Snack Attack! Treats for the Food Lovers

Snacking is a part of our everyday small pleasures, a source of satisfaction, and an essential element of Indians’ love of food. Snacks have grown and become more experimental as time has passed and lives have changed.

According to a survey by market research firm IMARC Group, the Indian snacks industry would increase at a CAGR of 12% between 2022 and 2027. Food businesses that introduce new flavours are contributing to this increase. Today, the market offers a wide range of snacks in both native flavours and modifications inspired by Westerners. Furthermore, fried snacks have a considerable market share. “The crispness and saltiness of fried foods are well known.” They satisfy every palate, regardless of age group. They are addictive due to their texture and saltiness. “For example, French fries or potato wedges are popular among all,” comments chef Ajay Chopra.

The Snacks Deception

So, what is a snack? They are smaller quantities of food that humans consume between meals. “It could be anything,” says Shikhar Veer Singh, creator and a culinary specialist at Samosa Singh. “From cookies, chips, and namkeens to samosas, tikki, and chaats.”

Even in the snack segment, India, a land of variety, witnesses incredible variation. Snacks from other cuisines were introduced to our plates as a result of community migration and assimilation. Samosa, for example, is thought to have originated in the Middle East as a non-vegetarian snack cooked with minced meat. In India, however, it is served with a potato and pea base.

Every region of India has its own unique taste. “It depends on the available ingredients, season, and geographical conditions of the region,” Chopra explains, trying to name some popular Indian snacks such as vegetable chop, nimki, and churmur from the east, vada pav and vanela gathiya from the west, samosa and kachori from the north, and goli baje and masala vada from the south.

What about healthy snacks? And why not!!

Snacks do not have to be a no-go zone for exercise lovers. Healthy variants of sev, chivda, bhujia, chips, and masala nuts are available. “Given the increased attention on nutrition since the pandemic, the healthy snack category is predicted to reach $150 billion globally by 2030,” said Shauravi Malik, co-founder of Slurrp Farm, which offers a broad set of snacks and food items made with nutrient-dense ingredients. Ragi, jowar, oats, foxtail millet, lentils, amaranth, almonds, and natural sweeteners like jaggery and honey are common ingredients in healthy snacks.

A healthy boost for homemade snacks

If you want to increase the healthy quotient of your snacks at home, Reetu Uday Kugaji, a culinary expert who frequently publishes recipes on her Facebook page, Food For Thought: “Rather than deep frying, use shallow frying, air frying, baking, grilling, or steaming.” Use kosher salt instead of table salt. In snack preparations, use local, organic, and seasonal fruits and vegetables. Try these suggestions the next time you cook kothimbir vadi, Gujarati panki, chegodilu, an Andhra Pradesh fried snack, or hurigaalu, a protein-packed mixed lentil snack from Karnataka.”

Recipes are just one(Unique)

Chefs are giving old combinations a novel spin, whether it’s the traditional besan bhujia made more fun with chilli and cheese, puffed rice and besan namkeen with a kairi zing, or corn chivda with peri peri flavour. “We combine kachoris with bhakarwadi in our Khasta Kachori.” Chilli Cheese Bhujia is a delicious combination of chilli and cheese. “The possibilities with fusion snacks are limitless,” says Girish Nayak, chef at Bombay Sweet Shop.

Tips for those who want to cook snacks at home?

• The quality of the oil you use to make snacks at home is key! Use coconut or groundnut oil to improve the taste, and these oils are healthier options to include in your daily diet.
• Always remember to add spices and seasoning while the mixture is still hot. It’s more difficult to put together after it cools down.
• Remember that it takes at least a day for all of the flavors to appear; taste and adjust spices and seasoning the second day, not the same day.

Girish Nayak wrote this.

RECIPE 

Vada Pav Spring Roll Recipe:-

Ingredients:

Method

• Take a pav and cut it in half.

• Put it on a spring roll sheet (available in food stores).

• Then add the masala (mixture) we made with the components from the pav.

• Spread some Vada pav chutney (dry chutney) on top of the masala.

• Now, gently roll the pav and spring roll sheet together to make a cylinder.

• Put some edible gum (made from cornflower slurry) on the spring roll sheets to keep them from sticking together.

• Open and are tightly packed.

• Deep-fried the Vada pav spring rolls in hot oil until they are crispy and golden.

• brown.

• Add some whole green chilies to the side to briefly cook for some spicy bites.

• Remove the spring roll and serve it immediately.

Try out to make this mouth-watering chutney at home with this crispy and tasty vada pav spring roll

I hope real foodies will definitely try this recipe if you are vada pav lovers or food lovers. Make sure you try all instructions as mentioned above you will definitely get the best result as well as fantastic tasty food. Till then take precautions while cooking, eat tasty food and stay tuned for the tasty recipes!!!