A hot cup of tea feels even better with a plate of freshly prepared snacks. From crispy rava pakoras to golden kachori and crunchy murukku, there are plenty of delicious options for your evening break.
Here are 10 easy Indian snacks for evening tea using ingredients such as rava, maida, rice flour and murukku flour. These recipes are suitable for everyday snacks, family gatherings and weekends
Quick List: 10 Easy Tea Time Evening Snacks Recipes
- Paneer Rava Pakora
- Rava Aloo Tikki Chaat
- Rava Bread Rolls
- Rava Corn Cheese Balls
- Maida Aloo Kachori
- Maida Kothu Parotta
- Maida Veg Momos
- Mini Murukku Bites
- Peri Peri Murukku
- Pepper Murukku
Easy Rava Snacks for Evening Tea
1. Paneer Rava Pakora
Paneer rava pakora combines soft paneer with a crispy, seasoned coating. It is a tasty snack to serve with hot tea.
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Preparation: 15 minutes | Cooking: 15 minutes
Ingredients
- 200 g paneer, cubed
- ½ cup Anil Rava
- ¼ cup rice flour
- 2 tbsp besan
- 1 small onion, chopped
- ½ tsp chilli powder
- ½ tsp garam masala
- Salt, coriander and water as needed
- Oil for frying
Method
- Mix rava, rice flour, besan, spices, salt and chopped onion.
- Add water gradually to form a thick batter.
- Add the paneer cubes and coat evenly.
- Heat oil over medium heat and fry the paneer pieces in small batches.
- Cook until golden and crisp. Drain and serve with mint chutney.
Tip: Keep the batter thick enough to coat the paneer without sliding off.
2. Rava Aloo Tikki Chaat
Rava aloo tikki chaat is a flavourful snack with a crisp outside and soft potato centre.
 Ingredients
- 3 boiled potatoes, mashed
- ½ cup Anil Rava
- 1 small onion, chopped
- ½ tsp chilli powder
- ½ tsp cumin powder
- Salt and coriander
- Oil for shallow frying
- Curd, chutneys and sev for topping
Method
- Combine the mashed potatoes, rava, onion, spices, salt and coriander.
- Rest for 10–15 minutes so the rava absorbs moisture.
- Shape into small patties.
- Heat oil in a pan and cook the tikkis on both sides until golden.
- Add curd, chutneys and sev just before serving.
Tip: Adjust the mixture with a little water if it is too dry. Explore our guide to Types of Rava to learn more about rava varieties and their uses.
3. Rava-Coated Bread Rolls
Rava aloo tikki chaat is a flavourful snack with a crisp outside and soft potato centre.
 Ingredients
- 6 bread slices
- 2 boiled potatoes, mashed
- ½ cup cooked mixed vegetables
- 1 small onion, chopped
- ½ tsp chilli powder
- ½ tsp garam masala
- ½ cup Anil Rava
- Salt, water and oil as needed
Method
- Mix the mashed potatoes, vegetables, onion, spices and salt.
- Flatten each bread slice and place some filling in the centre.
- Roll tightly and seal the edges with a little water.
- Prepare a thick rava coating with water and allow it to stand briefly.
- Coat the rolls and fry over medium heat until golden and crisp.
Tip: Avoid a watery coating, as excess moisture can make the bread soggy.
4. Rava Corn Cheese Balls
These cheesy bites combine sweet corn, potato and rava for a delicious snack.
 Ingredients
- ½ cup Anil Rava
- 1 cup water
- ½ cup sweet corn, cooked and mashed
- ½ cup grated cheese
- 1 boiled potato, mashed
- Chilli flakes, pepper and salt
- Oil for frying
Method
- Bring the water to a boil and gradually add rava while stirring.
- Cook until thick and allow it to cool completely.
- Mix with the corn, potato, cheese and seasonings.
- Shape into small balls.
- Fry over medium heat until golden and cooked through.
Tip: Check that one test ball holds its shape before frying the entire batch.
Easy Maida Snacks for Tea Time
5. Maida Aloo Kachori
Aloo kachori features a crisp outer shell filled with spiced potatoes. It is a popular choice for serving guests.
 Ingredients
- 2 cups Anil Maida Flour
- 3 tbsp oil or ghee
- 3 boiled potatoes, mashed
- 1 tsp cumin seeds
- ½ tsp chilli powder
- ½ tsp garam masala
- Salt, fennel seeds and coriander
- Water and oil for frying
Method
- Mix maida, salt and oil or ghee. Add water gradually and knead into a firm dough.
- Cover and rest for 20 minutes.
- Prepare the filling by sautéing cumin and fennel, then adding potatoes and spices.
- Divide the dough into portions, flatten and fill with the cooled potato mixture.
- Seal carefully and flatten gently.
- Fry over medium-low heat until golden and cooked through.
Tip: Keep the filling relatively dry to prevent the kachori from opening during frying.
6. Maida Kothu Parotta
Kothu parotta is a South Indian favourite made by chopping parotta and tossing it with vegetables and spices. Using ready-made parotta makes this version quicker.
 Ingredients
- 3 cooked parottas
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chilli
- ½ tsp chilli powder
- ½ tsp ginger-garlic paste
- Oil, salt and coriander
Method
- Cut the cooked parottas into small pieces.
- Heat oil in a pan and sauté onion, chilli and ginger-garlic paste.
- Add tomato, chilli powder and salt. Cook until softened.
- Add the parotta pieces and toss thoroughly.
- Finish with coriander and serve hot.
Tip: Add cooked vegetables or egg if you prefer a more filling snack. For homemade parotta dough, explore Anil Maida Flour.
7. Maida Veg Momos
Steamed vegetable momos are a tasty alternative to deep-fried snacks. Their thin maida wrappers hold a savoury vegetable filling.
 Ingredients
- 2 cups Anil Maida Flour
- 1 cup chopped cabbage
- ½ cup chopped carrot
- ½ capsicum, chopped
- 1 small onion
- 1 tsp ginger-garlic
- Salt, pepper, water and oil
Method
- Mix maida, salt and water to make a firm dough. Rest for 20 minutes.
- Sauté ginger-garlic, onion and vegetables with salt and pepper.
- Allow the filling to cool.
- Roll the dough into small circles and place filling in the centre.
- Fold and seal the edges.
- Steam for approximately 10–15 minutes, checking that the wrappers are cooked through.
Tip: Serve hot with tomato or chilli-garlic chutney.
Easy Murukku Recipes for Evening Tea
8. Mini Murukku Bites
Mini murukku is a crunchy South Indian snack that is convenient to serve and store.
Ingredients
- 2 cups Anil Murukku Flour
- 1 tbsp butter
- ½ tsp cumin seeds
- A pinch of asafoetida
- Water and salt as directed by the product instructions
- Oil for frying
Method
- Mix murukku flour, butter, cumin and asafoetida.
- Add water gradually to form a soft, pressable dough.
- Use a murukku press to make small shapes.
- Fry in batches over medium heat until crisp and cooked through.
- Drain and cool completely before storing.
Tip: Store the cooled murukku in an airtight container to maintain its crispness.
9. Peri Peri Murukku
Peri peri murukku gives traditional murukku a spicy twist, making it ideal for those who enjoy bold flavours.
 Ingredients
- 2 cups Anil Murukku Flour
- 1 tbsp butter
- ½ tsp cumin seeds
- A pinch of asafoetida
- 1–2 tsp peri peri seasoning
- Water and oil as needed
Method
- Combine the flour, butter, cumin and asafoetida.
- Add water gradually to prepare a soft dough.
- Press into small spirals.
- Fry until crisp and drain the excess oil.
- Sprinkle peri peri seasoning over the slightly warm murukku and toss gently.
Tip: Start with a small amount of seasoning and adjust to taste.
10. Pepper Murukku
Pepper murukku is a traditional savoury snack flavoured with crushed black pepper and cumin.
 Ingredients
- 2 cups Anil Murukku Flour
- 1 tbsp butter
- 1 tsp crushed black pepper
- ½ tsp cumin seeds
- A pinch of asafoetida
- Water and oil as needed
Method
- Mix the flour, butter, pepper, cumin and asafoetida.
- Add water gradually to make a soft, pressable dough.
- Press into small spirals using a murukku press.
- Fry over medium heat until crisp and cooked through.
- Drain and allow to cool completely.
Tip: Freshly crushed pepper adds a stronger flavour. Follow the flour package instructions when adjusting salt or other ingredients.
6 Tips for Crispy Evening Snacks
- Maintain the right oil temperature: Oil that is too hot may burn the outside before the inside cooks.
- Fry in small batches: This helps maintain a consistent temperature.
- Check dough consistency: Add water gradually when preparing murukku, kachori or momo dough.
- Rest rava mixtures: Allow time for rava to absorb moisture before shaping.
- Add toppings just before serving: Chutneys and curd can soften crispy snacks.
- Store safely: Cool murukku completely before placing it in an airtight container. Refrigerate perishable fillings appropriately.
For additional food-safety guidance, visit the Food Safety and Standards Authority of India (FSSAI).
More Recipes to Explore
Final Thoughts
Evening snacks are a simple way to make tea time more enjoyable. Whether you prefer rava pakoras, maida kachori or crunchy homemade murukku, these recipes offer plenty of variety for your family.
Ready to try them at home? Explore the Anil Foods product collection to find ingredients for your next tea-time treat.
Frequently Asked Questions
1. What are some easy snacks for evening tea?
Paneer rava pakora, aloo kachori, vegetable momos and homemade murukku are good options. Choose a fried snack for a crunchy treat or steamed momos if you prefer a non-fried option.
2. What can I make with rava?
Rava can be used for pakoras, potato tikkis, bread-roll coatings and corn cheese balls, depending on the preparation method.
3. Which snacks can I make with maida?
Maida is suitable for kachori dough, parotta and momo wrappers.
4. How do I keep homemade murukku crispy?
Allow the murukku to cool completely before storing it in a clean, dry, airtight container. Avoid sealing it while warm, as trapped moisture can soften the snack.
5. Can I prepare tea-time snacks in advance?
You can prepare suitable fillings and dough in advance and refrigerate perishable ingredients promptly. For the best texture, fry or steam the snacks close to serving time.
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