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Three tea snacks that will not take more than 15 minutes to make

Don’t tell that you never wanted to make a quick snack for your child and family. This ten easy snacks will not cost more than just fifteen minutes for sure. And these are really kid-friendly.

Bread Paneer Roll



  • 1 cup crumbled paneer
  • 1 small onion, chopped fine
  • ½ tsp red chilli powder
  • ¼ tsp powdered cumin/jeera
  • ½ tsp garam masala
  • ½ tsp ginger garlic paste
  • A small bunch of coriander, chopped fine
  • 1 tsp tomato sauce/ketchup
  • 4 slices of fresh white bread
  • Butter to toast
  • Salt to taste


  • Place the crumbled paneer in a wide bowl.
  • Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
  • Mix lightly with your fingertips.
  • Then add the tomato sauce or ketchup and the ginger garlic paste.
  • Blend again with fingertips and set aside while you prepare the bread.
  • Remove the crusts from your bread. Use the regular white supermarket variety.
  • Roll out each slice as thin as you can. Regular bread that’s fresh and soft should be easy to roll out
  • Place about 1 tsp or so of filling on one end of the rolled out bread slice.
  • Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
  • Repeat with the remaining bread slices.
  • Lightly toast in a skillet or pan until all sides are browned.
  • Cut and serve with tomato sauce.

Masala Paniyaram


  • 5 cups of dosa or idli batter
  • 5 tsp of oil
  • ¼ tsp of mustard seeds
  • A generous pinch of hing (asafoetida)
  • 2 tbsp of chopped onions or shallots (chinna vengayam)
  • 2 tbsp of grated coconut (optional)
  • 2 tbsp of chopped coriander leaves or curry leaves
  • 4-5 tbsp of Indian sesame oil, for cooking
  • Salt to taste


  • Heat the 1.5 tsp oil and add the mustard seeds.
  • When they pop, add the hing and chopped onions or shallots. Fry until light golden brown.
  • Turn off heat and add the coconut.
  • Let the coconut get lightly toasted in the remaining heat
  • Add it to the dosa batter along with the chopped coriander leaves and salt to taste.
  • Mix well and set aside. The batter shouldn’t be too runny, the consistency of batter for making idli is perfect.
  • Heat the paniyaram pan and fill the each hole up to ? with oil.
  • Once the oil is heated, pour enough batter into each hole to fill it. The oil will float to the top and spill over to the other holes.
  • On medium-low heat, cook the paniyaram for a good 3-4 mins until the bottom is nicely browned. Regulate the heat properly otherwise the inside will not cook properly.
  • Once the top of the paniyaram has risen a bit and is no longer too runny, gently flip them with a skewer. Once all are flipped over, let the other side cook for 2-3 mins.
  • Once both sides are golden brown, gently remove using the skewer onto serving plates.

Potato bajji

potato bajji

  • 1 large Potato
  • 3/4 cup Besan / Kadala Maavu / Gram Flour
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Hing / Asafoetida
  • A pinch Turmeric powder
  • A pinch Baking soda / Soda powder
  • Salt to taste
  • Oil for frying


  • Cut the potato in half and then cut further into thin discs.
  • Make a thick-ish batter with water and all ingredients above except the potato. To test if the batter is right, dip a piece of potato in and see if it coats it well without dripping off
  • Heat oil in a pan and when it just about starts to smoke.
  • Add the potato pieces dipped in batter. To test if the oil is hot enough, drop a small amount of batter into it and see if it immediately sizzles to the top.
  • Fry the bajjis in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel.

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