Spicy Roasted Chickpeas Recipe – Healthy Snack Ideas

Roasted chickpeas are not only healthy but they taste great as well. Easy to prepare, these chickpeas are perfect for munching on or as a homemade gift for your friends/family for the holidays.

Ingredients/ Method

1-2 cups boiled or canned chickpeas. I boil mine. I simply soak them in the water overnight and pressure cook them for 2-3 whistles.
Adjust the spices as per the quantity you are cooking. If you plan on storing these, roast the chickpeas first then add spices. If you plan on eating them right away or fairly soon, go with the way I am cooking them.
In a bowl- add 2 tbsp oil, 2 tbsp lemon juice. Stir- in chickpeas. Then add spices- 1 to 1/2 tsp sea salt, 1 to 1/2 tsp paprika, 1/2 tsp roasted cumin powder.
Spread evenly on a baking sheet lined with parchment paper and cook in a preheated oven at 425 F for 30-40 mins or until desired crispiness is achieved. Also try our Honey Cinnamon Roasted chickpeas recipe.

Edible Gift Ideas- Honey Cinnamon Roasted Chickpeas Recipe (Healthy Snack Ideas)

If you are looking for a cool edible gift idea that you can do yourself then look no further than simple, homemade, tasty – Honey Cinnamon Roasted Chickpeas. Easy to prepare, these chickpeas are perfect for munching on or as a homemade gift for your friends/family for the holidays.Check out more of our Snack Ideas here.

Ingredients/ Method

1-2 cups boiled or canned chickpeas. I boil mine. I simply soak them in the water overnight and pressure cook them for 2-3 whistles.
Completely rinse and dry them. Roast them at 400 F for 20 mins. If they are on abaking sheet lined with aluminium foil, they will crisp up quickly. Once they are a shade darker than original and crispy, coat them with honey, coconut oil. cinnamon and nutmeg ( While the chickpeas are still hot) . Roast for 10-15 more mins and then serve warm or let cool, put in a pouch and give out as a gift 🙂 You can prepare two pouches.. One sweet and one salty. Here is a recipe for spicy roasted chickpeas.

Healthy Lunch Ideas- Simple Veggie Wrap Recipe

During fall, humans move away from cold summer salads and crave some hearty warm food. While soups are amazing, sometimes you want a good ol’ veggie wrap and thats where this recipe comes in. It’s quick, easy and fulfilling. Best part is you can customize it as per your own taste.

Ingredients/ Method

I used spinach, onions, zucchini which I sauteed in a pan with some salt, pepper and Balsamic vinegar.
Optional but You can also use portobello mushrooms in the wrap but to get their flavour out, marinate them with some Salt/Pepper and some oil+balsamic Vinegar for at least 30 mins. Then pan-fry them until they shrink in size then cut them in bite size pieces and place on your wrap.
For the wrap, I used carrot/Pumpkin wraps which I picked from Costco. Spread cream cheese on them before adding veggies on. Instead of veggies you can also use Avocado, hummus or other sorts of spreads.
Load the wrap up, fold and enjoy.

Vegan Sweet Potato Mash Recipe – Healthy Lunch Ideas

Delicious, healthy, Vegan Sweet Potato Mash dish inspired from Punjabi cuisine. It is great to enjoy with a toast, flatbread, on sandwiches or even as a dip. If you love bright and bold flavours of Punjabi cooking then do try our: Punjabi Parantha, Punjabi Chickpea Curry
and Punjabi Fish Pakora Recipe

Ingredients/ Method

2 sweet Potatoes – Boil and mash them.
1/2 cup chopped onions
1/2 tsp Cumin seeds
1/2 tsp fenugreek seeds (Methre) – These lend that unique flavour to the dish.
1 tbsp grated ginger
1 small chopped tomato
1/2 tsp seasoning pepper. Optional 1/2 tsp garam masala (or curry powder)
2-3 tbsp oil
Spices- Salt, Turmeric and Red chilli powder/ Paprika

– Get sweet potatoes ready (boil, peel and mash them)
– Heat oil in a pan and add cumin and fenugreek seeds. Let them sizzle and add onions and ginger. Add salt, turmeric and red chilli powder
– Fry for 2-3 mins and add sweet potatoes. Mix well. Add tomatoes. Cook for 2-3 mins. Season with pepper/ garam masala and serve warm.

How to make Bulgar Kebabs? Vegan Recipes

In this recipe, we make these super yum Kabobs with Burgol, boiled potatoes, various spices and greens (mainly spinach and baby Kale chopped)These are easy to prepare, great for potlucks and store well too.
Burgol or Bulgur is a grain from the ancient Middle East; from there it spread quickly around the world. Bulgur is wheat berries that are partially hulled, steamed, then cracked and dried. Often confused with cracked wheat, both look the same, however, Bulghur is steamed (precooked) unlike cracked wheat. Bulghur is gritty and flaky and used primarily in Tabbuleh or Tabouli (a typical Lebanese salad). Bulgur is also commonly used as a meat substitute.

Ingredients/ Method

1 cup Burgol/ Bulgur wheat
4-5 boiled/mashed potatoes
2 cups chopped greens – Spinach/Kale
2-3 tbsp oil for pan frying. You can deep fry these as well.
Spices I used- salt, garam masala, seasoning pepper, red chilli powder (or paprika), garlic salt and curry powder. Adjust quantities as per your liking.

Mix everything well and then form small patties. Pan- fry both sides on a skillet until golden brown. Outside will be crispy and inside soft but cooked. Enjoy it with chutney of your choice.

Meethi Kachori ( Indian Snacks) – Shivratri Special

With Holi and Shivratri being around the corner and onset of spring, everyone wants to celebrate and have good time with friends and family. Here is a must have recipe for your festival menu which can be prepared in advance.


For the shell
2 cups of flour
(I prefer using 1 cup all purpose and 1 cup whole wheat. You can use either of the two. Usually its prepared with all purpose flour)
2-4 tbsp of Desi Ghee ( Clarified Butter)
Water to knead the dough
Pinch of salt

For stuffing
2-3 tbsp ghee/butter or oil
1 cup of Unsweetned shredded coconut
1 cup dry fruit (chopped)
1/2 to 1 cup of sugar
1/3 cup sesame seeds
1/2 tsp nutmeg

Oil is also required for deep frying the Kachoris

Prepare the dough by mixing ghee, flour, water and pinch of salt. Set the dough aside for 30 mins.
Prepare the stuffing by frying coconut, dry fruits and other ingredients in a wok along with sugar. Let the stuffing cool down.
Roll out small portions of dough and fill them with stuffing. Close the Kachoris and deep fry until both sides are golden.
Enjoy with cup of Tea or coffee

Aloo Bonda Recipe

Learn how to make Aloo Bonda which is basically spiced potato dumpling or call them potato balls. Great for parties, get togethers or potlucks. They also make a tasty snacking treat.
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Ingredients: (Makes 30-40 balls)
4-5 medium size potatoes
2 tsp salt
1 tbsp freshly grated ginger-garlic
3 stalks of cilantro leaves (coriander leaves) chopped
1 small green chilli (optional- can make bonda’s extremely spicy)
2 tsp Mango Powder (Amchur)
1/2 tsp Red chilli pwd
1/2 tsp Turmeric
1/2 tsp black pepper pwd

For Batter
1 cup Chickpea flour (Besan)
1/2 cup Rice Flour
Pinch of garam masala and mango pwd

Oil for deep frying

1. Boil, peel and mash potatoes
2. Add all the spices and mix everything thoroughly and make small golf size balls.
3. Prepare the batter by gradually adding water. Batter shouldn’t be too thick or runny.
4. Dip the potato balls in the batter and deep fry until golden brown (should only be 3-4 mins). You can fry several balls at a time.
5. Serve with your favourite sauce and enjoy!

Home made Dhokla

This nutritious snack from Gujarat in Western India is very popular and available in sweet shops all over the India. It tastes very delicious,try cooking it at home!


• Bengal gram/ besan- 1/2 cup
• Ginger-Green chili paste- 1tsp
• Sugar- 2 tsp
• Water- 1/2 cup
• Citric acid crystals- ¼ tsp
• Salt to taste
• Baking powder / Eno – ¾ tsp

For tempering :-

• Oil- 1tbsp
• Mustard seeds- 1tsp
• Cumin seeds – 1 tsp
• Green chillies- 2 finely chopped
• Asafetida / hing- a pinch
• Curry leaves

For garnishing :-

• Chopped coriander- 1tbsp
• Grated coconut- 1tbsp


1) In a large bowl, combine 1/2 cup besan (chickpea flour), 1/4 tsp citric acid crystals, 2 tsp sugar, ½ tsp ginger paste, ½ tsp green chili paste and salt to taste. Stir to mix, then add 1/2 cup water to make a batter of pouring consistency and mix well .
2) Combine 3/4 tsp baking powder and 1/4 tsp citric acid, and then sprinkle it on the batter. Stir it gently into the batter; you will see it forms bubbles. Pour immediately into the well greased pan.
3) Pressure cook for 15-20 minutes, just like you do for Idlis without whistle.
4) Once the Dhokla is cooked completely, switch off the stove and leave it for 5 minutes to cool.
Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
5) Meanwhile, prepare the tempering. Heat 1 tbsp oil, and then add 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of asafetida ,curry leaves. Take the tempering off the heat, and pour the tempering mixture over the dhokla. Cut into wedges
6) Garnish with grated coconut and Coriander and serve warm.

Sandwich Variant

1) Sandwich dhokla is basically a dhokla sandwiched with green chutney.
2) Cook the first layer as described above( Keep the thickness of the layer relatively less)
3 )Then spread the green chutney over it and pour the remaining batter over it by repeating the same process as with the first portion of batter and steam for 10 min. Allow it to cool.
4) Paneer slices can also be sandwiched between the two layers.

Picture taken from Surf India and Sparken.in
Recipe taken from
Mom Recipe

Paneer Tikka at home

View the video here: Very Simple Paneer Tikka recipe!


• Paneer 300 gms
• Capsicum(Can use all the 3 colors) cubed 3/4 cup
• Onion cubed 1 no.
• Tomato (optional) 1 no.(deseed, cube)
• Sour cream or yogurt 2 – 3 tblsp
• Garlic Paste 1 tsp
• Ginger Paste 1 tsp
• Tomato Paste 1 tsp
• Red chilli powder 1/2 tsp
• Turmeric powder 1/8 tsp
• Garam Masala 1 tsp
• Crushed black pepper(optional) 1/2 – 1 tsp
• Tandoori masala powder(optional) 1/2 – 1 tsp
• Lemon juice from 1/2 of a lemon
• Salt and oil As needed
• Skewers as needed


• Cut the paneer into bite size pieces. Don’t cut the cubes too big as the marination won’t get infused inside the paneer.
• Cut the capsicums, tomatoes and onions in the similar size too.
• Soak the skewers in water for 15-20 minutes,
• Mix the ginger paste, garlic paste, lemon juice, yogurt, all the powders, salt, tomato paste to make a nice smooth paste.
• Add all purpose floor to the prepared paste
• Add the veggies and paneer to the paste and let them marinate for an hour.
• When you are ready to make, grease the skewers and a grill/pan. Put the skewers into oven for about 30 minutes at 375 °F (Turn them half way through).
• Serve them hot with green chutney and sprinkle some chaat masala and lemon juice over the paneer tikka and enjoy!

Recipe and Picture taken from Rak’s Kitchen