Monsoons in India always have their own story to narrate. The pitter-patter of the raindrops in tune with the sound of your favourite song, the chilly breeze and a cup of piping hot chai act as appetizers and leave your taste buds craving for some chatpata spicy hot snacks! We bring to you ten such nibbles that are perfectly suited for the weather.
Corn Bhel – Corn is available in plenty during monsoons. If you are not eating them off the cob, the next best thing you can do with them is to make a delicious corn bhel. Add chopped onions, tomatoes, boiled sprouts, dash of lemon and a sprinkle of fresh coriander leaves for a healthy monsoon snack! Or make crisp corn pakoras out of them and serve with spicy mint coriander and green chilli chutney!
Sichuan Chicken Pakoda - We have taken Chinese food to a whole new level and even something like a Chinese pakora fails to surprise us. Succulent chicken pieces dipped in a masaledar sichuan sauce batter and deep fried. This could be a brand new addition to your Indo- Chinese food favourites. If you want to add a hint of Italian flavours instead of Chinese to the pakoras try this chicken parmesan pakora recipe.
Vada Pav –Any Mumbaikar can vouch for the fact that nothing beats a vada pav when it comes to monsoon snacking! A boiled potato spiced mash, shaped into balls, dipped in a gram flour batter and deep fried. Served sandwiched between pav or mumbaiya bread with a generous slathering of chutneys! Monsoon magic indeed!
Matar ka Halwa – The beautiful colour of this halwa matches perfectly with the greenery outside. A bowl of this will awaken all your senses on even dull gloomy rainy days! Other delicious options are atte and honey ka halwa or pineapple sheera. You can also make attractive mithai platters out of this by placing quenelles of the halwa on fried bread disks – served sprinkled with dried fruits or rabdi.
Dabeli – Popular all year round as street food in western India, dabeli is extra special during the monsoon. Spicy potato mixture, crisp sev, onions and tantalizing chutneys with a pop of freshness from pomegranate pearls and coriander leaves - a dabeli is simple to make at home and best enjoyed with a cup of masala chai!
Palak Samosa with Mozzarella – A hint of pureed spinach in the samosa dough and stringy mozzarella cheese for the stuffing gives the samosa a brand new avatar. If you are too fond of the classic samosa with the crisp covering and spicy potato filling, make a pinwheel samosa – the traditional flavours of a samosa a newfangled look!
Baked Kachori – Yes, kachoris can be healthy too and no, they do not get any less tasty when they are baked. Made with a spiced urad dal stuffing, you can eat these kachoris with just about anything, without having to run an extra mile later. A kachche kele and coconut ki kachori is a variation you must try.
Mini Tempered Idlis – A spicy twist to delicious steaming hot idlis, these mini tempered ones are a welcome change from the normal greasy food we crave during the rains. No need for sambhar or chutney with this one either. A great way to use leftover idlis – this recipe takes care of health, taste and convenience in one go!
Aloo Paneer Tikki – Aloo tikkis are not restricted by season – an all-time favourite recipe with the addition of soft cottage cheese. Serve these tikkis crisply fried with an array of chutneys. You can even use the same mixture between slices of bread to make a delicious toast the next day!
Biscuit ke Meethe Pakore - Ever thought of deep frying biscuits? Well we did and it turned out to be the most amazing thing ever! Chocolate cream biscuits coated with sweet batter and deep fried. You will wonder why you had not tried this before. One bite into the crisp covering followed by crumbly biscuit only to end with a mouthful of melted cream is enough to make you fall in love. This makes a heavenly dessert!
For more recipes to satisfy your food cravings this monsoon browse through SanjeevKapoor.com
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
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