Bhutta (Roasted Corn on the Cob)
There is hardly a more iconic monsoon image than street vendors skillfully roasting corn on the cob over hot coals. Bhutta is the quintessential rainy-day snack that requires no deep-frying and is loved across the country. The corn is roasted directly
on a flame, giving the kernels a smoky, charred flavour that is simply irresistible. Once cooked, it’s rubbed with a mixture of salt, chilli powder, and chaat masala, then finished with a generous squeeze of lime. This simple combination of spices enhances the natural sweetness of the corn, creating a burst of spicy, tangy, and smoky flavours with every bite. It’s a snack that feels primal and satisfying, connecting you directly to the season.
Kanda Poha (Flattened Rice with Onions)
A staple breakfast and snack in Maharashtra, Kanda Poha is a light, fluffy, and incredibly comforting dish that can be prepared with very little oil. It’s made from flattened rice flakes (poha) that are quickly rinsed to soften them. The magic happens in the pan, where a teaspoon of oil is used to temper mustard seeds, curry leaves, and green chillies. Finely chopped onions are sautéed until translucent before turmeric, the softened poha, and a pinch of salt and sugar are added. The dish is gently mixed and cooked for a few minutes until heated through, then finished with fresh coriander and a squeeze of lemon juice. It's a quick, wholesome snack that’s both light on the stomach and deeply satisfying on a dreary day.
Patra (Stuffed Colocasia Leaf Rolls)
A specialty from Gujarat and Maharashtra, Patra (also known as Alu Vadi) is a testament to the ingenuity of steamed snacks. It involves smearing a paste of gram flour (besan) seasoned with tamarind, jaggery, ginger, and spices onto colocasia (arbi) leaves. The leaves are then layered, rolled up tightly, and steamed until cooked. The primary cooking method is steaming, which uses no oil at all. Once steamed, the rolls are sliced into thick, pinwheel-like rounds. While some variations call for a shallow fry, the healthiest and often most traditional way to finish them is with a simple tempering of mustard seeds and sesame seeds in a tiny amount of oil, garnished with fresh coconut. The result is a complex, delicious snack that is tangy, sweet, and spicy all at once.
Moong Dal Cheela (Savory Lentil Pancakes)
A popular choice for a healthy breakfast or evening snack, the Moong Dal Cheela is a protein-packed savoury pancake that requires very little oil. The batter is made by grinding soaked yellow moong dal with ginger and green chillies into a smooth paste. This batter can be customised with finely chopped onions, coriander, or even grated carrots. Cooked on a non-stick tawa with just a brush of oil, the cheela becomes wonderfully crisp on the outside while remaining soft inside. It's a fantastic vehicle for various fillings, like crumbled paneer, but is equally delicious on its own with a side of mint chutney. These gluten-free pancakes are light, nutritious, and perfectly suited for a guilt-free monsoon indulgence.
Khaman Dhokla (Savory Steamed Cake)
No list of low-oil Indian snacks would be complete without the fluffy, spongy marvel that is Dhokla. Hailing from Gujarat, this savoury cake is made from a fermented batter of gram flour (besan) and is entirely steamed. The fermentation process makes it light and easy to digest, a perfect quality for a monsoon snack. After steaming, the block of dhokla is cut into squares and topped with a tempering (tadka) made from a small amount of oil, mustard seeds, curry leaves, and green chillies. This final flourish adds a layer of flavour that complements the tangy, slightly sweet cake. It’s airy, delicious, and a shining example of how flavourful food can be without being oily.
