Classic Onion and Potato Pakoras
Is it even monsoon without a plate of hot, crispy pakoras and a cup of chai? This quintessential rainy-day snack is incredibly easy to make. The combination of onion and potato creates a perfect balance of sweet and savoury flavours, all encased in a crunchy
gram flour batter. They are best enjoyed fresh off the stove, served with a side of tangy green chutney or sweet tamarind sauce. Just be sure to slice your vegetables thinly for maximum crispiness. To start, thinly slice two large onions and one medium potato. In a large bowl, mix these with chopped green chillies and coriander leaves. Add salt, red chilli powder, and turmeric powder. Then, gradually add about half a cup of gram flour (besan), mixing with your hands until the vegetables are lightly coated. You don't need to add water, as the vegetables will release their own moisture. Heat oil in a pan for deep frying. Once hot, drop spoonfuls of the mixture into the oil and fry until they are golden brown and crisp. Drain on a paper towel and serve immediately.
Street-Style Masala Bhutta
The smoky, charred aroma of roasted corn on the cob, or bhutta, is synonymous with Indian monsoons. Recreating this at home is surprisingly simple. You can achieve that authentic street-side flavour right on your gas stove. The secret lies in the zesty masala mix that's rubbed onto the hot corn, creating a burst of tangy, spicy, and savoury notes with every bite. First, remove the husk and silk from the corn cobs. Place a cob directly on the gas flame over medium heat. Keep turning it every 30 to 45 seconds until the kernels are evenly charred and you hear some popping sounds. While the corn is roasting, prepare your spice mix. In a small bowl, combine chaat masala, red chilli powder, and a pinch of black salt. Once the corn is roasted, take it off the flame. Squeeze a lemon half and dip it into the spice mix, then rub it generously all over the hot corn. The lemon juice helps the spices cling to the corn and adds a fresh, tangy flavour. Serve immediately for the best experience.
Quick Aloo Tikki Chaat
If you're craving something more substantial, a plate of Aloo Tikki Chaat is the ultimate comfort food. This popular street snack features crisp potato patties (tikkis) topped with yogurt, chutneys, and spices. Making the tikkis at home is straightforward, and assembling the chaat is a fun, creative process. For the tikkis, boil and mash four medium-sized potatoes. To the mashed potatoes, add cumin powder, chaat masala, dry mango powder (amchur), and salt. To help bind the patties and make them crispy, add about four tablespoons of rice flour. Mix everything well and form the mixture into round, flat patties. Shallow fry these tikkis on a hot pan with a little oil until they are golden brown and crisp on both sides. To assemble the chaat, place two hot tikkis on a plate. Top with a spoonful of whisked yogurt, a drizzle of green coriander chutney, and a bit of sweet tamarind chutney. Finish with a sprinkle of chaat masala, finely chopped onions, and some sev for extra crunch.
Simple Steamed Veg Momos
These delicate dumplings, originating from Tibet, have become a beloved street food across India. While the folding might seem intricate, making a batch of steamed vegetable momos at home is quite rewarding and much healthier. For the filling, finely chop vegetables like cabbage, carrots, and capsicum. You can also add finely chopped spring onions. Sauté these lightly in a pan with a little ginger, garlic, salt, and pepper for just a few minutes; you want them to remain crunchy. For the dough, mix all-purpose flour (maida) with a pinch of salt and knead with lukewarm water to form a smooth, semi-stiff dough. Let it rest for 15-20 minutes. Roll out small, thin circles from the dough. Place a spoonful of the vegetable filling in the centre. To shape, you can either fold the circle in half to create a half-moon shape or gather the edges together in pleats to form a small pouch. Place the momos in a greased steamer and steam for about 10-12 minutes, or until the outer layer looks shiny and translucent. Serve them hot with a spicy red chutney.
Deconstructed Samosa Chaat
Making traditional samosas from scratch, with the perfect flaky pastry, can be time-consuming. A quicker alternative that delivers all the same flavours is a deconstructed samosa chaat. This version gives you the delicious spiced potato filling and the crunch of the pastry without the hassle of folding and deep-frying individual samosas. To make the filling, boil and mash three to four medium potatoes. Heat a little oil in a pan and add cumin seeds. Then, add finely chopped ginger and green chilli, followed by green peas. Add the mashed potatoes along with spices like coriander powder, garam masala, amchur (dry mango powder), and salt. Cook for a few minutes and your filling is ready. For the crunchy element, you can either use store-bought papdi or quickly fry some triangles of a leftover roti or even bread until crisp. To serve, place a generous spoonful of the warm potato filling on a plate. Crush the crispy papdi or roti triangles over the top. Drizzle with yogurt, green chutney, and sweet tamarind chutney, and garnish with chopped onions and sev.
