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This article was first published 7 years ago  » Getahead » Food » Chilli Bhajji, Podi Idli and more tea-time recipes

Chilli Bhajji, Podi Idli and more tea-time recipes

By Mini Ribeiro
Last updated on: July 26, 2016 15:33 IST
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Wondering how to spice up your chai time? Mini Ribeiro brings you recipes of ideal tea-time snacks.

ALSO SEE: The 10 best places to have chai

No evening is complete without a cup of warm chai and some delicious snacks. 

We bring you five tasty chai-time recipes.

Try it out at home and let us know how well you fared.

Chilli Bhajji

chilli bajji

Recipe: Courtesy Infinitea, Bengaluru


  • 40 gm boiled and mashed potatoes 
  • 1 cup gram flour or besan 
  • 40 gm cottage cheese 
  • 20 gm cream cheese (optional) 
  • 5 gm onions finely chopped 
  • 4 chillies 
  • Oil 
  • Oregano 
  • Salt to taste


  • Mix potatoes (boiled and mashed) with mashed cottage cheese.
  • Season with salt and dry oregano.
  • Add finely chopped onions. If you have cream cheese handy, add it as it makes for a lovely addition. 
  • Slit 4 chillies carefully down the middle and remove the seeds. Leave a few seeds in if you want it to be more spicier.
  • Pour some water into a cup of gram four. Keep whisking until you are happy with the consistency.
  • Keep adding water but take care not to make the batter runny. Season with salt.
  • Heat some oil for deep frying. Dip the stuffed chillies in the batter and then fry until golden.
  • Eat hot. You can pair it with a cup of masala tea.

Podi Idli

Podi idli

Recipe: Courtesy Cha Bar, Delhi


  • 300 gm urad (washed) 
  • 100 gm idli rice 
  • 1 spoon ghee
  • 1 pinch mustard seeds 
  • 5-6 curry leaves 
  • A pinch of salt 

Podi masala

  • 100 gm coriander seeds 
  • 100 gm dry red chilli 
  • 20 gm cumin seeds 
  • 20 gm fennel seeds 
  • 10 gm black pepper corn 
  • 15 gm Bengal gram 
  • 5 gm asafoetida 
  • 1 inch cinnamon stick 
  • 3 cloves cloves 
  • 30 gm turmeric powder 


For idli

  • Soak the rice and lentil separately for four hours. Wash it nicely.
  • Grind the lentil into a fine paste.
  • Then grind the rice a bit coarsely. Mix both together, add salt and keep it for fermentation.
  • Apply little oil on idli mould and place this mix gently into the mould.
  • Steam it for around 15 minutes. Take it out from steamer.

For podi masala

  • Boil all the above ingredients together and make it a fine powder.
  • Take a spoon of ghee in a pan and heat. Then crackle mustard seeds and curry leaves.
  • Add 16 idlis and podi masala. Add a pinch of salt if required.
  • Toss it all together and serve.

Sugiyan (a popular tea-time snack from Kerala)


Recipe: Courtesy, Executive Chef, Suresh Thampy, Courtyard by Marriott, Mumbai International Airport


  • 250 gm moong dal 
  • 100 gm grated coconut
  • 30 gm palm jaggery
  • 50 gm refined flour
  • 250 gm rice flour
  • 4-5 cardamoms 
  • Salt to taste


  • Soak moong dal in a vessel for about 5 to 6 hours.
  • Cook the moong dal in the pressure cooker for 2 whistles (if you keep it for more than 2 whistles, the moong dal will get overcooked).
  • Make sure the water is not too much and the moong after cooking should be thick in consistency.
  • Prepare a dry mixture of moong dal, grated coconut, powdered cardamom and grated palm jaggery. Divide into small portions and make it into a pattie. Keep aside
  • Make a thick batter of rice flour, refined flour and salt by mixing little water.
  • Dip the pattie in the batter and make sure you get a uniform coating.
  • Deep fry till the coating is golden brown. Serve hot with tea.

Smoked Tea Pizza

smoked tea pizza

Recipe: Courtesy Tea Trails, Mumbai


  • 1 thin crust whole wheat pizza base
  • 3 red tomatoes
  • 20 gm chopped onion
  • 15 gm chopped garlic
  • 1 small garni (bouquet) Darjeeling black tea
  • 10 ml olive oil
  • 5 gm salt
  • 2 gm crushed black pepper
  • 10 gm basil
  • 5 gm oregano
  • 75 gm Mozarella cheese
  • 2 gm Lapsang Souchong


  • Blanch and de-seed the tomatoes. Chop and keep aside.
  • In a pan, heat oil and add the chopped garlic and chopped onion.
  • When the onion softens, add the chopped de-seeded tomatoes.
  • Saute for a while and add stock/water. Add the tea garni. Simmer for one hour.
  • Remove the tea garni, season and cook further for a sauce like consistency.
  • Take a thin crust pizza base and fork on it for a better hold.
  • Spread the pizza sauce, uniformly on the pizza
  • Sprinkle the Mozarella cheese on top of sauce uniformly.
  • Top it up with shreds of Basil and leaves of Lapsang Souchong.
  • Place it in an oven pre-heated at 200 degrees for 10 minutes.
  • Take out and serve.

Roti Helicopter

roti helicopter

Recipe: Courtesy NRI, Mumbai


  • 70 gm naan dough
  • 2 gm sugar
  • 1gm salt
  • 20 gm kaya (coconut jam)
  • 50 gm vanilla ice cream

For coconut jam

  • 4 eggs
  • 150 gm coconut cream
  • 200 ml coconut milk
  • 200 gm Demerara sugar
  • 3 Pandan leaves
  • 10 gm corn flour
  • 50 gm castor sugar


  • Whisk the egg with the Demerera sugar, coconut cream and coconut milk. 
  • Strain the mixture.
  • Set up a double boiler. 
  • Caramelise castor sugar and add into the bowl on the double boiler. 
  • Slowly add the egg mixture and continuously mix using a spatula, make sure the egg doesn't curdle. 
  • Add knotted pandan leaves and cook on the double boiler stirring constantly for 20 minutes till the mixture thickens slightly. 
  • Make a slurry (semi-liquid mixture) of corn flour and add to the mixture. Cook for another two minutes.
  • Take it off the flame and transfer to another container.
  • Let it cool.

For the roti

  • Take naan dough and roll it out paper thin; apply lots of oil on it.
  • Place the flattened dough on a hot griddle. 
  • Cook on each side till cooked and sprinkle a mixture of salt and sugar on one side.
  • Cut the roti in half on the griddle and roll into two cones. 
  • Finish on a plate with a drizzle of kaya and a scoop of vanilla ice cream.
  • Garnish with a mint sprig.

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Mini Ribeiro