After-School Snack Ideas For Hungry Kids

After a long day at school, children often come home with hearty appetites, seeking snacks to bridge the gap until dinner. As a mom, I have to make sure that they are snacking on food that is nutritious and appealing. The after-school snacks are essential not only for satisfying their hunger but also for supporting their growth and energy needs.

Sharing a few recipes with you that I cook in my house on rotation – wholesome snack ideas that are both easy to prepare and sure to delight your hungry kids.

Broccoli Cheese Muffins

Image Source: https://kidgredients.com.au

Ingredients

• 1 Cup Milk
• 1 Cup Flour
• 1 Cup Whole Wheat Flour
• 4 Tsp Baking Powder
• 1 1/4 Cups Broccoli, cooked
• 1 Cup Grated Cheddar
• 1 ½  Tsp Dried Thyme
• 2 Tbsps Olive Oil
• 1 Egg, beaten

Optional

• ½ Tsp Garlic Powder
• ½ Tsp Onion Powder
• ½ Tsp Paprika

Method

• Preheat oven to 180° C.
• Steam the broccoli for 7-8 minutes in a pan or in the microwave.
• Once the broccoli is cooked, mash it up with the back of a fork.
• Mix all the dry ingredients together – flour, baking powder, broccoli and cheese in a large bowl.
• Now add the egg, oil, seasonings and milk. Don’t overmix. It will be slightly thick.
• Spoon the mixture into a greased muffin tray.
• Put the muffins into mini muffin trays and bake for 20 minutes. Check after 20 minutes since each oven functions slightly differently.
• Cool on a wire rack.
• You can put them in the fridge in an airtight container for up to 3 days

Paneer Fingers

Ingredients

• 200 grams Paneer – cut into fingers
• 1 Tsp Chilli Powder
• ½ Tsp Black Pepper
• ½ tsp Cumin Powder
• Salt to taste
• 1 Tsp Garlic Powder
• 2-3 Tbsp Whole Wheat Flour/ All Purpose Flour
• 2 Tbsp Cornstarch
• 1 Tsp Amchur Powder
• Water as needed
• Bread Crumbs as needed
• Oil for Frying

Method

• Cut paneer into fingers.
• In a bowl put the paneer fingers and sprinkle salt, cumin powder, black pepper, red chilli powder and amchur powder. Let the spices coat the paneer fingers well.
• Make a batter with wheat flour/ maida, corn starch and put the leftover spice powders from the bowl where you marinated the paneer into this. Add water to make a dipping batter
• Take breadcrumbs in a plate/ bowl.
• Dip paneer in the batter and coat with breadcrumbs. Do this twice
• Leave aside to chill for 30 mins
• Now shallow fry this in hot oil till golden. You can also fry this in the air fryer for 6-7 minutes. Turning it over in the middle.
• Serve with sauce/chutney of choice

Ammini Kozahukattai

Ingredients

• 1 Cup Rice Flour
• Salt – to taste
• 1 – ½ Cups Water
• ½ Cup Coconut grated

For the tempering

• 2 Tsp Coconut Oil
• 1 Tsp Black Mustard Seeds
• A handful of Curry Leaves
• Pinch of Asafoetida (hing)
• 2 -3 Red chilli -depending on spice tolerance (optional)
• 1 Tsp Urad Dal / Uluttam Paruppu

Method

• Mix the rice flour with equal parts water or a little more if needed & salt. The mixture should be slightly thicker than the Idli batter.
• Keep some hot water available.
• In a heated wok, add a splash of water & the flour mixture. Keep stirring till well cooked about 7-8 minutes.
• The consistency of the dough should be soft. If it is too hard, sprinkle some hot water and mix again.
• Remove from the flame. Mix in the grated coconut once the dough has cooled & cover the dough with a moist tea towel. so it doesn’t dry out
• Roll out into bite-sized balls.
• Steam the Ammini Kozhakattais for about 20 minutes in an Idli cooker placing them on oiled plates.
• For the tempering use a tadka kadhai. Heat the coconut oil and once it is near the smoking point, add the mustard seeds. When they start to splutter, add the rest of the ingredients for tempering.
• Mix the tempering with the steamed Kozhakattais. Check the seasoning.
• This is a great snack for kids as well as an evening snack if you have guests. Serve with podi or chutney of choice.
• If you are packing for your child’s tiffin cool the Kozhukattais before packing.

Sweet Potato Fries: 

Ingredients

• 2 Cups Sweet Potatoes peeled & wedged
• 3 Tbsp Oil
• ½ Salt
• ½ Tsp Pepper
• ¼ Tsp Garlic Powder

Method

• Take a bowl and put the sweet potatoes wedges.
• Mix in the remaining ingredients and toss well to coat.
• Preheat oven to 220C. 
• Arrange the tossed sweet potatoes on a baking sheet. Bake for 18 – 24 min or until they turn golden brown and serve hot.

Double Chocolate Chip Muffins

Ingredients:

• 1 Cup Whole Wheat Flour
• 1/2 Cup Oats Powder
• 3 Tbsp. Unsweetened Cocoa Powder
• ½ Tbsp Baking Powder
• ¼ Tbsp Baking Soda
• Pinch of Salt
• 2 Cups Brown Sugar, powdered
• 50 ml Coconut Oil, room temperature
• 1 Egg
• 1 Tbsp Vanilla Essence
• ½ Cup Curd, whisked
• 6 Tbsp Dark Chocolate Chips

Method:

• Sift flour, oats powder, baking powder, baking soda, salt, cocoa powder and powdered brown sugar,  2-3 times.
• Beat the egg, vanilla essence, curd and coconut oil.
• Gently fold in the sifted flour and combine using a fork.
• When the ingredients are nicely combined then gently fold in half of the chocolate chips.
•  Divide the batter and pour into muffin liners. Tap gently to spread the batter evenly.
• Place these muffin batter filled liners onto a microwave turntable and sprinkle remaining chocolate chips.
• Microwave these on high for 3 minutes and check with a wooden skewer.
• If the wooden skewer comes out clean, then remove these muffins onto a cooling rack and leave to cool for 10-15 minutes before serving. If not then microwave for another 30-60 seconds on high.

Rice Appes

Ingredients

• 1 cup cooked Rice
• 2 tbsp Rava or Semolina
• 1 tbsp Curd (optional)
• 1/2 Onion finely chopped
• 7 – 8 finely chopped Curry Leaves
• 2-3tbsp finely chopped Coriander Leaves
• 2-3 Tbsp grated Carrots
• 1 Green Chilli finely chopped
• 1/2 Tsp Baking Soda
• 1/2 Tsp Mustard Seeds/ Rai
• Oil for cooking
• Salt as per your taste
• Red Chilli Flakes

Method

• Grind the cooked rice with water to make a smooth paste.
• Mix in rava/ sooji & let it sit for 10 mins.
• Add salt, red chilli flakes along with finely chopped onion, grated carrots & coriander leaves.
• Add a tbsp of water at a time if thick
• In a tadka pan, heat oil and add the mustard seeds, green chilli, curry leaves
• Pour the tadka on the batter & mix.
• Add the baking soda towards the end.
• Heat the appe pan well and put few drops of oil in all the pits.
• Put a spoonful of batter in each cavity. Cover and cook for 3-4 mins on medium heat.
• Open the lid and flip the appes and cook on the other side as well.
• Serve it with coconut chutney.

Crunch Dalia Patty

Ingredients – serves 4

• 1 cup Dalia – Roasted for 5-6 minutes on low heat
• 1 cup Cauliflower – grated and soaked in hot water for 10 minutes
• 1 cup Paneer or 1 large Potato
• 1 1/2 Tsp Salt
• 2-3 Green Chillies – finely chopped
• 3/4 Tsp Red Chilli Powder
• 1/2 ” piece Ginger-grated
• 1 1/4 Tsp Dry Mango Powder (Amchoor)
• 2-3 Tbsp Coriander Leaves (hara dhania)
• 1 Tsp Lemon Juice
• Â 1-2 Tsp oil to fry

To Serve

• 2 Tbsp Yogurt mixed with 2 Tsp green chutney

Method

• Soak roasted dalia in water for an hour. Strain and squeeze out all the water carefully.
• Strain the cauliflower and press in a strainer to remove excess water.
• Mash the paneer. If you are using potato, boil it and then mash it well.
• Mix all the ingredients together. Check the seasoning.
• Take a part of the mixture and make a round or a square-shaped patty whichever you prefer. Don’t make it too thick or it won’t cook properly.
• Pan fry in 1 tsp of oil in a non-stick pan till golden brown.
• Serve hot with chutney.

Spaghetti Muffins

Fruit Chaat