03/07/2026
🌿 Recipes for All 12 Healthy Vegetarian Evening Snacks
1. Masala Roasted Chana
Ingredients
* 1 cup roasted chana
* ½ tsp chaat masala
* ¼ tsp red chili powder
* A pinch of black salt
* 1 tsp lemon juice
Method
Mix all the ingredients together and serve immediately.
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2. Vegetable Upma
Ingredients
* 1 cup sooji (semolina)
* 1 tbsp oil
* ½ tsp mustard seeds
* Curry leaves
* 1 chopped onion
* ½ cup mixed vegetables (carrot, peas, beans)
* 2½ cups water
* Salt to taste
* Lemon juice
Method
1. Dry roast the sooji and set aside.
2. Heat oil, add mustard seeds and curry leaves.
3. Sauté onions and vegetables.
4. Add water and salt; bring to a boil.
5. Slowly add the roasted sooji while stirring.
6. Cook until soft and finish with lemon juice.
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3. Moong Dal Cheela
Ingredients
* 1 cup soaked yellow or green moong dal
* 1-inch ginger
* 1 green chili
* Salt
* Cumin seeds
* Chopped coriander
* Oil for cooking
Method
1. Blend the dal with ginger, chili, cumin, and salt.
2. Add coriander.
3. Spread the batter on a hot non-stick pan.
4. Drizzle a little oil and cook on both sides until golden.
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4. Poha
Ingredients
* 2 cups thick poha
* 1 onion (chopped)
* 2 tbsp peanuts
* Mustard seeds
* Curry leaves
* ½ tsp turmeric
* Green chili
* Salt
* Lemon juice
* Coriander
Method
1. Wash and drain the poha.
2. Roast peanuts and keep aside.
3. Temper mustard seeds, curry leaves, and chili.
4. Add onion and sauté.
5. Add turmeric and poha.
6. Mix well, add peanuts, lemon juice, and coriander.
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5. Vegetable Cutlets
Ingredients
* 2 boiled potatoes
* 1 cup mixed vegetables (boiled)
* ½ cup breadcrumbs
* Ginger-garlic paste
* Garam masala
* Salt
* Coriander
* Oil
Method
1. Mash everything together.
2. Shape into patties.
3. Coat lightly with breadcrumbs.
4. Air-fry, bake, or shallow-fry until golden.
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6. Sprouts Salad
Ingredients
* 2 cups mixed sprouts
* Tomato
* Onion
* Cucumber
* Coriander
* Lemon juice
* Chaat masala
* Black pepper
Method
Mix all the ingredients together and serve fresh.
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7. Sabudana Khichdi
Ingredients
* 1 cup soaked sabudana
* 1 boiled potato
* ¼ cup roasted peanut powder
* Cumin seeds
* Curry leaves
* Green chili
* Salt
* Lemon juice
Method
1. Heat oil and add cumin, curry leaves, and chili.
2. Add potato cubes.
3. Add sabudana and peanut powder.
4. Cook until the sabudana turns translucent.
5. Finish with lemon juice.
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8. Steamed Dhokla
Ingredients
* 1 cup besan (gram flour)
* ½ cup yogurt
* Water
* Salt
* Turmeric
* 1 tsp Eno fruit salt
For Tempering
* Oil
* Mustard seeds
* Curry leaves
* Green chilies
* Sugar water (optional)
Method
1. Make a smooth batter.
2. Add Eno just before steaming.
3. Steam for 15–20 minutes.
4. Pour the tempering over the dhokla.
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9. Paneer Tikka
Ingredients
* 250 g paneer
* ½ cup yogurt
* Ginger-garlic paste
* Turmeric
* Red chili powder
* Garam masala
* Lemon juice
* Onion and capsicum
Method
1. Marinate the paneer and vegetables for 30 minutes.
2. Thread onto skewers.
3. Grill, bake, or air-fry at 200°C for 12–15 minutes.
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10. Corn Chaat
Ingredients
* 2 cups boiled sweet corn
* Onion
* Tomato
* Cucumber
* Coriander
* Chaat masala
* Lemon juice
* Black pepper
Method
Mix everything together and serve immediately.
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11. Veg Sandwich
Ingredients
* Whole wheat bread
* Mint chutney
* Cucumber
* Tomato
* Onion
* Lettuce
* Black pepper
Method
1. Spread mint chutney on the bread.
2. Layer the vegetables.
3. Sprinkle black pepper.
4. Grill or serve fresh.
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12. Baked Methi Mathri
Ingredients
* 2 cups whole wheat flour
* 2 tbsp kasuri methi
* 1 tsp ajwain
* 2 tbsp oil
* Salt
* Water
Method
1. Knead into a firm dough.
2. Roll and cut into small discs.
3. Prick with a fork.
4. Bake at 180°C (350°F) for 20–25 minutes, flipping halfway, until crisp and golden.
These recipes are beginner-friendly and ideal for healthy evening snacking. Most can be prepared in 10–30 minutes, making them practical for busy weekdays.
