Roasted Corn on the Cob (Bhutta)
There is no sight more synonymous with Indian monsoons than a street vendor roasting bhutta over hot coals. This is comfort in its simplest form. The corn is roasted directly over a flame until the kernels are tender and slightly charred, giving them
a deliciously smoky flavour. Once cooked, it’s rubbed vigorously with a mix of lemon juice, salt, and red chilli powder or chaat masala. The result is a snack that is simultaneously spicy, tangy, and sweet. It’s a whole-food snack that requires no oil, making it a guilt-free indulgence that perfectly captures the essence of a rainy evening. The warmth of the corn is a perfect antidote to the damp chill in the air.
Steamed Momos
While their origins lie in the Himalayas, momos have been wholeheartedly adopted as a beloved snack across India, especially when the weather turns cool. These delicate dumplings are typically filled with minced vegetables like cabbage, carrots, and onions, or even paneer. The filling is lightly seasoned, allowing the natural flavours to shine. The magic happens in the preparation: the momos are steamed, not fried. This cooking method makes them light and non-greasy, so they don't leave you feeling sluggish. Served hot with a fiery red chilli-garlic chutney, they provide a satisfying warmth and a burst of flavour that's perfect for a cosy evening in.
Khandvi
Hailing from Gujarat, khandvi is a testament to how delicious and sophisticated steamed snacks can be. Made from a smooth, seasoned batter of gram flour (besan) and buttermilk, this is a snack that melts in your mouth. The batter is cooked to the perfect consistency, spread thinly, and then rolled into delicate, bite-sized scrolls. A final tempering of mustard seeds, curry leaves, and sometimes sesame seeds is drizzled over the top, adding a characteristic pop of flavour. Khandvi is light, savoury, and requires no frying, making it a popular and healthy festive 'farsan' or tea-time snack. Its soft texture makes it a comforting and elegant choice.
Masala Idli Stir-fry
Idli, the humble steamed rice and lentil cake from South India, is famously healthy. But for a monsoon evening, it can be transformed into a vibrant and zesty snack. Instead of deep-frying, leftover idlis are cut into bite-sized pieces and simply stir-fried. In a pan with a minimal amount of oil, mustard seeds and curry leaves are first tempered. Then, chopped onions, tomatoes, and bell peppers can be added, along with spices like turmeric and sambar powder. The idli pieces are tossed in this flavourful masala until they are well-coated and heated through. This quick stir-fry method gives the soft idlis a savoury, spicy crust without the heaviness of frying.
Kuzhi Paniyaram (Appe)
These delightful golden-brown spheres are a South Indian favourite, known as paniyaram or appe. They are made from a batter similar to that used for idli or dosa, which is often mixed with finely chopped onions, green chillies, and curry leaves. The secret to their light preparation is a special pan with multiple small, round moulds. Only a few drops of oil are needed in each mould to cook the batter until it’s crispy on the outside and soft and spongy on the inside. You get the satisfying crunch you crave during the monsoons but with significantly less oil than deep-fried alternatives like vadas or bhajiyas. They are perfect for popping into your mouth while watching the rain fall.
