Searching for Healthy Evening Snacks Options for Kids? Check out These Easy-to-Prepare yet Delicious and Healthy Snacks Recipes to Satiate Your Kid's Hunger (2020)

• Protein must appear to be the main ingredient in any healthy snack. So, if you can find whole grains, fruits or vegetables topping this list, then it is good enough.


• Sugar is best offered in small amounts and it is essential to check labels for the quantity of sugar it might contain, if any. A snack with higher levels of sugar content is best avoided and the same goes for salt. Lower sodium levels on the label along with a clear understanding of the size of the recommended serving should help in deciding whether or not to give it a go.


• Trans fats are also best left out of snacks. So, proteins and fats should dominate the ingredients list in order to provide a healthy quotient to the said snack.


• The presence of dietary fibres could be highly beneficial in aiding digestion and keeping the children feeling fuller and energised for longer duration.


• Even a not so healthy snack paired with a good drink like milk, kefir or smoothie or another small snack like eggs that are rich in protein could collectively make up for what one food item might lack and make a healthy, wholesome small meal.

Ingredients:

• 15-16 white bread slices
• 6 potatoes medium size, boiled and mashed
• 2 onions small size, finely chopped
• 1 tsp cumin seeds
• 2-3 green chillies finely chopped (you can leave them out if your kids don’t like chilli)
• 1½ tsp coriander seeds roasted and crushed
• 3 tbsp coriander leaves finely chopped
• 2 tbsp mint leaves
• ½ tsp garam masala powder
• 1 tsp chaat masala powder
• Salt to taste
• 1 tbsp oil
• Oil for frying

Method:

• Take 1 tbsp oil in a pan and heat it well.
• Add cumin seeds and let them crackle.
• Put green chillies and fry for a few seconds.
• Add onions and fry them till they are soft and pink.
• Take them off the stove and let them cool off.
• Add potatoes, coriander leaves, mint leaves, coriander seeds, garam masala, chaat masala and salt and mix well.
• Now, divide this stuffing into small portions.
• Take a bread slice and dip it in water for a second.
• Squeeze it by keeping it between your palms and put it on a clean cloth.
• Take the stuffing and place it on the squeezed bread.
• Bring the edges together, you can do this with the cloth, squeeze it to make it like a tight ball and remove the cloth after it’s properly packed.
• After preparing all the rolls heat the oil in a deep pan.
• Slide the rolls one by one and fry them until they are nice and crispy.
• Serve them hot with a glass of orange juice to your kids.

Ingredients:

• 1 cup + 1 tbsp corn
• 2 medium size potatoes
• 1 onion
• 1 capsicum
• Coriander
• 2 green chillies
• 1 tsp ginger paste
• ½ cup bread crumbs
• ¼ cup rice flour
• ½ tsp red chilli powder
• ⅛ tsp turmeric powder
• 1 tsp chat masala
• ¼ tsp garam masala
• Salt to taste
• Oil for frying

Method:

• Boil the corn and keep aside. Boil and mash the potatoes and keep aside.
• Finely chop onions, capsicum and coriander leaves.
• Blend the corn to a coarse paste. Make sure not to add any water to it and transfer the paste to a bowl.
• To the paste add mashed potatoes.
• Add in the finely chopped vegetables.
• Add the ginger paste, and all the spices and salt to taste.
• Give it a good mix.
• Next add in the rice flour and the bread crumbs.
• Form a non-sticky dough that would hold its shape by making sure all the ingredients are well mixed.
• Make cutlets of your preferred shape and size out of the dough after putting a little oil on your hands.
• Heat sufficient oil in a kadhai on medium high.
• Do not put too many cutlets at a time in the kadhai and stir occasionally, flipping the cutlets once they are done on one side.
• Take the cutlets out on a paper towel once they are fried to a crispy golden brown.
• Corn cutlets taste best with a dip or sauce along with a cool drink.

Ingredients:

• 1 cup maida or all-purpose flour
• 1 tsp sugar
• ¼ tsp cinnamon powder
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 tbsp butter
• 1 cup milk
• 1 tbsp vegetable oil
• 1 tbsp water

Method:

• Sieve together all the dry ingredients in a mixing bowl, i.e. flour, sugar, salt, cinnamon powder and baking powder.
• Measure 1 cup milk and add to it the vegetable oil, vanilla extract, and water.
• Slowly pour in the wet ingredients into your dry ingredients bowl and give it a mix.
• Do not worry about getting rid of the lumps in the mixture.
• Put it aside for a few minutes.
• Heat a pan on medium high flame and add butter once the pan is hot.
• Add this melted butter to the batter and mix it into it.
• Pour a ladle of the batter onto the hot pan and cook until bubbles appear on the top.
• Then flip the pancake and cook until golden brown.
• Serve with a little honey.

Ingredients:

• 8 slices of fresh, white, milk bread
• 2-3 tablespoons of butter at room temperature
• 3 tablespoons of chocolate syrup or chocolate spread
• Grated cheese (optional)

Method:

• Heat a pan.
• Apply butter to one side of a bread slice and toast it on the heated pan on low flame.
• Apply chocolate syrup to one side of another bread slice and butter on the other side.
• Quickly toast the buttered side of the other bread slice.
• Put the slices together and pour some chocolate syrup on top.
• To make it even more interesting a sprinkling of some grated cheese and voila you have cheese chocolate sandwich.
• A toaster or sandwich maker can also be used instead of a pan.

Ingredients for Tomato Sauce:

• 5-6 tomatoes
• 1 garlic clove
• 1 onion
• ½ cup water
• 1 bay leaf
• ½ tsp sugar
• 4-5 basil leaves
• 1 tbsp chopped onions
• ½ tbsp chopped garlic
• Salt to take
• Oil for saute

Ingredients for Pasta:

• 110 gm pasta
• 3 cups of water
• Pinch of salt

Method for Red Sauce:

• Cook the tomatoes in a pan along with the garlic, onion and bay leaf.
• Add water.
• Add salt and sugar.
• Cover and boil the tomatoes.
• Grind to a paste once they cool down.
• Heat some oil in a different pan and saute the chopped onions and garlic.
• To this, add the tomato puree and cook till it gets reduced to half.
• Add basil leaves to it and put it aside.

Method for Pasta:

• Add salt to boiling water.
• Add in the pasta and boil.
• Once done, drain and transfer the pasta to a serving dish.
• Serve the pasta with the tomato sauce.

Ingredients:

• 4 large potatoes
• 1½ tsp paprika
• 1 tsp garlic powder
• Salt to taste
• Black pepper powder, freshly ground would be best
• Olive oil

Method:

• The first step would be to preheat the oven to 400°F / 200°C.
• Carefully wash off all the dirt from the potatoes (do not peel).
• Cut the potatoes in half lengthwise and then each half further into two or more wedges as required.
• Put these wedges in a mixing bowl and drizzle about 2 tablespoons of oil.
• Add salt, pepper and paprika and toss to coat each side.
• Lay the wedges on a baking tray in a single layer and bake for 35-40 minutes until cooked through to a crispy golden.
• Remove from the oven and serve.

Ingredients:

• 3 cups of chickpeas, soaked overnight and cooked
• 1-2 garlic cloves, minced
• 3-4 ice cubes
• ⅓ cup tahini, a bitter paste made from sesame seeds
• ½ tsp kosher salt
• 1 lemon, juice
• Hot water if required
• Oil

Method:

• Soak chickpeas overnight and cook them.
• Blend the cooked chickpeas and minced garlic together to a smooth, powdery form.
• Add ice cubes, tahini, salt and lemon juice while the chickpeas are still in the blender.
• Blend for around 4-5 minutes.
• If the consistency seems to be too thick, you can add in a little warm water and blend until the desired smooth and silky consistency is reached.
• Serve hummus in a bowl and enjoy as is or as a dip with your favourite chips.