The Undisputed King: Classic Pakoras
Is it even a rainy day without a plate of pakoras? These golden, crispy fritters are the quintessential monsoon snack for a reason. While classic onion and potato are favourites, you can make them with almost any vegetable. To make onion pakoras, thinly
slice onions and mix them in a bowl with green chillies, salt, and spices like red chilli powder and a pinch of turmeric. Add besan (gram flour) and mix well, squeezing the onions to release their moisture—this is key. You want a thick batter that just coats the vegetables; avoid adding too much water. Heat oil in a kadai. Once hot, drop spoonfuls of the batter into the oil and fry on medium heat until they are golden brown and crunchy. Drain on a paper towel and serve immediately with green chutney or ketchup.
Street-Style Magic: Roasted Bhutta
The smoky, charred aroma of roasted corn, or bhutta, is synonymous with monsoon evenings. Recreating this simple pleasure at home is surprisingly easy. All you need is fresh corn on the cob, a gas stove, and a few spices. Peel the husk and silk from the corn. Place it directly over the flame of your gas stove on medium heat. Keep turning the corn every 30 seconds or so to ensure it roasts evenly without burning. You’ll hear kernels popping and see them get nicely charred. Once roasted, prepare the masala. Take half a lemon and dip it into a mixture of salt, red chilli powder, and a dash of chaat masala. Rub this spiced lemon all over the hot corn, squeezing gently to release the juice. The combination of smoky, spicy, and tangy flavours is pure monsoon bliss.
The Perfect Parcel: Quick Aloo Samosas
While traditional samosas can be time-consuming, a quicker version means you can satisfy your craving without the fuss. The heart of a great samosa is its spicy potato filling. To make a quick version, start by boiling and mashing a few potatoes. In a pan, lightly fry cumin seeds, then add chopped onions, green chillies, and the mashed potatoes. Season with salt, coriander powder, turmeric, and chaat masala for that authentic street-style taste. For the outer layer, instead of making dough from scratch, you can use ready-made pastry sheets or even large tortillas cut in half. Shape them into cones, spoon in the potato filling, and seal the edges. Fry them in medium-hot oil until they are golden brown and crisp. The result is a delicious, crunchy pocket of joy.
The Soul-Soothing Sip: Masala Chai
No monsoon snack session is complete without a steaming cup of masala chai. This aromatic, spiced tea is the perfect companion to the rain and fried food. To make authentic masala chai for two, start by bringing about two cups of water to a boil in a saucepan. Add crushed ginger, a couple of green cardamom pods, a small piece of cinnamon, and a few cloves. Let the spices infuse the water for a minute. Then, add two or three teaspoons of strong black tea leaves and let it boil. After a minute, pour in about a cup of milk and bring it back to a boil, then lower the heat and let it simmer for a few minutes to allow the flavours to deepen. Add sugar to your liking, strain into cups, and serve hot.
