Spice up your summer holidays with these snacks

It’s holiday time and that’s when the kids are perpetually raiding the kitchen, looking for snacks. Here are some recipes that you can rustle up quickly…

Bread Rolls


Flour: three-and-a-half cups

Butter: 2 tbsp

Yeast: 1 tbsp

Fresh milk: 1 cup

Sugar: 4 tsp sugar

Salt: three-fourth tsp

Egg: 1

Water: 1 cup (approximately)


Ferment the yeast in 1 tsp of sugar and a little water. Sieve flour. Add the fermented yeast. Also add 3 tsp of sugar, milk, butter and salt. Knead to a soft dough. Keep covered with a wet cloth for 15 to 20 minutes. Divide into 15 portions, make rounds and allow them to stand for five minutes. Make different shapes with the dough and place them on a baking tray and leave for 20 minutes. Beat an egg and brush over the rolls. Bake till the top is golden brown.

Tapioca Rolls


Flour: 8 cups

Eggs: 2 (beaten)

Salt to taste

Sugar: quarter cup

Ghee: half cup

Milk (hot): 1 cup

Water: half a cup

Yeast: one-and-a-half tbsp


Mix yeast in warm water. Keep it aside in a warm place until it bubbles and rises (about half an hour). Mix milk, sugar, salt and tapioca and then add yeast mixture and the beaten egg. Cover with a piece of cloth and allow it to rise for half an hour. Add 6 cups of flour and knead for 10 minutes until stiff dough is formed. Put in a greased dish and also grease top of dough with ghee. Cover with butter paper and chill in the fridge. After one-and-a-half hours, bake it. Make rolls into any required shapes. Cover with thick cloth and allow it to rise to double the size. Bake for 20 minutes in oven at 450 degree F.

Mangalore Bonda


Idli batter: 1 cup

Dosa batter: 1 cup (adding little water to idli batter)

Flour: 1 cup

Coconut pieces: half cup

Green chilli pieces: 2 tsp

Pepper powder: half tsp

Salt to taste

Oil for deep frying


Mix all the ingredients, except oil in a bowl. Make small balls. Deep fry in hot oil until golden on all sides. Remove from oil using a perforated spoon. Put it in a colander to allow the excess oil to drain. Serve hot with sauce or chutney.

Chilli bajji


Chillies (the big and long variety): 12 nos.

Ajwain: 2 tsp

Peanuts: 15

Cashew nuts: 5

Oil to fry

Salt to taste

Tamarind: a small ball

For the outer layer:

Besan: 1cup

Raw rice powder: quarter cup

Red chilli powder: 1 tsp

Asafoetida powder and baking soda: quarter tsp each

Salt to taste


Select the long and big variety of green chillies and wash them well. With a knife, make a slit lengthwise and remove the seeds. Powder ajwain, peanuts and cashew nuts. Mix with besan and salt. Extract the tamarind pulp and boil for 2 minutes. Remove from the fire and dip all the green chillies. Close with a lid for a minute or two. Strain the tamarind water from the chillies. When it is cool, stuff little powdered masala in each chilli.

To make the outer layer:

Sift together besan, raw rice powder, salt, asafoetida and just enough water to make dosa batter consistency (neither be too watery nor too thick). Heat oil in a heavy-bottomed vessel. Dip each chilli and deep fry in hot oil. Remove from oil when it is golden in colour. Serve hot with tomato sauce.