15 Indian Snack Recipes for Tea Time

Pouring chai, gossip with friends, or stealing a quiet moment—tea time is your little daily ritual. You want snacks that match the warmth of your cup: crisp, spicy, and comforting. These 15 Indian Snack Recipes for Tea Time give you savory bites, light fritters, and one sweet treat that pair perfectly with a steaming mug of masala chai.

You’ll find classic fried snacks and lighter steamed or baked options. Each recipe includes clear ingredients, exact measurements, prep and cook times, and step-by-step instructions. Several recipes even suggest make-ahead tips and storage advice, so your tea party stays relaxed. Try a flaky samosa, a soft aloo tikki, or a tangy corn chaat—the collection covers regional favorites and easy crowd-pleasers.

Bookmark or pin this list for your next chai break. You’ll spot recipes labeled for baking, frying, or quick stovetop cooking. Now grab your teapot—let’s get your snack tray ready with the best Indian Snack Recipes for Tea Time.

1. Masala Samosas — Indian Snack Recipes for Tea Time

These samosas have a crisp, flaky crust and a spiced potato-pea filling. The filling is fragrant with cumin, coriander, and garam masala. They're classic chai-time companions that stay crisp when shallow-fried or oven-baked. You’ll love them if you enjoy savory, layered pastries with a spicy kick. Expect a warm, savory aroma and a crunchy first bite.

Prep time: 30 minutes | Cook time: 25 minutes | Makes: 12 samosas

Ingredients

• 2 cups all-purpose flour
• 4 tbsp vegetable oil (dough)
• 1/2 tsp salt (dough)
• 1/2 cup water (warm, for dough)
• 3 tbsp vegetable oil (filling)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 medium potatoes, boiled and mashed (about 2 cups)
• 1/2 cup frozen peas, thawed
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tsp amchur (dry mango) or 1 tbsp lemon juice
• Salt to taste
• Oil for frying (about 3 cups)

Instructions

1. Make dough: mix 2 cups flour, 1/2 tsp salt, and 4 tbsp oil. Rub until crumbly.
2. Add 1/2 cup warm water gradually. Knead to a soft dough. Cover and rest 30 minutes.
3. Prepare filling: heat 3 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds until they sizzle.
4. Add chopped onion. Sauté until soft and golden, about 6–8 minutes.
5. Stir in mashed potatoes, peas, garam masala, red chili powder, amchur or lemon, and salt. Cook 3–4 minutes until dry. Cool.
6. Divide dough into 12 balls. Roll each into a 5-inch circle. Cut in half to make two semi-circles.
7. Shape cones, fill with 2 tbsp filling, seal edges with water. Crimp to close.
8. Heat oil to 350°F (175°C) in a deep pan. Fry samosas in batches. Fry 3–4 minutes per side until golden brown.
9. Drain on paper towels. Test doneness: crust should be evenly golden and crisp. Let cool 5 minutes before serving.

How to Serve It

Serve on a wooden board with green chutney and tamarind chutney. Garnish with fresh cilantro and lemon wedges. Pair with strong masala chai. Store cooled samosas in an airtight container for 1 day at room temperature. Reheat in an oven at 350°F (175°C) for 8–10 minutes to crisp. Make dough ahead and refrigerate for up to 24 hours.

2. Crispy Aloo Tikki with Chutney

Aloo tikki is a pan-fried potato patty with a soft interior and crispy crust. Spiced with coriander, cumin, and chilies, it offers a warm, earthy flavor. It’s a perfect tea-time snack that’s both filling and snackable. You’ll love its contrast of creamy potato and crunchy exterior. It smells of toasted spices and fried crispness.

Prep time: 20 minutes | Cook time: 20 minutes | Makes: 8 tikkis

Ingredients

• 3 medium potatoes, boiled, peeled, and mashed (about 2 cups)
• 1/2 cup boiled green peas (optional)
• 1 small onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• 1/2 tsp red chili powder
• 1 tsp salt
• 2 tbsp cornflour or 2 tbsp breadcrumbs (binding)
• 3 tbsp oil for shallow frying
• 1 tbsp lemon juice

Instructions

1. Cool boiled potatoes and mash until smooth. Mix in peas if using.
2. Add onion, cilantro, spices, cornflour, and lemon juice. Mix well. Adjust salt.
3. Divide mixture into 8 equal portions. Flatten into 3/4-inch thick patties.
4. Heat 3 tbsp oil in a nonstick skillet over medium heat.
5. Fry tikkis 3–4 minutes per side until golden brown and crisp. Press gently with spatula for even color.
6. Test doneness: edges should be golden and center heated through.
7. Transfer to paper towels to drain. Let rest 2 minutes before serving.

How to Serve It

Serve on a platter with green chutney and tamarind sauce. Top with diced onion, pomegranate seeds, and sev for crunch. Pair with ginger or masala chai. Store cooled tikkis in the fridge for 2 days; reheat on a pan to re-crisp. Make patties ahead and refrigerate for 6 hours.

3. Medu Vada (South Indian Urad Dal Fritters)

Medu vada are airy, crisp fritters made from urad dal. They’re savory with curry leaves and black pepper notes. The interior is soft and slightly spongy, while the outside is perfectly crunchy. These fit chai or coffee time when you want something lighter and airy. Expect a nutty dal aroma and peppery warmth.

Prep time: 30 minutes (including soaking) | Cook time: 15 minutes | Makes: 12 vadas

Ingredients

• 1 1/2 cups urad dal (skinned black gram), soaked 4–6 hours
• 1 tsp salt
• 1 tsp black pepper, crushed
• 1 tsp cumin seeds
• 1 tbsp chopped green chili
• 2 tbsp cilantro, chopped
• 1 tbsp chopped curry leaves
• 1/4 cup chopped onion (optional)
• Oil for deep frying (about 3 cups)

Instructions

1. Drain soaked dal. Grind into a smooth, thick batter with minimal water.
2. Whisk batter vigorously for 3–4 minutes until light and fluffy.
3. Fold in salt, crushed pepper, cumin seeds, chilies, cilantro, curry leaves, and onion.
4. Heat oil to 350°F (175°C) in a wide pan.
5. Wet hands, shape small doughnuts or use a piping bag to pipe batter rings into oil.
6. Fry in batches 3–4 minutes per side until golden and crisp.
7. Drain on paper towels. Test doneness: vada should be hollow-sounding and evenly golden.
8. Rest 5 minutes before serving.

How to Serve It

Serve hot with coconut chutney and sambar. Garnish with fried curry leaves and grated coconut. Pair with strong filter coffee or chai. Store cooled vadas in fridge 1 day; reheat in oven to crisp. Batter can be refrigerated for 6 hours before frying.

4. Onion Pakora (Kanda Bhaji)

Onion pakoras are thin, crisp fritters with a sweet onion center and spicy gram flour batter. The texture is light and crunchy. They’re ideal for rainy-day tea and quick gatherings. You’ll enjoy the sweet onion flavor balanced with earthy turmeric and chili. Each bite gives a satisfying crunch and warm spice.

Prep time: 10 minutes | Cook time: 15 minutes | Makes: 4 servings

Ingredients

• 2 cups thinly sliced onions (about 2 medium)
• 1 cup besan (gram flour)
• 2 tbsp rice flour (for extra crispness)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp carom seeds (ajwain)
• 2 tbsp chopped cilantro
• 1 small green chili, finely chopped
• 1 tsp salt
• 1/2 tsp baking soda (optional)
• Water as needed (2–3 tbsp)
• Oil for deep frying (about 3 cups)

Instructions

1. Mix onions, cilantro, and green chili in a bowl.
2. Add 1 cup besan, 2 tbsp rice flour, turmeric, chili powder, ajwain, and salt.
3. Add 2–3 tbsp water to bind; batter should cling to onions but remain loose.
4. Heat oil to 350°F (175°C) in a deep pan.
5. Drop spoonfuls of mixture into oil. Fry in batches 3–4 minutes until golden and crisp.
6. Drain on paper towels. Test doneness: pakoras should be uniformly golden and crunchy.
7. Let cool 2 minutes before serving.

How to Serve It

Serve on a plate with hot chai. Pair with green chutney and tomato ketchup. Garnish with lemon wedges and chopped cilantro. Store cooled pakoras in an airtight container for 1 day; re-crisp in a toaster oven. Make batter up to 30 minutes ahead; keep chilled.

5. Mathri — Indian Snack Recipes for Tea Time

Mathri are flaky, savory biscuits flavored with ajwain and black pepper. They’re dry, crisp, and long-lasting—perfect for leisurely tea sessions. The texture is crumbly and butter-like, with a warm, peppery bite. You’ll enjoy their crunch with a sip of strong, milky chai. They smell of roasted dough and spices.

Prep time: 15 minutes | Cook time: 25 minutes | Makes: 24 mathris

Ingredients

• 2 cups all-purpose flour
• 4 tbsp semolina (sooji)
• 1/4 cup ghee or cold unsalted butter, cubed
• 1 tsp salt
• 1 tsp ajwain (carom seeds)
• 1/2 tsp black pepper, coarsely ground
• 2 tbsp sesame seeds
• 1/2 tsp baking powder (optional)
• 3–4 tbsp cold water to bind
• Oil for shallow frying (about 2 cups)

Instructions

1. Mix 2 cups flour, semolina, salt, ajwain, pepper, sesame seeds, and baking powder.
2. Rub in 1/4 cup ghee until mixture resembles coarse crumbs.
3. Add cold water 1 tbsp at a time. Form a firm dough. Rest 15 minutes.
4. Roll dough to 1/8-inch thickness. Cut into 2.5-inch rounds.
5. Heat oil to 320°F (160°C) for shallow frying.
6. Fry mathris in batches 3–4 minutes until light golden and cooked through.
7. Drain and cool on a rack. Test doneness: inside must be dry and exterior crisp.
8. Cool completely 30 minutes before storing.

How to Serve It

Serve with mango pickle or masala chai. Garnish with a sprinkle of crushed black pepper. Store in an airtight tin for 2–3 weeks at room temperature. Great for travel or gifting. Make dough ahead and roll out on the day for freshest texture.

6. Besan Chilla (Savory Gram Flour Pancake)

Besan chilla is a thin, savory pancake made with gram flour and spices. It’s soft inside with crisp, lacy edges. The flavor is nutty and mildly spiced, ideal for a light tea-time bite. You’ll love how quick it cooks and how adaptable it is with fillings. It smells of roasted gram and fresh cilantro.

Prep time: 10 minutes | Cook time: 10 minutes | Makes: 4 chillas

Ingredients

• 1 cup besan (gram flour)
• 1/4 cup rice flour (for crispness)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 1 tsp ajwain or cumin seeds
• 1/2 cup water (adjust to batter)
• 1/2 cup finely chopped onion
• 2 tbsp chopped cilantro
• 1 small green chili, finely chopped
• 1 tbsp oil for cooking

Instructions

1. Whisk 1 cup besan and 1/4 cup rice flour with spices and salt.
2. Add water gradually to form a smooth batter with a pourable consistency.
3. Fold in onion, cilantro, and green chili.
4. Heat nonstick skillet and brush with 1 tsp oil.
5. Pour 1/4 cup batter, spread thin into a pancake. Drizzle 1/2 tsp oil on edges.
6. Cook 2–3 minutes until edges lift and underside is golden. Flip and cook 1–2 minutes.
7. Repeat for remaining batter. Test doneness: chilla should be golden and slightly crisp at edges.
8. Serve immediately or keep warm in a low oven for up to 15 minutes.

How to Serve It

Serve with green chutney or yogurt dip. Fill with grated paneer or spiced potato for a heartier snack. Pair with masala chai or a light lemon tea. Store cooked chillas in the fridge 1 day; reheat on a skillet. Make batter an hour ahead and keep refrigerated.

7. Masala Peanuts

Masala peanuts are crunchy, spice-coated nuts with a slight tang. Coated in besan and spices, they fry up into a crunchy, addictive snack. They’re perfect for munching during gossip or game night with tea. You’ll love the spicy-sour flavor and satisfying crunch. The aroma is toasty with chili and lime notes.

Prep time: 10 minutes | Cook time: 12 minutes | Makes: 3 cups

Ingredients

• 2 cups raw peanuts
• 1/2 cup besan (gram flour)
• 2 tbsp rice flour
• 1 tsp red chili powder
• 1/2 tsp turmeric
• 1 tsp chaat masala
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tbsp oil
• Oil for deep frying (about 3 cups)

Instructions

1. Combine peanuts, besan, rice flour, spices, salt, lemon juice, and 1 tbsp oil in a bowl.
2. Add 2–3 tbsp water slowly to form a thin batter that coats peanuts.
3. Heat oil to 350°F (175°C) in a deep pan.
4. Fry peanuts in small batches 3–4 minutes until golden and crisp.
5. Drain on paper towels and immediately toss with extra chaat masala if desired.
6. Test doneness: nuts should be crunchy when cooled.
7. Cool completely 20 minutes before storing.

How to Serve It

Serve in a small bowl with a cup of chai. Garnish with a squeeze of lime and extra chaat masala. Store in an airtight jar for 2 weeks at room temperature. Great make-ahead snack for parties. For baked version, roast at 350°F (175°C) for 20–25 minutes, tossing halfway.

8. Khandvi (Gujrati Steamed Gram Rolls)

Khandvi is a silky, rolled snack made from gram flour and yogurt. It’s smooth, delicate, and mildly spiced. The texture is melt-in-mouth and slightly tangy. It’s great when you want a light, elegant tea snack. Expect a soft, savory taste with toasted mustard and coconut aroma.

Prep time: 10 minutes | Cook time: 20 minutes | Makes: 20 rolls

Ingredients

• 1 cup besan (gram flour)
• 1 cup plain yogurt, room temperature
• 2 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp sesame seeds
• 1 pinch asafoetida (hing)
• 2 tbsp grated coconut
• 2 tbsp chopped cilantro

Instructions

1. Whisk besan, yogurt, water, turmeric, and salt into a lump-free batter.
2. Cook batter over medium heat, stirring constantly for 8–10 minutes until thick and glossy.
3. Immediately spread batter thinly on greased steel plates or baking sheets to 1/8-inch thickness.
4. Cool 5 minutes, then gently roll into 2-inch rolls.
5. Temper: heat 2 tbsp oil, add mustard seeds until they pop, then add sesame seeds and hing.
6. Drizzle tempering over rolls. Garnish with coconut and cilantro.
7. Test doneness: rolls should hold shape and feel soft, not sticky.
8. Chill 10 minutes before serving.

How to Serve It

Arrange rolls on a plate and drizzle extra tempering. Garnish with more grated coconut and cilantro. Pair with hot masala chai. Store covered in fridge 1 day; bring to room temperature before serving. Make batter ahead and refrigerate; cook on the day.

9. Bread Pakora (Stuffed Bread Fritters)

Bread pakora is a stuffed, battered bread slice deep-fried until crisp. The filling is spiced mashed potato, offering a soft contrast to the crunchy exterior. It’s hearty and perfect for colder evenings with tea. You’ll enjoy the savory potato filling and the crunchy besan crust. The scent is hot and fried, inviting.

Prep time: 15 minutes | Cook time: 12 minutes | Makes: 8 pakoras

Ingredients

• 4 slices white bread, crusts removed
• 2 medium potatoes, boiled and mashed (about 1 1/2 cups)
• 1 small onion, finely chopped
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 tsp salt
• 2 tbsp cilantro, chopped
• 1 cup besan (gram flour)
• 1/4 tsp baking soda
• 1/2 cup water (adjust)
• Oil for deep frying (about 3 cups)

Instructions

1. Mix mashed potatoes, onion, cilantro, garam masala, red chili, and salt. Make 8 equal balls.
2. Press a potato ball between two bread slices and cut in half diagonally.
3. Whisk 1 cup besan with baking soda and water to make a smooth dipping batter.
4. Heat oil to 350°F (175°C) in a deep pan.
5. Dip each filled bread triangle into batter, coat fully, and gently slide into hot oil.
6. Fry 3–4 minutes until golden on all sides. Drain on paper towels.
7. Test doneness: pakoras should be fully crisp and not doughy inside.
8. Rest 2 minutes before serving.

How to Serve It

Serve hot with green chutney and tomato ketchup. Sprinkle chaat masala and garnish with cilantro. Pair with a strong cup of masala chai. Store cooled pakoras in fridge 1 day; reheat in an oven to crisp. Make filling ahead and assemble just before frying.

10. Batata Vada — Indian Snack Recipes for Tea Time

Batata vada are spicy mashed potato balls coated in gram flour and deep-fried until golden. The inside is soft and flavored with mustard seeds and curry leaves. They’re a Mumbai favorite and a perfect accompaniment to chai. You’ll love the warmth of green chili and the crunchy besan shell. The aroma is citrusy and spiced.

Prep time: 20 minutes | Cook time: 20 minutes | Makes: 12 vadas

Ingredients

• 3 medium potatoes, boiled and mashed (about 2 cups)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 green chili, chopped
• 8–10 curry leaves, chopped
• 2 tbsp cilantro, chopped
• 1 tsp salt
• 1 cup besan (gram flour)
• 1/4 tsp baking soda
• 1/2 cup water (for batter)
• Oil for deep frying (about 3 cups)

Instructions

1. Heat 2 tbsp oil, add mustard and cumin seeds until they pop.
2. Add turmeric, green chili, curry leaves, and cilantro. Sauté 1 minute.
3. Add mashed potatoes and salt. Mix well and cook 2–3 minutes. Cool.
4. Shape mixture into 12 round balls.
5. Mix 1 cup besan and baking soda with water to make a smooth batter.
6. Heat oil to 350°F (175°C). Dip potato balls into batter and deep-fry 3–4 minutes until golden.
7. Drain on paper towels. Test doneness: shell should be crisp and evenly colored.
8. Rest 3 minutes before serving.

How to Serve It

Serve inside pav (bread rolls) with chutneys for vada pav. For tea time, serve with green chutney and fried green chilies. Pair with hot chai or nimbu pani. Store cooled vadas in fridge 1 day; reheat in an oven at 350°F (175°C) for 8–10 minutes. Make potato filling a day ahead.

11. Kachori (Spiced Lentil-Filled Pastry)

Kachori are crisp, flaky discs stuffed with a spiced lentil mixture. They give a crunchy shell and a fragrant, savory filling with fennel and coriander. Ideal for a hearty tea-time snack that feels festive. You’ll love the contrast of textures and the warm spice notes. The scent is roasted lentils and spice.

Prep time: 30 minutes | Cook time: 25 minutes | Makes: 8 kachoris

Ingredients

• 1 cup all-purpose flour
• 2 tbsp semolina (sooji)
• 1/4 cup oil or ghee
• 1/2 tsp salt
• 3/4 cup yellow moong dal, soaked 1 hour
• 1 tsp fennel seeds
• 1 tsp coriander powder
• 1/2 tsp amchur (dry mango) or 1 tbsp lemon juice
• 1/2 tsp red chili powder
• 1 tsp jaggery or sugar
• Oil for deep frying (about 3 cups)

Instructions

1. Make dough: combine flour, semolina, salt, and 1/4 cup oil. Add water to form a firm dough. Rest 20 minutes.
2. Cook moong dal until just tender; drain excess water.
3. In a pan, dry-roast fennel seeds, then mash cooked dal. Add coriander powder, chili, amchur, jaggery, and salt. Cook 3–4 minutes until mixture is dry.
4. Divide dough into 8 balls. Flatten and fill each with 2 tbsp lentil filling. Seal and roll gently into flat discs.
5. Heat oil to 350°F (175°C) and fry kachoris 4–5 minutes until puffed and golden.
6. Drain on paper towels. Test doneness: kachori should be crisp and hollow.
7. Cool 10 minutes before serving.

How to Serve It

Serve with sweet tamarind chutney and green chutney. Garnish with fresh coriander. Pair with masala chai. Store in an airtight container for 3 days; they stay crisp. Make filling ahead and assemble on the day.

12. Murukku (Chakli) — Crispy Rice and Urad Dal Twists

Murukku are crunchy spiraled snacks made from rice and urad dal flour. They’re savory with a subtle tang from asafoetida and sesame seeds. Their twisty shape gives a delightful crunch. These are great for long tea sessions or gifting during festivals. Expect a roasted, nutty aroma and steady crispness.

Prep time: 20 minutes | Cook time: 20 minutes | Makes: 4 cups

Ingredients

• 1 cup rice flour
• 1/2 cup urad dal flour
• 2 tbsp roasted sesame seeds
• 1/2 tsp asafoetida (hing)
• 1 tsp cumin seeds
• 1 tsp salt
• 2 tbsp butter, softened
• 3/4 cup warm water (adjust)
• Oil for deep frying (about 4 cups)

Instructions

1. Mix flours, sesame seeds, cumin, hing, and salt in a bowl.
2. Rub in 2 tbsp butter until mixture is crumbly.
3. Add warm water gradually to form a smooth, soft dough.
4. Fill dough into a murukku press fitted with a star nozzle.
5. Heat oil to 350°F (175°C). Press spirals directly into oil or onto parchment and transfer.
6. Fry 3–4 minutes until light golden and crisp.
7. Drain on paper towels. Test doneness: murukku should be brittle when cooled.
8. Cool completely 30 minutes before storing.

How to Serve It

Serve in bowls with tea. Store in airtight jars for 2 weeks at room temperature. Add extra sesame seeds or red chili flakes to dough for variation. Make dough ahead and press just before frying for best shape retention.

13. Corn Chaat with Tangy Masala

Corn chaat is a quick, tangy snack of sweet corn tossed with spices, onions, and lemon. It’s bright, zesty, and full of textures. This fits tea time when you want a light, healthy bite with punchy flavors. You’ll love the sweet corn contrasted with tangy chaat masala. It smells citrusy and fresh.

Prep time: 10 minutes | Cook time: 8 minutes | Makes: 3 cups

Ingredients

• 3 cups cooked sweet corn (fresh or frozen)
• 1 small red onion, finely chopped
• 1 medium tomato, diced
• 2 tbsp cilantro, chopped
• 1 tbsp lemon juice
• 1 tsp chaat masala
• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 1 tbsp butter or 1 tsp oil
• Salt to taste

Instructions

1. Heat 1 tbsp butter in a pan. Sauté corn 2–3 minutes until lightly toasted.
2. Add onion, tomato, and cilantro. Toss 1 minute.
3. Remove from heat. Add lemon juice, chaat masala, chili, cumin, and salt.
4. Mix well and taste. Adjust seasoning.
5. Test doneness: corn should be hot, slightly charred, and well-seasoned.
6. Chill 5 minutes or serve warm.

How to Serve It

Serve in small bowls garnished with extra cilantro and a lime wedge. Pair with plain or masala chai. Store in fridge 1 day; add lemon fresh before serving. Make ahead and toast corn just before serving for best texture.

14. Chana Jor Garam (Spicy Flattened Chickpeas)

Chana Jor Garam is tangy, spicy, and crunchy. Made from flattened roasted black chickpeas, it’s a protein-rich tea-time munch. The flavor hits salty, spicy, and tangy notes in quick succession. You’ll love its intense crunch and snackable size. Scent is roasted with lemon and spice.

Prep time: 5 minutes | Cook time: 15 minutes (if making from dried) | Makes: 3 cups

Ingredients

• 2 cups dried black chickpeas (kala chana) OR 3 cups store-bought chana jor garam
• 1 tsp red chili powder
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1 tbsp lime juice
• 1 tsp salt
• 2 tbsp oil (if making from dried)
• 1/4 cup finely chopped onion (optional)
• 2 tbsp chopped cilantro (optional)

Instructions

1. If using dried: soak 2 cups kala chana overnight. Pressure cook until soft but firm.
2. Drain and spread on a cloth to dry 30 minutes.
3. Flatten each chickpea gently using a rolling pin or heavy spatula.
4. Heat oil in a pan and shallow fry flattened chickpeas until crisp 8–10 minutes. Drain.
5. Toss fried or store-bought chana with spices, lime juice, and salt.
6. Add chopped onion and cilantro just before serving if using.
7. Test doneness: chickpeas should be crunchy and seasoned through.
8. Cool 10 minutes before serving.

How to Serve It

Serve in a bowl with diced onion and lemon wedges. Pair with strong masala chai. Store in airtight jar for 1 week at room temperature. Make ahead and season fresh just before serving to keep onions crisp.

15. Nankhatai (Cardamom Shortbread Cookies)

Nankhatai are crumbly, buttery shortbread cookies flavoured with cardamom. They’re slightly sweet with a melt-in-mouth texture. These are the perfect sweet finish to your tea spread. You’ll love the rich, nutty aroma and tender crumb. Expect cardamom and ghee notes with a hint of pistachio.

Prep time: 15 minutes | Cook time: 18 minutes | Makes: 18 cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 cup semolina (sooji)
• 3/4 cup powdered sugar
• 3/4 cup ghee, softened (or unsalted butter)
• 1/2 tsp baking powder
• 1/2 tsp cardamom powder
• 2 tbsp milk (if needed)
• 2 tbsp chopped pistachios or almonds
• Pinch salt

Instructions

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment.
2. Cream 3/4 cup ghee and 3/4 cup powdered sugar until light.
3. Sift 2 cups flour, semolina, baking powder, cardamom, and salt.
4. Fold dry ingredients into creamed mixture. Add 2 tbsp milk if dough is crumbly.
5. Roll into 18 small balls. Flatten slightly and press pistachio on top.
6. Bake at 350°F (175°C) for 15–18 minutes until edges are light golden.
7. Test doneness: cookies should be set and lightly golden at edges.
8. Cool on a rack 10 minutes before serving.

How to Serve It

Serve with hot masala chai or simple black tea. Store in an airtight tin for 2 weeks. Garnish with extra crushed pistachio before serving. Make dough and refrigerate up to 24 hours; bake fresh when needed.

These 15 recipes give you a range of textures and flavors for your next tea break. From crunchy fried bites like samosas and pakoras to lighter steamed or baked options like khandvi and nankhatai, you’ve got savory and sweet choices. Save or pin this list of Indian Snack Recipes for Tea Time so you can find it when friends drop by or when you crave a cozy solo tea moment.

Which recipe will you try first? Share your tea-time photos with friends or pin this collection for later. Try one recipe this week and tell someone to bring the chai.