7 Easy Pregnancy-Friendly Snack Recipes For Mums-To-Be

As an expectant mother, it is crucial to maintain a healthy and balanced diet that nourishes both you and your baby. Snacks are an essential part of any pregnancy diet, providing the necessary energy and nutrients to support your growing little one. 

We’ve listed seven delectable and pregnancy-friendly snack recipes specifically tailored for mums-to-be. So, put on your chef’s hat and get ready to embark on a culinary adventure that will leave you satisfied and your baby happy!

7 Easy Pregnancy-Friendly Snack Recipes

These snacks are not only healthy and nutritious but also packed with flavours and spices.

Masala Oats Cutlet

Ingredients:

• 1 cup oats
• 1 medium-sized potato, boiled and mashed
• 1/2 cup mixed vegetables (carrots, peas, beans), finely chopped
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• Salt to taste
• 2 tablespoons oil for cooking

Instructions:

• In a mixing bowl, combine oats, mashed potato, mixed vegetables, onion, green chilli, ginger-garlic paste, turmeric powder, red chilli powder, and salt.
• Mix everything well until the ingredients are evenly combined.
• Shape the mixture into small cutlets or patties.
• Heat oil in a non-stick pan over medium heat.
• Place the cutlets on the pan and cook until golden brown on both sides.

Serve hot with mint chutney or yoghurt dip.

Moong Dal Dhokla

Ingredients:

• 1 cup split yellow moong dal
• 1/4 cup yoghourt
• 1/4 cup semolina (sooji)
• 1 tablespoon ginger-green chilli paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon lemon juice
• 1 teaspoon fruit salt (eno)
• Salt to taste
• 1 tablespoon oil for greasing

Instructions:

• Rinse the moong dal and soak it in water for 3-4 hours.
• Drain the water and blend the dal into a smooth paste.
• In a mixing bowl, combine the moong dal paste, yoghurt, semolina, ginger-green chilli paste, turmeric powder, lemon juice, and salt. Mix well to form a batter of pouring consistency.
• Grease a round plate or dhokla steamer with oil.
• Add fruit salt (eno) to the batter and mix gently. The batter will become frothy.
• Pour the batter into the greased plate or steamer.
• Steam the dhokla for 12-15 minutes or until a toothpick inserted in the centre comes out clean.
• Allow it to cool for a few minutes, then cut into pieces.

Serve with green chutney or coconut chutney.

Sweet Potato Chaat

Ingredients:

• 2 medium-sized sweet potatoes, boiled and cubed
• 1/2 cup chickpeas (kabuli chana), boiled
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chilli, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• Juice of 1/2 lemon
• Salt to taste
• Sev (fried chickpea noodles) for garnish

Instructions:

• In a mixing bowl, combine the boiled sweet potato cubes, boiled chickpeas, chopped onion, chopped tomato, green chilli, and fresh coriander leaves.
• Sprinkle chaat masala, roasted cumin powder, lemon juice, and salt over the mixture.
• Gently toss everything together until well combined.
• Transfer the chaat to serving bowls or plates.
• Garnish with a generous amount of sev on top.

Enjoy the tangy and flavorful sweet potato chaat!

Methi Thepla

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup gram flour (besan)
• 1/2 cup fresh fenugreek leaves (methi), finely chopped
• 1/4 cup yoghurt
• 1 teaspoon ginger-green chilli paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• Salt to taste
• Oil for cooking

Instructions:

• In a mixing bowl, combine whole wheat flour, gram flour, chopped fenugreek leaves, yoghurt, ginger-green chilli paste, turmeric powder, red chilli powder, cumin powder, and salt.
• Mix everything well to form a soft dough. If needed, add a little water to bind the dough.
• Divide the dough into small balls and roll them out into thin circles.
• Heat a tawa or griddle over medium heat and cook the theplas on both sides until golden brown, applying a little oil.
• Repeat the process with the remaining dough.

Serve the delicious methi theplas with a side of pickle or yoghurt.

Sprouts Salad

Ingredients:

• 1 cup mixed sprouts (moong, moth, chana)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 cucumber, finely chopped
• 1 carrot, grated
• 1/4 cup pomegranate seeds
• 1 tablespoon chopped coriander leaves
• 1 tablespoon lemon juice
• 1/2 teaspoon chaat masala
• Salt to taste

Instructions:

• Steam the mixed sprouts for a few minutes until they are slightly tender.
• In a large mixing bowl, combine the steamed sprouts, chopped onion, chopped tomato, chopped cucumber, grated carrot, pomegranate seeds, and chopped coriander leaves.
• Add lemon juice, chaat masala, and salt. Mix well.
• Let the flavours meld together for a few minutes before serving.
• Enjoy the refreshing and nutritious sprouts salad.

Makhana (Foxnut) Trail Mix

Ingredients:

• 1 cup foxnuts (makhana)
• 1/4 cup almonds, chopped
• 1/4 cup cashews, chopped
• 1/4 cup dried cranberries
• 1/4 cup roasted chana dal
• 1/2 teaspoon ghee or oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chaat masala
• Salt to taste

Instructions:

• Heat ghee or oil in a pan over medium heat.
• Add foxnuts and roast them until they become crisp.
• Remove the roasted foxnuts from the pan and set them aside.
• In the same pan, add chopped almonds, cashews, and roasted chana dal. Dry roast them until slightly golden. 
• Remove the roasted nuts and chana dal from the pan and let them cool.
• In a mixing bowl, combine the roasted foxnuts, almonds, cashews, roasted chana dal, and dried cranberries.
• Sprinkle turmeric powder, chaat masala, and salt over the mixture.
• Toss everything together until well coated.
• Allow the trail mix to cool completely before storing it in an airtight container.

Enjoy the crunchy and protein-packed makhana trail mix whenever you need a quick and healthy snack.

Carrot and Beetroot Cutlet

Ingredients:

• 1 medium-sized carrot, grated
• 1 small beetroot, grated
• 1 medium-sized potato, boiled and mashed
• 2 tablespoons bread crumbs
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil for cooking

Instructions:

• In a mixing bowl, combine grated carrot, grated beetroot, mashed potato, bread crumbs, ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and salt.
• Mix everything well until the ingredients are evenly combined.
• Shape the mixture into small cutlets or patties.
• Heat oil in a non-stick pan over medium heat.
• Place the cutlets on the pan and cook until golden brown on both sides.

Serve hot with mint chutney or ketchup.

Congratulations, dear mums-to-be, on embarking on this incredible journey of motherhood! As you cherish these precious months, it’s essential to fuel your body and baby with wholesome and delicious snacks. These seven easy pregnancy-friendly snack recipes offer a delightful combination of flavours, textures, and spices. 

Embrace your inner chef, and enjoy these nutritious snacks that will not only satisfy your cravings but also support the healthy development of your baby. Happy cooking and a joyful pregnancy journey!

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Cover image source: freepik