Fried snacks have become popular because of their diverse range and tempting flavors
Fried snacks provide a guilt-free experience, retaining the flavors and textures we crave while significantly reducing the unhealthy calories in fried treats
In today’s health-conscious world, finding alternatives to beloved treats is a culinary adventure worth embarking on. One such journey leads us into the delicious realm of fried snacks, a healthy and satisfying alternative to their fried counterparts. Fried snacks provide a guilt-free experience, retaining the flavors and textures we crave while significantly reducing the unhealthy fats and calories in traditional fried treats. In this exploration, we will delve deeper into the many reasons why baked snacks have gained popularity, their diverse range and the tempting flavors they bring to our tables, all while keeping our well-being in mind.
Vishaal Vira and Nirmal Gogri, Founders and Directors of Sarjena Food Pvt Limited, said, “The concept behind the introduction of Baked Vada Pao, Dabeli or Samosa, Bake Live Studio is rooted in addressing several concerns that discerning consumers have about traditional fried snacks. By offering a fried alternative, we aim to not only improve the quality and consistency of these beloved snacks, but also cater to health-conscious individuals who have reduced their consumption of fried foods.”
Their approach includes:
- Quality assurance: We strive for excellence and carefully select high-quality ingredients, such as the highest quality flour and the best potatoes. This commitment extends to standardized preparations, ensuring a consistently delicious experience with every bite.
- Healthier option: Our fried versions offer a healthier alternative to traditional fried snacks, reducing the use of oil and making them more convenient yet tasty for customers.
- Transparency: We prioritize transparency in our processes, so customers know exactly what’s in their food, without the uncertainty of the quality of the oil or how many times it has been recycled. By using exclusively sunflower oil, both the filling and the bread are expertly prepared.
- Element of surprise: We believe in adding a delicious twist by incorporating an element of surprise into the snacks, giving customers an exciting and unique experience.
- Non-sloppy: Our baked snacks are designed to be less messy, making them ideal for on-the-go consumption without the hassle of dripping oil or crumbs.
Kumauni Tanur Millet Crackers with Homemade Chutneys from Chef Tijo Thomas, Executive Chef, Taj Corbett Resort & Spa
Ingredients:
– 150 grams of finger millet flour (ragi).
– 75 grams of foxtail millet flour
– 75 grams of amaranth flour (rajgira).
– 30 grams sesame seeds
– 30 grams of linseed
– 30 grams of sunflower seeds
– 30 milliliters of olive oil
– 5 grams of salt
– 1 gram dried herbs (such as oregano or thyme)
– 120 milliliters of water (approx.)
Instructions:
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a mixing bowl, mix the millet flour, sesame seeds, linseed, sunflower seeds, salt and dried herbs.
- Add the olive oil and mix it into the dry ingredients until it resembles coarse crumbs.
- Slowly add water, a little at a time, and knead the mixture into a smooth dough.
- Roll out the dough between two sheets of baking paper to the desired thickness. Thinner dough results in crispier crackers.
- Use a knife or cookie cutter to cut the dough into desired shapes.
- Place the sliced crackers on the prepared baking sheet.
- Bake for 15-20 minutes or until the crackers are golden brown and crispy. Keep an eye on them to avoid overbaking.
Chutneys: – Bichu ghāsa / chukandar/ kacche Tamatar/ akharot
Ingredients
250 grams of one of the main ingredients (Bichu ghāsa / chukandar / kacche Tamatar / akharot)
2 teaspoon pink salt
2 stalks garlic greens, coarsely chopped
2-3 green chillies, coarsely chopped
4 mint leaves/few sprigs of coriander (optional)
3-4 cloves of garlic
Method
Mix all ingredients in a mortar and pestle until an uneven mixture forms.
Serve as a spicy dip with Kumauni Millet Crackers.
Ragi Pinwheel Samosa By Chef Harjyot Singh Bamrah, Chef, Sheraton Hyderabad Hotel
“This recipe offers a healthier twist on the classic samosa by using Ragi flour instead of frying. Ragi, a nutritious millet, replaces the traditional all-purpose flour, making these pinwheel samosas a more nutritious option. The filling combines potatoes, green peas and herbs for a flavorful and satisfying bite. Baking the samosas with a light butter glaze instead of frying reduces the overall oil content, making them a guilt-free snack. Enjoy these Ragi Pinwheel Samosas with a hint of Coriander Mint Chutney for a delicious and health-conscious treat,” says Bamrah.
Ingredients:-
Ragi flour – 100 grams
Refined flour – 40 grams
Cumin seeds – 3 grams
Potatoes – 60 grams
Ginger-garlic paste – 15 grams
Green Peas – 25 grams
Red Chili Powder – 5 grams
Garam Masala Powder – 10 grams
Chaat Masala – 6 grams
Chopped green chilies – 5 grams
Asafoetida powder – 3 grams
Carom seeds – 8 grams
Salt – To taste
Butter – 10 grams
Oil – 30 ml
Method:-
- Heat oil in a pan and add asafoetida powder along with cumin seeds. Allow the seeds to sputter.
- Add ginger-garlic paste and cook. Add the powdered spices.
- Add the green peas and mashed potatoes to the masalas.
- Add garam masala and chaat masala to the potato mixture.
- Finish it off with the coriander leaves.
- Prepare a dough with ragi flour, refined flour, carom seeds, salt, oil and water.
- Roll out the dough and divide the potato mixture into it.
- After spreading the mixture, roll out the flat dough and cut it into a grinder.
- Take a baking tray and place the pinwheels. Brush it with butter and bake it for 15 minutes at 180 degrees Celsius.
- Serve warm with coriander-mint chutney.