Swap Deep-Frying for Air-Frying
The quintessential monsoon snack, the pakora, is traditionally deep-fried. However, the modern air fryer offers a fantastic way to get that satisfying crunch with a fraction of the oil. An air fryer works by circulating hot air at high speed, cooking
the food and producing a crispy layer. You can make everything from onion and potato pakoras to spinach and paneer versions. Simply prepare your standard batter—using gram flour (besan) and spices—make sure it's thick and not runny, and lightly spray the pakoras with oil before air-frying. For best results, preheat your air fryer and don't overcrowd the basket. This method can reduce the oil content by a staggering 70-80%, giving you a lighter but equally delicious snack.
Bake Your Samosas and Kachoris
Samosas are another beloved rainy-day treat, but their deep-fried nature means they soak up a lot of oil, with a single piece packing anywhere from 200 to 300 calories. Baking is a brilliant alternative. While you might lose some of the signature greasiness, you gain a huge health advantage, cutting calories by up to 50%. You can use a whole-wheat flour pastry for added fibre and fill it with the classic potato-pea mixture or get creative with paneer, mixed vegetables, or even lentils. Simply shape your samosas, brush them lightly with oil, and bake in a preheated oven until golden brown and crisp. This method delivers a satisfyingly crunchy crust without the excessive fat of deep-frying.
Embrace the Power of Steaming
Steaming is a traditional Indian cooking method that is inherently healthy. Many regional delicacies are steamed and perfect for the monsoon. Consider Gujarati specialities like dhokla, which is a fluffy, savoury cake made from fermented gram flour batter, or muthia, which are dumplings made from bottle gourd (doodhi) and a mix of flours. These snacks are light on the stomach, flavourful, and involve no frying, though a light tempering is often added at the end. Even momos, the popular Himalayan dumplings, are a fantastic steamed option. Filled with vegetables or chicken, they are a wholesome snack when paired with a spicy dip.
Roast, Don't Fry, Your Favourite Vegetables
The monsoon is synonymous with street vendors selling roasted corn on the cob, or 'bhutta'. This is a naturally healthy and delicious option. At home, you can easily roast corn on an open gas flame, in the oven, or on a grill. Rub it with a mix of salt, chaat masala, and a squeeze of lime for that authentic street-style flavour. Beyond corn, you can also enjoy roasted sweet potato (shakarkandi) cubes tossed in spices. Roasting brings out the natural sweetness of the vegetables while giving them a lovely texture, making for a simple, fibre-rich, and comforting snack.
Get Creative with Chaat
Chaat is the ultimate explosion of flavours, but many versions rely on fried components like papdi or sev. To make a healthier chaat, focus on the non-fried elements. You can create a delicious and filling snack using boiled chickpeas (chana chaat) or sprouted moong dal as your base. Toss them with finely chopped onions, tomatoes, boiled potatoes, and coriander. For the sauces, use homemade tamarind and mint-coriander chutneys. A dollop of whisked yoghurt adds a creamy texture and probiotics. For crunch, instead of fried sev, consider adding roasted peanuts or makhana (fox nuts).
