My family loves taking road trips. It’s a great way to bond and get out for a bit, without taking a train or flight. It’s also a time when we indulge in our favourite snacks, because, hey, what’s a road trip without the choicest munchies?!
The problem with most snacks, however, is that they’re usually unhealthy or not as healthy as I would like to serve my family. They are usually laden with preservatives, sodium and fats galore. Not to mention ingredient lists that read like a directory with tongue-twisting science-y names! Do I really want to serve my family products where I have no clue what is going into them? How reliable are the claims snack food companies make?
Is healthy really healthy, or just ‘healthier’ than their competition?
Homemade to the rescue
I truly believe in making things with my hands. When I started Paprika, I made it a point to be personally involved in everything in the kitchen, to the extent every order had at least one component, if not all made by me. It’s true, there’s no better teacher than experience. To understand why certain recipes flourished while some fell flat, I read a lot.
A cook doesn’t need to just know about ingredients, we need to understand interactions between components as well as their nutritive value. It’s all about educating oneself! I have attended seminars on food psychology, read books on what makes various foods yummier, and generally developed an understanding of how different products mingle to create desirable flavours.
When it comes to snacks, my golden rule is:
- Crunchy
- Healthy
- Balanced
- Umami-bursting
Crunchiness is the key. The sound of that bite when you chomp down a bag of chips is by far the most satisfying noise in the car ride....
Healthy? Yes it has to be the best version of itself, always! Balance, because I don’t like overly salty or sweet snacks. There has to be a good balance of flavours for it to shine. And Umami is key, because how else does one define “deliciousness”?
Light and breezy
Sometimes all a girl wants is to munch on something. For such times here’s a list of things you can snack on. They satisfy almost all my golden rules, making them superhits!
Fruits and nut butters: Think apple slices cut into the shape of fries, with a side of nourishing almond butter. Throw in some maple syrup, flax seeds and toasted sesame seeds into the nut butter to make it crunchier and interesting. Other fruits to consider are pear sticks, whole strawberries and the best banana dippers possible!
Trail mix: Of course they do superbly well on hikes and trails, but are excellent for the road as well. You could buy premixed bags from your grocery store or make one for yourself. Whole, lightly salted nuts, some cranberries, nibs of chocolate, popcorn, jowar puffs and whatever your heart desires. Just throw it all together and give it a good shake. I steer clear of a lot of candied fruit unless I am actually going for a hike and I need the added energy from the sugar. Proteins, carbohydrates and good fats are a plus in my book.
Energy balls: Up the ante when it comes to your snacking. Simply blitz a few dates in a food processor to make a date paste. To this, add nuts, chia seeds, a little ghee and roll them into a ball. Top it with a sprinkle of sea salt. One energy ball is enough to turn you into a ball of energy!
Veggie chips: Almost all root vegetables crisp up beautifully. From parsnips to beets, potatoes, sweet potatoes, turnips and carrots, all make gorgeous veggie chips. Slice them up and air-fry them with a wee bit of oil, for a crunch marathon that’s light on calories.
Roasted chickpeas: The latest craze on the Internet is not for nothing! It’s simple, nutritious, delicious and absolutely scrumptious! Coat boiled chickpeas with a dressing of your choice, I recommend piri piri powder. Just toast them in the oven until they are crisp and crunchy. Not to mention it packs in protein, folate, magnesium, fibre and zinc!
Cheese and crackers: Not the most innovative, nor the healthiest, but sometimes a girl just wants some cheese! I occasionally make buttermilk crackers at home, and may I say, they beat the store-bought ones hollow, EVERY TIME!
Heavy hitters
Light snacks are okay to ward off itty-bitty bits of hunger, but when the big wave hits there better be something filling and yummy inside that lunch bag. Worry not, here are a few of my life-saving meal tips that will have you satiated and stuffed in no time!
Pizza pockets: Think paratha with pizza stuffing! Repurpose your regular paratha dough with a filling of pizza sauce, cheese, veggies and meat. Give it a flip and seal the edges. Roast on the tava and stick it into a hot bag/case. Pro tip: throw in the basil and pizza condiments into the filling to save you time and space.
Egg wraps: Tortilla, rotis or even chillas can get a huge makeover when you toss it in with an omelette. Cook your omelette on one side and blanket it with a roti. They stick together to create the best base for all your veggie stuffings. Wrap and roll baby!
Bombay sandwich: Be it Mumbai or Milan, a good sandwich is always a good idea! I like the idea of using chutney — it’s flavourful, low on calories and super fresh. Consider making chutneys from basil, mint, or even parsley with cashews. Furthermore, switch up the stuffing. Opt for high-protein options like boiled eggs, hummus and grilled tofu or paneer. That’s what I call a “whole”-in-one!
Rice rolls: Hey there rice lover, this one’s for you! The Japanese hand roll is a great way to have a nice rice meal, without the hassle of spoons and forks. Take a large sheet of nori and stuff it with rice, veg, protein and sauce and give it a wrap. If you like Mexican flavours, consider making a burrito wrap with rice and veg.
Trippin’
For your next road trip, consider giving these recipes a try — and say goodbye to junk for good!
Be it on the road or at work, a nutritious meal will always hold you in good stead. I insist my friends and family eat well and at Paprika, we go the extra mile to ensure all our ingredients are fresh. Our recipes derive a lot from home-cooked meals, with restaurant-quality taste, providing you with the best of both worlds. If you have tried our food, I would love to hear from you at vidisha@paprika.net
Do it yourself
Sundried mousse on puff
Ingredients
- ¼ cup oil-packed sundried tomatoes, drained and chopped
- 220 g cream cheese, room temperature l ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Hot pepper sauce to taste
- ¾tsp salt
- ¾ tsp freshly ground black pepper
- ¼ cup fresh basil
- Puff base
Directions
- In a food processor, mix the sundried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper.
- Process until well-blended. Add basil and continue processing until smooth.
- Chill at least 1 hour in the refrigerator before piping.
- On a puff base, pipe the sundried tomato mousse, top with chopped sundried tomato. Garnish with basil leaf.
Corn broccoli tarts
Ingredients
- 10 cups broccoli florets, boiled
- 1 can cream-style corn
- 100g boiled corn
- ½tsp salt
- ¼ tsp ground black pepper
- 2 tbsp butter, melted
- Pre-made tart cases Directions
- Pre-heat the oven to 350 degrees F (175 degrees C).
- Mix broccoli, corn, salt, and pepper in tart case
- Mix grated cheese and butter together in a small bowl; sprinkle over the broccoli mixture.
- Bake in pre-heated oven until the cheese melts slightly, garnish with more cheese and any green sprig of choice.
Vidisha Bathwal is the founder of Paprika Gourmet, an exotic artisan catering service brand in Kolkata. She’s also a passionate foodie and a fitness enthusiast