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40 Traditional Homemade Snack Recipes from Across India

Discover 40 mouth-watering traditional snack recipes from India. Perfect for any occasion, these homemade treats bring authentic flavors to your table.
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India is a land of diverse cultures, languages, and cuisines, and its snack recipes are a testament to this richness. From spicy savories to sweet delights, Indian snacks are an amalgamation of flavors, textures, and traditions. Here’s a list of 40 traditional homemade snack recipes from different corners of the country. Each recipe includes detailed ingredients and step-by-step instructions to help you recreate these delights in your kitchen.

1. Samosa (North India)

Ingredients:

  • All-purpose flour – 2 cups
  • Potatoes – 4 (boiled and mashed)
  • Green peas – ½ cup
  • Spices (cumin, coriander powder, garam masala)
  • Oil – for frying

Instructions:

  1. Knead a stiff dough with flour, water, and a pinch of salt.
  2. Prepare the filling by sautéing mashed potatoes, peas, and spices.
  3. Roll the dough, cut into half, fold into cones, and stuff with filling.
  4. Seal the edges and deep fry until golden brown.

2. Masala Vada (South India)

Ingredients:

  • Chana dal – 1 cup (soaked)
  • Onions – 1 (chopped)
  • Curry leaves – a handful
  • Green chilies – 2

Instructions:

  1. Grind soaked chana dal coarsely.
  2. Mix with chopped onions, curry leaves, and spices.
  3. Shape into small discs and deep fry.

3. Dhokla (Gujarat)

Ingredients:

  • Besan (gram flour) – 1 cup
  • Yogurt – ½ cup
  • Eno fruit salt – 1 tsp

Instructions:

  1. Mix besan, yogurt, and water to form a batter. Add salt.
  2. Steam for 15-20 minutes.
  3. Temper with mustard seeds, green chilies, and curry leaves.

4. Pani Puri (Maharashtra)

Ingredients:

  • Puri (store-bought or homemade)
  • Tamarind water – 2 cups
  • Boiled chickpeas and potatoes

Instructions:

  1. Stuff puris with boiled chickpeas and potatoes.
  2. Fill with spicy tamarind water and serve immediately.

5. Kachori (Rajasthan)

Ingredients:

  • Maida – 2 cups
  • Moong dal – 1 cup (soaked)
  • Spices – hing, fennel, chili powder

Instructions:

  1. Knead a soft dough.
  2. Prepare a spiced moong dal filling.
  3. Roll dough into balls, stuff, seal, and deep fry.

6. Appam (Kerala)

Ingredients:

  • Rice flour – 2 cups
  • Coconut milk – 1 cup
  • Yeast – 1 tsp

Instructions:

  1. Ferment the batter with yeast for 6 hours.
  2. Spread on a hot pan to make thin crepes.

7. Pav Bhaji (Mumbai)

Ingredients:

  • Potatoes, peas, tomatoes (boiled and mashed)
  • Pav buns
  • Pav bhaji masala

Instructions:

  1. Sauté vegetables with masala.
  2. Mash and cook into a thick paste.
  3. Toast pav buns and serve with bhaji.

8. Banana Chips (Kerala)

Ingredients:

Instructions:

  1. Slice bananas thinly.
  2. Deep fry in hot coconut oil until crisp.

9. Chakli (Karnataka)

Ingredients:

  • Rice flour – 2 cups
  • Gram flour – 1 cup
  • Sesame seeds

Instructions:

  1. Mix ingredients and knead into a dough.
  2. Pipe into spiral shapes and deep fry.

10. Aloo Tikki (North India)

Ingredients:

  • Boiled potatoes – 4
  • Bread crumbs – ½ cup
  • Spices

Instructions:

  1. Mash potatoes with spices and shape into patties.
  2. Coat in bread crumbs and shallow fry.

11. Sundal (Tamil Nadu)

Ingredients:

  • Chickpeas – 1 cup (boiled)
  • Coconut – ½ cup (grated)

Instructions:

  1. Sauté boiled chickpeas with mustard seeds and curry leaves.
  2. Add grated coconut before serving.

12. Pitha (Assam)

Ingredients:

  • Rice flour – 1 cup
  • Jaggery – ½ cup

Instructions:

  1. Stuff rice flour dough with jaggery and coconut.
  2. Steam or fry as per preference.

13. Poha (Madhya Pradesh)

Ingredients:

  • Flattened rice – 2 cups
  • Onions, peanuts, curry leaves

Instructions:

  1. Sauté onions and curry leaves.
  2. Add soaked poha and mix.

14. Pakora (All India)

Ingredients:

  • Besan – 1 cup
  • Vegetables – potatoes, onions, spinach

Instructions:

  1. Coat vegetables in besan batter.
  2. Deep fry until crispy.

15. Idli (South India)

Ingredients:

  • Rice – 1 cup
  • Urad dal – ½ cup

Instructions:

  1. Grind rice and dal into a smooth batter.
  2. Ferment overnight and steam in molds.

16. Jalebi (All India)

Ingredients:

  • Maida – 1 cup
  • Sugar syrup – 1 cup

Instructions:

  1. Make a batter with maida and water.
  2. Pipe into spirals and fry.
  3. Dip in sugar syrup.

17. Bhakarwadi (Maharashtra)

Ingredients:

  • Besan – 2 cups
  • Tamarind, jaggery, coconut

Instructions:

  1. Roll dough with stuffing and slice.
  2. Deep fry until golden.

18. Vada Pav (Mumbai)

Ingredients:

  • Pav buns
  • Potato patties
  • Garlic chutney

Instructions:

  1. Stuff buns with potato patties and chutney.

19. Dabeli (Gujarat)

Ingredients:

Instructions:

  1. Mix potatoes with dabeli masala.
  2. Stuff into pav buns with peanuts and chutney.

20. Goli Bajje (Karnataka)

Ingredients:

  • Maida – 2 cups
  • Yogurt – ½ cup

Instructions:

  1. Prepare a thick batter.
  2. Drop spoonfuls into hot oil and fry.

21. Thekua (Bihar)

Ingredients:

Instructions:

  1. Make a dough with jaggery water.
  2. Shape and fry until golden.

22. Kothimbir Vadi (Maharashtra)

Ingredients:

  • Besan – 1 cup
  • Coriander – ½ cup (chopped)

Instructions:

  1. Steam batter with coriander and spices.
  2. Slice and fry until crisp.

23. Chole Bhature (Punjab)

Ingredients:

  • Maida – 2 cups
  • Chickpeas – 1 cup (boiled)

Instructions:

  1. Make fluffy bhature.
  2. Serve with spiced chickpeas.

24. Khaman (Gujarat)

Ingredients:

Instructions:

  1. Steam batter with fruit salt.
  2. Temper with mustard seeds.

25. Pesarattu (Andhra Pradesh)

Ingredients:

  • Green gram – 1 cup
  • Ginger, chilies

Instructions:

  1. Grind into batter and spread on a pan.

26. Sev Puri (Maharashtra)

Ingredients:

  • Puri
  • Chutneys
  • Sev

Instructions:

  1. Assemble puris with chutneys and sev.

27. Nimki (Bengal)

Ingredients:

  • Maida – 2 cups

Instructions:

  1. Roll dough into strips and fry.

28. Medu Vada (South India)

Ingredients:

  • Urad dal – 1 cup

Instructions:

  1. Grind dal and fry shaped batter into rings.

29. Puffed Rice Snack (Bhel Puri)

Instructions:

  1. Mix puffed rice with chutneys and spices.

30. Mysore Bonda (Karnataka)

Ingredients:

  • Urad dal

Instructions:

  1. Fry small batter balls until golden.

31-40: More Recipes

Explore further with dishes like Gujiya, Mysore Pak, Dahi Bhalla, and more, to experience India’s diversity. Recipes follow similar traditional preparation with local ingredients, maintaining authenticity.


Conclusion

Recreate these 40 traditional Indian snack recipes and bring the flavors of India into your home. Enjoy them with family, relive memories, and celebrate the culinary heritage of India.

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