Baked Samosas
Nothing says monsoon like a hot samosa with chai, but the deep-fried version can be a calorie bomb. The baked samosa is its equally delicious, health-conscious cousin. By baking instead of frying, you slash the oil content significantly while still achieving
a satisfyingly crisp crust. You can use a traditional potato and pea filling, or get creative with paneer, mixed vegetables, or even sprouts. Simply prepare your samosas as you normally would, brush them lightly with oil, and bake in a preheated oven at around 200°C until they are golden and crispy. You get all the flavour and comfort without the grease, making it the perfect guilt-free indulgence for a rainy day.
Steamed Dhokla
This Gujarati classic is a monsoon favourite for a reason. Dhokla is a light, spongy, and savoury cake made from a fermented batter of gram flour (besan) or semolina. Since it's steamed, it's inherently a low-oil snack. The process involves pouring the batter into a dish and steaming it until cooked through. A minimal tempering of mustard seeds, curry leaves, and green chillies is all that's needed to finish it off, using just a teaspoon of oil. It’s not only delicious and light on the stomach but also a great source of protein. Served with a side of mint chutney, it’s a refreshing and wholesome treat to enjoy while watching the rain fall.
Moong Dal Cheela
A cheela is a savoury Indian pancake, and the moong dal version is a fantastic, protein-packed option that requires very little oil. The batter is made by grinding soaked moong dal (split mung beans) with ginger, green chillies, and spices. To cook, you just need a non-stick pan brushed with a tiny amount of oil. Pour a ladleful of the batter and spread it thin like a dosa. You can cook it until it's soft or make it extra crispy. For a more filling snack, you can add finely chopped onions, tomatoes, or grated paneer to the batter. It's quick to make, easy to digest, and incredibly versatile, making it an ideal healthy snack for a cosy evening.
Steamed Patra or Alu Vadi
Patra, also known as Alu Vadi, is a unique and flavourful snack made from colocasia leaves. The preparation involves smearing the leaves with a spiced, sweet, and tangy gram flour paste, stacking them, rolling them into tight logs, and then steaming them. The steaming process cooks the rolls perfectly without a single drop of frying oil. Once steamed and cooled, the rolls are sliced into thick, pinwheel-like discs. While some traditions call for shallow frying these slices, they are perfectly delicious as is, straight from the steamer. For a bit of extra flavour, you can add a light tempering of mustard seeds and sesame seeds on top. This snack offers a complex blend of flavours and is a healthy way to enjoy a regional delicacy.
Steamed Corn Chaat
Corn is synonymous with the monsoon in India, but it doesn't always have to be roasted on coal and slathered with butter. A steamed corn chaat is a much lighter and quicker alternative. Simply boil or steam fresh corn kernels until they are tender. While they are still warm, toss them with finely chopped onion, tomato, a squeeze of lemon juice, and a sprinkle of chaat masala. You can add a tiny dab of butter for flavour if you like, but it’s delicious even without it. This snack is not only vibrant and bursting with flavour but also rich in fibre. It's a simple, customisable, and refreshing snack that captures the essence of the season in a healthy bowl.
