Classic Dry-Fried Snacks
Traditional Indian snacks like Mathri, Murukku, and Chakli are perfect for the monsoon. These savoury, crunchy treats are typically made from flours like rice flour, whole wheat, or urad dal, seasoned with spices, and then deep-fried. The key to their
long shelf life is the low moisture content achieved through frying. To prepare them ahead, make a large batch and ensure they are fried until perfectly crisp. The most crucial step for storage is to let them cool down completely on a wire rack or absorbent paper to remove any excess oil and prevent them from becoming soggy. Once cool, transfer them into a thoroughly dried, airtight container. Stored this way in a cool, dark place, they can remain fresh and crunchy for several weeks, ready to be enjoyed with a hot cup of chai.
Versatile Chutney Powders
Chutney powders, also known as 'podi' or 'gunpowder' in South India, are a lifesaver during the monsoon. These are dry powders made from a base of roasted lentils (like urad dal and chana dal), seeds, spices, and sometimes dried coconut. They are incredibly versatile and can be mixed with ghee or oil to serve with idli and dosa, or sprinkled over rice for a quick, flavourful meal. To make them, you simply need to dry-roast each ingredient separately until aromatic and then grind them together into a coarse or fine powder. Because all the ingredients are dry and roasted, the powder is resistant to the dampness of the season. Store it in a sterilised, completely dry, airtight glass jar to keep it fresh for weeks.
Energy-Boosting Roasted Flours
Preparations made from roasted flours, such as Besan Ladoo or Panjiri, are not only delicious but also have an excellent shelf life. The process of roasting gram flour (besan) or whole wheat flour (atta) in ghee removes moisture, which is the primary agent of spoilage. These sweets are packed with nuts and are considered energy-giving, making them a great comfort food for gloomy days. For Besan Ladoo, roast the flour until it releases a nutty aroma before mixing it with powdered sugar and ghee. Panjiri involves roasting whole wheat flour with ghee and adding nuts, seeds, and sugar. Once prepared, allow the mixture to cool completely before shaping into ladoos or storing the Panjiri in a loose form. Kept in an airtight container, these can last for several weeks at room temperature.
Quick Homemade Pickles
While traditional pickles take weeks to mature, you can make quick monsoon pickles that are ready in a few days and store well. Ginger, green chilli, or lemon pickles are excellent choices. The natural preservatives in these pickles—salt, oil, and acidic ingredients like lemon juice—help to prevent bacterial growth, which is a common concern during the rainy season. For a quick ginger-chilli pickle, finely chop the ingredients and mix them with salt, turmeric, and lemon juice. For an instant mango pickle, use raw mangoes and a ready-made or homemade spice mix. The key to safe storage is to use a completely dry glass jar and ensure the pickle is fully submerged in oil or its own brine. This creates a barrier against moisture and air.
Healthy Roasted Snacks
For a healthier alternative to fried foods, roasted snacks are an excellent make-ahead option. Makhana (fox nuts) and chana (chickpeas) are popular choices. Simply dry-roast them in a pan until they are crisp. You can then toss them with a little ghee and your favourite spices like chaat masala, salt, and turmeric for added flavour. Roasted makhana is light, crunchy, and packed with nutrients. Roasted chana provides a good dose of protein and fibre. The most important storage tip is to ensure they are completely cool and dry before being placed in an airtight jar. If stored properly, they will retain their crunch for a few days to a week, providing a guilt-free snack whenever you crave something savoury.
