Chai is an integral part of most Indians life and many big decisions take place over the endless cups of hot tea flowing along with some tea time snacks to munch on. Evening tea is more like a tradition, which helps people unwind the fatigue and stress of the day.
1. PEA NUTS. (Tea time snacks)
Peanut masala is a simple snack prepared with peanut as the main ingredient. I personally like this way of preparing masala groundnut, it is also known as raja masala or raja special or masala kadlekayi. it is popular in karnataka and it is mainly served in restaurants as starters or appetisers. Its very crispy and tasty besan or chickpea flour coated masala groundnuts, served ideally as tea time snacks or starters. basically the recipe is a haldiram style spicy masala peanuts which can be easily a favourite snack for kids and adults. it takes hardly few minutes to prepare and can be stored for weeks in an air tight container.
- ½ cup gram flour
- Besan2 tbsp
- Rice flour2 tbsp
- Corn flour¼ ts
- Turmeric / haldi 1 tsp
- Kashmiri red chilli powder½ tsp
- Ginger garlic paste
- Pinch baking soda,
- ½ tsp salt
- 2 cup 350 grams peanuts
- Groundnuts 2 tsp
- Oil3 tbsp for deep frying
- ½ tsp chaat masala
- In a large bowl take ½ cup besan, 2 tbsp rice flour and 2 tbsp corn flour.
- Add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp ginger garlic paste, pinch baking soda and ½ tsp salt.
- Mix it well by making sure all the spices are combined well.
- Add 2 cup skinned peanuts and 2 tsp oil.
- Mix it well, (oil helps to coat peanuts with masala).
- Add 2 tbsp of water and mix them well.
- After that add 1-2 tbsp of more water. till the peanuts are coated well with besan.
- furthermore, add a tsp of rice flour and mix it again. (this helps to separate peanuts).
- Deep fry in hot oil OR bake at 180-degree celsius for 18-20 minutes.
- Stir and fry on low to medium flame.
- Sprinkle ¼ tsp chaat masala and give a mix. (this helps to enhance the flavour).
Finally, enjoy crunchy masala peanuts as a tea time snacks or store in an airtight container for a month.
2. NAMAK PARE. (Tea time snacks)
Namak pare is a very popular tea time snacks recipe, even on any festival you can plan like diwali, holi etc. This Namak pare recipe has these crispies made with both whole wheat flour and all-purpose flour. You can make them with either or both. Personally I prefer to use whole wheat flour wherever possible. A very simple and easy way to make market style YUMMY NAMAK PARE. This recipe is a crisp version and not the flaky version. They puff up and become crisp while frying. They are excellent tea time snacks and are also made during festive occasions like Karwa Chauth or Diwali. there is also a sweet version and these are called as Shakkar pare. the Maharashtrian counterpart of namak para is Shankarpali which is also a popular snack .
You can just make them in bulk and store them in an airtight container and enjoy them with tea as a tea time snacks for the next few weeks(15-20 days).
- 2 cup wheat flour.
- Atta2 tbsp.
- Suji1 tsp.
- Carom½ tsp.
- Pepper, crushed½ tsp.
- Salt 3 tbsp.
- Oil for frying.
- firstly, In a large bowl, take 2 cup wheat flour and 2 tbsp rava in it.
- After that, add 1 tsp ajwain, ½ tsp pepper and ½ tsp salt then mix it proper.
- Now pour hot ghee/oil over the flour. (This helps to make namak pare crispy).
- Crumble the oil with dough well. rub with your hands. (Be careful as the oil will be very hot).
- Now add water slowly and start kneading the dough.
- Knead the dough well, until form stiff and tight dough.
- pinch a large ball. flatten them same as you do with chapathi ball.
- Now dust some wheat flour, roll them into round / square shape making slightly thick than chapathi.
- Take a knife OR pizza cutter and cut them into long strips or shape of your choice.
- Further drop the namak pare into the hot oil. OR bake in preheated oven at 180-degree celsius for 15-20 minutes.
- Flip over so that it cooks on both sides.
- Fry them to nice golden brown on low-medium flame. drain them on a kitchen towel to remove excess oil.
Finally, allow namak pare to cool to room temperature and store them into an airtight container and enjoy this crunchy tea time snack with your own hot darling tea.☕
3. METHI PURI.(Tea time snacks)
Methi puri is a crispy deep fried Indian poori, which is prepared from plain flour and chopped methi (fenugreek) leaves. Fenugreek are known to have a storehouse of minerals and are also known to be a rich source of vitamin C and K as well. There are two types of methi pooris one can prepare. 1) for immediate use as Indian bread in main course, and 2) as a crispy snack similar to farsi puri. This recipe is for making crispy snack. This appetizing fenugreek based snack is a wonderful and tasty treat for all Indian snack lovers. methi ki puri is a crisp and tasty tea time snack, deep fried snack prepared and flavoured with fenugreek leaves.
It is crisp and tasty snack which is generally prepared during the festival seasons of diwali to share with family and friends. According to certain study suggest that fenugreek seeds may be helpful to people with diabetes because they contain fiber and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar. it can also be a simple evening healthy tea time snack for kids also.
- 2 cups whole wheat flour (atta)
- 1 cup fresh methi(fenugreek leaves) OR 1 tbsp dry fenugreek leaves.
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon ajwain seeds (carom seeds)
- ⅓ cup water or add as required
- 3 teaspoon oil (for frying).
- salt as required.
MAKING METHI PURI DOUGH.
- Take 2 cups whole wheat flour (240 grams) in a bowl or pan.
- Add the following spices – a pinch of asafoetida, 1/4 tsp turmeric powder, 1/4 tsp red chili powder and 1/2 tsp carom seeds (ajwain seeds). Also add salt.
- After that, Add 1 cup tightly packed fresh fenugreek leaves/methi. Substitute 1 tbsp dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.
- With a spoon or hands mix everything very well.
- Then add 3 tsp oil and 1/3 cup water. The amount of water depends on the quality of whole wheat flour, so add water accordingly.
- Mix and begin to knead the dough very well.
- Knead very well to a firm dough. The dough should not be soft like a chapati dough. Cover and keep aside for 20 to 30 minutes.
ROLLING METHI PURI.
- Firstly, pinch small or medium sized balls from the dough.
- Take one dough ball and spread a bit of oil on it.
- Roll to a small or medium or large round or poori.
- After that take a knife or fork and give cuts on the rolled poori. This is done so that the poori does not puff up while frying.
FRYING METHI PURI.
- Heat oil in a kadai for deep frying. Add a tiny piece of the dough in the oil. If the dough piece comes up quickly and steadily, then the oil is hot enough for frying. (Just to check the heatness of oil)
- Keep a medium temperature while frying.
- Gently slid the rolled methi poori into the medium hot oil.
- When one side become golden, turn over and fry the other side.
- Fry the methi pooris till they look crispy and golden.
- Remove methi puri with a spoon and place them on kitchen paper towels to absorb extra oil.
- Prepare all methi pooris this way. Once they cool at room temperature, then store them in an air-tight jar (for 15-20 days). and enjoy it as crispy tea time snacks.
Serve methi poori as tea time snack.
4. GATHIYA.(Tea time snacks)
Gathiya is a crunchy and spicy deep fried strands made from gram flour dough. It is a household food item in Gujarat and tastes best with deep fried chillies, carrot shreds, salad and mango pickle.Now with things easily available in stores and many options to choose from, this trend of making homemade dry snacks is dying down slowly. a popular tea time gujarati snack made from deep frying the the spiced besan mixture. the recipe is very similar to the farsan or kara sev but less crispy and dissolves like a butter in the mouth.
So, when its evening “chai” time, you can’t help but think of thecrispy snacks to go with your tea. Chances are that all the resolutions will walk out of the door and the feeling of having fried food will overpower you. Promising yourself that you will eat something healthy next timethis savoury and crunchy snack is also locally or natively known as ganthia recipe in various part of gujarat. It is quick and easy to prepare and is liked by kids, adults and all age groups.
- 2 cup besan / gram flour
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp ajwain / carom seeds
- pinch hing / asafoetida
- ¼ tsp salt
- 2 tbsp oil (for frying)
- ¼ tsp baking soda
- ½ cup water.
- Firstly, in a large mixing bowl take 2 cup besan.
- Add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain, pinch hing and ¼ tsp salt.
- Also, add 2 tbsp oil and ¼ tsp baking soda.
- Mix well making sure all the spices are mixed well.
- Now add ¼ cup water (or as required) and knead the dough.
- The dough will be slightly sticky, grease hand with oil and knead to smooth, soft and non-sticky dough.
- Grease the large-holed mould with some oil and stuff dough into it.
- Further, press and spread the gathiya / sev in hot oil forming a circle in the oil and make sure you do not overlap.
- After a minute, flip over and fry the other side.
- Finally, drain over kitchen paper to absorb oil and repeat making more gathiya with the remaining dough and store it in an air tight container.