10 Healthy, Quick and Easy Snacks during Lockdown

As we all know that Covid-19 outbreak has effected most of the countries and many countries have practised lockdown for the prevention and spread of disease its our moral and social responsibility to stay stay home, stay fit. The positive aspect of this outbreak can be seen as nature has got some time for rejuvenation and we have also got some time to stay home with our family and inculcate some healthy habits in our lifestyles. Healthy eating is one of the very important aspect to stay fit as the food we eat builds our immune system and gives strength to fight against infections. You can try Healthy, Quick and Easy Snacks recipes at home during this time of COVID-19

There are multiple options available around us to prepare good, fresh and healthy food with easy methods quick making best use of available items and yet retaining its taste, flavour and nutritional values.

Here I am suggesting 10 Healthy, Quick and Easy Snacks recipes especially for this lockdown period to satisfy cravings and untimely hunger pangs.

  1. Sprouted moong (green gram) chaat/ Dal moth
  2. Multiple beans and dal chaat
  3. Bhelpuri (puffed rice with vegetables)
  4. Corn flakes chaat
  5. Mixed fruit chaat
  6. Mixed vegetable poha
  7. Upma (sooji/ vermecelli)
  8. Khaman Dhokla
  9. Hummus
  10. Aloo chana chaat

How to Make Healthy, Quick and Easy Snacks:

Sprouted Moong Chaat (Green gram chaat)

This is one of the most famous healthy snack prepared from moong dal with onion, tomato and few other ingredients for children, adults, diabetics and obese people trying to loose weight. Method of preparation can be altered by adding or omitting few ingredients.


  • 1 cup of sprouted moong
  • 1 small onion finely chopped
  • 1 medium size tomato finely chopped
  • 1 or 2 green chillies, finely chopped
  • ½ or 1 teaspoon chaat masala or add as per taste
  • Rock salt or black salt as required
  • 1 teaspoon lemon juice or as required
  • 1 large boiled potato (optional)
  • 1 to 2 tablespoon tamarind chutney or add as per taste (optional)
  • 1 to 2 tablespoon green chutney or add as per taste (optional)
  • 1 tablespoon Coriander leaves finely chopped (garnishing)
  • 2-3 papdis or add as required (optional)

How to make Moong Sprout Chaat

  1. First sprout the moong dal (green gram). Sprouts are prepared by washing and soaking moong dal for 7-8 hours and then tying to a moistened muslin cloth overnight. Sprouting can be done by using sprouters available in market.
  2. Once the moong sprouts are ready, rinse them in water.
  3. Then steam them till the sprouts are completely cooked. You can even keep them half cooked if you want a crunchy taste.
  4. Then strain the cooked sprouts very well.
  5. Take a large bowl and add chopped onion, tomato, green chillis, boiled and chopped potato, chaat masala, rock salt, cooked moong sprouts and mix well.
  6. Green and tamarind chutneys can be added and mixed well.
  7. Now crush papdi over the mixed sprouts and add few drops of lemon.
  8. Garnish with coriander leaves.

Recipe notes:

  • Moth gram/ dew gram that is brown in colour can also be used.
  • Readymade sprouts are also avaialable in market. Better to use home sprouted moong .

Sprouts should not be stored for long duration as this may become infected.

Multiple Beans and Pulse Chaat

This type of chaat is a rich source of proteins and dietary fiber and also a fulfilling snack.


  • 1/4 cup Red, Black and white kidney beans (Rajma)
  • 1/4 cup Chickpea (Kala chana)
  • 1/4 cup Chole (Kabuli chana)
  • 1/4 cup Peanuts (either dry roasted/ shallow fried with ghee)
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 1-2 green chillies finely chopped
  • 2 tablespoon finely chopped coriander leaves.
  • 1/4 teaspoon chaat masala
  • 1/4 teaspoon rock salt/ black salt
  • 2 tablespoon lemon juice

How to Make Multiple Beans and Pulse Chaat

  1. Soak kidney beans, chole and chickpeas in 4-5 cups of warm water for 4-6 hours.
  2. Boil the soaked pulses in a pressure cooker with 4-5 whistles over medium flame. Add 1/4 teaspoon salt while boiling.
  3. Take a large bowl and add boiled pulses, chopped onion, tomato, green chillies, roasted peanuts, coriander leaves.
  4. Add Chaat masala, rock salt and lemon juice.
  5. Mix well and serve.

Recipe notes

  • Other beans like soyabeans can also be used.
  • Water left after boiling pulses can be used in other curries.
  • Take care while adding salt to chaat because some salt will be added during boiling.


Bhelpuri is a most popular Indian snack and street food especially from Maharashtra prepared from puffed rice (murmura), vegetables, peanuts, sev, papdi (poori).

This snack is very easy to prepare and does not require any special preparation.

Chutneys used to prepare are optional.


  • 1 cups puffed rice (murmura)
  • 1/4 cup roasted peanuts
  • 1/4 cup fine sev
  • 4-5 poories (papdi)
  • 1 finely chopped onion
  • 1 boiled and cubed potato
  • 1 tablespoon lemon juice
  • 1 tablespoon salt/ as per taste
  • 2 tablespoon Coriander leaves finely chopped
  • 1 tablespoon green chutney
  • 1 tablespoon tamarind or dates chutney

How to Make Bhel Puri

  1. Prepare Green chutney by grinding together coriander leaves, garlic to taste 1-2 green chillies, 1/4 teaspoon salt and add some lemon juice.
  2. Prepare dates chutney by boiling dates and pureeing them and adding dried powdered ginger.
  3. Mix all other ingredients puffed rice, chopped onion, coriander, potato etc in a large bowl with red and green chutney.
  4. Garnish with sev, coriander and pooris.

Recipe Notes:

  • Chutney is optional. Lemon can be added to give tangy taste.
  • Powdered jaggery can be added for slight sweet taste.

Mixed Fruit Chaat

Seasonal fruits mixed together and served makes a good, healthy and fulfilling snack.

This is one of the best ways to introduce different fruits with different taste and colour to children and develop healthy eating habit.

Its always best to have fruits during day time.

How to Make Mixed Fruit Chaat

  • Take fruits of your choice and wash them properly and then cut them into cubes.
  • Mix them in a large bowl and add chaat masala/ black salt.
  • Few drops of lemon juice adds on to taste and nutritional value.

Bananas, apples, papaya, pomegranate make very good fruit chaat.

Combination of water melon, Dragon fruit, kiwi and musk melon also tastes good.

Corn Flakes Chaat

Corn Flakes chaat is a simple twist or modification for eating corn flakes. This turns out to be a very tasty and light yet healthy snack.


  • 1 cup Corn flakes
  • 1 medium chopped onion
  • 1 medium chopped tomato
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon lemon juice
  • 2 tablespoon dry roasted peanuts
  • 2 tablespoon roasted gram (bhuna chana)
  • 1/4 teaspoon chaat masala
  • 1/4 teaspoon rock salt/ black salt

How to Make Corn Flakes Chaat

  1. Take a large bowl and all the ingerdients, mix well.
  2. Add lemon juice and mix and serve.

Recipe Notes

  • Add corn flakes in the end to retain their crunchiness.
  • Roasted peas can also be used.

Mix Vegetable Poha

Poha is a tasty, easy, healthy breakfast or snack from Maharashtrian cuisine prepared from dry flattened rice.


  • 1 cup thick poha(flattened rice)
  • 1 medium onion – finely chopped
  • ¼ teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 2 tablespoon peanuts
  • 2 tablespoons finely chopped coriander leaves (cilantro leaves)
  • 1 small potato finely chopped
  • 1 carrot finely chopped
  • 2 tablespoon beans finely chopped
  • 2 tablespoon steamed peas
  • 8-10 curry leaves
  • 1 green chilli finelychopped
  • 1-2 tablespoon oil
  • salt as required
  • lemon juice as required
  • 2 tablespoon grated coconut (optional)

How to Make Mixed Vegetable Poha

  1. Heat oil in a pan.
  2. Add mustard seeds and let them crackle.
  3. Now add peanuts and saute till they start getting brownish colour.
  4. Add chopped onion saute for 2 minutes.
  5. Then add all other veggies (peas, potato, carrot and beans) and curry leaves and saute them for another 2 minutes.
  6. Add a pinch of salt and mix well. Cover the pan and let the veggies cook. 2-3 tablespoon of water can be added to cook veggies.
  7. Meanwhile soak poha in water. Rinse it to soften it. This will take around 2-3 minutes. Strain poha in different bowl.
  8. Stir the veggies and add poha, chopped chillis, salt, turmeric mix well and cook for 1 minute.
  9. Add chopped coriander and mix well.
  10. Turn off the flame and add lemon juice and grated coconut.
  11. Serve hot with tea.

Recipe Notes:

  • Always use thick poha for this preparation.
  • Long soaking time is not required. So take care of soaking period. 1-2 minute is enough.
  • If poha seems dry while preparing sprinkle some water.
  • This can be served with ketchup.


Upma is a delicious, flavourful, nutritious and easy to prepare snack from South Indian cuisine.

This is mostly served hot alone or can be served with coconut, tomato chutney and even with sambhar.


  • 1 cup Rava (Sooji/Semolina)
  • 1/4 teaspoon Mustard Seeds
  • 2 tablespoon peanuts
  • 1 teaspoon Chana Dal (optional)
  • 1 teaspoon Urad Dal (optional)
  • 1 pinch Asafoetida (heeng)
  • 7-8 Curry Leaves
  • 1 medium Onion, finely chopped
  • 1/2 teaspoon grated Ginger
  • 2 Green Chilli, chopped
  • 3 tablespoons Carrot, finely chopped
  • 2 tablespoons Fresh or Frozen Green Peas
  • 6-8 fried Cashew Nuts (optional)
  • 2 tablespoons finely chopped Coriander Leaves
  • Salt to taste
  • 1 tablespoon Ghee (Clarified Butter)
  • 2 tablespoons Cooking Oil
  • 2-3 cups Water

How to Make Upma

  1. Heat 1 tablespoon ghee in a kadai and add rava in it.
  2. Roast it on low flame until it turns light brown, approx 4-5 minutes. Keep stirring continuously. When done, transfer to a plate.
  3. Heat 2 tablespoons oil in same kadai over medium flame. Add mustard seeds. When they begin to crackle, add chana dal, urad dal, asafoetida, peanuts and curry leaves. Cook until dals and peanuts turn light brown. If using cashews they can also be added at this time.
  4. Add chopped onion, grated ginger and chopped green chillies and sauté for 1-2 minutes until onion becomes translucent.
  5. Add chopped carrot, green peas and salt. Mix well and sauté for 3-4 minutes.
  6. Add water and bring the mixture to boil, it will take around 2-3 minutes.
  7. Add roasted rava and mix well
  8. Stir continuously for 1-2 minutes to avoid lumps.
  9. Cover it with a lid and cook on low flame until mixture turns thick, it will take around 2-3 minutes. Stir in between regular intervals.
  10. Turn off heat and remove the lid.
  11. Add fried cashew nuts and coriander leaves, mix well and serve hot.

Recipe Notes:

  • sooji or rava can be dry roasted and stored for futher use.
  • You can also add boiled vegetables of your choice and make it healthier.
  • Peas can be steamed before adding to this recipe.
  • Quantity of water used can be increased or decreased.
  • Always keep in mind that rava absorbs good quantity of water and thickens after preparing so add good amount of water while preparing.

Aloo Chana Chaat

Aloo Chana Chaat is healthy snack recipe prepared with boiled potatoes, chickpeas with or without chutney.


  • 2 boiled potatoes
  • 1 cup kala chana (soaked and boiled)
  • 1small onion finely chopped
  • 1 tablespoon lemon juice
  • salt as required
  • 1 tablespoon coriander leaves finelychopped
  • 2 tablespoon aloo bhujia (optional)
  • 1 medium tomato finelychopped
  • 1 green chilli finelychopped
  • 1 teaspoon chaat masala
  • 1 tablespoon oil
  • 1 tablespoon raw peanuts

How to make Aloo Chana Chaat

  1. Take a pan and heat oil over medium flame and roast peanuts.
  2. Take a large bowl and add boiled and cut potato cubes, boiled chickpeas, chopped onion, tomato, coriander, chillis, aloo bhujia, peanuts chaat masala, coriander leaves.
  3. Add lemon juice and mix well.

Recipe Notes

  • Add some salt while boiling chickpeas. And use the water remained after straining boiled chickpeas in curries or dal.

Khaman Dhokla


For Batter:

1 cup Gram Flour (Besan/Chickpea Flour)

1 tablespoon Semolina (rava/sooji), optional

1½ teaspoons Lemon juice

1 teaspoon Oil (for greasing)

1 teaspoon Eno Fruit Salt/ 1 teaspoon baking soda

1 teaspoon crushed Green Chilli-Ginger

3/4 cup Water

1/4 cup Curd (yogurt)

1/2 teaspoon Salt/ as taste

For Tempering:

2 tablespoons Oil

8-10 Curry Leaves

1 pinch Asafoetida (hing)

1/2 teaspoon Mustard/ Rye Seeds

1 table spoon Sugar

4 Green Chillies, slit lengthwise and cut into halves

2 tablespoons chopped Coriander Leaves

2 tablespoons grated Fresh Coconut

1/3 cup Water

How to Prepare Khaman Dhokla:

  1. Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame.
  2. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
  3. Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter without lumps.
  4. Add fruit salt/ baking soda in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
  5. Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
  6. Place plates in steamer and steam for 10-12 minutes over medium flame.
  7. After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
  8. Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
  9. Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
  10. Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
  11. Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.

Recipe Notes:

  • Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it.


Hummus is a nutritious and delicious dish prepared from boiled chickpeas, tahini (sesame paste), lemon juice. that has high protein content. It makes perfect snack with crrots and cucumber or can be used as spread for sandwiches.

Ingredients :

  • 1 cup Kabuli Chana (White Chickpeas) soaked overnight cooked till soft
  • 5-6 cloves Garlic
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Red Chilli powder
  • Salt as per taste
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoon Lemon juice extracted
  • 1/4 cup Water or kabuli chana stock
  • small bunch of coriander leaves finely chopped

For Tahini/ Sesame Paste

  • 1/4 cup Sesame seeds (Til seeds)
  • Water , as required to make a paste

How to make Hummus Recipe With Lemon And Coriander

  1. Make the tahini/ sesame paste by adding the sesame seeds and water into a small jar of the mixer grinder,. Blend to make a smooth paste,
  2. Into a mixer grinder or a food processor, add cooked chickpeas, sesame paste/ tahini, lemon juice, garlic, olive oil, cumin powder, red chilli powder and water/ kabuli chana stock.
  3. Blend to get a smooth hummus. Transfer the Hummus into a bowl. Check for the salt and lemon levels and adjust to suit your taste.
  4. Garnish with chopped coriander and serve.

Recipe notes:

  • You can store the hummus in an airtight container for a week and use it as and when required in a wrap or a spread over a sandwich.