Picnics are a fun treat! It can be enjoyed indoors or outdoors, but worried about making toll-taking snacks for your next picnic destination? Don’t worry, Foodism is here with lots of picnic snacks/food ideas which are unique, delicious, lip-smacking, alongside easy-peasy to make. 

Let’s get started -

Roti Wraps or Roti Rolls

Ingredients: 

For the Wraps (if making fresh rotis or else use leftover chapatis):

• 1 cup whole wheat flour
• Water (as needed)
• Salt to taste
• 1 tsp oil (optional)

For the Filling:

• 1 tbsp oil
• 1 onion, thinly sliced
• 1 capsicum, thinly sliced
• 1 carrot, julienned
• 1 small tomato, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• Salt to taste
• 1 tbsp tomato ketchup or green chutney (optional)
• Fresh coriander leaves, chopped

Method:

1. Make rotis or use leftover chapatis
2. Heat oil in a pan. Add cumin seeds, then onions. Sauté until golden.
3. Add tomatoes, capsicum, and carrots. Cook for 5-7 minutes until slightly tender.
4. Add turmeric, chilli powder, garam masala, and salt. Mix well.
5. Add a spoonful of ketchup or chutney for extra flavour. Cook for another minute.
6. Lace filling in the centre of each roti.
7. Sprinkle chopped coriander. Roll tightly like a wrap and your roti wrap or roti roll is ready to pack in your picnic basket! 
8. Tip: If you want to make your roti wrap / roti roll cheesy, then add grated cheese. These roti wraps / roti rolls can also be paired up with sauteed paneer and veggies of your choice. 

Bread Pinwheel (with a desi twist)

Ingredients: 

• 6-8 slices of white or whole wheat bread (edges trimmed)
• 2 boiled potatoes, mashed
• 1/2 onion, finely chopped
• 1 green chilli, finely chopped (optional)
• 1/4 cup boiled peas or grated carrots (optional)
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp chaat masala
• 1/4 tsp turmeric
• Salt to taste
• 1 tbsp chopped coriander leaves
• 1 tbsp oil or butter (for toasting)
• Green chutney or ketchup (for spread)

Method: 

1. Heat 1 tsp oil in a pan. Add cumin seeds and let them sizzle.
2. Add onions, green chilli, and optional veggies. Sauté until soft.
3. Add mashed potatoes, turmeric, garam masala, chaat masala, and salt.
4. Mix well and cook for 2-3 minutes. Add chopped coriander and let it cool.
5. Take a slice of bread and gently roll it flat using a rolling pin.
6. Spread a thin layer of green chutney or ketchup.
7. Spread a spoonful of the potato filling evenly.
8. Roll the bread tightly like a swiss roll. Seal the edge with a little water. Repeat for all slices.
9. Slice each roll into 1-inch thick pinwheels. 
10. Heat a pan with a little butter or oil.
11. Place the pinwheels flat-side down and toast till golden and crisp on both sides.
12. Serve your bread pinwheel with mint or imli chutney. 

Cheese-corn stuffed mini Parathas

Ingredients: 

For the dough: 

• 1 cup whole wheat flour
• 1/4 tsp salt
• Water (to knead)
• 1 tsp oil (optional)

For the stuffing: 

• 1/2 cup boiled sweet corn (coarsely crushed)
• 1/2 cup grated cheese (mozzarella, cheddar, or a mix)
• 1 green chilli, finely chopped (optional)
• 1/2 tsp chaat masala or garam masala
• Salt to taste
• 1 tbsp finely chopped coriander

Method: 

1. Mix flour and salt. Add water gradually and knead into a soft dough. Cover and rest for 15-20 minutes.
2. In a bowl, mix crushed corn, grated cheese, green chilli, chaat masala, salt, and coriander. Keep the mixture dry to avoid soggy parathas.
3. Now assemble your mini parathas - divide the dough into small, lemon-sized balls.
4. Roll each ball into a small circle (like mini-pooris). 
5. Place a spoon of stuffing in the centre, fold the edges over, and flatten gently.
6. Roll out again gently into a mini paratha (don’t press too hard or cheese may ooze out).
7. Heat a tawa. Cook each mini paratha on medium flame with a bit of ghee or butter.
8. Flip till both sides are golden and crisp.
9. Your cheese-corn stuffed mini parathas are ready, enjoy something different from your regular parathas. Easy to carry in your picnic basket and enjoy with tomato ketchup or any chutney. 

Vanilla Cupcake Muffins

Ingredients: 

• 1 cup all-purpose flour (maida)
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup oil or melted butter
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 1 tbsp vinegar or lemon juice (for fluffiness)

Method: 

1. Preheat your oven to 180°C (350°F). Line a muffin tray with cupcake liners or lightly grease it.
2. In a bowl, sift together flour, baking powder, and baking soda.
3. In another bowl, whisk together sugar, milk, oil/butter, vanilla, and vinegar/lemon juice.
4. Slowly add the dry mix to the wet mix. Stir gently until just combined. Don’t overmix!
5. Pour the batter into the liners about 3/4 full.
6. Bake for 15–18 minutes, or until a toothpick comes out clean.
7. Cool on a wire rack for 10 minutes. Enjoy warm or let them cool completely to frost later!
8. Your vanilla cupcake muffins are ready. 
9. Tip: You can enjoy your vanilla cupcake muffins with choco chips, jam or nutella on top. 

Choco-dates Energy Bites

Ingredients: 

• 1 cup seedless dates (soft Medjool or soak regular ones in warm water)
• 2 tbsp cocoa powder (unsweetened)
• 1/4 cup roasted peanuts or almonds (or a mix)
• 1 tbsp chia seeds or flaxseeds (optional)
• 1 tbsp honey or maple syrup (only if needed for extra sweetness)
• A pinch of salt
• Desiccated coconut or crushed nuts (for rolling – optional)

Method: 

1. In a food processor, add dates, cocoa powder, nuts, chia seeds, and salt.
2. Blend until it becomes a sticky, coarse mixture. Add a spoonful of water or honey if needed to bind.
3. Scoop and roll into small balls using your hands.
4. Roll the bites in coconut powder or crushed nuts for extra flavour & looks.
5. Refrigerate for 15-20 mins to firm up. Store in an airtight container for up to a week.
6. These choco-dates energy bites are super healthy and super delicious. You can add 1 tbsp of peanut butter for a creamier and nuttier taste. 

Tandoori Paneer Skewers

Ingredients: 

• 200g paneer (cut into cubes)
• 1 onion (cut into squares)
• 1 capsicum (any colour, cut into squares)
• 1/2 cup thick curd (hung curd or Greek yoghurt preferred)
• 1 tbsp gram flour (besan – for binding)
• 1 tbsp oil or melted butter
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• Salt to taste
• Optional: a pinch of kasuri methi for that dhaba touch

Method: 

1. In a bowl, mix curd, besan, oil, lemon juice, all the spices, and salt.
2. Add paneer cubes, onion, and capsicum. Toss gently to coat well.
3. Marinate for at least 30 mins (or 2 hrs in the fridge for more flavour).
4. Thread paneer, capsicum, and onion pieces alternately on skewers or toothpicks (for mini bites).
5. You can cook your tandoori paneer skewers in 3 different ways - 
   1. Pan: Heat a non-stick pan, drizzle a little oil, and cook skewers on medium heat till golden on all sides.
   2. Oven: Preheat to 200°C, bake for 12–15 mins, then broil/grill for 2–3 mins for a charred effect.
   3. Air Fryer: 180°C for 10–12 mins, shaking once in between.
6. Serve the tandoori paneer skewers with lemon wedges, sliced onions, and mint chutney.
7. Tip: You can carry vinegar onions (sirka pyaaz) in your picnic basket. 

Poha Energy Balls

Ingredients: 

• 1 cup thick poha (flattened rice)
• 1/2 cup seedless dates (soft, or soaked in warm water for 10 mins)
• 1/4 cup peanuts (roasted)
• 2 tbsp jaggery or honey (adjust for sweetness)
• 1 tbsp ghee or coconut oil
• 1 tbsp sesame seeds (optional)
• 1/2 tsp cardamom powder (elaichi)
• A pinch of salt

Method: 

1. Dry roast poha in a pan on low heat for 4–5 minutes until crisp.
2. Let it cool and grind it into a coarse powder. In a mixer, blend dates, jaggery, and ghee into a sticky paste.
3. Add roasted peanuts and pulse a few times for a crunchy texture.
4. In a bowl, combine poha powder, date-jaggery mix, sesame seeds, cardamom, and a pinch of salt.
5. Mix well using your hands. The mixture should hold together. Add a little more ghee if it's too dry.
6. Shape into small laddoo-sized balls.
7. Chill for 10–15 minutes to set (optional, but helps firm them up).
8. Your unique, healthy, and crunchy poha energy balls are ready and eager to be in your picnic basket. Enjoy!

Sweet Potato Tikkis

Ingredients: 

• 2 medium sweet potatoes (boiled, peeled, and mashed)
• 1-2 green chillies (finely chopped)
• 1 tsp grated ginger
• 2 tbsp chopped coriander leaves
• 1 tsp chaat masala
• 1/2 tsp cumin powder
• 1/2 tsp garam masala (optional)
• Salt to taste
• 2–3 tbsp breadcrumbs or crushed poha (for binding)
• Oil for shallow frying

Method: 

1. In a mixing bowl, add mashed sweet potatoes, ginger, green chillies, spices, salt, and coriander.
2. Add breadcrumbs or crushed poha to help bind the mixture.
3. Divide into equal portions and shape into small round tikki or patties.
4. Heat a non-stick pan or tawa with a little oil.
5. Shallow fry the tikkis on medium flame till golden and crisp on both sides.
6. Your healthier version of tikkis is ready - sweet potato tikki, serve it with mint chutney and enjoy. 

Grilled Corn Chaat Cups

Ingredients: 

• 2 cups grilled or boiled sweet corn kernels
• 1 small onion, finely chopped
• 1 small tomato, finely chopped (remove seeds)
• 1 green chilli, finely chopped (optional)
• 1 tbsp chopped coriander leaves
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• Juice of 1 lemon
• Salt to taste
• 1 tbsp melted butter or ghee (if grilling corn fresh)

For Cups (any of the below):

• Readymade canapés / mini tart shells
• Baked papdi / khakhra pieces (concave shaped)
• Bite-sized homemade atta cups (mini katoris from the dough)

Method: 

1. If using corn on the cob, roast directly on the flame until charred. Use a knife to cut off the kernels.
2. If using frozen/boiled corn, toss them in a pan with a little butter till lightly golden for a grilled effect.
3. In a bowl, combine corn, onion, tomato, green chilli, spices, salt, lemon juice, and coriander.
4. Mix well. Taste-test and adjust spice/salt.
5. Just before serving, spoon the corn chaat into the cups/tarts/papdi to avoid sogginess.
6. Top your grilled corn chaat cups with sev, pomegranate pearls, or a little curd + tamarind chutney if you want extra layers!

Masala Makhana (roasted foxnuts)

Ingredients: 

• 2 cups makhana (foxnuts/lotus seeds)
• 1 tsp ghee or oil
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• 1/4 tsp turmeric
• 1/4 tsp red chilli powder (or paprika for mild heat)
• Black salt or regular salt to taste
• Optional: A pinch of garam masala or amchur for extra zing

Method: 

1. In a pan, dry roast the makhana on low-medium heat for 7–8 minutes.
2. Stir continuously until they’re crisp. (Test: crush one between fingers—it should crumble.)
3. Push makhana to the side, and add ghee/oil to the pan.
4. Add all the spices and mix quickly in the ghee (don’t burn them).
5. Toss in the roasted makhana and coat well with the masala.
6. Let your masala makhana cool completely before storing it in an airtight container.
7. Tip: Add garlic powder + oregano for a fusion version.

Do try these amazing picnic snack recipes and if you have any of your secret picnic snack recipes, then head towards Foodism. Show your culinary creativity and be a valuable part of our vibrant food community. Download Foodism App Now!