No-Maida Snack Hacks

2. Ragi and Banana Cookies

Naturally sweetened with ripe bananas and jaggery, these ragi cookies are a wholesome treat for guilt-free snacking.

Prep time: 10–15 mins | Bake time: 15–20 mins

Ingredients

• 1 cup ragi flour (finger millet flour, about 120–130g)
• 2 medium ripe bananas
• ¼ cup whole wheat flour (atta)
• 2–3 tbsp ghee
• 2–3 tbsp jaggery powder
• ½ tsp baking powder
• ½ tsp cardamom powder
• Pinch of salt

Shop the ingredients here

Method

1. Prep: Preheat oven to 160–170°C (320–340°F). Line a baking tray with parchment paper or lightly grease it.
2. Mash bananas: In a bowl, mash the ripe bananas to a smooth puree with a fork. Add melted ghee/oil, jaggery/honey (if using), cinnamon/cardamom, and salt. Mix well.
3. Make dough: Add ragi flour (and wheat/oats flour if using) gradually. Mix to form a soft,slightly sticky dough (like chapati dough but softer). If too dry,add 1–2 tsp milk or water; if too sticky,add a sprinkle of ragi flour. Fold in nuts/chocolate chips if desired. Don’t over-knead.
4. Shape cookies: Take small portions (golf ball size),roll into balls,and flatten slightly on the tray (about ½ cm thick,2–3 inch diameter). They won’t spread much,so space them 1–2 inches apart. Prick with a fork for even baking (optional).
5. Bake: Bake in the middle rack for 15–20 minutes until edges turn golden and firm (centers may look soft — they firm up on cooling). Don’t overbake for softness.
6. Cool: Let cool on the tray for 5 minutes,then transfer to a wire rack. They’ll be soft when warm and get a bit firmer as they cool.
7. Store: Keep in an airtight container for 4–5 days.

3. Whole Wheat Veg Momo

Packed with crunchy vegetables and wrapped in whole wheat dough, these steamed momos are a lighter take on a much-loved snack.

Prep time: 30–40 mins | Cook time: 10–12 mins

Ingredients

For the dough (wrapper):

• 1 cup whole wheat flour
• ¼ tsp salt
• 1–2 tsp oil (optional, for softer dough)
• Water as needed

For the vegetable filling:

• 1 cup finely shredded cabbage
• ½ cup grated carrot
• ¼–⅓ cup finely chopped capsicum (bell pepper, green or mixed colors)
• ¼ cup finely chopped onion
• 1 tsp ginger-garlic paste (or 1 tsp each minced ginger & garlic)
• 1–2 green chilies, finely chopped (adjust for spice)
• 1 tbsp soy sauce
• 1 tsp chili sauce
• ½ tsp black pepper powder (or crushed)
• ½ tsp vinegar (optional, for tang)
• Salt to taste (about ½ tsp)

Shop the ingredients here

Method

1. Make the dough: In a bowl, mix whole wheat flour and salt. Add oil (if using) and gradually add water to knead a soft,smooth,pliable dough (like chapati dough but slightly softer). Cover with a damp cloth and rest.
2. Prepare the filling: Heat oil in a pan. Add ginger-garlic paste and green chilies — sauté until fragrant. Add chopped onion and sauté until soft. Toss in cabbage,carrot,capsicum,salt,black pepper,soy sauce,chili sauce,and vinegar. Stir-fry on high flame until veggies soften but retain crunch (don’t overcook — no water should release). Taste and adjust seasoning. Turn off heat,cool completely (important to avoid soggy wrappers).
3. Shape the momos: Divide dough into equal balls. Roll each into a thin 3–4 inch circle (use dry atta for dusting). Place filling in the center. Pleat and seal the edges to form a pouch (half-moon or round shape — practice with simple folds first). Repeat for all.
4. Steam: Grease a steamer basket or idli stand with oil. Arrange momos without touching. Steam on medium-high until shiny and cooked — don’t over-steam or they turn dense. Check one — the wrapper should be translucent.

4. Soya Beetroot Cutlet

Prep time: 20–25 mins | Cook time: 15–20 mins

Ingredients

• 1 cup soya granules (or soya chunks/meal maker, about 100g)
• 1 medium beetroot (about 200g)
• 1 medium potato

Flavourings & spices:

• 1 tsp ginger-garlic paste (or 1 tsp each minced)
• 1–2 green chilies, finely chopped (adjust for spice)
• ½ tsp turmeric powder
• 1 tsp red chili powder or Kashmiri chili (for color)
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½–1 tsp chaat masala (optional, for tang)
• Salt to taste (about ¾–1 tsp)
• 2–3 tbsp chopped coriander leaves
• 2–3 tbsp oats powder (for binding; more if needed)

For coating & frying:

• 2–3 tbsp semolina (for outer crunch)
• Oil for shallow frying (2–3 tbsp; or use air-fryer)

Shop the ingredients here

Method

1. Prep soya: Boil soya granules in water with a pinch of salt until soft. Drain,rinse in cold water,squeeze out all excess water thoroughly (important to avoid soggy mixture). If using chunks,boil,squeeze,and coarsely grind or mince.
2. Prep veggies: Boil beetroot (and potato/carrot if using) until soft. Peel,grate finely,and squeeze out excess water (use a muslin cloth) to prevent watery mixture.
3. Make the mixture: In a large bowl,combine squeezed soya,grated beetroot,mashed potato (if using),ginger-garlic paste,green chilies,all spices,salt,chopped coriander,and bread crumbs/besan. Mix well — mash slightly with hands for binding. Taste and adjust seasoning. If too wet,add more crumbs/besan; it should hold shape when formed into patties.
4. Shape cutlets: Divide into portions. Shape into round/oval tikkis. Coat lightly in bread crumbs for extra crispiness (optional).
5. Cook: Heat oil in a non-stick pan on medium heat. Shallow-fry cutlets until golden and crisp (flip carefully). Drain on paper towels. For healthier: Air-fry at 180°C until crisp or bake at 200°C.
6. Serve: Hot with chutney or as sliders in buns with veggies!