Mother's Day 2026 For Millennials: A Busy Mom's Guide To

Snacking

And Self Care

Air Fryer Fryums 

Fryums were the '90s kids' version of chips and are still popular in cafeterias and sold by vendors in their little stalls and hand carts. The OG version was deep-fried in oil that had seen better days, which made them delicious and deeply suspicious in equal measure. The 2026 version fixes the suspicious part.

What You Need:

• Raw fryums (wheel, star, or any shape): 1 cup

• Oil (optional, for sheen): ½ tsp

• Chaat masala: to taste

• Dried mango powder (amchur): to taste

• Black salt: a pinch 

Method:

• Preheat the air fryer to 200°C for 3 minutes.

• Spread fryums in a single layer in the air fryer basket. Do not stack.

• Air fry at 200°C for 5 minutes, shaking the basket once at the halfway point.

• Remove when puffed and golden. They crisp up further as they cool.

• Toss with chaat masala, amchur, and black salt.

Upgrade Tips:

• Pair with a hung curd dip spiced with garlic, chilli flakes, herbs, and salt for a snack that doubles as an impromptu appetiser.

• For a spice-free version for kids, skip the masala and serve with tamarind dip.

• Store in an airtight container; they stay crisp for up to 3 days.

• Mave them with masala chai or the kombucha banta soda below.

Kombucha Banta Soda

You might remember Banta soda, which is that fizzy, marble-stoppered lemon-masala soda sold from pushcarts. It was the original street drink of 90s Delhi and UP. Forget the flavour, it was the fizz that made it a rage back then. Kombucha banta is the grown-up, gut-friendly version, which delivers on the fizz, and it can range from any flavour you would like it to be, with an earthy fermented taste and smell.

What You Need:

• Plain kombucha (unflavoured or ginger): 250 ml

• Fresh lemon juice: 2 tbsp

• Roasted cumin powder: ¼ tsp

• Black salt (kala namak): a pinch

• Regular salt: a pinch

• Sugar or honey (optional): ½ tsp

• Ice: as required

• Lemon slice and mint: for garnish 

Method:

• Mix lemon juice, cumin powder, black salt, regular salt, and sugar in a glass, and stir well.

• Pour in cold kombucha slowly. It will fizz, so pour at an angle to control the foam.

• Add ice and garnish with a lemon slice and a sprig of mint.

• Serve immediately.

Upgrade Tips:

• Use ginger kombucha for an extra kick; it mimics the sharp flavours of the original banta well.

• For a party-ready version, multiply the masala base and let guests pour their own kombucha.

• Avoid over-chilling your kombucha before use. Very cold kombucha loses some of its fizz when poured.

• Goes well with: air fryer fryums or masala toast croutons.

Shrikhand Fruit Pots 

Shrikhand is a summer favourite and one of those desserts that has been on the Indian table for centuries without the need for any improvements. It’s thick, sweet and a strained yoghurt that is flavoured with cardamom and saffron, and it is deeply satisfying in a way that fancier desserts rarely achieve. The 2026 version simply makes it more meal-prep friendly and layered with seasonal fruit for a pot.

What You Need (makes 4 small pots):

• Thick yoghurt (hung or Greek yoghurt): 500g

• Powdered sugar: 3-4 tbsp (adjust to taste)

• Cardamom powder: ½ tsp

• Saffron, dissolved in warm milk: a pinch in 1 tbsp milk

• Seasonal fruit (mango, pomegranate, strawberries): as needed

• Crushed pistachios: for garnish 

Method:

• Whisk together the hung curd, powdered sugar, cardamom, and saffron milk until smooth and creamy.

• Taste and adjust the sweetness.

• Spoon a layer of fruit into the base of each jar.

• Add a generous layer of shrikhand on top.

• Finish with another small layer of fruit and a scatter of crushed pistachios.

• Refrigerate for at least 1 hour before serving.

Upgrade Tips:

• For a no-sugar version, replace powdered sugar with 2 tbsp honey and a few drops of vanilla.

• Glass jars with lids make these easy to transport, perfect for a Mother's Day picnic or office lunch.

• Shrikhand base (without fruit) keeps in the fridge for up to 3 days.

• Goes well with: A small cup of cardamom chai or plain filter coffee.

Bhel Puri Popcorn Mix 

Bhel puri is arguably the most beloved street snack in Mumbai, and in many other cities like Delhi and Kolkata. It’s a chaotic mix (just like motherhood) with varying textures of the ingredients, with bhel or puffed rice as the base. It is also, by its nature, a snack that takes a degree of assembly and is best eaten within minutes of being made. The popcorn version solves both problems.

What You Need:

• Plain popcorn (air-popped or lightly salted): 4 cups

• Thin sev: ½ cup

• Roasted peanuts: ¼ cup

• Tamarind chutney: 2 tbsp

• Green chutney: 1 tbsp

• Chaat masala: ½ tsp

• Roasted cumin powder: ½ tsp

• Red chilli powder: ¼ tsp

• Onion, finely chopped: 1 small

• Tomato, finely chopped (de-seeded): 1 small

• Fresh coriander, chopped: as needed 

Method:

• In a large bowl, combine popcorn, sev, and roasted peanuts.

• Add chaat masala, cumin powder, and chilli powder. Toss well.

• Drizzle tamarind chutney and green chutney over the mix.

• Add onion, tomato, and coriander. Toss gently to combine.

• Serve immediately for maximum crunch.

Upgrade Tips:

• For a make-ahead version, keep the popcorn-sev base and the fresh toppings separate. Combine just before eating.

• Air-popped popcorn keeps this snack significantly lighter than the butter-heavy cinema versions.

• Adding a squeeze of fresh lime just before serving adds a little punch.

• Goes well with: kombucha, banta soda for the full street food experience.

Masala Toast Croutons

Masala toast has been ruling the streets for a while, but in their original form, they are more of a sandwich with a potato filling and spices added to the mix. While croutons can’t handle the stuffing, the buttered bread and spice mix is doable, which makes it taste familiar but in a crunchy form. It is perfect as a snack, a soup topper, or a party nibble that requires no explanation.

What You Need:

• Whole wheat bread (or multigrain), diced: 2 cups

• Olive oil 1½ tbsp

• Butter (optional): 1 tsp

• Onion, finely chopped: 2 tbsp

• Tomato, finely chopped (de-seeded): 2 tbsp

• Green chilli, finely chopped: 1

• Fresh coriander, chopped: 1 tbsp

• Chaat masala: ½ tsp

• Roasted cumin powder: ½ tsp

• Red chilli powder: ¼ tsp

• Salt: to taste

• Lemon juice: 1 tsp

Method:

• Preheat oven to 180°C.

• In a bowl, mix onion, tomato, green chilli, coriander, oil, butter, salt, chaat masala, cumin powder, chilli powder, and lemon juice.

• Add diced bread cubes and gently toss so the masala lightly coats each piece.

• Spread evenly on a baking tray.

• Bake for 12-15 minutes, flipping once halfway, until crisp and lightly golden.

• Cool completely so they firm up into crunchy snack bites.

Tips:

• Sourdough or multigrain bread makes a more complex, nutty crouton than regular white bread.

• Double the batch, as they keep well in an airtight container for up to 5 days.

• Add a pinch of amchur to the butter mix for an extra pop of flavour that is a nod to the original masala toast chutney. 

• Goes well with: A bowl of tomato soup or alongside bhel puri popcorn mix.

Mother’s Day 2026 Snacking Made Healthier

Snacking is perfectly okay, but what makes it inch into not okay territory is loading up on the fatty snacks that cause acid reflux, bloating, and weight gain. So take the classic flavours of your childhood soda or even popcorn and remix them into something that leans towards wellness and promotes better digestion and supports your overall digestive system.