Healthy Indian snack ideas for kids

When raising healthy and happy kids, nutrition plays a vital role. Snacks are an integral part of a child’s diet, providing them with the energy and nutrients they need to thrive. However, finding healthy snack options that appeal to kids can be challenging. These snacks are delicious and packed with essential vitamins, minerals, and fibre. Delve in for some healthy Indian snack ideas that will satisfy and nourish your little ones! 

Veggie Bean Quinoa Patties 

These Veggie Bean Quinoa Patties taste great and are nutritious. They are stuffed with beans, quinoa, veggies, and walnut deliciousness. In other words, these high-protein, low-carb quinoa patties are also high in fibre. A mouthwatering burger can be created by combining healthy multigrain bread with toppings like avocados, cucumbers, lettuce, tomatoes, etc. 

Ingredients: 

• 100 g finely diced Onion 
• 50 g of finely chopped colour Bell pepper 
• Grated 50 g Carrots 1 medium-sized  
• Grated 50 g Beetroot 1 medium-sized  
• Red chilli flakes per taste 
• Corn kernel  
• 1 cup cooked Quinoa  
• 1 cup Red kidney beans  
• 1 cup Black beans Boil  
• ½ cup Roasted and chopped Walnuts  
• Breadcrumbs  
• 2-3 Finely chopped Green chillies  
• 20 g chopped Cilantro  
• Salt  
• One tablespoon of Roasted cumin seeds 
• One teaspoon of Lemon pepper 
• One teaspoon of Dry mango powder Or lemon juice 

Method of preparation

Green chillies and cumin seeds are added to heated oil in a large pan. Next, chopped onions are added, and the mixture is cooked for one minute. 

After that, add the grated carrots and beetroot and continue to saute the corn while partially mashing it with a fork. To remove the liquid from the vegetables, keep sauteing on high.  

Add all the bell peppers and stir as you re-saute them for a minute on high. Add the beans after that and mash them with a fork. 

Turn off the heat and let them cool. Transfer the mixture and stir the quinoa after it is cool enough to handle with your bare hands. 

If not roasted and chopped the walnuts, now is the time to do it while the mixture is cooling. Add the walnuts along with the quinoa and mix. 

Add cilantro as well and give it a good mix at the end. Finally, mix all the spices (salt, roasted cumin seeds, lemon pepper seasoning, red chilli flakes and dry mango powder/lemon juice).  

Shape the mixture into little patties and coat them with breadcrumbs. Keep the coated cutlets in the fridge for 1 hr.  

After an hour, pan-fry them on a grill at medium heat. Flip them once they are brown from the bottom, and let them turn brown from the other side.  

Baked Methi Mathri 

Mathri is a popular savoury snack in India, and by baking it instead of deep frying it, you can make it healthier without compromising on taste. Add a twist to the traditional mathri recipe by incorporating fenugreek leaves (methi) into the dough. These crispy delights can be stored in an airtight container for quick munching. 

Ingredients: 

• 1 cup Whole wheat regular/multigrain flour Atta 
• ½ cup Coarse wheat flour Motta/laddu atta 
• ¼ cup all-purpose flour Maida 
• ¼ cup Chickpea flour Besan 
• cup Pearl millet flour Bajra 
• ¼ cup Finger millet flour Raagi 
• ¼ cup Sorghum flour Jowar 
• ¼ cup Amaranth flour Rajgira 
• 1 cup Almond flour 
• 150 gm Fresh fenugreek Methi chopped – 2 cups 
• Salt as per taste 
• One teaspoon of Carom seeds Ajwain 
• Two teaspoons Fennel seeds Saunf (Crushed) 
• ½ teaspoon Red chilli powder 
• ¼ teaspoon Turmeric powder 
• One teaspoon Carom seeds powder Ajwain 
• One teaspoon of Dry ginger powder 
• 1.5 teaspoon Dry mango powder 
• ½ teaspoon Baking Powder 
• ¼ teaspoon Baking Soda 
• One cup of Ghee  

Method of preparation

First, mix all the dry ingredients and add chopped methi leaves.  

Add ghee to your flour and mix till it gets crumbly  

Add milk till the dough gets stiff 

Knead the dough for at least 10-15 minutes and keep it aside for 30 minutes. Resting is essential as it develops the gluten in the dough. 

Divide the dough into small balls and arrange them on a baking sheet.

Preheat oven to 375oF and bake for 12 minutes on the first side, then flip all the Mathris and bake them for 10 minutes. 

Once it turns brown from both sides, pull them out and let them cool down. They would get crunchy after getting cold. 

Taste a few and store the rest in an airtight container for storage. 

Moong Dal Vada – Lentil fritters 

The green gramme lentils, chilka moong dal, are very nutritious. They provide a lot of dietary fibre, few calories, and are a rich source of protein. The healthier version of the Moong Dal Vada dish still has the mouthwatering flavour we love. 

Ingredients 

• 2 cups Green gram lentils  
• Chopped Green chillies 
• Half teaspoon Red chilli flakes 
• One teaspoon of Cumin seeds 
• 25 g Ginger 2-inch piece chopped finely 
• 15 g finely chopped Cilantro 
• One teaspoon of Fennel seeds crushed – optional 
• ⅛ teaspoon Asafetida  
• 75 g Grated Radish Diakon optional 
• 50 g Chopped Green Onions 
• Optional Spices 
• One teaspoon Salt as per your taste 

Method of preparation

Wash and soak the lentils for two hours.

Strain it and blend it in a blender. 

Transfer the batter to a bowl.

Add green chillies, ginger, cilantro and spices (salt, red chilli flakes, cumin seeds and asafoetida). 

If you make fritters, add optional ingredients such as radish daikon and green onions. 

Mix it well to make it uniform. 

Heat the pan and brush each cavity with oil. 

Pour the batter into each cavity and flip it after a few minutes when the bottom side is brown. After removing the fritters from the pan, let them rest on the mesh to keep them crispy. 

Your fritters are now ready to relish.

Banana oats and spinach muffins  

This is a great snack to sneak green spinach and bananas into children’s diets without them realising it. These are suitable for quick breakfasts, snacks, or packed lunches at school. Oats are a foundation for the flour as a base, and spinach and bananas are used to increase their nutritional content and flavour. Also, these fantastic banana, oats, and spinach muffins can be made in large quantities and frozen to relish later. 

Ingredients 

• One cup of Oats flour  
• ¼ cup Almond flour 
• Almond Milk / Milk 
• Two tablespoons Oil  
• Cinnamon powder 
• Baking powder 
• Maple syrup or sweetener of your choice 
• Baking soda 
• Salt 
• ¼ cup Walnuts Chopped 
• Banana  
• Spinach 
• One teaspoon of Vanilla extract 
• ¼ cup Chocolate chips

Method of preparation 

Preheat oven to 350oF, and line a muffin pan with paper liners or use silicon cups. 

Use rolled oats and ground them in a grinder. 

Combine all dry ingredients in a mixing bowl. 

The wet ingredients should be blended fully in a blender or food processor.  

In the dry ingredient dish, add the puree and gently fold everything together.

Pour the batter into the pan and top with chopped walnuts or chocolate chips. 

Bake the muffins for 18 to 22 minutes or until they are firm to the touch but not quite browned on top. 

Cool partially or completely before serving. 

Makhana Bhel 

In this Makhana Bhel recipe, the makhanas are enriched with goodness and are loaded with protein, potassium, phosphorus, fibre, magnesium, iron, and zinc. They have a low glycemic index and are low in sodium, cholesterol, and fat. It’s a healthy snack for kids and people with diabetes, heart 

disease, and high blood pressure. In addition to anti-ageing enzymes, the natural flavonoid kaempferol also delays the onset of ageing and inflammation in adults. Makhanas are a calorie-efficient and delicious snack for kids.

You only need a few common pantry items and 15 minutes to create Makhana Bhel. Fresh ingredients are required, including green mango, onion, tomato, cucumber, boiled potatoes, sweet peppers, and pomegranate arils.  

Ingredients 

• ½ cup peeled & diced Cucumber 
• Onion ½ cup diced 
• Tomato ½ cup diced 
• ½ cup Potato boiled and diced 
• ½ cup Pomegranate Arils 
• Finely chopped Fresh Cilantro  
• Finely chopped Fresh Mint  
• Finely chopped Green Chili  
• Two tablespoons of Lemon Juice or Lime 
• Makhana Fox Nuts 
• Roasted Peanuts  
• Roasted Chickpeas  
• Roasted Cashews  
• Roasted Pumpkin seeds 
• Jalapeno Crisp for topping  
• Nylon Sev optional – for topping 
• ½ teaspoon Salt  
• ½ teaspoon Red chilli powder 
• Two teaspoons of Chaat Masala 
• One tablespoon of Cilantro Mint Green Chutney 
• Two tablespoons Tamarind and dates Sweet Chutney 

Method of preparation

Dry roast makhanas on medium heat till it gets crunchy, and keep stirring in between for even roasting. 

Once roasted, let it cool down and then transfer in a gallon-size Ziploc. 

Secure the Ziploc and crush the Makhanas roughly with a rolling pin. 

In a separate mixing bowl, add and stir all the chopped vegetables.

Add roasted peanuts, chickpeas, cashews, pumpkin seeds and jalapeno crisps and stir. 

Add chopped Cilantro, green chilis, mint, spices, chutneys and lime juice. 

Stir it well. Keep this mixture separate until it’s ready to serve. 

When it’s ready, stir in crushed roasted Makhanas. 

Before serving, top with some nylon sev (optional), jalapeno crisps, pomegranate arils and peanuts. 

 Conclusion 

With these healthy Indian snack ideas, you can ensure your kids receive the nutrition they need while enjoying tasty treats. Incorporating vegetables, lentils, whole grains, and fruits into their snacks provides essential nutrients and introduces them to a diverse range of flavours and textures. 

Remember, healthy eating habits developed in childhood often continue into adulthood, so start nurturing your child’s taste buds with these delicious and nutritious Indian snacks today. 

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