Delicious Snack Recipes for Your Kids | Work & Life (2024)

Images via Ruchi Ruchi Adige

• Remove the husk, silk and chop off the corn kernels into a bowl.
• Mash them a little if they are soft else grind them a little without making into a paste.
• Peel, wash and finely chop onion.
• Remove stems, wash and finely chop green chillies.
• Wash and roughly chop cilantro/ coriander leaves.
• In a mixing bowl, combine mashed fresh corn kernels, chopped onion, green chillies, coriander powder, cilantro, a tsp of corn flour and salt into a somewhat tight paste. Add little more corn flour if required.
• Take 2 inch sized ball out of above corn mixture and flatten it a little with the fingers.
• Heat oil in a wok on medium high heat.
• Slowly drop the flattened corn mixture balls into the hot oil until the wok is full.
• Deep fry them until golden brown on both the sides.
• Drain on absorbent paper and repeat with remaining mixture.
• Serve hot with tamarind chutney.

Image via Indian cooking

• Knead together maida, rawa, salt and ghee with warm water to make a stiff dough. Keep covered for thirty minutes.
• Divide the dough into twenty equal sized balls.
• Heat two tablespoons of oil in a kadai and add cumin seeds.
• When they start changing colour, add kheema and sauté till half cooked. Add half a cup of water if required.
• Add chopped ginger, green chillies, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook covered on low heat for fifteen minutes.
• Then add yogurt. Cook on high heat for ten minutes, stirring continuously. Cook till the kheema is fully cooked and completely dry.
• Sprinkle garam masala powder and coriander leaves and mix well. Cool. Divide into twenty equal portions. Set aside to cool.
• Roll the dough balls into small puris (three inch diameter). Place a kheema portion in the centre. Apply a little water on the areas a little away from the edges and shape like a potli or modak. Seal by pressing the top.
• Heat sufficient oil in a kadai and deep-fry on medium heat till golden brown. Drain onto an absorbent paper.
• Serve with chutney of your choice.

Images via PTITCHEF

• The potatoes will turn out best if boiled and refrigerated overnight before using.
• Do not peel potatoes. Slice into thin rounds or grate coarsely.
• Deseed capsicum and slice into thin rounds
• Heat a thick nonstick pan about 5" diameter.
• Meanwhile mix cheese, milk, crumbs, flour and chilli.
• If mixture feels thin, add some more bread crumbs.
• Add salt to taste. Apply 1 tsp. on bottom of pan.
• Arrange potatoes to cover the pan. Top with capsicum.
• Pour the mixture all over evenly. Level to cover all the potatoes.
• Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
• Flip over very carefully with a wide sharp spatula, and roast the other side.
• Let in the remaining butter around the edges to seep down.
• Let other side become golden brown too.
• Flip on serving plate and make sections with a knife.
• Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting

Images via Simple Food Bowl

• Spread equal portions of the topping mixture onto each of the 4 slices of bread.
• Bake them in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes till they are golden brown.
• Cut each slice into 4 wedges and serve hot with tomato ketchup.

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