Try these easy recipes by Mumbai chefs to make healthy snacks at home

The second wave of Covid19 may be on the decline but the restrictions in Mumbai and across Maharashtra wonrsquot be lifted for another fortnight at leastSo working from home is here to stay for many in the coming days While exercising and staying fit is important you need to be mindful about your diet as wellMost people have found themselves munching on junk food or craving notsohealthy snacks more often during the pandemic While there are lsquohealthyrsquo snacks available in stores now it is very tricky to find out what theyrsquore really made of without reading the ingredients listBut donrsquot worry we have you covered You no longer need to reach out for that bag of chips Four Mumbaibased chefs share healthy and quick snack recipes for you to whip up at homeChef Hussain Shahzad O PedroSweet Potato DangarIngredientsSweet potato mixtureSweet potato baked in an oven till soft peeled frac12 kg Onions finely chopped frac34th cupCoriander leaves finely cut 2 tbspPoi saag blanched in hot water 14th cup Black sesame 1 tsp White sesame 1 tspTurmeric powder frac12 tspGaram masala 15 tspSunflower oil 3 tbsp Semolina 1 cupRice flour 14th cupAllpurpose flour 14th cupWater frac12 cupOil to frySalt to tasteMethod1 Heat 3 tbsp of oil in a heavy bottomed sauce pan on a medium flame add onions and sauteacute till translucent2 Add the powdered spices and let them bloom3 Mash the baked sweet potato and add to it the chopped poi saag leaves coriander black sesame white sesame and spicy sauteed onions4 Combine gently to form a homogenous mixture and season with salt5 Shape in to tikkis of 25 gm each and reserve in a cool place6 In a bowl mix allpurpose flour and water to make a batter Season with salt7 Combine the semolina and rice flour in a shallow tray with lofted sides8 Dip the tikkis in the batter and coat with the semolina rice flour mix9 Reserve in a cool place for at least an hour10 Heat oil in a kadhai or frying pan on medium heat sprinkle some leftover batter to check the temperature If it rises quickly after touching the base your oil is ready Add the tikkis and fry a few at once11 Drain on a kitchen towel and serve hot with chutney and kachumberChef Anshuman Bali executive chef JW Marriott Mumbai SaharDaliya VadaIngredientsDaliya 1 cup 150 gmOil for fryingGram flour besan 75 gmFinely chopped onions 100 gmCoriander leaves finely chopped 2 tbspGreen chilli chopped 1 or to tasteSalt to tasteTurmeric powder frac12 tspCumin seeds frac12 tspCarom seeds ajwain frac12 tspGinger chopped 1 tspCurry leaves chopped 1 tbspSpinach shredded optional frac12 cup or 30 gmMethod1 Wash the daliya and drain it Then cook it with very little water 15 cups in a pressure cooker with some salt added2 Allow three whistles on a medium flame and take it off heat Let it cool a bit and later check on the daliya3 See that there is no water or excess moisture Otherwise put it back on heat without a lid and evaporate the excess4 Now take the daliya in a mixing bowl and add all the processed ingredients to it Mix well you may need to add a little water here to make a nice doughlike mixture5 Check seasoning and shape the mixture into patties Fry them till golden brown in hot oil and serve along with chutney and a hot cup of teaChef Rohit More GustosoArancio e FinocchioIngredientsFresh fennel shaved 1 small bunchCarrot peeled OneMalta orange sliced OneBlack Olives 15 gmAragula 10 gmPomegranate 25 gmToasted pistachio 15 gmSalt to tasteLemon vinaigretteLemon vinaigrette ingredientsExtra virgin olive oil 3 to 4 tbspLemon juice freshly squeezed 2 tbspSalt 14 tspBlack pepper to tasteMethod for lemon vinaigretteIn a bowl whisk the lemon juice salt and pepper Add the olive oil and continue to whisk until the dressing is well blended Keep asideMethod for Arancio e Finocchio1 Soak the carrots and fennel in cold water for 510 minutes2 Drain the water and place the carrot and fennel on a paper towel3 Peel and slice the orange and place flat on a plate4 Mix the fennel carrot olives arugula and pomegranate in a bowl Add salt and the lemon vinaigrette Mix well and place on the sliced orange5 Garnish with toasted pistachio and serveRachel Goenka CEO and founder The Chocolate Spoon CompanySweet Potato Chocolate SquaresIngredientsMashed sweet potato 200 gmApple sauce 100 gmMelted coconut oil 80 gmWhole wheat flour 120 gmJaggery 30 gmCocoa powder 25 gmBaking powder 5 gmBaking soda 5 gmChocolate chips 50 gmMethod1 Preheat oven to 180 C and line an 8inchx8inch square cake ring2 In a medium bowl take apple sauce coconut oil and mashed potato and mix well3 In another bowl take all the dry ingredients and pass them through a strainer4 Add the apple sauce and mix well Pour the mixture into a lined tray5 Sprinkle dark chocolate chip over the batter and bake 3035 minutes6 Allow to cool and cut into 2inch squaresAlso Read Prepare restaurantstyle dishes at home with these easy 5ingredient recipesShop NowSR NOProductShop Now1Madhuras Recipe Veg amp Non Veg PaperbackShop Now2100 Favourite Hand Picked Recipes By Sanjeev kapoorShop Now3Brownie CookbookShop Now4Bajaj 17 Litres Solo Microwave OvenShop Now5IFB 17 L Solo Microwave OvenShop Now