12 Best Indian Snack Recipes | Here Are Our Top 12 Indian Snack Recipes That You May Make At Home

Indians like munching on snacks. There is no better place to explore for the greatest Indian snack recipes ever created. This is a list of the top 15 homemade snack recipes.

Here are our top 12 Indian snack recipes that you may make at home if you want to shine at your upcoming elegant cocktail party or casual game night:

1. Chicken 65 Recipe

The hot heat in this deep-fried meal will make your heart beat quicker and push the typical breaded-coated fried chicken to the side. We’ve got the recipe for you, direct from the Dakshin, New Delhi, kitchens.

Ingredients of Chicken 65

  • 20 pieces of chicken, around 12 gms each
  • 1 Tbsp chili powder
  • 1 tsp turmeric powder
  • 1 Tbsp ginger garlic paste
  • 1 tsp Garam masala powder
  • 2 lemons, juice
  • 1 Tbsp rice powder
  • 1 Tbsp corn flour
  • 1 egg, beaten
  • Salt to taste
  • Oil for frying
  • For the garam masala:
  • 1 marathi mokku or caper
  • 3 star anise
  • 2 mace flower
  • 1/2 nutmeg, the size of a peanut
  • 4 cloves
  • 1 cinnamon sticks (2 inch)
  • 1/2 tsp raw rice, roasted


1. Combine the rice flour, maize flour, lemon juice, beaten egg, chilli powder, turmeric, ginger, and garlic paste.

2. You’ll get your marinade from this.

3. Apply the marinade to the chicken pieces and let them sit for 30 minutes or more.

4. Heat the oil and fry the chicken.

5. Present with lemon wedges and raw onion.

2. Paneer Haryali Recipe

The paneer is garnished with coconut and served hot after being marinated with coriander, chilli, cardamom, and cinnamon.

Ingredients of Paneer Haryali

  • 1/2 kg paneer-cubed
  • Grind to a paste:
  • 3/4 cup coriander leaves-chopped
  • 2-3 green chillies-slit
  • 2 tsp ginger-chopped
  • 8 black peppercorns
  • 8 cloves
  • 1/4 tsp cinnamon powder
  • 2 black cardamom-shelled
  • 1 Tbsp salt or sendha namak (rock salt)
  • 1/4 cup lemon juice
  • Desiccated coconut for garnishing


1. Combine the ground ingredients with lemon juice.

2.For 30 minutes, marinate the paneer in this masala paste.

3. Grill the paneer on a grill or pan-fry it in very little oil in a nonstick pan.

4. Serve the paneer hariyali hot with coconut as a garnish.

3. Fried Fish (Karimeen) Recipe

This Karimeen fish, cooked in coconut oil, is seasoned with garlic, ginger, pepper, and a sprig of curry leaves. It tastes like a flavour explosion in your tongue. Your mind is about to be blown!

Ingredients of Fried Fish (Karimeen)

  • 1 Kg karimeen fish (pearlspot)
  • 5 garlic cloves
  • 3 Tbsp sliced ginger
  • Salt
  • Pepper
  • 2 Tbsp apple cider vinegar
  • 1tsp turmeric powder
  • 1 tsp chilli powder
  • 1 sprig of curry leaves


1. Pierce the fish on all sides, then set it aside.

2. Crush the ginger and garlic in a mortar for the masala. Add vinegar, salt, pepper, turmeric, and chilli powder. Mix everything together.

3. Marinate the fish for 10 minutes in the aforementioned masala.

4.Heat a pan with 4 tbsp of coconut oil. Cook the fish for 3 to 4 minutes on each side over a low heat.

5.Add a few curry leaves last, and let the fish cook until it is soft.

6.Serve the fried Karimeen fish beside a lime slice and a green chilli.

4. Kakori Kebabs Recipe

The best Lucknowi kebabs are here—juicy, delicious, and just perfect. A festival of flesh, indeed. Serve them with lemon wedges and spice them up with some chaat masala and fresh mint chutney.

Ingredients of Kakori Kebab

  • Oven temp: 425F-220 C
  • 2 cups mutton/lamb (minced)
  • 1 tsp ginger- garlic paste
  • 2 tsp salt
  • 1/4 tsp black pepper, powdered
  • 2 tbsp green coriander, chopped
  • to taste green chillies, chopped
  • 2 tbsp raw papaya, chopped
  • 4 Cloves
  • 1 Black cardamom seeds
  • 1/8 tsp cinnamon, powdered
  • 1 tsp cumin seeds
  • 1 Black mace
  • 1/4 tsp nutmeg, grated
  • 2 cups onions (browned crisp in 1/2 cup ghee), sliced
  • 1/4 cup bhuna chana, powdered
  • 1 Egg
  • Ghee for brushing some chaat masala
  • for garnishing onion rings and lemon wedges


1. Combine all the ingredients, excluding the ghee and the garnishes, and let them marinade for about 4 hours. Afterwards, grind the mixture to a smooth, thick paste.

2. Add the egg and the roasted gramme and thoroughly knead the mixture.

3.Cover and chill for a further hour.

4.Approximately 25 minutes before serving, thread the meat onto the skewers and grill them over a drip pan or bake them in a preheated oven (also on a drip tray).

5. If using a charcoal grill, you will need to turn them often to ensure equal browning and cooking.

6. The cooking time should be 15 to 20 minutes.

7.Grease the pan and heat for a further two minutes.

8. Garnish with lemon, chaat masala onions, and green chutney before serving.

5. Dilli ki Fried Aloo Chaat Recipe

You will like this street food from New Delhi’s streets, deep-fried potatoes tossed with tamarind and hot mint chutney. Before serving, garnish it with a few handfuls of fresh coriander leaves and a dash of chaat masala.

Ingredients of Dilli Ki Fried Aloo Chaat

  • 2 Medium potatoes (peeled and cubed), boiled
  • 1 onion, chopped
  • 1 Green chilli
  • Handful of fresh coriander leaves
  • 4 tbsp fresh tamarind chutney
  • 2 tbsp hot mint chutney
  • 1 Lime
  • 1 spring onion
  • A pinch of chaat masala
  • to taste salt


1.Fry the boiled potatoes in deep fat until they are brown and crisp. Remove any leftover oil with absorbent paper before placing the potatoes in a basin.

2. Add the green chilli, onion, and coriander leaves. Add the tamarind and mint chutney after that.

3.Add the spring onions, chaat masala, and lime juice, then season with salt.

4.Combine everything by thoroughly blending it.

5. Offer warm or hot in tiny bowls.

6. Dahi Kebab Recipe

These quick and simple vegetarian kebabs, which are made with hanging curd, cheese, and the crispness of onion, are a success at every gathering. Get directly to gastronomic bliss by adding some ginger and pepper flavour.

Ingredients of Dahi Kebabs

  • 2 Tbsp black pepper seeds
  • 2 tbsp coriander seeds
  • 1 cup besan
  • 1 cup onions, chopped
  • 3 Green chillies
  • 1 tsp ginger, chopped
  • 7-8 Raisins
  • 7-8 Cashew Nuts
  • 2 tsp salt
  • 1 tsp paneer
  • 2 cups hung curd
  • 2 tbsp red chilli flakes
  • 2 Green chillies
  • 2 tbsp coriander leaves
  • 1 cup paneer, grated
  • 1/2 cup corn flour


1. Dry roast the coriander and black pepper seeds together in a skillet, then grind them into a powder.

2. Place the besan in a skillet and toast it briefly.

Prepare Filling:

1. Place a chopped onion in a bowl.

2. Add the paneer, green chilies, chopped ginger, raisins, cashewnuts, coriander and black pepper that has been toasted.

3. Thoroughly mix them.

Prepare Kebab:

1. Place hanging curd in a bowl and season with salt, roasted black pepper, coriander powder, red pepper flakes, green peppers, coriander leaves, shredded paneer, and cornflakes.

2. Combine the ingredients to form dough.

3. At this point, cut out rounds from the dough and fill them with the prepared filling.

4.In a skillet, fry the rounded pieces till golden brown.

5.Combine mint chutney with the hot dahi kebabs.

7. Keema Samosa with Yogurt Dip Recipe

Do you agree that when it comes to tea time, nothing beats samosas? Prepare this great Punjabi snack with keema masala inside and serve it with a cool hanging curd dip.

Ingredients of Keema Samosa with Yogurt Dip

  • 50 Gram Onion
  • 5 gram Whole garam masalas
  • 250 gram Keema
  • 1 tbsp Hung curd
  • 10 gram Ginger-garlic paste
  • 250 gram Refined flour
  • 1 tbsp Garam masala
  • 4-5 gram Ginger, chopped
  • 15-20 gram Dry Fruits


1. Marinate the keema in ginger-garlic paste, curd, salt, red chilli powder, turmeric, and red chilli powder. Stir thoroughly, then set aside for 20 minutes.

2.Add the entire garam masala to the hot oil along with the chopped onions, and cook until the onions are golden brown.

3.Pour the oil, add the marinated keema, and cook thoroughly. To the keema, add the chopped ginger. the dried fruits.

For the samosa:

1. To form a firm dough, combine oil and refined flour.

2. Divide into little balls. Make pancakes by rolling. Shape the pancake after adding the keema (crescent shaped).

3. Fry till done.

For the dip:

1. Combine the hanging curd with the castor sugar, salt, cardamom powder, and rose water.

8. Besan Khandvi Recipe

Skip the store-bought variety, and learn how to make besan khandvi with this easy-to-follow recipe. Temper with sesame seeds, mustard seeds, chopped green chillies and garnish with coriander leaves plus some red chilli powder.

Ingredients of Besan Khandvi

  • 1 Cup besan
  • 3 tbsp curd
  • to taste salt
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • A pinch of hing
  • 3 cups water
  • Oil to grease
  • For the tempering:
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp sesame seeds
  • 2 green chillies, chopped
  • 2 tbsp water
  • for garnishing coriander leaves
  • for garnishing red chilli powder


1. Combine the besan, curd, salt, turmeric, hing, and red chilli powder in a kadhai or skillet. To prepare a batter, gradually add 3 cups of water.

2.Now turn on the heat (medium flame) and begin continually churning the batter. Switch off the heat as soon as the batter becomes thick.

3. Spread the thickened batter over the backside of the plates after lightly greasing them with oil. (Be careful not to apply too much batter; else, the khandvis won’t roll.)

4.Give them 10 minutes to cool. Roll after cutting strips using a knife.

For the tempering:

1. Combine oil, mustard seeds, sesame seeds, peppers, and water in a small pan. Pour on top of khandvi.

2. Add red chilli powder and coriander leaves as a garnish. Serve.

9. Rajma Ke Kebab Recipe

These vegetarian rajma ke kebabs, which are fried to a golden brown, are a delicious way to start a dinner party and are sure to elicit recipe requests.

Ingredients of Rajma Ke Kebab

  • 2 Tbsp ghee or olive oil + To pan fry
  • Asafoetida or heeng, a pinch
  • 1 tsp jeera / cumin seeds
  • 4-5 badi elaichi dana (Black cardamom seeds)
  • 2 Tbsp garlic paste
  • 1 Tbsp ginger, chopped finely
  • 1 medium sized onion, grated
  • 1 cup tomato puree
  • 2-3 Tbsp tomato ketchup
  • 1 tsp chilli powder or to taste
  • Salt, to taste
  • 1 tsp garam masala
  • 1 green chilli finely chopped (optional)
  • 2-3 Tbsp chopped coriander leaves
  • 1 Tbsp whipped yogurt
  • 2 cups rajma or red kidney beans, boiled and mashed roughly
  • 6-7 Tbsp breadcrumbs


1. Put 2 tablespoons of ghee and a dash of heeng in a pan. Add the zeera and elaichi dana once the oil has heated. Let it flap about. To make them healthy, replace the ghee with olive oil.

2. Add ginger and garlic paste. Add onions and cook till golden brown when it begins to colour a little. Add some water if the onions begin to burn.

3. Add the tomato puree, ketchup, salt, red and green chilli powder, garam masala, and chilli powder.

4.Add whipped yoghurt, coriander, and the rajma after the masala starts to separate from the edges. For five minutes, cook. Stir often until all of the masala has left the pan. Let the masala to cool down.

5. Once it has cooled, stir in 2 Tbsp of breadcrumbs. Create kebabs that are long from the mixture.

6.To create a crusty shell, roll the kebabs in breadcrumbs. For 10 minutes, keep them frozen.

7.Add ghee or olive oil to a nonstick pan, then add the kebabs. They should be pan-fried until the breadcrumbs turn golden from both sides.

8. Warm with hari chutney and serve.

10. Cheese Chicken Kebabs Recipe

For your upcoming dinner party, do you want to wow your guests? Try this creative recipe for luscious chicken kebabs that have been perfectly grilled after being marinated in cheese, coriander, and spices to change things up.

Ingredients of Cheese Chicken Kebabs

  • 6-7 chicken thighs
  • 1 1/2 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp yellow chilli powder
  • 1/2 cup cheese
  • Handful of yogurt
  • 1/2 tsp gram flour powder, roasted
  • 1/2 tsp green cardamom powder
  • 1/2 tsp yellow chilli powder
  • A pinch of mace or javitri powder
  • A pinch of jaiphal or nutmeg powder
  • 1/2 tsp black rock salt
  • Handful of coriander leaves
  • 1 tbsp oil


1. Cut the thighs into manageable chunks.

2. To prepare the marinade, combine the garlic, ginger, and yellow chilli powder.

3.Fully cover the chicken in the marinade, then set it aside to rest.

4.Now combine the cheese and yoghurt in a basin and stir until the mixture resembles paste.

5.Add gramme flour, green cardamom powder, yellow chilli powder, mace powder, and nutmeg powder to this mixture and combine thoroughly.

6. Add black rock salt, coriander leaves, and oil to this and combine one more.

7. Include the chicken at this point, being care to cover it thoroughly with the marinade.

8. After that, place the skewered chicken pieces into the tandoor.

9. To cook the kebab, cover the tandoor. (You may alternatively grill the tikkas in an oven.)

11. Keema Roll Recipe

You may prepare and eat this delicious snack at any moment. We have provided a fantastic Keema Roll recipe for you right here. It will enable you to make your weekend exceptional as well!

Ingredients of Keema Roll

  • 150 gms Mutton Keema
  • 1 Onion (Finely Chopped)
  • 1 Tomato (Finely Chopped)
  • 2 Green Chillies (Finely Chopped)
  • 1/2 Capsicum (Chopped)
  • 1/2 cup Carrot Julienne
  • 1 tbsp Coriander Leaves (chopped)
  • to taste Salt
  • 1 tsp Red Chilli
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Chicken Masala
  • 1/2 tsp Cumin Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Garam Masala
  • For Rolls
  • 1 cup Maida
  • to taste Salt
  • 1 tbsp Curd
  • 2 tbsp Green Chutney
  • 1 tbsp Tomato Ketchup
  • 1/2 cup Mayonnaise


1.First, heat the oil in a pan, add the finely chopped onion, and saute it with the ginger garlic paste.

2. Add the minced keema and cook it for a while with the onions. Add finely chopped tomatoes later on and continue cooking until the food is well cooked.

3. Next, combine all the ingredients—salt, red chilli powder, turmeric, chicken masala, cumin powder, and coriander powder—and sauté the minced meat.

4.The minced keema will eventually start to release oil. Add the thinly sliced carrot, onion, and capsicum now and sauté for a further two minutes. After that, remove it and set it away.

To make rolls:

1. Now, combine all-purpose flour, curd, salt, and a little amount of oil in a bowl. After thoroughly combining everything, add water and knead a soft dough.

2. Let the dough 10 minutes to rest. After some time, shape the dough into balls and create parathas. do it.

3. Next, apply tomato ketchup, mayonnaise, and keema filling on the paratha. Mayonnaise and green chutney should be added.

4.Roll it in foil and serve it with your preferred chutney or dip.

12. Suji Medu Vada Recipe

Making Sooji Medu Vada is quite simple; semolina and a few spices are combined to create the dish. You can take pleasure in it by preparing it in the morning or for tea.

Ingredients of Suji Medu Vada

  • 2 Cups Semolina
  • 1 cup Curd
  • 1 small Onion (Chopped)
  • 2 Green Chillies (Finely chopped)
  • 2 tbsp Coriander Leaves (finely chopped)
  • 1 tbsp Ginger (Finely Chopped)
  • 7-8 Curry Leaves (Finely Chopped)
  • 1 tsp Cumin Seeds
  • 1 tsp Black Pepper (Crushed)
  • to taste Salt
  • 1/2 tsp Fruit Salt
  • Oil to deep fry


1. Combine the semolina with the ginger, green pepper, onion, cumin, green coriander, curry leaves, and salt to taste in a bowl.

2. Make a thick batter by adding curd and a little water now.

3. When creating the vada, add fruit salt or sweet soda to it.

4.Heat the oil in a pan, lubricate your hands, form it into the shape of a vada, and cook it until it is brown and crispy.

5. Eat it together with some chutney or sambar.

What are you still holding out for? Test out these delectable dishes, then share your thoughts on them in the space below.


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