Embrace the Oven: Baked Classics
Many of your fried favourites can be brilliantly reinvented in the oven, delivering that satisfying crunch with a fraction of the oil. Think of baked samosas or pinwheel samosas, where a spiced potato-pea filling is wrapped in dough and baked until golden.
These versions offer a delightful crispness without the heaviness of their deep-fried counterparts. Similarly, snacks like namakpara, mathri, and even vegetable cutlets can be baked to perfection. The key is to use a hot oven and perhaps a light brush of oil or ghee to achieve that familiar texture and taste, making for a snack that is both delicious and easier on your digestion.
The Magic of Steam: Light and Spongy Delights
Steaming is an age-old cooking method that is perfect for creating healthy and flavourful monsoon snacks. Spongy dhokla, made from a fermented batter of rice and chickpea flour, is a quintessential example. It’s light, savoury, and pairs beautifully with a cup of tea. Other wonderful steamed options include muthia, which are dumplings made from grated vegetables and flour, and khandvi, delicate rolls of gram flour and yoghurt. These snacks are not only oil-free but also packed with flavour from herbs and spices, making them a guilt-free way to indulge your rainy-day cravings.
Get Grilling: Roasted and Rustic
There's something elemental about roasted snacks that perfectly complements the monsoon atmosphere. The most iconic of these is bhutta, or roasted corn on the cob, slathered with lemon juice, salt, and spices. It’s a simple, seasonal pleasure that is both healthy and deeply satisfying. You can also make roasted sweet potato (shakarkandi) chaat, which is high in fibre and naturally filling. For something with a bit more protein, paneer tikka or tandoori aloo, marinated in yoghurt and spices and then roasted or grilled on skewers, makes for a hearty and delicious snack.
The Air Fryer Advantage: Crispy with Less Oil
For those who own an air fryer, the possibilities are nearly endless. This modern appliance excels at creating a fried-like texture using minimal oil. You can make wonderfully crisp pakoras—whether with onion, spinach, or mixed vegetables—that are crunchy on the outside and tender on the inside. Aloo tikkis also turn out beautifully, achieving a golden crust while remaining soft within. Even more complex snacks like samosas can be successfully cooked in an air fryer, giving you that classic experience without the mess and excess oil of deep-frying.
Simply Assembled: No-Cook Chaats and More
Sometimes, the best snack is one that requires no cooking at all. A simple bhel puri or a sprout chaat can be incredibly satisfying. For a sprout chaat during the monsoon, it's often recommended to use lightly cooked sprouts for better food safety. Just mix them with chopped onion, tomato, coriander, and a squeeze of lemon for a fresh, tangy, and protein-rich snack. Another great option is roasted makhana (fox nuts), which are light, crunchy, and can be seasoned with everything from simple salt and pepper to chaat masala for an extra kick.
