In today’s health-conscious world, finding alternatives to beloved indulgences is a culinary adventure worth embarking on. One such journey leads us to the delightful realm of baked snacks, a wholesome and satisfying alternative to their fried counterparts. Baked snacks offer a guilt-free experience, preserving the flavors and textures we crave while significantly reducing the unhealthy fats and calories found in traditional fried treats. In this exploration, we will delve into the many reasons why baked snacks have gained popularity, their diverse range, and the enticing flavors they bring to our tables, all while keeping our well-being in mind.
Vishaal Vira and Nirmal Gogri, Founders & Directors, Sarjena Food Pvt Limited, say, “The concept behind introducing 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 baked alternative, we aim to not only elevate 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 involves:
- Quality Assurance: We’re dedicated to excellence, meticulously selecting premium ingredients like top-tier flour and the finest potatoes. This commitment extends to standardized preparations, guaranteeing a consistently delightful experience in every bite.
- Healthier Option: Our baked versions provide a healthier alternative to traditional fried snacks, reducing the use of oil and making them more suitable yet tasty for customers.
- Transparency: We prioritize transparency in our processes, letting customers know exactly what goes into their food, without the uncertainty of the oil’s quality or how many times it has been recycled. Exclusively utilizing sunflower oil, both the fillings and bread are expertly prepared.
- Surprise Element: We believe in adding a delightful twist by incorporating a surprise element within the snacks, giving customers an exciting and unique experience.
- Non-Messy: 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 House Made Chutneys by Chef Tijo Thomas, Executive Chef, Taj Corbett Resort & Spa
– 150 grams finger millet (ragi) flour
– 75 grams foxtail millet flour
– 75 grams amaranth (rajgira) flour
– 30 grams sesame seeds
– 30 grams flaxseeds
– 30 grams sunflower seeds
– 30 millilitres olive oil
– 5 grams salt
– 1-gram dried herbs (such as oregano or thyme)
– 120 millilitres water (approx.)
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the millet flours, sesame seeds, flaxseeds, 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 parchment paper to your desired thickness. Thinner dough will result in crispier crackers.
- Use a knife or a cookie cutter to cut the dough into the desired shapes.
- Place the cut crackers onto the prepared baking sheet.
- Bake for 15-20 minutes or until the crackers turn golden brown and crispy. Keep an eye on them to prevent over-baking.
Chutneys: – Bichu ghāsa / chukandar/ kacche Tamatar/ akharot
250 gms of any one main ingredients (Bichu ghāsa / chukandar/ kacche Tamatar/ akharot)
2 tsp pink salt
2 stalks of garlic greens, roughly chopped
2-3 green chillies, roughly chopped
4 mint leaves/ couple of springs cilantro (optional)
3-4 garlic cloves
In a mortar and pestle, combine all the ingredients and pound till it becomes an uneven mix.
Serve as a spicy dip with Kumauni Millet Crackers.
Ragi Pinwheel Samosa By Chef Harjyot Singh Bamrah, Chef De Cuisine, Sheraton Hyderabad Hotel
“This recipe offers a healthier twist on the classic samosa by using Ragi flour instead of deep-frying. Ragi, a nutrient-dense millet, replaces traditional all-purpose flour, making these pinwheel samosas a more nutritious option. The filling combines potatoes, green peas, and spices for a flavorful and satisfying bite. Baking the samosas with a light butter glaze instead of frying reduces the overall oil content, making it a guilt-free snack. Enjoy these Ragi Pinwheel Samosas with a side of coriander mint chutney for a delicious and health-conscious treat,” says Bamrah.
Ragi Flour – 100gms
Refined Flour – 40gms
Cumin seeds – 3gms
Potatoes – 60gms
Ginger garlic paste – 15gms
Green Peas – 25gms
Red Chili Powder – 5gms
Garam Masala Powder – 10gms
Chaat Masala – 6gms
Chopped Green Chilies – 5gms
Asafoetida Powder – 3 gms
Carom Seeds – 8gms
Salt – As per taste
Butter – 10gms
Oil – 30ml
- Heat oil in a pan and add asafoetida powder along with cumin seeds. Let the seeds splutter.
- Add ginger garlic paste and cook. Add the powdered spices.
- Add the green peas and the mashed potatoes to the masalas.
- Add garam masla and chaat masala to the potato mixture.
- Finish it with the coriander leaves.
- Prepare a dough with ragi flour, refined flour, carom seeds, salt, oil and water.
- Roll out the dough and spread the potato mixture in it.
- After spreading the mixture, roll the flat dough and cut it inti a pinwheel.
- Take a baking tray and place the pinwheels .Baste it with butter and bake it at 180 degree Celsius for 15 min.
- Serve hot with coriander mint chutney.