almonds, cashews (crushed)
- 80-100 gm bite-sized chopped berries (strawberries, blueberries, blackberries, raspberries)
- 2-3 kesar (saffron) strands
- Soak chia seeds in some water for 6-8 hours. Discard water and keep the seeds aside for further use.
- Beat yogurt with kesar strands to attain a smooth consistency.
- In a parfait glass, layer yoghurt first, then top with some chia seeds, next add the layer of mixed berries.
- Repeat the layers till the ingredients are done. Finally top with crushed mixed nuts.
- You may freeze it before serving or have as it is.
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