Steamed Corn Chaat
Corn on the cob, or bhutta, is a quintessential monsoon delight. Giving it a chaat twist makes it even more irresistible. This version skips deep-frying, focusing on the natural sweetness of steamed corn, which is high in fibre and naturally filling.
During the monsoon, it's wise to opt for cooked or steamed preparations to aid digestion. Ingredients: - 2 cups of sweet corn kernels, steamed or boiled - 1 small onion, finely chopped - 1 small tomato, finely chopped - 1 green chilli, finely chopped (optional) - 2 tbsp fresh coriander, chopped - 1 tsp chaat masala - Juice of half a lemon - Salt to taste Instructions: In a large bowl, combine the warm, steamed corn kernels with the chopped onion, tomato, and green chilli. Sprinkle over the chaat masala and salt. Add the fresh coriander and squeeze the lemon juice on top. Toss everything together gently until well combined. Serve immediately for a warm, tangy, and satisfying snack.
Moong Dal Cheela
These savoury lentil pancakes are a protein-packed alternative to greasy snacks. Moong dal is light on the stomach and easy to digest, making it an excellent choice for the monsoon when the digestive system can be sluggish. This recipe doesn't require any fermentation, so it can be whipped up quickly. Ingredients: - 1 cup yellow moong dal, soaked for 3-4 hours - 1-inch piece of ginger - 1 green chilli - ¼ cup finely chopped onions or grated carrots - ¼ tsp turmeric powder - Salt to taste - Oil for cooking Instructions: Drain the soaked moong dal and blend it with ginger and green chilli into a smooth, thick batter, adding a little water if needed. Transfer the batter to a bowl and mix in the chopped onions or carrots, turmeric, and salt. Heat a non-stick tawa or pan over medium heat and lightly grease it with oil. Pour a ladleful of batter and spread it in a circular motion to form a thin pancake. Drizzle a little oil around the edges and cook for a minute or two until the base is golden and crisp. Flip and cook the other side. Serve hot with mint chutney.
Baked Oats and Vegetable Tikki
Swap deep-fried aloo tikkis for this wholesome version made with oats and mixed vegetables. Oats are rich in fibre and beta-glucan, which helps support immune function—a great benefit during the rainy season. Baking or pan-frying these tikkis with minimal oil keeps them light and healthy. Ingredients: - 1 cup quick-cooking oats, lightly roasted and powdered - 1 boiled potato, mashed - 1 cup mixed vegetables (carrots, peas, beans), finely chopped or grated - 1 onion, finely chopped - 1 tsp ginger-garlic paste - ½ tsp garam masala - Salt and pepper to taste - Juice of half a lemon - A little oil for pan-frying or baking Instructions: In a bowl, combine the oats flour, mashed potato, mixed vegetables, onion, ginger-garlic paste, and all the spices. Add the lemon juice and mix everything well to form a firm dough. Divide the mixture into equal portions and shape them into flat, round tikkis. Heat a pan with a little oil and shallow-fry the tikkis on both sides until golden brown and crisp. Alternatively, bake them in a preheated oven at 180°C for 15-20 minutes.
Spiced Sweet Potato Chaat
Sweet potatoes are a nutritional powerhouse, rich in fibre, vitamins, and antioxidants. Their natural sweetness pairs beautifully with tangy chaat spices. Roasting or boiling the sweet potato instead of frying makes this a wonderfully healthy snack that keeps you full and satisfied. Ingredients: - 2 medium sweet potatoes - ½ tsp roasted cumin powder - ½ tsp chaat masala - ¼ tsp red chilli powder (optional) - Rock salt (sendha namak) to taste - 1 tbsp lemon juice - 2 tbsp chopped coriander - 2 tbsp pomegranate seeds for garnish Instructions: Boil or roast the sweet potatoes until they are tender. Once they have cooled down slightly, peel and chop them into bite-sized cubes. Place the cubes in a bowl and add the cumin powder, chaat masala, red chilli powder, and salt. Drizzle the lemon juice over the top and toss gently to coat the pieces evenly. Garnish with fresh coriander and pomegranate seeds before serving.
Warm Spiced Lentil Soup
Nothing says comfort on a rainy day quite like a bowl of warm soup. A simple soup made from lentils and vegetables is not only soothing but also incredibly nourishing. It helps keep the body warm and hydrated, while ingredients like ginger and turmeric can help boost immunity. It’s a light meal that supports the digestive system. Ingredients: - ½ cup red lentils (masoor dal), rinsed - 1 carrot, chopped - 1 tomato, chopped - ½ inch ginger, grated - ¼ tsp turmeric powder - A pinch of asafoetida (hing) - 1 tsp cumin seeds - 1 tsp ghee or oil - Salt to taste - Fresh coriander for garnish Instructions: In a pressure cooker, add the rinsed lentils, chopped carrot, tomato, ginger, turmeric, and salt with 3 cups of water. Cook for 2-3 whistles until the lentils are completely soft. While the lentils cook, prepare the tempering (tadka). Heat ghee or oil in a small pan, add the cumin seeds and asafoetida, and let them splutter. Once the pressure from the cooker releases, open the lid and pour the hot tempering over the cooked dal. Mix well, garnish with fresh coriander, and serve hot.
