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 Top 10 Hot Tea Time Snack Recipes

  Last Updated : Oct 26,2018

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Top 10 Hot Tea Time Snack Recipes

On days when you do find time, you can prepare a nice, hot and tasty tea-time snack. Most of the hot tea-time snacks must be served immediately after preparation to enjoy the fresh blast of taste and exciting textures. Re-heating and serving later doesn’t work well.

So, prepare everything beforehand but cook the snack just before serving. Deep-fried tea-time snacks are especially enjoyable in the monsoon and winter months. Enjoy these deep fried foods on a rainy day Pumpkin Pakoras, Chana Dal Vada, Rava Bonda Recipe or lovely Kachori like Moong Dal Kachori

In the summer, you can go for something light like baked foods, upma, jar snacks or fruits. Good baked options are Baked Ribbon Sev, South Indian Jar Snack, Baked Sev or a baked toast like Baked Carrot and Spring Onion Open Toast. Some great Upma options are Tomato Upma, South Indian Tomato Upma, Sevaiyan Upma in A Microwave, Makai Upma or Upma, Quick Upma Recipe, Breakfast Upma

Top 10 Hot Tea Time Snack Recipes

  Top 10 Hot Tea Time Snack Recipes
1. Chana Dal Vada
2. Potato Cheese Grilled Sandwich
3. Moong Dal Kachori
4. Aloo Ki Puri
5. Baked Vada Pav
6. Veg Puff
7. Tomato Upma
8. Spicy Lehsuni Vada
9. Sweet Mathri
10. Pumpkin Pakoras

top 10 hot tea time snack recipes

The moment a South Indian buys a cup of tea , he would also buy a plate of Chana Dal Vada to accompany it! That is how popular this tasty South Indian Chana Dal Vada is. And not without reason. With loads of onions, coriander, green chillies and spices, this vada is a real tongue tickler. Not only that, the coarsely ground chana dal paste results in super crispy vadas that make you reach out for more... and more... till somebody whacks your hand and tells you to stop! South Indian snacks like Bonda , Thattai , Medu vada and Urad Dal and Vegetable Appe also make delicious evening tea snacks or snacks for entertaining when served with coconut chutney.
 by Tarla Dalal
potato cheese grilled sandwich recipe | grilled aloo cheese sandwich | Indian potato cheese grilled sandwich | with 13 amazing images. A chatpata potato cheese grilled sandwich that is perfect for the Indian palate! The best part about this grilled aloo cheese sandwich is that is captures the best of both worlds – tongue-tickling spices and gooey cheese too. This Indian potato cheese grilled sandwich holds potato slices and cheese spiced up with chaat masala and green chutney. The aroma that wafts out of the sandwich griller when this potato cheese grilled sandwich cooks just makes you drool, and the resulting amalgam of spices, potatoes and cheese housed within the crisp grilled sandwich is just mind-blowing! Serve Indian potato cheese grilled sandwich immediately with tomato ketchup or green chutney. Learn to make potato cheese grilled sandwich recipe | grilled aloo cheese sandwich | Indian potato cheese grilled sandwich | with step by step photos below.
 by Tarla Dalal
moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images. moong dal kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani's relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Rajasthani moong dal kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make in really very quickly. moong dal kachori makes an absolutely delicious snack, which is very popular in North India and is also one of the most loved street food. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The trick to get the right texture of the moong dal kachori is slow-frying. You need to be patient when frying these kachoris to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The moong dal kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve moong dal kachori along with Green Chutney and sweet tamarind chutney. Enjoy moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with detailed step by step recipe photos and video below.
 by Tarla Dalal
Aloo ki Puri is a fabulous puri with so much flavour ingrained in it that you don’t need any accompaniments to complete it! The dough is reinforced with boiled potatoes and a thoughtful mix of spice powders, which gives it a wonderfully soft texture and energetic flavour. The Aloo ki Puri is great to have for breakfast or tea-time . Don’t forget to add a little ghee to the dough because it gives a good texture and rich flavour to it. You can also try other puris like Banana and Rajgira Puri , Spinach Puri and Kand Puri .
From outside, it looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans! Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a Baked Vada Pav! If you are not going to have this immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving.
 by Tarla Dalal
From small towns to cities, almost every bakery in India has the ever-popular Veg Puff, ready to warm and serve when a hungry customer arrives. Sometimes called the “common man’s pizza”, the Veg Puff has a unique flaky cover, enclosing a succulent mixed vegetable filling, which makes it both flavourful and satiating. Some bakeries have variants like Paneer Puff and Chole Puff, in which the filling alone changes. What everybody thinks to be a secret recipe of bakeries can indeed be prepared at home too, right from scratch. Little things like brushing with milk and using ample margarine ensure that the flavour and texture are perfect. So, follow this recipe to the T and rest assured of a superb Veg Puff that will reap lots of compliments. Veg Puff can double up as a delectable snack for High Tea Party , Birthday Party and also as an After School Treat .
tomato upma recipe | tomato rava upma | South Indian tomato upma | with 18 amazing images. tomato upma recipe is a quick tangy upma recipe made from simple everyday ingredients like tomatoes, rava (sooji), onions and Indian spices. tomato upma makes a quick and easy breakfast , with an appetizing aroma and the tangy flavour of tomatoes. Notes and tips to make the perfect tomato upma. 1. Blend to a smooth pulp. Keep aside. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Add urad dal. For an added crunch, you can toss in some cashew nuts, peanuts or chana dal. 3. Add any veggies of your choice like capsicum, peas, corn, carrots to enhance the flavour of tomato rava upma. 4. Add semolina. Many people even roast rava until aromatic and golden before using while making upma. Roasting the semolina prevents the formation of lumps. 5. Add the prepared tomato pulp. Alternatively, you can even chop the tomatoes and add to the pan. You can reduce or increase the quantity of tomato as per your taste. 6. Add 3 cups of hot water. It is important to stir continuously to prevent the formation of lumps. Don’t forget to add sugar while making tomato rava upma. Sugar helps in balancing the tangy flavour from tomatoes. tomato upma tastes so awesome because of the traditional tempering and the characteristic flavour of tomatoes. Serve tomato upma immediately. The semolina absorbs water and thickens as it cools forming a lumpy mass so, upma tastes best when savoured immediately. You can drizzle some ghee on top and eat the tomato upma with coconut chutney or podi chutney. You can also try other Upma recipes like Oats Upma and Ragi Upma. Learn to make tomato upma recipe | tomato rava upma | South Indian tomato upma | with step by step photos below.
aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with 15 amazing images. aloo lehsun vada is made from besan, aloo, lots of garlic and chilli powder. Here, a mixture of potatoes and garlic is coated with a besan batter and deep fried, to get a Spicy Lehsuni Vada, which tastes great when served independently or between a pair of pav buns! I love having Mumbai roadside batata vada with sukhi lehsun chutney on the small crowded street of Mumbai leading to the train station. The Mumbai roadside batata vada is served hot on a paper plate with loads of spicy dry garlic chutney. The strong flavour of garlic transforms the soft and soothing potato into an exciting aloo lehsun vada snack! Notes on aloo lehsun vada 1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying. 2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls. 3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside. 4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy. 5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other. aloo lehsun vada can be served as a starter or evening snack with tea . Add to the garlicky notes by serving it with sukhi lehsuni chutney. It is important to serve aloo lehsun vada immediately because the top layer of besan tends to become thick after some time – it must be served immediately to relish the nice crispy texture. Try other vada recipes like Mini Cabbage Vadas or Mirchi Vada. Learn to make aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with step by step photos and video below.
 by Tarla Dalal
Mathri is a savoury jar snack that is commonly sold in Indian stores across the world, and is renowned as one of the most famous tea-time snacks. This Sweet Mathri is a variant that is sure to please the sweet tooth. Made of plain flour dough sweetened with sugar and laced with spices, the Sweet Mathri has a pleasant, mildly-sweet taste and exciting crunch. You can serve it alone or with its savoury counterpart at tea-time. It is important to make a stiff dough and to fry the mathris on a slow flame. You won’t need any water to make the dough because the ghee, milk and sugar are enough to bind the flour together. You can also try other sweet jar snacks like the Sweet Shakarpara .
pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images. You would have tried pakodas with loads of ingredients ranging from cashew and peanuts to onion and kand. But, have you ever dared to add grated pumpkin to the pakoda mix? Try pumpkin pakora right away and get ready to be amazed. Yes, the pumpkin pakora is a totally awesome snack, ideal to have with hot tea or coffee in the evening. kaddu pakoda is very easy and quick to make, but has a very appetizing flavour, thanks to the array of common but effective spices and pastes added to the mix. The enticing aroma of carom seeds, the spicy twang of green chillies, and lots more interesting shades can be noted in every bite of kaddu pakoda. Finally, a sprinkling of chaat masala is the master stroke that seems to boost every other flavour. Enjoy these kaddu pakoda hot and fresh! Notes on kaddu pakoda recipe. 1. Then add rice flour which provides a very nice crispy texture to the kaddu pakodas on frying. 2. Heat the oil in a deep non-stick pan, drop bhopla pakoras one piece at a time and deep-fry on a medium flame. Always drop the red pumpkin fritters to be fried from the sides of the pan or else you will be splattered with hot oil. You can also try other pakoras like Chinese Pakoras , Rice and Peanut Pakoda or Urad Dal and Onion Pakodas. Learn to make pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with step by step photos below.
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Top 10 Hot Tea Time Snack Recipes
 on 27 Mar 18 10:58 AM

Actually hum tehere kahtte-pitte khandhan se, khane ke kub shukeen...koi khane ki mehfill ho aur hum na ho... Mumkeen nahi... Tea time snacks collection ki sabhi dishes humne hamari begaam se banwaai aur luft uthayaa unki swaad ka... Ek se badkaar ek... tasty..Humne iske alaawa Biryanis, South Indian dosas, Idlis aur Delhi chaat ki kaffi dishes ghar me banwaai hai...hamare alaawa sabhi ne isse saraha hai. Tarla Ji ka Shukriyaa....