Snack Attack! Treats For Taste-buds
From samosa and chaat to fusion creations, snacks come in different shapes, but there’s something for every palate. Snacking is a part of our daily little joys, a source of comfort, and an integral facet of Indians’ love for food. With time and changing lifestyles, snacks have also evolved and become more experimental.
The Indian snacks market is projected to grow at a CAGR of 12% from 2022 to 2027. Contributing to this growth are food startups, introducing interesting flavors. Today, the market boasts a variety of snacks available in local flavors as well as adaptations influenced by the West. And, fried snacks hold a significant position in the market. Fried snacks are mainly known for their crispness and saltiness. Irrespective of age groups, they satisfy every palate. Due to the texture and saltiness, they tend to be addictive. For instance, French fries or potato wedges are loved by all.
The snacks saga
So, what’s considered a snack? They are smaller portions of food that we generally indulge in between meals. It could be anything — from cookies, chips, and namkeens to samosas, tikki and chaats.
India, a land of diversity, witnesses amazing variety even in the snacks segment. Migration and assimilation of communities led to snacks from various cuisines being introduced to our plates. For instance, samosa is believed to have originated in the Middle East as a non-vegetarian snack made with minced meat. However, in India, it is relished with a potato and pea filling.
A dose of nutrition for homemade snacks
Instead of deep-frying, opt for shallow frying, air frying, baking, grilling, or steaming. Replace table salt with kosher salt. Use local, organic, and seasonal fruits and veggies in snack preparations. Try these tips the next time you make Maharashtrian savory kothimbir Vadi, Gujarati panki, chegodilu, a fried snack from Andhra Pradesh, or hurigaalu, a protein-packed mixed lentil snack from Karnataka.
Unique flavors
Be it the traditional besan bhujia made more fun with chili and cheese, puffed rice and besan namkeen with a Kairi zing or corn chivda with peri peri seasoning, chefs are giving existing combinations a unique twist. In our Khasta Kachori, we combine kachoris and bhakarwadi. Chilli Cheese Bhujia is a scrumptious combination of chili and cheese. There are endless possibilities with fusion snacks.
Tips for people who would like to make snacks at home:
- The quality of oil you use in making snacks at home plays a very important role! Coconut or groundnut oil adds to the flavor, and these oils are healthier alternatives to add to your daily diet.
- Always remember that it’s best to add spices and seasoning while the mixture is hot. It’s harder for it to come together after it cools down.
- Keep in mind that it takes at least a day for all the flavors to come out, taste, and adjust spices and seasoning only on the next day and not on the same day.
Vada Pav Spring Role
Ingredients:
- Curry leaves – 10 grams
- Garlic chopped – 20 grams
- Mustard seeds – 3 grams
- Boiled potato – 200 grams
- Salt – to taste
- Turmeric – 5 grams
- Pav – 2 nos
- Spring roll sheet – 2 nos
Dry Vada pav chutney:
- Red chili powder – 20 grams
- Garlic – 20 grams
- Coconut dry – 10 grams
- Heeng – 5 grams
- Coriander seeds – 10 grams
- Cumin seeds – 5 grams
- Curry leaves – 10 grams
Green chutney:
- Green chilly – 10 grams
- Coriander green – 30 grams
- Garlic – 10 grams
- Salt – to taste
Method:
- Take a pav and open it in half.
- Place it on a spring roll sheet.
- Then add the masala (mixture) that we prepared using the ingredients on the pav.
- Put some Vada pav chutney (dry chutney) over the masala.
- Now gently roll the pav and the spring roll sheet to form a cylinder.
- Put some edible gum (made with cornflower slurry) so that the spring roll sheets don’t open up and are tightly packed.
- Now in some hot oil, deep fry the Vada pav spring rolls until it gets crispy and golden brown.
- Add some whole green chilies to quickly fry them on the side for some spicy bites.
- Remove the spring roll and serve it hot.
Also Read: Everything You Need To Know About Falafel