Homemade HIGH PROTEIN SNACK for WEIGHT LOSS

Ingredients

• 200 g Paneer (firm, grated)
• 50 g Almonds (raw, whole)
• 50 g Cashews (raw, whole)
• 30 g Pumpkin Seeds (raw, shelled)
• 30 g Sunflower Seeds (raw)
• 30 g Coconut Thin Slices (unsweetened, dried)
• 2 Tbsp Ghee (clarified butter)
• 1/8 tsp Hing (Asafoetida) (powdered)
• 1/2 tsp Pink Himalayan Salt (fine grain)
• 1/4 tsp Black Pepper Powder (freshly ground)
• 1/2 tsp Red Chili Powder (adjust to heat preference)
• 1/2 tsp Garlic Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 50 g Soy Granules (boiled then dehydrated)
• 30 g Flax Seeds (dry roasted)
• 30 g Sesame Seeds (dry roasted)
• 40 g Peanuts (raw, unsalted)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 180°C

2. Grate Paneer

   Using a grater, grate the paneer into fine shreds and spread them evenly on a parchment‑lined baking tray.

   Time: PT5M

3. Dehydrate Paneer

   Place the tray in the preheated oven and bake for 10‑12 minutes until the paneer is dry and lightly golden.

   Time: PT12M

   Temperature: 180°C

4. Toast Almonds & Cashews

   Spread almonds and cashews on a separate tray and toast in the oven for 4‑5 minutes, shaking halfway.

   Time: PT5M

   Temperature: 180°C

5. Toast Pumpkin & Sunflower Seeds

   Place pumpkin and sunflower seeds on a small tray and toast for 3‑4 minutes until fragrant.

   Time: PT4M

   Temperature: 180°C

6. Toast Coconut Slices

   Arrange coconut slices on a tray and toast for 3‑4 minutes until lightly golden.

   Time: PT4M

   Temperature: 180°C

7. Prepare Soy Granules

   Boil soy granules in lightly salted water for 2 minutes, drain, spread on a tray and dehydrate in the oven for 5 minutes.

   Time: PT7M

   Temperature: 180°C

8. Dry‑Roast Flax, Sesame & Peanuts

   In a dry skillet over low flame, roast flax seeds, sesame seeds, and peanuts each for 3‑4 minutes until they pop and release aroma.

   Time: PT12M

9. Combine in Ghee

   Heat ghee in a large skillet over medium heat, add hing and let sizzle for 10 seconds, then add all toasted nuts, seeds, paneer, soy granules and toss for 2 minutes.

   Time: PT5M

10. Season the Mix

    Sprinkle pink Himalayan salt, black pepper, red chili powder, garlic powder, turmeric, and crushed kasuri methi. Toss continuously for another 2 minutes so spices coat everything evenly.

    Time: PT2M

11. Cool and Store

    Transfer the hot mixture onto a plate, spread thinly and allow to cool completely (about 10 minutes). Once cooled, store in an airtight container.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

15 g

Fat

18 g

Fiber

5 g