Classic Onion Pakoras
No monsoon is complete without a plate of piping hot onion pakoras. These crispy fritters are the quintessential rainy-day snack, perfect with a cup of masala chai. Making them at home is surprisingly simple. Start by thinly slicing two large onions into
half-moons. In a large bowl, combine one cup of gram flour (besan), two tablespoons of rice flour for extra crispness, half a teaspoon of red chili powder, a pinch of turmeric, and salt to taste. Add a teaspoon of carom seeds (ajwain) for that authentic flavour and digestive properties. Mix the dry ingredients well before adding the sliced onions and a handful of chopped coriander. Add water bit by bit, mixing until you have a thick batter that coats the onions well; it shouldn't be runny. Heat neutral oil in a kadai over medium-high heat. Carefully drop spoonfuls of the batter into the hot oil and fry until golden brown and crisp, which should take about 2-3 minutes per batch. Drain on a paper towel and serve immediately with mint-coriander chutney.
Street-Style Masala Bhutta
The smoky, spicy, and tangy flavour of a roadside bhutta (roasted corn on the cob) is a monsoon memory for many. You can easily replicate this at home, even without a coal fire. The most authentic method is to roast the corn directly on a gas stove flame. Peel the husks from the corn, leaving a small part at the base to act as a handle. Place the corn on the open flame over medium heat, rotating it every 30-45 seconds with tongs until it's charred evenly on all sides. For the masala rub, mix one teaspoon of red chili powder, one teaspoon of chaat masala, and half a teaspoon of black salt (kala namak) in a small plate. Once the corn is roasted, immediately rub it with a generous amount of butter. Then, take half a lemon, dip it into the spice mix, and rub it all over the hot corn, squeezing gently to release the juice. Garnish with chopped fresh coriander for an extra burst of flavour and serve hot.
Hearty Aloo Tikki Chaat
For a more filling snack that hits all the right notes—sweet, spicy, tangy, and savoury—look no further than Aloo Tikki Chaat. It’s a guaranteed crowd-pleaser. To make the tikkis, boil and peel four medium-sized potatoes. Once cool, grate them into a bowl. To the grated potatoes, add half a teaspoon of cumin powder, half a teaspoon of amchur (dry mango powder), half a teaspoon of chaat masala, salt, and finely chopped green chilies and coriander to taste. Add about four tablespoons of rice flour or breadcrumbs as a binding agent to make the tikkis crisp. Mix everything well, form into round, flat patties, and shallow fry on a tawa or pan with a little oil until golden brown and crisp on both sides. To assemble the chaat, place two hot tikkis on a plate. Top with whisked yogurt, a drizzle of green chutney, and a generous amount of sweet tamarind chutney. Finish with a sprinkle of chaat masala, finely chopped onions, and some sev for crunch.
Healthy and Quick Moong Dal Cheela
If you're craving something savoury but want a healthier alternative to deep-fried snacks, the Moong Dal Cheela is a perfect choice. These thin, savoury pancakes are packed with protein and are incredibly easy to make. Soak one cup of yellow moong dal (split and husked) for at least 3-4 hours. Drain the water and transfer the dal to a blender with a small piece of ginger, a green chili, and a pinch of asafoetida (hing). Add a little water and blend to a smooth, flowing batter. Pour the batter into a bowl and add salt, turmeric, finely chopped onions, tomatoes, and coriander leaves. Mix well. Heat a non-stick tawa or griddle on 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 couple of minutes until the base is golden and crisp. Flip and cook the other side. Serve the moong dal cheela hot with your favourite chutney.
