5 Perfect Accompaniments For Masala-Tea Time ! Recipes Inside!

Masala Chai, the Second-Best Non-Alcoholic Beverage In The World.

What really completes a tea time is some sizzling eats along with a hot cuppa tea. There can be no better way to enjoy your lock down evenings!


PC: Revi’s foodography and travel 

This mouth-watering bite is a rain day special from Andhra Pradesh.


  • 6-7 thick, long green chilies
  • oil for deep frying



  • 2 tbsp tamarind paste
  • salt – to taste
  • 1 tsp roasted cumin seeds powder
  • 1 tsp chaat masala powder


For the besan batter:

  • 6 tbsp besan/chick pea flour/senaga pindi
  • 1 tbsp rice flour
  • salt – to taste
  • a pinch of baking soda
  • ¼ tsp ajwain/vaamu(carom seeds)
  • ¾th tsp red chilli powder
  • ½ tsp turmeric powder(haldi)
  • ½ tsp roasted coriander seeds powder
  • 1 tsp ginger garlic paste
  • 1 tsp oil


  • In a vessel, add some water to boil, add green chilies and blanch them in water for about a minute. (Doing so takes away the spiciness of the chilies, so the bajji can be eaten along with the chilli).
  • After boiling, slit the chili vertically leaving the corner edges of the chili and deseed it completely.
  • In a bowl, add tamarind paste, salt as per taste, roasted cumin seeds powder, chaat masala powder and mix all the ingredients well.
  • Take each chilli and stuff this paste into all the chillies and keep them aside.
  • In a bowl, add besan, rice flour, salt, baking soda, ajwain and mix them all together.
  • To it add red chili powder, turmeric powder, roasted coriander seeds powder, ginger garlic paste, oil and mix it well.
  • Add water and make a batter with a consistency neither too thick nor too liquid. The batter should be mixed well without any lumps in it.
  • Heat oil in a wok for deep frying.
  • Take each stuffed chilli, dip the stuffed chilli into the batter and drop it into the oil.
  • Fry them on low to medium flame until they turn golden brown on all sides.
  • Take them out on an absorbent paper.
  • Take each fried chili bajji and give it a small slit.
  • Stuff the slit with very finely chopped onions and coriander leaves.
  • Sprinkle chaat masala powder generously all over the mirchi bajji and serve hot with any chutney.



Presenting everyone’s favourite all-season snack, best paired with curd rice/ sambar rice:


  • 2 onions ( medium size), peeled and thinly sliced
  • 1 small cup gram flour/ besan
  • 1 small cup rice flour
  • 1 or 2 green chilies, finely chopped
  • ½ tsp red chili powder
  • Curry leaves – a handful
  • Coriander leaves – a handful
  • 1 tsp ghee or butter
  • 3 to 4 crushed garlic pods
  • A pinch of Hing (or to preference )
  • Salt to taste
  • Oil to fry


  • In a bowl, mix the onions, besan and rice flour.
  • Toss in the green chilies, curry leaves, coriander leaves, ghee and crushed garlic.
  • Add salt, hing and red chili powder as needed.
  • Combine it all well, without adding any water and keep aside for 15 to 20 minutes.
  • The onions should have now let out moisture enough for binding the ingredients together.
  • Knead the batter gently.
  • Heat oil in a frying pan and drop the mixture in batches to hot oil. To avoid greasy pakodas, do not overcrowd the oil.
  • Deep fry to golden over low-medium flame, stirring occasionally.
  • Remove from oil when crispy and cooked.
  • Repeat the same for the rest of the mixture and serve hot.


This Eastern classic snack is ultra tasty and super light on the stomach.


1 kg uncooked king prawns
Vegetable oil, for deep frying

For Tempura Batter

75g corn flour
75g plain flour
1 egg, lightly beaten
¾ cup cold soda water


1) Shell and de-vein the prawns.

2) Sift corn flour and plain flour together in a medium bowl. Add egg and soda water and mix until just combined. Allow batter to stand for a few minutes.

3) Heat oil in a large saucepan or wok. Holding prawns by the tails dip in the batter and allow excess to drain away. Deep-fry prawns, a few at a time, until batter is very lightly browned and prawns have turned pink and are cooked through. Drain and serve hot.

Chocolate Chip Cookies:

The perfect cookies to go with milk for your kids during tea time!


85 gms Soft Butter
110 gms Brown Sugar
55 gms Castor Sugar
A pinch of Baking Soda
120 gms All Purpose flour
A Pinch of Salt
1 tsp Vanilla
2 Eggs
Chocolate chips 1/2 Cup


– Add the soft, unsalted butter to a bowl.
-Then add the brown sugar and the white sugar.
– Beat them to a nice, soft, fluffy mixture for roughly 2-3 minutes.
– Add 1 tsp vanilla essence and egg to the mixture and beat it for another 2 to 3 minutes.
– Scrape off the mixture from the sides and beat for yet another 2-3 minutes.
– Add the maida and the baking soda to the mixture and beat the mixture at a slow speed.
– Finally, add the chocolate chunks to the mixture.
– Allow the cookie dough to rest in the refrigerator for about 15 minutes.
– Place a baking paper on a baking tray.
– Take a little of the batter using two spoons and place them on the tray.
– Leave gaps between two cookies.
– Bake the cookies in the oven for 10-15 minutes at 160 degrees.
– Fresh cookies are now ready!


Scooped potatoes filled with the goodness of mushroom and corn.


2 potatoes

50 gm mushroom

50 gm baby corn

1 tbsp celery

1 tbsp leeks

2 tbsp chopped onion

1 tbsp chopped garlic

2 tbsp chopped spring onion

1 bunch fresh coriander leaves

3 tbsp tomato sauce

2 tsp chilli powder

Few drops, soy sauce

Salt as required

1 tsp sugar

Cheese for garnishing



  • Cut and halve the potatoes into two pieces each
  • Scoop out the potatoes, parboil and deep fry
  • Chop all the above vegetables and cook them with the spices
  • Stuff the above vegetables into the potato and grate some cheese on top
  • Gradinate the potatoes and serve them hot with salsa and sour cream


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