Indian Snacks for Kids – Collection of 35+ after school snacks which will be enjoyed by kids. They are filling, and will keep them going till dinner time. While many of these snacks are Indian inspired I have also included few other cuisines.
Evening Snack is a big deal for school going kids. After a long day at school, kids are hungry and are waiting to gobble something yummy when they reach home.
The first thing my kids ask after I pick them up is – Mama what did you make? I am so hungry.
While I am home, and generally have time to make something elaborate. I know how it can be challenging for working parents to do the same. So I wanted to make a post which will help parents with different situations.
Some snacks I am sharing are light while few are more like a meal (keeps them full for long time, specially when they have sports in the evening).
This post took me few weeks to put together, I hope you enjoy them as much as I enjoyed writing it. If you have more ideas to share, please do leave a comment below.
Kids Snack Ideas
Indian style savory waffles made with dosa batter. You can mix the batter well in advance and make the waffles when the kids come home. I served it with come chutney podi to which I added little water and lemon juice to make it like chutney.
Paneer Butter Masala Naan Pizza
To the store bought naan spread a layer of paneer butter masala, top it with onion , bell pepper, jalapeno and grated cheese. Bake it on counter top oven or pan till cheese melts. Top with dry herbs and chili flakes. You can also use tikka masala, just make sure the curry you are using is very flavorful.
Store bought dhokla mix is used here. I followed the instructions in the package and steamed the dhokla for 15 minutes. Served with dhokla with green/date chutney and carrots.
Masala Sweet Potato Fries
Pan fried sweet potatoes seasoned with red chili powder, garlic powder and salt. Add the seasoning after the potato is completely cooked. Enjoy with ketchup and juice. This juice is made with apple, peach and orange.
Stuff the puri with chick peas or potato, green peas or onion, tomato, carrot and coriander filling. Used store bought pani and added date chutney to it.
A delicious 7 layer dip with black beans is made with the classic Mexican Flavors and served with tortilla chips.
Indian style sandwich made with paneer, coriander chutney, spicy mayo and cheese. You can make the filling and chutney 1-2 days in advance and assembly the sandwich in the evening. Served the sandwich with store bought raspberry lemonade.
To make the bread pizza add some marinara sauce to the bread, add onion, bell pepper and jalapeno (optional). Top it with grated cheese and toast till the cheese melts. Finally add some Italian seasoning and chili flakes. Served the bread pizza with sautéed broccoli and brownie.
Made with left over dosa batter. Served with onion chutney and water melon.
My kids favorite vegetable soup, they enjoy it with croutons or grilled cheese
Kids will love this chili cheese dosa for their after school snack.
Strain the yogurt for an hour so it becomes thick. In a bowl added finely chopped onion( soak onion in little lemon juice an rinse it to remove the strong flavor), finely diced cabbage, grated carrot, coriander, green chili paste, salt, black pepper. Mix it and add thick yogurt as needed. Fill the bread and toast it with butter till light brown.
Quick and easy snack made with bread pieces. Served it with a cup of coconut water.
Store bought naan is spread with tomato sauce and topped with onion, corn, bell peppers, chili flakes and cheese. Bake till the cheese melts. Can I also be made in the pan.
Easy and delicious masala toast made with sweet corn, cheese, chili and masala powders.
Pav Bhaji served with burger buns. Pav bhaji can be made few days in advance. I generally makes it for snack and kids like to eat the same for dinner too.
Frozen mini samosa baked till crisp. Served with some suji halwa and apple slices
Popular street style dosa made with veggies and spices.
Cook the frozen samosa in the toaster oven. While the samosa is cooking chop onion, coriander, tomato and carrot. Cut the samosa to few pieces, add the veggies, yogurt mixed with little sugar, coriander chutney, date chutney, boondi, chaat maslaa and red chili powder. Serve it immediately.
Heat a skillet and add oil. Once the oil gets hot, add onion and green chili and saute for 2-3 minutes. Add bell pepper, ginger and garlic and cook till onion and pepper turn soft, about 5 -6 minutes. Reduce the heat to low and add the chili powder, garam masala and cumin powder and cook for 30 seconds. Now add the crumbled paneer and salt. Cook for 2-3 minutes. Turn off the stove and add the maggi sauce and coriander leaves.
Remove the crust from the bread, and make the bread flat with the help of a rolling pin. Fill 2 teaspoons of filling on one end of the rolled bread. Slowly roll it to the other side. You can dap the bread with some water to close the edges. Repeat with the rest of the bread slices. Heat a skillet and add some oil and toast the bread on all sides till light brown. Serve the paneer bread roll with ketchup.
Left over potato palya used to make potato sandwich.
Masala Potato Fries served with ketchup and grapes.
Vegetarian Chili & Jalapeno Grilled Cheese
To make the Grilled Cheese, add some grated mozzarella on a bread slices, top it with pickled jalapeno and more cheese. Butter the top and cook on both sides till golden brown.
The days when the kiddos has sports, I like to give him something which is quite filling. This Burrito bowl is one of his favorites. You can pretty much add what ever is available at home. I did some nachos, beans, vegies, guacamole, salsa and sour cream.
Potato fry toast drizzled with maggi hot and sweet chili sauce.
Paneer Masala Served with Wheat Tortilla
Left over paneer masala is rolled in a store bought wheat tortilla and served with peach. Paneer Masala recipe in the recipe card below.
More After School Snack Recipes
35+ Indian Snack Ideas for Kids : Paneer Masala
- 1 cup cubed paneer
- 1 medium red bell pepper, cubed
- 1 cup onion, finely diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon cumin seeds
- 1 ½ teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala or to taste
- 1 teaspoon red chili powder or to taste
- 1 to 2 teaspoon kasuri methi
- 2 tablespoon oil
- salt to taste
- ⅓ cup water
- Heat a skillet and add oil. Once the oil gets hot add the cumin seeds and let them splutter. Add onion and cook till onion turns soft.
- Now add ginger, garlic, and cook for 45 seconds. Now add bell pepper and all the spices except for kasuri methi. Cook for 5 minutes in low flame.
- Add half cup water and cook for 7-8 minutes in low flame. Add the cubed paneer and toss it gently. Add salt, kasuri methi and coriander leaves. Cook for 5 minutes. Taste and adjust the seasoning.
- Use this mixture to fill the roti.