1. Bhutta (Roasted Corn on the Cob) - All India
The quintessential monsoon snack, bhutta is a true celebration of simplicity. Found at street corners across the country, this humble corn on the cob is roasted over hot coals, giving it a smoky, charred flavour that is simply irresistible. There’s no
deep-frying involved, just the direct heat of the fire. Once roasted to perfection, it is typically rubbed with a mixture of salt, red chilli powder, and a generous squeeze of lemon juice. This seasoning cuts through the natural sweetness of the corn, creating a symphony of spicy, tangy, and sweet notes with every bite. It’s not just a snack; it’s an experience that captures the essence of a rainy day.
2. Panki (Steamed Rice Pancakes) - Gujarat
From the heart of Gujarat comes Panki, a delicate and flavourful snack that is as healthy as it is delicious. Panki consists of a thin batter made from rice flour and a touch of yogurt, seasoned with ginger, green chillies, and cumin seeds. The magic lies in its preparation: a thin layer of the batter is spread between two banana leaves and cooked on a hot griddle. The leaves not only prevent the pancake from sticking but also infuse it with a subtle, earthy aroma. The result is a soft, light, and savoury crepe that requires only a minimal brush of oil on the leaves. Served hot with a side of green chutney, Panki is a comforting snack that won’t weigh you down.
3. Siddu (Steamed Fermented Buns) - Himachal Pradesh
Hailing from the picturesque mountains of Himachal Pradesh, Siddu is a hearty and wholesome snack perfect for a cool, rainy day. It is a type of steamed bun made from a fermented whole wheat flour dough, which gives it a slightly tangy taste and a soft, bread-like texture. These buns are typically stuffed with a savoury filling, which can range from ground urad dal to a paste of walnuts and poppy seeds. The entire dumpling is then steamed, a cooking method that uses no oil at all. Often served with a generous dollop of ghee and a side of spicy mint or tomato chutney, Siddu is a nourishing and deeply satisfying treat that provides warmth and comfort.
4. Patra (Steamed Colocasia Leaf Rolls) - Gujarat & Maharashtra
Patra, also known as Alu Vadi in Maharashtra, is a unique and flavourful snack made from colocasia leaves. The preparation involves smearing the leaves with a thick, spiced paste made from gram flour (besan), tamarind, jaggery, and spices. The leaves are then stacked, rolled tightly into logs, and steamed until cooked through. This steaming process ensures the snack is soft and flavourful without being oily. For an extra bit of texture, the steamed rolls are sliced and can be lightly pan-fried or tempered with mustard seeds and sesame seeds, using just a teaspoon of oil. The final dish is a delightful combination of sweet, sour, and spicy flavours.
5. Upma Kozhukattai (Steamed Rice Dumplings) - Tamil Nadu
A savoury twist on the traditional sweet kozhukattai, this South Indian snack from Tamil Nadu is both filling and light. Upma Kozhukattai, or Pidi Kozhukattai, is made from coarse rice flour or broken rice, cooked with a tempering of mustard seeds, lentils, and curry leaves, much like a traditional upma. This cooked mixture is then shaped into small, oblong dumplings by hand and steamed for about ten minutes. The steaming process locks in the moisture and flavours of the spices, resulting in soft, flavour-packed morsels. It’s a wonderfully savoury and satisfying snack that is almost entirely oil-free, save for the initial tempering. It is typically served with coconut chutney.
