Why This Method Works
While deep-fried pakoras are a classic monsoon indulgence, building a snack platter around steaming, griddling, and roasting offers a delightful variety in textures and flavours without the heaviness. This approach allows you to create a spread that is both
satisfying and relatively light. Steamed foods are soft and delicate, griddled items provide a satisfying char and sizzle, and roasted elements bring a deep, smoky comfort. Together, they form a balanced and exciting platter that perfectly complements a cosy evening indoors, making the monsoon experience even more special.
The Gentle Art of Steaming
Steaming is a healthy and flavourful cooking method that truly shines during the monsoon. Steamed snacks are light on the stomach yet packed with taste. Think of soft, pillowy momos with a spicy dipping sauce, a perfect treat to share. Gujarati delicacies like dhokla, a savoury steamed cake made from fermented besan, or patra, made from colocasia leaves rolled with a spiced paste, are other fantastic options. Even South Indian staples like idlis, which are soft rice cakes, can be part of a diverse platter, especially when served with an assortment of chutneys. These items bring a gentle warmth and clean flavours to your spread.
The Sizzle of the Griddle
The griddle, or tawa, is a cornerstone of Indian cooking and is perfect for creating snacks with a crispy exterior and soft interior. Aloo tikki, a spiced potato patty, is a crowd-pleaser that becomes wonderfully crisp on a griddle. You can also make moong dal chilla, a protein-rich savoury pancake that pairs beautifully with mint chutney. For something more substantial, consider a simple paneer tikka made on the tawa, where cubes of paneer are marinated in spices and griddled until golden brown. Even a classic grilled sandwich, filled with vegetables and cheese, fits perfectly into this category, offering a familiar and comforting bite.
The Smoky Comfort of Roasting
Roasting brings out a deep, earthy flavour in foods that is quintessentially comforting. The most iconic rainy-day roasted snack is bhutta, or roasted corn on the cob, rubbed with lemon, salt, and chilli powder. Its smoky aroma is synonymous with monsoon evenings. Another excellent choice is roasted sweet potato (shakarkandi), which can be cubed, spiced, and roasted until tender. For a savoury, high-protein option, marinated vegetables like bell peppers, onions, and paneer can be skewered and roasted in an oven or on an open flame to create a simple and delicious tikka. These roasted elements provide a rustic and hearty dimension to your snack board.
Bringing It All Together
A great snack platter is more than just a collection of items; it’s about balance. Arrange your steamed, griddled, and roasted snacks on a large board or tray. The key to elevating the spread is the accompaniments. Offer a variety of dips and chutneys. A spicy red chilli-garlic chutney for the momos, a cooling mint-coriander chutney for the tikkis and cheelas, and a sweet tamarind chutney that pairs well with almost everything will cover all your bases. Don't forget a steaming pot of masala chai or a flask of hot coffee to complete the experience. The combination of different textures and flavours makes every bite interesting and satisfying.
