Low-cal Recipes for Indian Snacks

Tandoori Aloo Wrap

 

The festive season is here and the yummy bhajiyas, samosas and other calorie-laden savouries are tempting you. But these could give you curves you'd much rather hide. So, on World Food Day, we ask the experts to whip up a few low-cal recipes for us. Feast to your heart's content on these tasty yet healthy Indian snacks!



Ingredients:

For the wrap:
300 gms whole wheat flour
1 small cup water
Salt to taste

For the stuffing:
250 gms baby potatoes

Marination:
1 tsp chilli paste
40 gms hung curd
A pinch of black salt
Salt to taste
1 tsp sesame oil
1 tsp mustard oil
1/2 tsp garam masala
1/2 tsp cumin powder
1/2 tsp turmeric powder

Method:
1) Peel and par boil the potatoes.
2) Mix all the spices for the marinade. Now mix the potatoes with it and let it set for about 20 minutes. 
3) Preheat an oven for eight minutes at 250°C   and cook the potatoes for about five minutes.
4) Mix all the ingredients for the dough and make wraps from them.
5) Hand pound the cooked potatoes and spread this onto the whole wheat wrap with green chutney and onion rings. Make rolls and serve with mint chutney.

 Spinach and Sesame Tikkis

 Ingredients:
400 gms fresh spinach                                     
1 large potato                                                
20 gms roasted white sesame seeds              
3 cloves of garlic                                                 
10 gms of ginger                                                
1 small onion chopped                                            
10 gms coriander                                  
1 green chilli
1 tbsp olive oil                                             
Salt to taste

Method:
1) Blanch the spinach, squeeze out the excess water and chop it.
2) Boil the potato and mash it.
3) Heat oil in a pan and sauté ginger, garlic, onions and coriander. Add the spinach and potato and cook till done. Add roasted sesame seeds.
4) Let the mixture cool. Shape into tikkis and shallow fry. Serve with dahi and mint chutney.

Courtesy for above recipes: Chef Paul Kinny, Executive Chef, InterContinental Marine Drive

Soya ke Tikki   

Ingredients:
200 gms soy nuggets
10 gms chopped coriander
2  chopped green chillies
50 gms. chopped onions
½   tsp lemon juice
few mint leaves
1 tsp crushed black pepper
Salt to taste

Method:
1) Soak soya nuggets in warm water for 1 hour. Squeeze the water out and grind them to make a coarse paste.
2) Mix all the other ingredients along with the soy paste.
3) Make small patties. Shallow fry in a non-stick pan till it becomes golden brown on both sides. Serve hot with onion rings and mint leaves.

Courtesy: Chef Bhairav Singh, Novotel, Mumbai