Homemade High Protein Snack for Weight Loss
Homemade HIGH PROTEIN SNACK for WEIGHT LOSS is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Amrita Raichand on YouTube.
Prep: 15 min | Cook: 27 min | Total: 57 min
Cost: $21.45 total, $5.36 per serving
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
Preheat Oven
Set the oven to 180°C (350°F) and let it preheat while you prepare the ingredients.
Time: PT5M
Temperature: 180°C
Grate Paneer
Using a grater, grate the paneer into fine shreds and spread them evenly on a parchment‑lined baking tray.
Time: PT5M
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
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
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
Toast Coconut Slices
Arrange coconut slices on a tray and toast for 3‑4 minutes until lightly golden.
Time: PT4M
Temperature: 180°C
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
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
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
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
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
Dietary info: Vegetarian, High protein, Gluten‑free, Low sugar
Allergens: Dairy (paneer), Tree nuts (almonds, cashews), Peanuts, Soy, Sesame
Ingredient Substitutions
- Instead of Paneer: Firm tofu
- Instead of Almonds: Walnuts, Pistachios
- Instead of Cashews: Macadamia nuts
- Instead of Pumpkin Seeds: Sunflower seeds
- Instead of Sunflower Seeds: Pumpkin seeds
- Instead of Coconut Thin Slices: Desiccated coconut
- Instead of Ghee: Unsalted butter, Coconut oil
- Instead of Hing (Asafoetida): Garlic powder (less authentic)
- Instead of Pink Himalayan Salt: Sea salt
- Instead of Red Chili Powder: Paprika
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (ground)
- Instead of Soy Granules: Textured vegetable protein
- Instead of Flax Seeds: Chia seeds
- Instead of Sesame Seeds: Tahini (as paste)
- Instead of Peanuts: Roasted chickpeas
Equipment Needed
- Oven
- Baking Tray
- Mixing Bowl
- Skillet (Kadai)
- Spatula
- Grater
- Measuring Spoons
- Measuring Cups (optional)
- Plate
Critical Steps — Do Not Skip
- Dehydrating the paneer correctly to achieve a crunchy texture.
- Toasting nuts and seeds on low flame to release essential oils without burning.
- Adding hing at the beginning of the ghee step for authentic flavor.
- Ensuring the final mix cools completely before storage to retain crunch.
Chef Tips from the Video
- Use a fan‑assisted oven setting for faster dehydration of paneer.
- Crush kasuri methi between your palms to release its aroma before adding.
- If you prefer a sweeter snack, add a pinch of jaggery powder along with the spices.
Troubleshooting
Paneer turned soggy after baking.
Pat the grated paneer dry before spreading and bake on a pre‑heated tray; avoid overlapping pieces.
Nuts burnt and taste bitter.
Toast on low to medium heat, stirring constantly, and remove as soon as they turn golden.
Snack not crunchy after cooling.
Make sure the mixture is fully cooled on a flat surface; store in a completely airtight container to prevent moisture.
Storage
Refrigerator: Up to 15 days in an airtight container.
Freezer: Not recommended; texture may become soggy after thawing.
Room temperature: Best consumed within 3 days if kept in a cool, dry place.
Make-Ahead Tips
- Toast all nuts and seeds a day ahead and store them sealed; re‑heat briefly before mixing.
- Dehydrated paneer can be prepared in bulk and kept refrigerated for up to a week.
Frequently Asked Questions
What is the cultural significance and history of high‑protein nut and seed snacks in Indian cuisine?
In Indian households, roasted nuts and seeds have long been served as energizing snacks during festivals, fasting periods, and as a quick bite between meals. They are valued for their satiating protein and healthy fats, making them a traditional choice for health‑conscious families.
What are the traditional regional variations of crunchy paneer‑nut snacks in Indian cuisine?
Different regions add their own spice blends: Gujarat often uses chat masala, Punjab adds garam masala, and South India incorporates curry leaves and mustard seeds. The core concept of roasting paneer with nuts remains consistent across the country.
How is this high‑protein snack traditionally served in Indian households?
It is usually served at room temperature on a small plate or in a decorative bowl, often accompanied by a cup of masala chai or buttermilk. It can also be packed in airtight tins for on‑the‑go snacking.
During which Indian celebrations or occasions is a crunchy paneer‑nut snack commonly prepared?
These snacks are popular during Navratri fasts, Diwali gatherings, and as a post‑prayer offering (prasad) because they are nutrient‑dense and easy to store.
What authentic ingredients give this snack its unique Indian flavor compared to Western nut mixes?
The use of hing (asafoetida), kasuri methi, ghee, and pink Himalayan salt creates a distinct aromatic profile that is quintessentially Indian, setting it apart from typical Western seasoned nut mixes.
What are the most common mistakes to avoid when making this high‑protein crunchy snack?
Common errors include over‑baking the paneer, burning the nuts by using high heat, and not allowing the mixture to cool completely before sealing, which can make it soggy.
Why does this recipe dehydrate paneer in the oven instead of simply frying it?
Oven dehydration removes moisture gently, giving paneer a light, airy crunch without the greasiness that deep‑frying would add, preserving its high‑protein quality.
Can I make this snack ahead of time and how should I store it?
Yes, prepare the snack up to step 11, let it cool fully, then store it in an airtight container in the refrigerator for up to 15 days. For longer storage, keep it sealed in a cool, dry pantry for up to 3 days.
What texture and appearance should I look for to know the snack is done?
The paneer should be dry and slightly golden, nuts should be uniformly toasted with a light brown hue, and the overall mix should look glossy from the ghee but not wet. When pressed lightly, it should crumble rather than feel soft.
What does the YouTube channel Amrita Raichand specialize in?
The YouTube channel Amrita Raichand focuses on healthy Indian home cooking, offering quick, nutritious recipes that blend traditional flavors with modern wellness tips.
How does the YouTube channel Amrita Raichand's approach to Indian snack recipes differ from other Indian cooking channels?
Amrita Raichand emphasizes high‑protein, low‑sugar snack options, often incorporating dairy like paneer and plant‑based proteins such as soy granules, whereas many other channels focus on indulgent, oil‑heavy treats.
Last updated: September 6, 2026
