Craving A Snack? Try Healthy Recipes Shared By Nutritionist

It is not unusual to feel a craving to munch something in between the meals. If you start your day early in the morning or have a significant amount of time between any two complete meals, it is only natural to feel hungry. But what most people do is conveniently pick up a bag of high-calorie chips instead of making a healthy snack.

To help you with some healthy snacking recipes, Slurrp talked to a nutritionist, Suman Agarwal. Suman Agarwal, the visionary force behind SelfCare, is a well-known Celebrity Nutritionist, Fitness Consultant, and Food Guru with an experience of over 24 years. So, if you are looking for something healthy to munch, here are some nutritionist-approved recipes.

Veggie Dal Roll

Value per serving:

  • Calories 253 kcal
  • Protein 14 gms
  • Fat 5 gms
  • Carbs 38 gms
  • Calcium 76 mgs
  • Fibre 1.5 gms
  • Iron 2.7 mgs

Ingredients:

  • 2 cups uncooked green or yellow moong dal (soak for 4-6 hours)
  • 2 medium capsicum, chopped finely
  • 2 large onions, chopped finely
  • 2 medium tomatoes, chopped finely
  • 4 green chillies, chopped finely
  • ¼ cup fresh coriander, chopped finely
  • 2 tsp red chilli powder
  • Salt as per taste
  • 2 tbsp oil

Instructions:

  1. Rinse and drain soaked dal. Grind in a blender with / a cup of water, green chillies and salt.
  2. Add ¾ to 1 cup of water to the batter.
  3. In a bowl, mix onion, tomato, capsicum, red chilli powder, fresh coriander and salt.
  4. Heat a non-stick tawa. Using a ladle spread a thin layer of batter, around 6 inches in diameter.
  5. After 1 minute, sprinkle ¼ cup of the veggie mixture over the spread.
  6. Drizzle ½ tsp oil around the edges.
  7. Gently lift from one side with a spatula and fold over to make a roll.

Complete your plate: With Green Chutney and a glass of Spicy Buttermilk.

Bombay Bhaji Roll

Value per serving:

  • Calories 315 kcal
  • Protein 13 gms
  • Fat 9 gms
  • Carbs 44 gms
  • Calcium 198 mgs
  • Fibre 5 gms
  • Iron 3 mgs

Ingredients:

  • 2 cups green peas
  • 4 medium tomatoes, chopped finely
  • 2 large capsicum, chopped finely
  • 100 gms tofu/paneer, grated coarsely
  • 4 tsp pav bhaji masala
  • 1 tsp red chilli powder
  • 1 tbsp oil
  • Salt as per taste
  • 8 basic wraps

Instructions:

  1. Pressure-cook peas for 2 whistles. Drain, cool and mash lightly.
  2. Heat oil in a pan; sauté capsicum for 2 minutes.
  3. Add tomatoes; saute for 10 minutes or until all the water dries up.
  4. Add pav bhaji masala and stir-fry briefly.
  5. Add grated tofu, mashed peas, salt and red chilli powder. Cook on low heat until almost dry.
  6. Place ⅓ cup of the mixture on each basic wrap and make a roll. Cut each wrap into 3-4 pieces and serve.

Complete your plate: With a glass of Spicy Buttermilk

Chole Tikki

Value per serving:

  • Calories 256 kcal
  • Protein 8 gms
  • Fat 8 gms
  • Carbs 38 gms
  • Calcium 94 mgs
  • Fibre 2.5 gms
  • Iron 3 mgs

Ingredients for Chole:

  • 1 cup uncooked chickpeas (soak for 6-8 hours)
  • 1 large onion, chopped coarsely
  • 3 green chillies, slit
  • 2-inch piece of ginger, julienned ¼ cup tamarind 2 tsp chole masala
  • 2 tsp coriander powder
  • ½ tsp jeera powder (cumin powder)
  • ¼ tsp garam masala
  • 2-3 bay leaves
  • 2 tbsp oil
  • Salt as per taste

Ingredients for Tikkis:

  • 2 slices brown or white bread (4"× 4")
  • 4 cups cauliflower (approximately
  • 300 gms after discarding stems and dividing them into small florets)
  • 2 medium potatoes, boiled
  • 2 tsp oil
  • Salt as per taste

Instructions for Chole:

  1. Drain and rinse chickpeas; pressure-cook with 1 tsp salt and 5 cups of water for 8-10 whistles. Drain; reserve the water.
  2. Soak tamarind in ½ cup water for 30 minutes. After it becomes soft, sieve through a strainer and reserve water. This is the tamarind water.
  3. In a mixer, grind onions and green chillies.
  4. In a large saucepan, heat 2 tbsp oil; toss in bay leaves and ginger. Add the onion paste and sauté for 15 minutes or until brown. Add coriander powder and chole masala and sauté for another 2 minutes.
  5. Mix in the boiled chickpeas along with water.
  6. Add garam masala, jeera powder, tamarind water and salt.
  7. If required, add water to achieve the desired consistency. Cook for 3-4 minutes.

Instructions for Tikki:

  1. Boil cauliflower in water until tender. Drain and squeeze out all the excess water. Mash along with boiled potatoes.
  2. Grind the bread slices in a mixer. Add to the cauliflower-potato mixture along with salt.
  3. Divide into 12 portions and make small round tikkis. Roast on a non-stick pan using 2 tsp oil.
  4. Spread 1 cup chole on two tikkis and garnish with fresh coriander
  5. If desired, drizzle with sweet chutney and green chutney.

Complete your plate: With a bowl of Quick Cabbage Salad and a bowl of curd