You will get hundreds of Indian snack choices from various parts of the country to choose from. Here is a list of top 10 popular Indian snacks, which I am sure you are going to like.

Aloo Bonda
Prepare a mix of mashed potato using chopped coriander, chopped green chilies, garam masala, chili powder and salt. In a medium bowl, make a batter of gram flour with medium consistency. Cut out small balls from the mashed potato mix and dip them into the batter to deep fry in warm vegetable oil. Serve hot with chutney or tomato sauce.

Aloo Chaat
Take diced potatoes to deep fry in hot vegetable oil. Soak the extra oil with paper towel. Take a medium sized bowl to put the potatoes. Sprinkle chili powder, cumin powder and chaat masala over the potatoes. Now add tamarind chutney and mint chutney to thoroughly coat each diced potato. Garnish with chopped coriander leaves, chopped onions and chopped tomatoes; then serve with a toothpick. You can also used steamed potato dices instead of fried ones.

Bread Roll
Prepare the mash potato dough with chopped coriander, chopped green chilies, garam masala, chili powder and salt. Take a medium sized bowl to put some water. Dip one slice of bread in this water and then squeeze the water by pressing the slice with both the palms. Put a spoonful potato mix on the squeezed bread and then wrap this properly with the bread to make a roll. Finally deep fry on medium flame using vegetable oil till the roll turns golden brown. Serve with mint, chili and tamarind chutney or tomato sauce.

Bhel Puri
Use boiled potato to make thin slices and season them with salt, chili powder and mint chutney. Now take a large bowl to mix chopped tomatoes, chopped onions, chopped gingers, garam masala powder with puffed rice or murmura. To this mix add lightly crushed nimkis and golgappas. Serve the bhel puri in a small bowl by garnishing with chopped coriander leaves and lemon juice.

Pani Puri
First you prepare the small sized puris by preparing dough of semolina or suji, white flour or maida, baking soda and salt. Let the dough stand for 10-15 minutes and then you cut out small balls and roll them to make small circular layers. Deep fry these puris and drain on a paper towel. You may store these puris in an airtight container for later use. Now prepare the mashed potato filling by adding chaat masala, salt, chili powder and lemon juice to put inside every puri. Finally make the tangy water or pani, by mixing tamarind pulp, cumin powder, salt, chopped green chilies and chopped coriander leaves with plenty of water. Use this pani or tangy water to dip the potato-filled puris before serving.

Dahi Vada
You have to make the vada or softballs by frying spoonfuls of batter of a particular type of lentil, Urad Dal. After that, soak these softballs into water and then immediately squeeze them with palms to drain out the water. Now make a savory mixture of plain yogurt with by adding salt, cumin powder and chili powder. Arrange the vadas on a plate and then pour the yogurt mixture on top of the vadas. Garnish with chopped coriander leaves, tamarind chutney and mint chutney before serving.

Dhokla
Make a thick batter of gram flour, water and curd and then set aside for few hours. Add baking soda, lemon juice, ginger and green chili paste to the batter before you start cooking. Take a steamer to steam the batter by pouring in a greased baking pan for 10-15 minutes. Cool the steamed batter and cut into big cubes. In a small skillet heat little oil and to this add mustard seeds and curry leaves to splutter. Pour this spluttering oil over the dhoklas. Garnish the dish with slited green chilies and coriander leave. Serve by adding green chutney from top.

Masala Dosa
The dosa or the pancake is made from a little fermented batter of rice and urad dal. Special care is taken to prepare the batter by grinding 1.5 parts of rice and ½ part of urad dal and then keeping the batter at room temperature for overnight. Prepare the masala part by cooking the potatoes with mustard seeds, curry leaves, tomatoes, onions, turmeric powder, oil and salt. Fill the dosa or pancakes with the potato preparation and serve with green chutney.

Paneer Tikka
Take paneer or homemade cheese cubes along with clubes of onion, capsicum, tomato and mushroom to marinate for 2-3 hours in a blend of plain yogurt, garlic paste, ginger paste, tandoori powder, cumin powder, chaat powder, salt and red chili powder. Now take a skewer or grilling stick to skew the marinated vegetables and paneer. Grill these in low heat and serve with green mint chutney.

Pao Bhaji
Steam potatoes, peas, carrots, beans, cabbage, capsicum, cauliflower and keep them aside. In a frying pan, add oil to fry onions and tomatoes. Put the steamed vegetables over the onions; add salt and water to boil for a thick consistency. Mash the vegetables and garnish with coriander leaves and lemon juice. Now take paos or small buns to slit at the middle and apply butter on both the open sides. Fry these buns on the buttered sides over the frying pan to get a golden brown color. Top the buns with the pre-cooked bhaji or vegetable mix.

Samosa
First you prepare the stuffing by mixing the mashed potato with salt, chili powder, mango powder, coriander leaves and garam masala. To this mix add raisins, green peas and chopped cashew nuts and keep it aside. Make dough by kneading white flour, little oil and salt with water. Take small balls from the dough and roll to prepare medium sized round shape. Cut each of these rounds into half. Fold the half part as a cone to fill with the potato stuffing. Close the open end by sticking the parts together with the help of little water. Finally fry these stuffed cones over medium heat in hot vegetable oil. Soak the oil with paper towel and serve hot with tamarind chutney.

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