20 Recipes to Prepare with No Oil

If you love munching on snacks, but you are afraid of consuming too much of oil, then fret not, here is the list of 20 recipes you can cook without oil.

1 Broccoli Balls

Ingredients

• Grated broccoli- 1 ½ cup
• Butter- 1 teaspoon
• Finely chopped onion- ½ cup
• Dried oregano- ½ teaspoon
• Dried basil- 1 teaspoon
• Ground black pepper- ¼ teaspoon
• Chipotle pepper- ¼ teaspoon
• Garlic- ½ teaspoon
• Chia seeds, soaked in water- 1 teaspoon
• Breadcrumbs- ½ cup
• Almond meal- ¼ cup
• Nutritional yeast- 1 tablespoon
• Salt to taste

Method:

• Preheat the oven to 400 degrees Fahrenheit.
• Add butter to the pan and saute the onions till they turn golden brown.
• Add the grated broccoli and salt to the pan. Cook till the moisture evaporates.
• Remove the pan from the heat.
• Add all the spices, almond meal, and breadcrumbs. Stir well.
• Add chia seeds and mix well.
• Make 10-12 balls from the mixture.
• Place the balls on the baking tray and bake for 25 minutes.
• After 15 minutes, turn the baking sheet around and bake for another 10 minutes.

Broccoli Balls

2Spicy Pineapple

Ingredients

1. Thinly sliced juicy pineapple- 1 cup
2. Lime juice- 2 tablespoons
3. Black pepper- ½ teaspoon
4. Pink Himalayan salt- ½ teaspoon
5. Cinnamon powder- 1/6 teaspoon

Method:

• Mix the pineapple slices with lime juice, cinnamon powder, black pepper, and pink Himalayan salt.

Spicy Pineapple

3 Rainbow Fruit Kebab

Ingredients

• Thick slices of kiwi- 6
• Black grapes- 8
• Strawberries halved- 6
• Blueberries- 4
• Pieces of peach- 6
• Cubes of watermelon- 8
• Yogurt- 2 tablespoons
• Almond milk- ¼ cup
• Vanilla extract- 1 teaspoon
• Drinking chocolate powder- ½ teaspoon

Method:

• Mix yogurt, almond milk, chocolate powder, and vanilla extract in a bowl.
• Skewer the fruits.
• Drizzle the yogurt on top of the fruit kebab sticks.

Rainbow Fruit Kebab

4 Savory Herb Whole Grain Crackers

Ingredients

• Whole wheat flour- 1 cup
• Sesame seeds- 2 teaspoons
• Mixed herbs like oregano and basil- 2 teaspoons

Method:

• Make a dough with all the ingredients and water.
• Roll it into thin chapattis and cut it into thin strips.
• Bake for 10-15 minutes at 450 degrees till they turn crisp.

savory herb

 

5 Bengal Gram Tangy Chaat

Ingredients

• Bengal gram soaked overnight- 1 cup
• Chopped tomato- ¼
• Chopped cucumber- ½ cup
• Chopped onion- ¼ cup
• Chopped coriander leaves- 3 tablespoons
• Finely chopped raw mango- 2 tablespoons
• Lime juice- 3 tablespoons
• Red chili powder- ½ teaspoon
• Chopped green chili- ½ teaspoon
• Pink Himalayan salt- ½ teaspoon
• Cumin powder- ½ teaspoon

Method:

• Toss all the ingredients together in a bowl to enjoy the spicy snack.

Bengal Gram Tangy Chaat

6 Oats and Palak Dhokla

Ingredients

• Quick cooking rolled oats powdered in the mixer grinder- ½ cup
• Chopped spinach- ½ cup
• Fresh yogurt- ¼ cup
• Semolina- ½ cup
• Water- ¾ cup
• Green chili paste- ½ teaspoon
• Fruit salt- ½ teaspoon

Method:

• Make a batter with oats, curd, semolina, salt, green chili paste, and water.
• Add spinach and two tablespoons of water to make the batter smooth.
• Add the fruit salt and mix gently.
• Pour the batter into a plate and steam for 7-8 minutes.
• Cool and cut into pieces.

Oats and Palak Dhokla

7 Daal Ki Chaat

Ingredients

• Yellow moong dal, parboiled- 1 cup
• Chopped raw mangoes- ½ cup
• Grated carrot- ¼ cup
• Salt to taste
• Pomegranate- ¼ cup
• Chaat masala, as required
• Lemon juice- 4 teaspoons
• A mixture of coriander and mint leaves, chopped

Method:

  • Mix all the ingredients together for a delicious chaat or moong dal salad.
Daal Ki Chaat

8 Oil-Free Hummus and Carrot Sticks

Ingredients

• Cooked chickpeas- 3 cups
• Chili powder- 3 teaspoons
• Minced garlic- 6 teaspoons
• Cumin powder- 1 teaspoon
• Salt to taste
• Lime juice- 6 tablespoon
• Dijon mustard- 2 ½ teaspoon
• Pepper- ½ teaspoon

Method:

• Blend all the ingredients in a food processor
• Add 2-3 tablespoons of water and blend into a smooth paste.
• Serve with carrot sticks.

Oil-Free Hummus and Carrot Sticks

9 Momos

Ingredients

• Flour- 1 cup
• Broccoli, finely shredded- 1
• Water to make the dough
• Salt to taste
• Pepper- ½ teaspoon
• Bean sprouts, chopped- 1 cup

Method:

• Make a dough with flour and water.
• Roll it into small thin chapattis.
• Mix broccoli, bean sprouts, pepper, and salt in a bowl.
• Add the filling into the chapatti.
• Bring the edges together to form a small pouch.
• Place the momos in a steamer and steam cooked.

Momos

10 Chicken Poppers

Ingredients

• Boneless chicken, cubed- 1 kg
• Chili powder- ½ teaspoon
• Flour- 2 cups
• Paprika- 1 teaspoon
• Water- 1 tablespoon
• Eggs- 4
• Dried oregano- ½ teaspoon
• Salt to taste
• Crushed Rice Krispies- 8 cups

Method:

• Whisk the eggs properly with water.
• Mix flour, dried oregano, salt, chili powder, and paprika in a bowl.
• Roll the chicken pieces in the flour, then dip them into the egg mixture, and then roll them in the crushed Rice Crispies.
• Place them in the air fryer and cook them at 180 Degree Celsius for ten minutes.

Chicken Poppers

11 Steamed Dahi Vada

Ingredients

• Uraddaal, soaked for 4 hours- 150 grams
• Moong daal, soaked for 4 hours- 150 grams
• Ginger, grated- 1 inch
• Asafoetida- a pinch
• Eno- ½ teaspoon
• Salt to taste
• Yogurt- 500 grams
• Pink Himalayan salt- ½ teaspoon
• Red chili powder- ½ teaspoon
• Coriander leaves, finely chopped- 2 tablespoons
• Roasted cumin powder- 2 teaspoons
• Salt- ½ teaspoon
• Sweet tamarind chutney- ½ cup
• Coriander chutney- ½ cup
• Cooking spray

Method:

• Grind the uraddaal and moong daal in a food processor.
• Transfer the mixture to a bowl.
• Add ginger, salt, asafoetida, and Eno to it. Mix well.
• Grease the idli maker with cooking spray.
• Take the mixture and spread it on one level of the idli stand. Level the mixture with the help of a spoon.
• Place the idli stand in a pressure cooker.
• Cook for 10 minutes without the whistle.
• Let the vadas cool. Place them in a bowl.
• Add two teaspoons of yogurt.
• Top them with sweet tamarind chutney and coriander chutney.
• Sprinkle roasted cumin powder.
• Garnish with coriander leaves.

Steamed Dahi Vada

12 Apple Crisps Savory

Ingredients

• Apple, thinly sliced- 1
• Chili powder- ¼ teaspoon
• Chaat masala- ½ teaspoon
• Pink Himalayan salt- A pinch

Method:

• Mix the spices along with the apples.
• Bake in an oven at 450°F for 10-15 minutes.

Apple Crisps Savory

13 Air Popped Cilantro Lime Popcorn

Ingredients

• Popcorn kernels- ½ cup
• Fresh lime juice- 2 teaspoons
• Cayenne pepper- ½ teaspoon
• Salt to taste
• Chopped cilantro- 2 tablespoons

Method:

• Add the popcorn kernels in a pressure cooker and cover it with the lid upside down.
• Transfer the popcorn to a large bowl.
• Add cilantro, lime juice, salt, and cayenne pepper.
• Toss well before serving.

Air Popped Cilantro Lime Popcorn

14 Honey Yogurt Stuffed Raspberries

Ingredients

• Raspberries- 10 to 15
• Yogurt- ½ cup
• Honey- 2 tablespoons
• Vanilla extract- ½ teaspoon
• Nutmeg- A pinch

Method:

• Mix yogurt, nutmeg, honey, and vanilla extract in a bowl.
• Transfer the yogurt mixture to a piping bag and attach a thin nozzle.
• Fill the raspberry pits with yogurt mix.

Honey Yogurt Stuffed Raspberries

15 Gluten-Free Portobello Mushroom Snack

Ingredients

• Portobello mushroom caps- 4
• Fire roasted tomatoes, chopped- ½ cup
• Mozzarella cheese- ½ cup
• Oregano- ½ teaspoon
• Chili flakes- ½ teaspoon
• Salt to taste
• Cooking spray

Method:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray the baking tray with cooking spray.
• Add the fire roasted tomatoes to the mushroom caps.
• Top it with grated cheese, chili flakes, salt, and oregano.
• Bake for 20 minutes.

Gluten-Free Portobello Mushroom Snack

16 Potato Crisps

Ingredients

• Thinly sliced potato- 1
• Crushed black pepper- ½ teaspoon
• Salt to taste

Method:

• Mix the spices with the potatoes.
• Bake in a microwave in 30-seconds intervals till they turn crisp.
• Serve them with the dip of your choice.

Potato Crisps

17 Oil-Free Vada Pav

Ingredients

For Vadas-
• Boiled and mashed potatoes- 1 cup
• Ginger-green chili paste- 2 teaspoons
• Chopped coriander- 1 tablespoon
• Lemon juice- 2 teaspoons
• Salt to taste
• Turmeric powder- ¼ teaspoon
• Curry leaves- 7 or 8
• Asafoetida- A pinch

For Coating
• Gram flour- 1/3 cup
• Turmeric powder- ¼ teaspoon
• Chili powder- ½ teaspoon
• Asafoetida- A pinch
• Salt to taste

Method:

• Combine the ingredients for Vada and make a soft dough.
• Mix all the ingredients for the coating in a bowl.
• Roll the Vadas in the coating mixture.
• Fry them in an air fryer at 180 degree Celsius or 15 minutes.
• Serve it with buns.

Oil-Free Vada Pav

18 Vegan Pumpkin Oatmeal Squares

Ingredients

• Unsweetened canned pumpkin- ½ cup
• Coconut sugar- ¾ cup
• Ground flaxseed mixed with water- 1 teaspoon
• Baking soda- ½ teaspoon
• Pink Himalayan salt- ½ teaspoon
• Cinnamon powder- 1 ½ teaspoon
• Vanilla extract- 1 teaspoon
• Ginger powder- ½ teaspoon
• Nutmeg powder- 1/8 teaspoon
• Gluten-free rolled oats- ¾ cup
• Almond flour- ¾ cup
• Pecan nuts, chopped- ½ cup
• Chocolate chips- 2 tablespoons
• Arrowroot powder- 1 tablespoon

Method:

• Preheat the oven to 350-degree Fahrenheit.
• Beat the pumpkin and sugar together.
• Add vanilla extract and flax seed powder. Mix well.
• Add nutmeg, ginger, baking soda, cinnamon powder, and salt. Mix well.
• Add oat flour, chopped pecan nuts, almond flour, and arrowroot. Combine the ingredients together.
• Spread this mixture on the baking tray and sprinkle chocolate chips.
• Bake for 15-18 minutes until they become golden brown.
• Cool them for ten minutes
• Cut them in squares.

Vegan Pumpkin Oatmeal Squares

19 Coriander Vadis

Ingredients

• Chopped coriander- 1 cup
• Gram flour- 1 cup
• Chili powder- ½ teaspoon
• Coriander-cumin seeds powder- 1 teaspoon
• Ginger-green chili paste- 1 teaspoon
• Yogurt- 1 teaspoon
• Sugar and salt to taste

Method:

• Mix all the ingredients to make a dough.
• Shape it into small rolls and steam for ten minutes on a steamer.
• Cool and cut into slices.

Coriander Vadis

20 Daal-Based Pandoli

Ingredients

• Moong Dal- 1 cup
• Fresh curd- ¼ cup
• Ginger and green chili paste- 2 teaspoons
• Salt as required
• Eno(unflavoured) – 2 teaspoons
• Lemon juice- 2 teaspoons

Method:

• Grind the dal with a little water to make a smooth paste.
• Mix the batter in the yogurt with all the spices.
• Add fruit salt just before steaming and mix well.
• Steam the mixture in idli moulds.
• Cover with a lid and steam for 5 to 8 minutes.
• Serve hot with chutney.

Daal-Based Pandoli’