Homemade Snack Options for a Week

Snacking doesn’t have to mean reaching for a bag of chips, packaged chocolates, cakes, instant Maggi, corn flakes, muesli, or store-bought cookies. Or order something from online that is quick and cheap. or go down and eat at small snack stalls on the roads. Even the good big restaurants and small stalls, don’t maintain enough cleanliness and quality like you do in your home when you are making something for yourself and your family. Especially for your kids, when you give snack to them, you have to make sure they are good, fresh, clean, and healthy. That is why it is recommended to cook homemade snacks or tell other people like your parents, elders, or in-laws to make some snacks at home and give you or your kids, if you don’t get enough time to make it for your kids. This doesn’t mean, you have to avoid outside food completely. You can give them to your kids but only once a while. Like once or twice a month. Because if you strictly avoid them, your kids will try to eat them secretly without telling you and this can be worse. Because when they eat without you knowing, they can eat more or buy it from cheap shops or don’t check what’s inside and how clean it is. If you buy and give it to them, you will make sure it is good and your kids will love when you buy something like this for them without lecturing and taunting.

And when you buy snacks from outside make sure, they are free of chemicals, strong food colors, more preservatives, pleasing scents, heavy cream, and doesn’t have large quantity of sugars. I have seen some people tell that if you don’t give snacks to small children from an early age, they will never eat it in their life or they will not show any interest in those items in future and like this you can make your child healthy and junk free. But this is not true. What I have seen is that if you strictly don’t give any type of outside food to your kids from an early age, it is good for them. But they will eat it one day or the other from their friends, relatives house, at functions, in parties, and social gatherings and they will like it too as they are delicious and calms your mind. And the worst part is that they will never tell you what they ate, as they know you don’t want them to eat junk food.

Earn flat 40 on First Cry

Since they are going to eat outside food from other people or in parties and functions, you try to avoid giving it at home every day. Give them healthy food at home and junk food once in a while in a very little quantity when you all are sitting together for dinner or when you all are travelling together. It is good to eat food with your kids. This will make them understand, what is healthy, unhealthy, the right quantity to eat, quality check, and to enjoy food with family. With a little planning, you can enjoy a whole week’s worth of delicious, homemade snacks that are both nutritious and satisfying for kids and for your snack time too. Here’s a day-by-day guide filled with ideas you can prep ahead, pack for work, or enjoy while relaxing at home. There are also some simple snacks outside in markets that are actually good for your health. You can buy this when you don’t get time to cook or buy them when you are planning to travel. Like makhana, peanut laddu, sesame laddu, dry fruit cookies, millet bars, protein bars, roasted nuts and seeds, yoghurt with fruits, hummus, veggie sticks, roasted chickpeas, and peanut butter with no artificial flavors and less sugar.

Why Homemade Snacks Are Worth It?

In a world of prepackaged chips, candy bars, and sugary granola, snacking often gets a bad reputation. But snacking itself isn’t the problem — it’s what we snack on. Choosing homemade snacks is a small lifestyle shift that can have a big impact on your energy, focus, and overall health. When you make snacks at home, you know exactly what’s going into your food. There are no hidden sugars, preservatives, or mystery ingredients — just wholesome, delicious fuel for your body. That is fresh, hot, and clean. Plus, prepping your snacks ahead of time saves money and helps you avoid impulse eating during busy workdays or late-night cravings.

Homemade snacks are truly worth the time and effort because they bring together health, savings, creativity, and satisfaction in one delicious bite. When you make your own snacks, you have full control over the ingredients, which means no hidden preservatives, artificial additives, or unnecessary sugar and salt. Instead, you can choose fresh, wholesome ingredients like whole grains, nuts, seeds, fruits, and natural sweeteners, creating treats that are both nourishing and flavorful. It’s also a great way to save money — buying ingredients in bulk is often cheaper than purchasing packaged snacks, and you get more servings with less waste. Beyond the financial and health benefits, homemade snacks taste fresher because they’re made with care and eaten soon after preparation, unlike store-bought options that sit on shelves for weeks. You can also tailor every recipe to your liking — make them crunchy or chewy, sweet or savory, vegan, gluten-free, or high-protein — whatever suits your lifestyle. On top of that, preparing your own snacks helps reduce packaging waste, making it an eco-friendly choice that supports a more sustainable lifestyle. Most importantly, the process itself is fun and fulfilling when you are making it with your kids or family. Whether you’re experimenting with new recipes, involving your kids and husband in the kitchen, or simply taking a moment to unwind, making snacks at home can turn into a meaningful ritual that nourishes both your body and your spirit. Here is a 7-day snack options that you can try making at home for your family: –

1. Monday: Chickpeas & black-eyed pea chaat and Black chana chaat

• First take one cup of chickpeas and one cup of black-eyed pea.
• Mix and wash them 2 to 3 times and soak it in normal water for 8 to 12 hours.
• If you want to make it quick, then soak it in hot water for at least 20 minutes before cooking.
• Now add the chickpeas and black-eyed peas together in a cooker.
• Add two glasses of water along with salt.
• Cook on medium flame till 6 to 7 whistles and then turn it off and keep aside.
• Drain the boiled chickpeas in a strainer.
• Till the cooker cools down, take one finely chopped onion, half tomato, one lemon juice, 2 cut green chili, and few coriander leaves.
• Now add a pinch of turmeric, half spoon red chili powder, half spoon black pepper, one spoon of chaat powder, half spoon coriander powder, and 2 spoons of olive oil or butter to the chaat mix.
• Mix all these ingredients together and add the boiled chana and beans mix.
• That’s it! Your delicious and healthy protein rich chat is ready to eat.

• First take one cup of black chana.
• Wash them 2 to 3 times and soak it in normal water for 8 to 12 hours.
• If you want to make it quick, then soak it in hot water for at least 20 minutes before cooking.
• Now add the black chana in the cooker along with two glasses of water and salt.
• Cook on medium flame till 6 to 7 whistles and then off it and keep it aside.
• Drain the black chana in a strainer to remove all the excess water.
• Till the cooker cools down, cut one onion, half tomato, one lemon juice, 2 cut green chili, and few coriander leaves.
• Now add a pinch of turmeric, half spoon red chili powder, half spoon black pepper, one spoon of chaat powder, half spoon coriander powder, and 2 spoons of olive oil or butter to the chaat mix.
• Mix all these ingredients together and add the boiled black chana to the chaat mix.
• That’s it! Your delicious and healthy protein rich chat is ready to eat.

2. Tuesday: Cheese and Chicken Nugget sandwich

• Take 2 milk bread, brown bread, or multigrain bread.
• Apply one spoon of ketchup on one slice and one spoon of mayonnaise on another slice of bread.
• Add a little red chili flakes, oregano, and pizza seasoning on the bread slices.
•  Now add one or two slices of cheese or normal mozzarella cheese on the bread slices.
• Add a few veggie slices like capsicum, cucumber, onion, tomato, and grated carrot to make it healthier.
• Keep the two slices on each other and press a little for all the veggies to stick to the bread.
• Now roast the bread slices on both sides with Amul butter or pure ghee to make it more delicious.
• Cut it into two halves with knife or pizza cutter and serve hot.

• Take 2 milk bread, brown bread, or multigrain bread.
• Apply one spoon of ketchup on one slice and one spoon of mayonnaise on another slice of bread.
• Add a little red chili flakes, oregano, and pizza seasoning on the bread slices.
• Now add two or three pieces of fried chicken nuggets and few slices of capsicum on the bread slices.
• You can also add cheese slices to the bread along with chicken nuggets.
• Keep the two slices on each other and press it a little bit to make the nuggets stick to the bread.
• Now roast the bread slices with Amul butter or pure ghee.
• Cut it into two halves with knife or pizza cutter and serve hot.

3. Wednesday: Aloo tiki or Mutton Kebab with Roohafza

• Take 4 or 5 medium potatoes.
• Boil the potatoes on medium flame until soft.
• If you want to cook it faster, you can cook it in pressure cooker for 3 whistles.
• Drain them till all the water from the potatoes come out so that the aloo tikis don’t get too soft.
• Peel and mash them well with hand or with the help of a masher.
• Make sure there are no lumps.
• In a large bowl, combine the mashed potatoes, 3 spoons of corn flour, 2 finely chopped green chili, half lemon juice, half spoon of ginger paste, and all the spices like chaat powder, coriander powder, red chili powder, and garam masala powder.
• Add one small, chopped onion and coriander if using. Mix until everything comes together into a soft dough-like mixture.
• Divide the mixture into equal portions and shape each one into a small, flat round patty (like mini burgers).
• Heat a pan or tawa with a little oil on medium flame.
• Place the tikis and cook until golden brown and crisp on both sides — about 3–4 minutes per side.
• You can also deep dry them. But the problem with deep frying is that it consumes so much oil and if you don’t make a proper dough, it can break when you put them in oil.
• Enjoy your aloo tikis with green chutney, tamarind chutney, or ketchup. You can also serve them inside a bun with chutneys and veggies to make a delicious Aloo Tikki Burger!

• Take 500g keema or 500 g boneless mutton.
• Wash them in water for 3 to 4 times. Drain the water completely.
• Take a large bowl, add the keema along with salt, turmeric, red chili powder, coriander powder, garam masala powder and mutton masala powder.
• Mix all the ingredients thoroughly using your hands and add one glass of water and cook in pressure cooker for 3 to 4 whistles.
• After cooking, drain all the excess water or boil it on high flame to make the mixture dry.
• Add one finely chopped onion, coriander leaves, and one green chili.
• Now take a grinder and add 4 tablespoons of roasted chana dal and grind it till it becomes like a fine powder.
• Now add the mutton mix to the chana powder and grind it.
• If you feel the mixture is very dry, you can add a 2 to 3 spoons of water to the mixture and grind it again.
• Now take all the mixture in a bowl.
• Divide the mixture into equal portions. Shape into flat discs for Shami kebabs or around skewers for seekh kebabs (cylindrical shape). Lightly oil your hands to prevent sticking.
• Heat 2–3 tbsp oil in a non-stick pan. Cook kebabs on medium heat until browned and cooked through on both sides (about 4–5 minutes per side).
• Bake at 200°C (400°F) for 15–20 minutes, flipping halfway and brushing with ghee for extra flavor.
• Preheat the grill, brush kebabs with oil or ghee, and cook on medium-high heat until charred and juicy.
• Garnish with sliced onions, lemon wedges, and mint chutney.

• In a glass, add 2 spoons of Rooh Afza.
• Pour chilled water or milk over it.
• Add sabja seeds and half lemon juice.
• Stir well until fully mixed.
• Add ice cubes and garnish with lemon or mint.
• You can also add small watermelon cubes on top of the milk roohafza along with sabja seeds if you want to enjoy a more energetic drink. This is also called “Mohabbat(love) sharbat(drink)” in our country.
• Serve immediately for a refreshing drink.

4. Thursday: Onion Pakodi or Potato Bhajji with Banana Milkshake

• Thinly slice two onions and place them in a large mixing bowl.
• Add gram flour, chopped green chilies, cumin seeds, red chili powder, turmeric, garam masala, coriander leaves, 2 spoons of corn flour powder, ajwain seeds, and salt. Mix well.
• Sprinkle a little water at a time and mix until the onions are coated in a thick batter. The mixture should be sticky enough to hold together but not runny or too thick.
• If u feel the mixture is runny, add more gram flour. If u feel the batter is thicker, add a little more water.
• Heat enough oil in a deep-frying pan over medium heat. Test by dropping a small amount of batter — it should sizzle immediately.
• Take small portions of the mixture (1–2 tbsp), gently drop them into the hot oil, and fry in batches. If you are putting the mixture with hand, make sure you put it evenly.
• Fry until golden brown and crisp on all sides, about 3–4 minutes per batch.
• Remove pakodis with a slotted spoon and drain on paper towels.
• Serve hot with green chutney, tamarind chutney, or ketchup.

• Wash, peel, and thinly slice two potatoes into long round shape.
• In a bowl, mix gram flour, rice flour, turmeric, red chili powder, ajwain seeds, curry leaves, chopped green chilies, baking soda, and salt.
• Gradually add water to make a thick, smooth batter.
• Heat oil in a deep-frying pan over medium heat.
• Test by dropping a little batter — it should sizzle immediately.
• Dip each potato slice into the batter, coat it evenly on every side, and carefully drop it into hot oil.
• Fry a few at a time without overcrowding.
• Fry the bajjis until golden brown and crispy on both sides, about 3–4 minutes per batch.
• Remove with a slotted spoon and drain on paper towels.
• Serve hot with coconut chutney, tomato ketchup, or green chutney.

• Peel 3 to 4 bananas and break them into chunks.
• In a blender, combine banana chunks, cold milk, sugar or honey, cardamon powder, and vanilla extract (if using).
• You can also add chocolate powder and chocolate syrup to make it more delicious for kids.
• Blend until smooth and creamy.
• If you want a chilled shake, add a few ice cubes and blend again until frothy.
• Pour into glasses and garnish with a pinch of cinnamon, nutmeg, or a banana slice on the rim.

5. Friday: Egg roll or Paneer roll or Sabu dana kheer with jaggery

• In a bowl, beat the eggs with milk, salt, red chili powder, and pepper.
• Mix in chopped onions and green chili.
• Heat oil or butter in a pan on medium heat.
• Pour the egg mixture and cook like a thin omelet.
• On top of the uncooked omelet add cooked roti.
• Now cook on both sides of chapati again till the egg cooks completely.
• Remove the egg roti in a plate.
• Spread chutney or sauce over it.
• I like to spread ketchup and mayonnaise on the roti. Sometimes pizza sauce too.
• Add lettuce, cucumber, capsicum, sliced onion, or tomato slices if desired.
• Fold the sides and roll tightly into a cylinder.
• Cut in half and enjoy your egg roll immediately with extra chutney or sauce.
• You can cover the roll with the help of toothpick or aluminum foil if you are not serving it immediately.
• Paper wrapper is the best for rolls like this.

• Take 500g of paneer cubes in a bowl.
• Add salt, turmeric, red chili powder, garam masala powder, chicken masala powder, 3 spoons of curd, and half small lemon juice to the paneer cubes.
• Coat all the masalas evenly on every paneer cube with your hand or spoon.
• Now heat oil or butter in a pan.
• Add sliced onions, capsicum, and green chilies.
• Sauté for 2–3 minutes.
• Add ginger-garlic paste. Cook for another minute.
• Add paneer cubes, toss gently, and cook for 2–3 minutes until paneer is slightly golden.
• Sprinkle chaat masala if using. Remove from heat.
• Place a chapati or paratha on a flat surface. Spread chutney, mayonnaise, or ketchup evenly.
• Place the paneer filling along the center.
• Add lettuce, capsicum, tomato slices, or cucumber slices if desired.
• Fold the sides over the filling and roll tightly into a cylinder.
• Grill the roll on a pan for 1–2 minutes per side for a warm, slightly crispy finish.
• Cut in half and serve immediately.

• Wash Sabu dana thoroughly 2 to 3 times.
• Soak in enough water to cover them for 2–3 hours or until soft. Drain excess water.
• If you want to cook urgently you can soak them in hot water for 20 minutes.
• Or just wash and keep them on slow flame with enough water.
• Add 2 to 3 cubes of jaggery and half spoon of cardamon powder.
• Stir continuously so that the Sabu dana doesn’t get stuck on the bottom of the pan.
• Cook the Sabu dana for at least half an hour or until they become soft balls.
• Once it is completely cooked and the mixture becomes thick, off the gas stove.
• Now add one glass of cold milk to the Sabu dana.
• In a small pan, heat ghee and lightly roast the chopped nuts until golden brown.
• Garnish the kheer with roasted nuts.
• Serve warm or chilled as a comforting dessert.

6. Saturday: Homemade Popcorn or Macaroni with Ragi juice

• In a large, heavy-bottomed pan, heat the oil and butter over medium heat.
• Add one small cup of popcorn kernels. Make sure all the kernels are completely or partially dipped in oil.
• Now add salt, turmeric powder, black pepper powder, and a little pinch of red chili powder.
• Reduce the flame to low and wait till one popcorn kernel pops up.
• Once it pops, cover the pan with a heavy lid.
• If you are cooking it in cooker, cover the cooker with its lid but don’t put the whistle.
• Turn the flame to high.
• You will hear the sounds of popcorn kernels popping inside the pan.
• After a few minutes, the sound reduces or completely goes away.
• At that time, turn off the flame and open the lid.
• Put all the popcorn in a strainer to remove any extra oil.
• Sprinkle salt or your favorite toppings while the popcorn is still hot. Toss well to coat evenly.
• Transfer to a bowl and enjoy warm!

• Bring 3 cups of water to a boil.
• Add a pinch of salt and 1 tsp oil.
• Add macaroni and cook until soft (about 7–8 minutes).
• Drain the water and set aside.
• Heat oil or butter in a pan.
• Sauté onions and tomatoes for 2–3 minutes until soft.
• Add salt, chicken masala powder, red chili powder, ketchup, one small lemon juice, turmeric powder, pepper, and herbs.
• Add the cooked macaroni to the pan. Toss well so the pasta absorbs the flavors.
• Sprinkle grated cheese on top and mix until melted for creamy macaroni.
• Garnish with extra herbs or a pinch of black pepper.
• Enjoy warm as a snack or light meal.

• Dry roast ragi flour in a pan over low-medium heat for 2–3 minutes until it gives a nutty aroma. This removes the raw taste.
• In a blender, combine roasted ragi flour, milk, jaggery or honey, and cardamom powder. Blend until smooth.
• Add ice cubes and blend again if you want a chilled milkshake.
• Pour into glasses and garnish with chopped nuts.
• Serve immediately for a nutritious and refreshing drink.
• There is also another method to make the ragi milkshake.
• Take 2 to 3 glasses of water in a pan.
• Add 4 to 5 spoons of ragi flour to the water and mix it till all the ragi lumps dissolve in water.
• Now add 3 to 4 cubes of jaggery and cardamon powder to the ragi mix.
• Keep it on low flame and cook till the mixture becomes a little thick.
• Once it becomes thick, turn off the gas stove and add one glass of milk.
• Serve hot with dry fruit powder or thinly cut almonds or Pista on the top.

7. Sunday: Simple red sauce pasta or white sauce pasta with sukandi

• Bring 3 cups of water to a boil, add a pinch of salt and 1 tsp oil.
• Add pasta and cook until soft (about 7–8 minutes).
• Drain and set aside.
• Heat oil in a pan.
• Sauté onions, garlic, and capsicum for 2–3 minutes until soft.
• Add tomato puree, red chili flakes, oregano, and salt.
• Cook on medium heat for 5–6 minutes until the sauce thickens slightly.
• Add the cooked pasta to the sauce.
• Toss well to coat the pasta evenly with the red sauce.
• Sprinkle grated cheese and mix until melted for a creamy touch.
• Garnish with fresh herbs like basil or coriander if desired.
• Serve immediately.

• Bring 3 glasses of water to a boil, add salt and oil.
• Cook pasta until soft (about 7–8 minutes).
• Drain and set aside.
• In a pan, melt butter over medium heat.
• Add Maida or corn flour and stir continuously to form a smooth mixture (1–2 minutes).
• Gradually add milk while stirring to avoid lumps.
• Cook until the sauce thickens (about 3–4 minutes).
• Add grated cheese, salt, black pepper, and nutmeg powder (if using).
• Stir until the cheese melts and the sauce is creamy.
• Sauté vegetables like onion, tomato, capsicum, carrot, peas, and corn separately in a little oil for 2–3 minutes, then mix into the white sauce.
• Add the boiled pasta to the sauce and toss well to coat evenly.
• Garnish with fresh herbs like parsley or oregano and extra cheese if desired.
• If you don’t like cheese, you can completely avoid it.

• To make Sukandi juice, you may need the Sukandi syrup. It is easily available in markets.
• It is also called as Nannari syrup in English.
• In a water jug, add 6 spoons of Sukandi syrup.
• Add 4 to 5 glasses of water.
• Add sabja seeds, one lemon juice, and a few mint leaves.
• Mix the juice well and serve.
• If u want it chilled, add ice cubes or keep it in refrigerator for a few hours before serving.

Final Thoughts: –

Homemade snacks are a small effort with big rewards — you’ll save money, eat healthier, and actually enjoy what you’re munching on. With these seven simple ideas, you can turn your week into a delicious, nourishing adventure. Your kids will be happy, and they will enjoy homemade food instead of always buying packaged food from outside. All these snacks are very easy to make and are not time consuming. I also don’t believe in long recipes when you are making something at home. If you like to eat those long recipe dishes, you can order them from outside occasionally. Why to waste time in making such long recipes at home when you get nothing from it except the taste.  It is very time consuming, and you will not get any rewards too. You can utilize that time in so many other productive things. But if you want to become a chef or has interest in making food or wants to earn money by making food, then it’s all worth it.