Steamed and Spongy Dhokla
A beloved classic from Gujarat, dhokla is the perfect antidote to oily snacks. Made from a fermented batter of gram flour (besan) or rice, these cakes are steamed to soft, spongy perfection. They are incredibly light on the stomach, easy to digest, and
offer a delightful tangy flavour. A simple tempering of mustard seeds, curry leaves, and green chillies poured over the top adds a burst of aroma and taste that beautifully complements the subtle sourness of the steamed cake. Often garnished with fresh coriander and grated coconut, dhokla is a protein-packed snack that you can enjoy guilt-free as you watch the rain fall outside. It’s a wholesome choice that doesn’t compromise on flavour.
Vibrant and Tangy Corn Chaat
Corn on the cob, or bhutta, is a quintessential monsoon treat, and turning it into a chaat makes it even more exciting. This snack is incredibly simple to put together and requires no frying at all. Simply use boiled or roasted sweet corn kernels and toss them with a mix of finely chopped onions, tomatoes, and fresh coriander. The magic lies in the seasoning: a generous squeeze of lemon juice, a sprinkle of chaat masala, and a touch of red chilli powder for a bit of heat. The result is a colourful, refreshing, and flavourful bowl that is bursting with sweet, spicy, and tangy notes. It's high in fibre and provides a satisfying crunch and freshness that cuts through the monsoon gloom.
Crispy Baked Samosas
The thought of giving up samosas during the monsoon can be heartbreaking. The good news is, you don’t have to. By opting for a baked version, you can enjoy this iconic triangular pastry without the excessive oil from deep-frying. You can make the outer layer with whole wheat flour for a healthier touch and stuff it with the classic spicy potato and pea filling. Simply shape your samosas, brush them lightly with oil, and bake them in an oven or air fryer until they are golden brown and crispy. The texture is wonderfully crunchy, and the flavour remains as comforting as ever. Paired with a zesty mint and coriander chutney, a baked samosa offers the same satisfying experience with a fraction of the guilt.
Wholesome Moong Dal Chilla
Moong Dal Chilla, a savoury pancake made from yellow lentils, is a powerhouse of protein and fibre. To make these, soaked moong dal is ground into a smooth batter with ginger and green chillies. This batter is then pan-fried with minimal oil, similar to a dosa. You can make them plain or add finely chopped vegetables like onions, carrots, and capsicum to the batter for extra nutrients and texture. These chillas are not only filling but also incredibly versatile. Serve them hot with green chutney or a tangy tomato sauce. They are light, easy to cook, and an excellent way to get your protein fix while enjoying a warm, savoury snack with your evening tea.
Baked or Steamed Patra
Patra, also known as alu vadi, is a flavourful snack made from colocasia leaves. The leaves are layered with a spicy, sweet, and tangy gram flour paste, then rolled into logs and steamed. Traditionally, these steamed rolls are sliced and then shallow or deep-fried. However, for a healthier twist, you can simply enjoy the steamed slices as they are, or bake them until they are slightly crisp. The steamed version is soft and melts in your mouth, while baking provides a delightful crunch without the need for frying. The complex flavour profile, combining the earthiness of the leaves with the spiced gram flour, makes it a unique and satisfying monsoon snack.
