7 Popular Punjabi Snacks to Make at Home

When it comes to delicious Indian snacks, one option to go for is Punjabi snacks.

Punjabi snacks come in a wide range to suit all preferences.

From deep-fried bites with a crispy texture to intensely spiced appetisers that will entice the tastebuds, there are a number of choices to pick from.

Many of these snacks can be enjoyed at any time of the day and are suitable for special occasions.

When preparing these Punjabi snacks, ensure that there is enough to go around.

These snacks are fairly simple to make but some are time-consuming so it is best to make them with some planning.

Here are seven Punjabi snacks which are popular in India’s Northern state.

Punjabi Samosa

Punjabi samosas are incredibly popular as a street food, offering a classic mix of potato and peas, blended with an array of spices.

For a more authentic taste, there is ghee and carom seeds in the pastry.

They are flaky and crispy on the outside with a tasty potato and peas filling on the inside.

Ingredients

• 3 Potatoes, peeled
• 1 cup peas
• 1 Green chilli & ½-inch ginger, crushed into a paste
• ½ tsp cumin seeds
• ¼ tsp red chilli powder
• A pinch of asafoetida
• ½ tbsp oil
• Salt to taste

For the Pastry

• 250g all-purpose flour
• 4 tbsp ghee
• 5 tbsp water
• 1 tsp carom seeds
• Salt to taste
• Oil for deep frying

Whole Spices

• ¼-inch cinnamon
• 2 Black peppercorns
• 1 Green cardamom
• ½ tsp cumin
• ½ tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp dry mango powder

Method

1. In a bowl, add the flour, carom seeds and salt. Mix well then add the ghee. Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. The mixture should come together when joined.
2. Add a tablespoon of water then start to knead until it is firm. Cover with a moist napkin and set aside for 30 minutes.
3. Boil the potatoes and peas until they are cooked completely. Once drained and cooled, dice the potatoes.
4. Meanwhile, dry roast the whole spices until fragrant. Once cooled, grind into a fine powder.
5. Heat oil in a pan and add cumin seeds. Once sizzling, add the ginger-chilli paste and cook until the raw smell goes away.
6. Add the peas, chilli powder, spice powder and asafoetida. Mix and cook on a low flame for two minutes. Add the potatoes and cook for three minutes, stirring frequently.
7. Turn off the heat and set the filling aside to cool.
8. Take the dough and knead lightly then divide into six equal pieces. Roll each one into smooth balls then roll with a rolling pin.
9. Make a cut through the centre of the pastry. Apply some water with a brush or with your fingertips on the straight edge of the sliced pastry.
10. Join the two ends, bringing the watered edge on top of the plain edge. Press until properly sealed.
11. Fill each prepared cone with the stuffing then apply some water with your fingertips and pinch a part of the edge and press both edges.
12. Heat some oil in a wok on a high flame then gently place the samosas and reduce the heat to low.
13. Fry in batches until they are golden on both sides then remove and drain on kitchen paper. Serve with chutney.

This recipe was inspired by Veg Recipes of India.

Aloo Tikki

Whether you want to simply eat them with chutney or in a burger, aloo tikki is a versatile, yummy and very quick Punjabi snack to make.

They are great for small parties, gatherings or even a family dinner.

But they can be eaten at any given point of the day, offering an array of flavours and textures.

Ingredients

• 4 Potatoes
• 1 tsp ginger paste
• ¾ tsp garam masala
• ½ chaat masala
• Finely chopped coriander
• 2 tbsp cornflour
• ½ tsp red chilli powder
• 2 green chillies, chopped
• 3-4 tbsp breadcrumbs (not fresh)
• Salt to taste
• Oil for frying

Method

1. Boil the potatoes until they are soft enough so that they can be easily mashed.
2. Mash them into a mixing bowl then add the coriander and green chillies.
3. Add garam masala, chaat masala, ginger paste, red chilli powder and salt. Add flour and breadcrumbs and mix well.
4. Make small balls from the aloo tikki mixture. The smaller they are, the crispier they will be. Press them slightly until they are flattened.
5. Meanwhile, heat some oil in a pan. When the oil is hot, gently add the aloo tikki, frying on both sides until each one is golden brown.

This recipe was adapted from Swasthi’s Recipes.

Chole Bhature

Chole bhature is a popular dish in the Northern states of India, including Punjab.

It is a light dish consisting of a spiced chickpea curry served with a soft deep-fried bread, also known as bhature. It is then typically served with onions.

Because it is quite a light meal, many enjoy this dish as a snack.

Ingredients

• 1 cup chickpeas, soaked overnight (substitute with canned chickpeas if preferred)
• 2 tbsp garlic, sliced
• 2 Teabags
• 1 tbsp ginger, thinly sliced
• 4 Green chillies, sliced
• 1 Red onion, chopped
• 1 tsp dried mango powder
• 1 tsp pomegranate seeds
• ¾ cup tomato puree
• ¼ tsp turmeric
• 1 tbsp coriander powder
• 2 tbsp chana masala
• 1 tsp cumin seeds
• Salt to taste

Whole Spices

• 1 Bay leaf
• 1 Cinnamon stick
• 3 Cloves
• 1 Star anise
• 2 Black cardamom pods
• ½ tsp cumin seeds

For the Bhature

• 1½ cup all-purpose flour
• ½ cup semolina
• 1½ tsp baking powder
• 2 tsp sugar
• 3 tbsp oil
• ½ cup yoghurt
• Warm water if needed
• Salt to taste
• Oil for deep-frying

Method

1. Drain the chickpeas then place into a large pot with the teabags, water, salt, garlic cloves and whole spices on high heat. Bring to a boil then reduce the heat to medium and let it gently cook until the chickpeas are soft.
2. Once done, remove from the heat, discard the spices and teabags then set aside.
3. In a pan, heat a little oil then add the cumin seeds and turmeric powder. Once sizzling, add the ginger and fry for a minute.
4. Add the onions and cook until they turn golden brown. Add the mango powder and pomegranate.
5. Cook for a further two minutes. Mix in the tomato puree then add the coriander powder, chana masala and green chilies. Cook for six minutes.
6. Gently add the cooked chickpeas to the mixture and stir to combine. Add some water if the sauce gets too thick. Cover and cook on low heat for eight minutes. Once done, remove from the heat and set aside.
7. To make the bhature, combine the flour, semolina, oil, salt, sugar and baking powder in a bowl and mix well. Pour in the yoghurt and mix well.
8. Knead into a firm dough. If the dough appears too dry, add a little warm water. Apply a little oil to the dough then cover and leave to rest for two hours.
9. When ready to use, divide the dough into seven equal portions. Heat oil in a deep pan or wok.
10. Meanwhile, roll the dough out into oval shapes.
11. When hot, gently place the dough into the oil and deep fry until both sides are slightly golden brown. Lightly press the centre to help it puff up.
12. Once done, drain on kitchen paper then serve alongside the chickpea curry. Serve with onions and lemon wedges.

This recipe was inspired by My Ginger Garlic Kitchen.

Amritsari Fish

Amritsari fish is a well known Punjabi snack dish and it is easy to see why.

It is pieces of fish fillet that has a spicy batter and is deep-fried.

This particular recipe uses cod but you can use any white fish fillet of your choice. It is light and flavourful, making for a great afternoon snack.

Ingredients

• 1kg cod fish fillet, cut into smaller pieces
• 2 cups gram flour
• 2 tsp carom seeds
• 2 tbsp red chilli powder
• 2 tbsp crushed black pepper
• 3 tbsp ginger-garlic paste
• 2 Eggs
• 2 tbsp vinegar
• 2 tsp lemon juice
• 500ml water
• Salt to taste
• Oil, for deep frying
• Fresh coriander and lemon wedges, to garnish

Method

1. Marinate the fish pieces in a bowl along with the vinegar, crushed black pepper, salt and a teaspoon of oil. Set aside for 30 minutes.
2. In a separate bowl, mix the gram flour, chilli powder, salt and caroms seeds. Add the eggs, ginger and garlic paste into the second bowl and mix well into a thick batter.
3. Add about four tablespoons of cold water to make the batter smoother.
4. Drain any excess liquid from the fish marinade and add the fish to the batter and mix to thoroughly cover the fish pieces. Set aside for five minutes.
5. In a deep pan, heat the oil. Once ready, gently place the fish in and deep-fry in batches until crispy and golden.
6. Once done, remove from the pan and drain on kitchen paper.
7. Garnish with coriander and lemon wedges. Serve and enjoy with mint chutney.

This recipe was inspired by Swasthi’s Recipes.

Corn Pakoda

Corn pakodas are found across India but they are a huge hit in Punjabi households.

It is sweetcorn kernels mashed together with onions, spices and deep-fried.

They are light snacks that are full of flavour, giving the tastebuds a satisfying tang.

Ingredients

• 2 cup sweetcorn kernels (boiled)
• ½ Onion, thinly sliced
• ½ cup gram flour
• 2 tbsp rice flour
• ¼ tsp turmeric
• ½ tsp Kashmiri red chilli powder
• 1 tsp ginger-garlic paste
• ¼ tsp chaat masala
• A pinch of asafoetida
• A few curry leaves, chopped
• ¼ tsp salt
• Oil

Method

1. In a large mixing bowl, add the sweetcorn and onion. Mash together.
2. Add the gram flour, rice flour, turmeric, chilli powder, chaat masala, ginger-ginger paste, asafoetida, curry leaves and salt.
3. Mix together until it forms a dough. Roughly make into balls.
4. Heat a wok with oil. When hot, gently add the pakodas and fry for around 10 minutes, until golden.
5. Once done, drain on kitchen paper and serve with chutney.

This recipe was inspired by Hebbar’s Kitchen.

Mathri

Mathri is a Punjabi speciality, usually served in the afternoon alongside a hot cup of tea.

It is a crispy snack with a hint of spice that is sure to be tasty.

Mathri tastes great when paired with a pickle as the two flavour profiles provide a nice contrast to each other, making for a delicious Punjabi snack.

Ingredients

• 1 cup plain flour
• 2 tbsp semolina flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cumin seeds
• 2 tbsp oil
• ½ cup chilled water
• 2 drops lemon juice
• Oil

Method

1. In a bowl, add the flour, semolina, salt, black pepper, cumin seeds, lemon drops and oil.
2. Gradually add the water, mixing with your fingers until it forms a dough.
3. Cover the dough and allow it to rest for at least 15 minutes. Divide the dough into around 20 pieces.
4. Flatten the dough balls and roll into circles. Prick each mathri on both sides.
5. Heat a frying with one inch of oil.
6. Fry the mathri in batches. Cook for around seven minutes until they are golden.
7. Drain on kitchen paper then serve.

This recipe was inspired by Manjula’s Kitchen.

Chole Chaat

This Punjabi snack can be compared to a chickpea salad but chole chaat is way more flavourful.

The addition of green chillies, salt, chaat masala, onions and lemon juice gives this dish a burst of flavour.

Fresh yoghurt can be served alongside it to provide a refreshing palate cleanser.

Ingredients

• 1 can chickpeas
• 1 Potato (optional)

For the Chaat Masala

• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1 Green chilli, finely chopped
• 1 tsp cumin powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp chaat masala
• ½ dry mango powder
• Salt to taste
• Black salt to taste
• Lemon juice to taste
• 4 Papdis, crushed
• 3 tbsp coriander leaves
• ¼ cup fine sev (optional)

Method

1. Drain the liquid from the chickpeas. Optionally, boil the potato then chop and set aside.
2. In a bowl, add the chickpeas, Kashmiri red chilli powder, roasted cumin powder and chaat masala.
3. Add both black salt and regular salt as per your taste. Add the dry mango powder.
4. Add the potatoes and mix well until everything is incorporated.
5. Mix in the onions, tomatoes, green chillies and coriander leaves. Stir in lemon juice.
6. Check for seasoning then place into a serving bowl.
7. Garnish with coriander and optionally, sev. Add the papdi and serve.

This recipe was inspired by Veg Recipes of India.

These mouthwatering Punjabi snacks will definitely be enjoyed in the household.

While they can be bought from shops, they will taste nothing like the homemade version.

It is much more authentic and you can even alter them slightly for your preferred taste.

These recipes will provide you with some guidance on how to create some of the most popular Punjabi snacks.