10+ Indian Snack Recipes to Delight Your Taste Buds

Indian snack recipes are a fun way to bring bold flavors and a bit of crunch into your day. Whether you’re craving something spicy, crispy, or just a little savory, these snacks are easy to whip up and perfect for sharing around the table.

You can bring a taste of India into your kitchen with snacks that are both satisfying and honestly, pretty fun to make. Most recipes call for everyday ingredients and simple steps, so you don’t need to be an expert cook to get started.

Ingredients

• Common spices (cumin, coriander, chili powder)
• Lentils, chickpeas, or gram flour
• Fresh vegetables (onions, potatoes, spinach)
• Cooking oil
• Salt and sugar (optional)

Cooking Instructions

1. Gather all ingredients for your chosen snack.
2. Prep vegetables or lentils as needed—chop, soak, or grind.
3. Mix in spices and other ingredients.
4. Heat oil to about 350°F (175°C) if you’re frying.
5. Cook snacks as the recipe says, turning to brown evenly.
6. Drain extra oil and serve warm.

1) Onion Bhaji

Onion bhaji is a classic Indian snack. Thinly sliced onions get tossed in a spiced chickpea flour batter, then fried until they’re crispy outside and soft inside.

They’re perfect with tea or as a quick party bite. You can tweak the spices—chili or cumin work great. Serve them up with your favorite chutney or sauce.

Fry spoonfuls of the batter in hot oil until golden brown. That’s what gives them their signature crunch and color.

Ingredients

• 2 large onions, thinly sliced
• 1 cup gram (chickpea) flour
• 1-2 green chilies, chopped (optional)
• 1 teaspoon cumin seeds
• Salt to taste
• Water, as needed
• Oil for frying

Cooking Instructions

1. Toss onions, flour, chilies, cumin, and salt in a bowl.
2. Add water bit by bit to make a thick batter that coats the onions.
3. Heat oil in a deep pan to 350°F (175°C).
4. Drop spoonfuls of batter into hot oil.
5. Fry until golden, about 3-4 minutes.
6. Drain on paper towels.
7. Serve warm with chutney or sauce.

Want more details? Here’s an Onion Bhaji recipe.

2) Chaat Tikki

Chaat Tikki is all about crispy potato patties, pan-fried until golden. You top them with spicy, tangy chickpeas and a splash of tamarind and green chutneys for that unmistakable zing.

It’s a favorite for sharing. The combo of crunchy patties and soft chickpeas keeps things interesting with every bite.

You can dial up the heat or sweetness with more chutney or spice. It’s a fun way to bring Indian street food home.

Ingredients:

• 4 large potatoes, boiled and mashed
• 1 cup cooked chickpeas (chole)
• 1/2 cup tamarind chutney
• 1/2 cup green chutney
• 1 tsp chaat masala
• 1/4 cup chopped cilantro
• Salt to taste
• Oil for frying

Cooking Instructions:

1. Mix mashed potatoes with salt and form small patties.
2. Heat oil in a pan over medium (about 350°F / 175°C).
3. Fry patties until crisp and golden on both sides.
4. Warm the chickpeas and toss with chaat masala.
5. Plate the patties, top with chickpeas.
6. Drizzle tamarind and green chutney.
7. Garnish with cilantro and serve right away.

Here’s a Chaat Tikki recipe if you want to dig deeper.

3) Dabeli

Dabeli comes from Gujarat’s Kutch region. It’s basically soft pav bread stuffed with spicy mashed potatoes and dabeli masala.

Inside, you’ll find sweet and tangy chutneys, plus roasted peanuts for crunch. Sometimes there’s pomegranate for a pop of color and flavor.

It’s filling and easy to make, especially when you’re after something with big flavor. Here’s a Dabeli recipe if you want step-by-step help.

Ingredients

• Pav bread (Indian buns)
• Boiled potatoes
• Dabeli masala
• Tamarind chutney
• Date chutney
• Roasted peanuts
• Pomegranate seeds (optional)
• Butter
• Sev (crispy chickpea flour noodles)
• Fresh coriander

Cooking Instructions

1. Mash potatoes until smooth.
2. Mix potatoes with dabeli masala and a splash of water.
3. Melt butter in a pan, cook potato mix for 5 minutes.
4. Slice pav buns, spread chutneys inside.
5. Fill with the potato mixture.
6. Add peanuts, pomegranate, and sev.
7. Close buns and toast in a buttered pan until golden, about 3-4 minutes at medium heat (around 350°F/175°C).
8. Serve while warm.

4) Phool Makhana Snack

Phool makhana, or fox nuts, are light, crunchy, and honestly underrated. Roast them in a bit of ghee or butter until they’re golden and crisp.

If you want something sweet, toss in jaggery and cardamom. For a spicy kick, use chili powder or cumin. They’re lovely with tea or coffee and take just minutes to make.

Roasted makhana keeps well for a few days if you store it airtight. Handy for quick, healthy snacking.

Ingredients

• 2 cups phool makhana (fox nuts)
• 1 tsp ghee or butter
• Salt to taste
• Optional: jaggery, cardamom, or spices like chili powder and cumin

Cooking Instructions

1. Heat ghee in a pan over medium.
2. Add makhana, roast for 5–7 minutes, tossing until golden and crisp.
3. Sprinkle salt and your choice of spices or jaggery.
4. Mix and roast another minute or two.
5. Let them cool before you dig in.

More on making Phool Makhana Snack here.

5) Paneer Cutlet

Paneer cutlet is one of those snacks that’s both easy and crowd-pleasing. Crumbled paneer mixes with boiled veggies and spices, then you fry or bake until they’re golden and crisp.

Great for evenings, parties, or just when you’re hungry and want something tasty. You can adjust the spice however you like, and baking works if you want to keep things lighter.

Add veggies like carrots or peas for extra nutrition and color. Shape the mixture into patties before cooking.

Ingredients

• 200g paneer, crumbled
• 1 cup boiled mixed vegetables (carrot, peas, beans)
• 1 small onion, finely chopped
• 1 green chili, chopped (optional)
• 1 tsp ginger paste
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp cornflour or bread crumbs
• Oil for frying

Cooking Instructions

1. Combine paneer, veggies, onion, chili, and spices in a bowl.
2. Add cornflour or bread crumbs to bind.
3. Shape into small patties.
4. Heat oil in a pan over medium.
5. Fry until golden and crisp, about 3-4 minutes per side.
6. For baking, preheat oven to 375°F (190°C), bake 15-20 minutes, flip once.

Full details are on this page.

6) Butter Murukku

Butter Murukku is a South Indian snack that’s crunchy and rich, thanks to rice flour and butter. Its spiral shape and soft crunch make it a favorite for tea time or festivals.

The snack blends rice flour and gram flour, and butter gives that melt-in-your-mouth feel. Add cumin seeds for a little extra flavor if you want.

It fries up fast, so you don’t have to wait long for a savory bite.

Ingredients

• 1 cup rice flour
• 1.5 tablespoons gram flour (besan)
• 2 tablespoons melted butter
• ½ teaspoon cumin seeds
• Salt to taste
• Water (as needed)
• Oil for frying

Cooking Instructions

1. Mix rice flour, gram flour, cumin, salt, and melted butter.
2. Add water slowly to make a soft dough.
3. Heat oil in a deep pan to 350°F (175°C).
4. Use a murukku press to shape spirals.
5. Fry in hot oil until golden.
6. Drain, let cool, and snack away.

More details on Butter Murukku here.

7) Cabbage Pakoda

Cabbage pakoda is a crunchy Indian snack made with shredded cabbage. You toss it with gram flour and spices, then fry until it’s golden and crisp.

It’s surprisingly easy to whip up, especially on a rainy evening. If you want more flavor, throw in some onions or herbs.

Make sure your batter’s thick enough to hold the cabbage together when you fry it. Drop spoonfuls into hot oil and let them sizzle until they’re nice and crispy.

Serve them hot, maybe with some chutney or even just ketchup if that’s what you’ve got.

Ingredients

• ½ medium cabbage, shredded
• 1 cup gram flour (besan)
• ½ teaspoon turmeric powder
• 1 teaspoon chili powder
• ½ teaspoon cumin powder
• Salt to taste
• Water as needed
• Oil for frying

Cooking Instructions

1. Mix shredded cabbage, spices, salt, and gram flour in a bowl.
2. Add water a little at a time to make a thick batter.
3. Heat oil in a deep pan to 350°F (175°C).
4. Drop spoonfuls of batter into the hot oil.
5. Fry pakodas until golden brown, about 4–5 minutes.
6. Drain on paper towels and serve warm.

You can find more details in this cabbage pakoda recipe.

8) Dal Vada

Dal Vada is a crispy, savory snack from South India. It goes great with tea or a tangy chutney.

You can use different lentils like moong dal or chana dal. Soak the lentils, grind them, and mix with spices, onions, and herbs.

Shape the mixture into little patties and fry until golden. These vadas are quick to make and honestly, they’re best eaten hot and fresh.

Ingredients:

• 1 cup chana dal or moong dal
• 1 small onion, finely chopped
• 2 green chilies, chopped
• 1-inch piece ginger, grated
• 2 tablespoons fresh coriander leaves, chopped
• Salt to taste
• Oil for deep frying

Cooking Instructions:

1. Soak the dal for 2–3 hours and drain.
2. Grind the dal coarsely with green chilies and ginger.
3. Mix in onion, coriander, and salt.
4. Heat oil in a deep pan to 350°F (175°C).
5. Shape the mixture into small balls or patties.
6. Fry in batches until golden and crisp.
7. Drain on paper towels and serve warm.

For more details, check this Dal Vada recipe.

9) Banana Chips

Banana chips are a classic Indian snack made from raw, unripe bananas. Slice them thin and fry until crisp.

In Kerala, people love using Nendran bananas for this. They usually fry the chips in coconut oil, adding just a bit of salt and turmeric for color.

These chips are perfect for tea time or just when you’re in the mood for something crunchy. Making them is pretty quick—just be gentle with the banana slices so they don’t break in the oil.

Ingredients:

• Raw unripe bananas (Nendran preferred)
• Coconut oil (or any frying oil)
• Salt
• Turmeric powder (optional)

Cooking Instructions:

1. Peel the bananas and slice thinly.
2. Heat oil in a pan to about 350°F (175°C).
3. Fry the slices in batches until golden and crisp.
4. Drain on paper towels and sprinkle salt and turmeric while hot.
5. Let cool before storing in an airtight container.

For more details, you can check banana chips recipes from Veg Recipes of India.

10) Sabudana Vada

Sabudana Vada is a crunchy Indian snack you make with soaked tapioca pearls, or sabudana. Mix them up with boiled potatoes and roasted peanuts for a bit of texture and flavor.

This one’s super popular during fasting, but honestly, it tastes great any time. Fry the vadas until they’re golden and crisp.

If you’re feeling health-conscious, try air-frying or baking them instead. Serve with green chutney or a dollop of yogurt for a fresh kick.

Ingredients

• 1 cup sabudana (tapioca pearls)
• 2 medium boiled potatoes
• 1/2 cup roasted peanuts
• 1–2 green chilies, finely chopped
• 1 tsp cumin seeds
• Salt to taste
• Fresh coriander leaves, chopped
• Oil for frying

Cooking Instructions

1. Soak sabudana in water for about 4-5 hours, or just leave it overnight if that’s easier. Drain off any extra water.

2. Take some roasted peanuts and grind them up, but don’t go for a fine powder—leave them a bit chunky.

3. Mash your boiled potatoes. Mix them up with the soaked sabudana, those ground peanuts, chopped chilies, cumin, salt, and fresh coriander.

4. Grab a handful of the mixture and shape it into small, round patties.

5. Heat oil in a pan over medium heat. Aim for about 350°F (175°C), but honestly, a little hotter or cooler won’t ruin things.

6. Fry the patties until they turn golden and crispy on both sides. Lay them on paper towels to soak up extra oil.

7. Serve them warm. Chutney or yogurt on the side? Yes, please.

If you want a snack that’s crunchy and actually fills you up, give this one a try. For more details, check out this Sabudana Vada recipe.