9 Greatest Regional Indian Treats to Pair With a Cup of Steaming Chai

These are some of our favourite regional tea-time snack dishes that you must not miss. You’ll discover a variety of Indian delicacies, including some you might not have even heard of.

Here are the top 9 regional foods to pair with tea.

1. Kaju Kothimbir Vadi Recipe

A well-liked snack from Maharashtra composed with spices and chickpea flour. Moreover, cashews are included in this dish, which lend a creamy flavour and crunchy texture.

Ingredients of Kaju Kothimbir Vadi

  • 1 cup gram flour (besan)
  • 30 cashew nuts
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 green chillies, finely chopped
  • 1 Tbsp tamarind pulp
  • Salt, to taste
  • 4 Tbsp oil + to shallow fry
  • 2 Tbsp fresh coriander, finely chopped


1. Combine all the ingredients, excluding the oil, in a mixing basin. To make a very thick batter, add 1 1/2 cups of water and thoroughly combine.

2.In a frying pan, heat 4 tablespoons of oil over low heat. The batter will come together to form a thick, doughy batter after 15 to 18 minutes of constant stirring after being added. Get rid of the heat.

3. Grease a small tray, then evenly distribute the mixture to a thickness of 1 inch. Put aside for at least 30 minutes to cool and steam it so that it sets. squares of two inches, cut.

4.In a frying pan, heat the oil, then shallow-fry the squares until they are brown and crisp. Remove and drain on paper that is absorbent.

5.Combine with coriander chutney and serve hot.

2. Mirchi Bajji Recipe

A hot and sour snack from Andhra Pradesh prepared with coconut, tamarind, and green chilies. It is spicy and served with chopped onions after being crisp-fried.

Ingredients of Mirchi Bajji

  • 16 green peppers
  • 8-10 Tbsp tamarind paste
  • 2 Tbsp dry coconut powder
  • 1 Tbsp ajwain – crushed
  • Salt – to taste
  • 1/2 Tbsp brown sugar
  • 1 Tbsp coriander powder
  • 3 cups besan
  • Water
  • Onions – chopped fine
  • Chat masala


1. Prepare a mixture of tamarind, coriander, coconut, ajwain, salt, and brown sugar for the stuffing.

For the peppers:

1. Cut lengthwise slits into the green peppers and scoop out the seeds.

2. Simmer them in salt over a low heat until they are tender.

3. Drain the water, then set the items aside.

4.A thick batter will now be created by combining the besan and water.

5. Pour oil for deep frying into a pan.

6. Fill the slit chiles with the stuffing paste using a spoon, dunk it in the besan batter, and cook it right away in the pan.

7.Repeat the procedure with the additional chillies.

8. Add chat masala as a garnish

9. Add freshly cut onions and serve hot.

3. Kalmi Vada Recipe

It’s difficult to stop eating this golden-fried Rajasthani treat. It is prepared with a variety of dals and served with hot hari chutney.

Ingredients of Kalmi Vada

  • 1 Cup chana daal (bengal gram)
  • 1/3 cup dhuli moong (husked green gram)
  • 1/3 cup dhuli urad (husked black gram)
  • 1/3 cup arhar (yellow lentils)
  • 1 tbsp salt or to taste
  • 1/2 tsp heeng (asafetida)
  • 1 tsp chilli powder
  • 1/2 tsp meetha (baking) soda
  • 2 tsp ajwain seeds (carum/thymol)
  • Oil for deep frying


1. Wash, clean, and soak the four dals for four to five hours.

2. Do not add water when grinding the dals (for you need a dough like consistency). It should have a somewhat gritty texture.

3. Combine the remaining dry ingredients and form the dough into somewhat flat circles with a diameter of 2-4 inches (6–10 cm).

4.Place as many balls into the oil as will fit without contacting any other, down the heat, and turn after about 10 seconds. Sauté until both sides are firm but not browned.

5.After cooling, cut into slices that are 1/2 inch (6 cm) thick.

6.Deep-fry the slices until they are crisp, first over high heat and then on low. With hari chutney, serve.

4. Aloo Bonda Recipe

A customary snack that Karnataka residents typically consume with tea. Besan (gramme flour) batter is used to coat a hot, spicy potato filling before it is cooked golden and served with coriander chutney.

Ingredients of Aloo Bonda

  • 500 gm potatoes-boiled, peeled and cubed
  • 2 Tbsp oil
  • 1 tsp thymol seeds
  • 1 sprig curry leaves
  • 1 tsp rock salt
  • 2 green chillies-chopped fine
  • 2 Tbsp coriander leaves-chopped
  • 1 Tbsp lemon juice
  • Oil for deep frying
  • For the batter:
  • 1 cup singhare ka atta
  • 2 tsp rock salt


1.Heat 2 Tbsp oil, add curry leaves and thyme, and sauté until the ingredients start to turn a light brown.

2. Add the potatoes and stir thoroughly.

3. Turn off the heat and stir in the salt, pepper, coriander, and lemon juice.

4.Once the mixture is cold enough to handle, form it into walnut-sized balls.

5.To make the batter, combine the atta and salt, then add water to create a batter.

6. Next, heat the oil until a drop of batter rises instantly.

7.Drop potato balls into the heated oil after dipping them in the batter.

8.Drain on absorbent paper after frying to a light brown colour.

9. When ready to serve, re-fry the dish to a golden brown colour in hot oil over a high heat.

5. Mawa Cake Recipe

If you ever go to a Parsi cafe for tea, you’ll likely see the popular Irani chai and mawa cake combo on most table tops. After a long, stressful day, you might like to indulge yourself to the creamy milky delicacy together with a cup of tea to brighten your spirits.

Ingredients of Mawa Cake

  • 3 Eggs
  • 1 cup maida
  • 1 1/2 cup sugar
  • 1/3 cup butter
  • 200 gms khoya (mawa)
  • 1 tsp vanilla essence
  • 1/3 tsp baking powder
  • Muffin moulds-greased and floured


1.In a bowl, combine the maida, sugar, butter, khoya, vanilla, and baking powder. Beat thoroughly with a whisk until smooth.

2. Add the eggs, then beat it once more. The batter need to be smooth and drop-worthy. If it doesn’t have this consistency, beat it again after adding a little milk.

3.Pour into muffin tins and bake for 20 to 25 minutes in a preheated oven ( Temp: 180 C-360 F)

4. Stab the cake with a knife or skewer. Your cake is ready if the tester comes out clear.

6. Khasta Kachori Recipe

If you live in Uttar Pradesh, khasta kachoris are a must-have with any cup of tea. The perfect accompaniment to these flaky, fried rounds stuffed with a spicy lentil mixture is tamarind chutney. Try the cheese and jalapeño packed kachori to give them a contemporary touch if you want to be a little inventive.

Ingredients of Khasta Kachori

  • 2 Cups refined flour
  • 1/4 cup ghee
  • to taste salt
  • cold water (to mix)
  • for deep-frying oil
  • For the filling:
  • 3/4 cup black gram (husked), soaked
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/8 tsp asafoetida (hing)
  • 3/4 tsp garam masala
  • 3/4 tsp chilli powder
  • 2 tbsp fennel seeds, powdered
  • 2 tsp coriander powder
  • to taste salt
  • 1 1/2 tsp mango powder


1. Coarsely grind the lentils.

2. Add the cumin seeds and asafetida to the heated 2 tablespoons of oil.

3. Add the other ingredients for the filling and lentils when they start to sputter.

4.Saute the mixture until it is well cooked over low heat. When done, it will no longer adhere to the pan.

5. Remove mixture from the fire and let it cool.

Prepare the dough:

1. Combine the salt and flour.

2. Combine the wheat and ghee.

3. Use the tips of your fingers to combine it into a crumbly consistency.

4.Add enough water to create a dough that is rather firm (it should not yield easily when a finger is pressed into it). For at least 15 to 20 minutes, cover and let to rest.

5.Roll the lentil mixture (known as pithee) into marble-sized balls, moistening your hands as and when needed to keep the mixture from adhering to them. Once you’re ready to fill, cover with a towel.

6. Use the dough to form around 20 rounded balls. These should be rolled out till 1/4″ thick, or about 5 cm/2 in diameter.

7.Pinch the edges of one piece of the dough all around, leaving the centre thicker.

8. Dampen the pressed edges, lay a filling ball in the middle, and draw the wet edges together to completely enclose the filling. To seal, squeeze together.

9. Holding it in your palm, gently squeeze the centre with the heel of the other hand. Roll it softly in a circular after first flattening it slightly with your palm.

10. It is now time to fry the kachauris. Oil is heated in a kadahi.

11. Add as many kachauris as will fit when a piece of dough poured into oil rises instantly; turn over right away, and reduce heat to medium.

12.Fry them until they are all an equal shade of golden brown, then turn down the heat to low.

13. It takes around 10 minutes to complete one side and 7-8 minutes to complete the other. Drain and place on absorbent paper after removing from oil. Serve warm.

7. Murukku Recipe

Murukku, a fried lentil snack famous in Tamil Nadu, hails all the way from the Deep South and is renowned for its exceptional crispy texture. Ideal for eating as a quick evening snack.

Ingredients of Murukku (Fried Lentil Snack)

  • 1 Cup rice flour
  • 1/4 cup dhuli urad dal (powdered)
  • 1 1/2 tbsp salt
  • 1/4 tbsp asafoetida (diluted in 1/4 cup water)
  • 2 tbsp ghee or butter
  • 1 tbsp safed til oil (for deep frying)


1. Combine all the ingredients and knead in water to form a solid dough.

2. Set aside for around 30 minutes.

3. Heat the oil until a dab of dough dropped in it rises instantly.

4. Press round murkkus into the heated oil using a press (such as a sevain or cookie press).

5.Decrease the heat and continue cooking until both sides are light brown and crisp.

6. Cool, then put in an airtight container.

8. Dilli Ki Fried Aloo Chaat Recipe

Delhi’s renowned fried aloo chaat should not be missed. Hot oil is used to fry crisp potato pieces, which are then covered in coriander, meethi, and a generous amount of chaat masala.

Ingredients of Dilli Ki Fried Aloo Chaat

  • 2 Medium potatoes (peeled and cubed), boiled
  • 1 onion, chopped
  • 1 Green chilli
  • Handful of fresh coriander leaves
  • 4 tbsp fresh tamarind chutney
  • 2 tbsp hot mint chutney
  • 1 Lime
  • 1 spring onion
  • A pinch of chaat masala
  • to taste salt


1.Fry the boiled potatoes in deep fat until they are brown and crisp. Remove any leftover oil with absorbent paper before placing the potatoes in a basin.

2. Add the green chilli, onion, and coriander leaves. Add the tamarind and mint chutney after that.

3.Add the spring onions, chaat masala, and lime juice, then season with salt.

4.Combine everything by thoroughly blending it.

5. Offer warm or hot in tiny bowls.

9. Ajwain Aur Kalonji ki Nimki Recipe

This crispy Bengali delicacy is flavoured with kalonji and ajwain (cumin seeds) (onion seeds). It is hard to stop oneself from eating too many of these simple treats, which are made with a mixture of wheat flour and maida then fried indesi ghee. These may be prepared in advance, kept, and then paired with tea anytime you choose.

Ingredients of Ajwain Aur Kalonji Ki Nimki

  • 150 Gram Wheat Flour
  • 150 gram White Flour or Maida
  • 2 tbsp Ajwain
  • 2 tbsp Black Onion Seeds
  • 2 tsp Baking Soda
  • 3 tbsp Oil or Ghee
  • to taste Salt
  • For frying Oil


1.Sift the salt, baking soda, white flour, and wheat flour together.

2. Include ajwain. Combine the remaining sieved flours with the cumin seeds.

3. Add the ghee or oil. Start working the dough after adding water.

4. The dough should be firm, not mushy.

5. Form medium-sized dough balls and roll them on floured surfaces.

6. Create criss-cross designs on the rolled dough using a serrated knife.

7.Remove the diamond-shaped designs and deep-fry the items until they are browned and crisp.

8.To drain the namak pare of extra oil, place it on paper towels.

9. Once they have cooled, place the namak pare in an airtight container.

10. At any moment, serve them with green chutney.

Try these regional variations at home instead of your normal munchies; we’re confident that everyone will adore them.

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