5 Gluten-Free Snacks To Make When You’re Cutting Out On Wheat

Roast makhana until they turn crisp, then toss them with some chopped onion, tomato, coriander, lemon juice, roasted cumin and a sprinkle of chaat masala. The makhana remains light and crunchy, whereas the lemon and spices give them a punchy and tangy taste in every bite. It is a quick snack when you want to have something quick and savoury.

Make a thin batter with besan, chopped onion, tomato, green chilli and coriander, then cook the thin chillas on a lightly greased pan until they turn golden at the edges. Besan chillas have a soft, a bit crisp texture and a nutty taste. Serve them hot with a bowl of green mint-coriander chutney.

Boil or roast some sweet potatoes until they turn soft, then peel and cut them into bite-sized pieces. Toss them with lemon juice, a pinch of black salt, roasted cumin, chilli and some chopped coriander. The naturally sweet, soft shakarkandi works perfectly well with the sharp seasoning, making a snack that feels sweet, tangy and a bit spicy in every bite.

Soften the rice paper sheets in water and then fill them with a mix made of cucumber, carrot, lettuce, herbs and cooked paneer or shredded chicken. Roll the sheets tightly and serve with peanut or chilli garlic dip. The sheets turn pleasantly chewy, whereas the fresh vegetables add crunch in every bite. The blend feels light, colourful and very different from the usual wheat-based wraps.

Soak sabudana until the pearls soften and then mix with boiled potato, roasted crushed peanuts, green chilli, coriander and some cumin. Shape the mixture into small tikkis and pan-fry until they turn crisp and golden. The tikkis have a crunchy exterior and a soft, a bit chewy centre, with peanuts adding nuttiness to the snack.