Try baked samosas, wedges, cutlets, nachos for healthier snacking

Baked snacks use dry heat to achieve crispness with less oil than deep-frying, cutting oil absorption and calories.

Recipes covered include baked samosas (with whole wheat wrappers), potato wedges, vegetable cutlets, spring rolls, falafel, mathri, ragi nachos, and pakoras.

Brushing or spraying a small amount of oil improves browning without full immersion.

Choosing whole grains, besan, ragi, vegetables, lentils, or paneer boosts fibre, protein, and nutrients in baked snacks.

Proper oven temperature and spices like cumin, coriander, chilli, and ginger maintain flavour and texture.