Classic Onion Pakora (Kanda Bhaji)
No monsoon is complete without a plate of piping hot onion pakoras. This beloved classic is made with thinly sliced onions coated in a spiced gram flour (besan) batter and deep-fried until golden and crunchy. To begin, thinly slice two large onions and place
them in a mixing bowl. Add salt, chopped green chillies, fresh coriander, and spices like red chilli powder and turmeric. Mix in one cup of gram flour and a couple of tablespoons of rice flour for extra crispiness. Mash the ingredients with your fingers until the onions release water, creating a thick batter without needing to add much extra water. Heat oil in a kadai and drop small portions of the batter into the hot oil, frying until they are golden brown. Serve immediately with a side of green chutney and a hot cup of masala chai for the ultimate rainy day experience.
Spicy Roasted Corn (Masala Bhutta)
The smoky aroma of roasted corn, or bhutta, is a quintessential part of the Indian monsoon. This street-food favourite is incredibly easy to make at home. Simply roast a fresh corn on the cob directly over a gas flame, turning it frequently until it's evenly charred and cooked through. While the corn is still hot, prepare a spice mix. In a small bowl, combine salt, red chilli powder, and chaat masala. Cut a lemon into a wedge, dip it into the spice mix, and rub it generously all over the hot corn. The combination of the sweet, charred corn with the tangy, spicy masala is a nostalgic flavour that perfectly captures the essence of the season. It's a quick, 10-minute snack that is both iconic and satisfying.
Comforting Moong Dal Khichdi
When the rain is relentless and you need a meal that feels like a warm hug, moong dal khichdi is the answer. Known as India's ultimate comfort food, it's a wholesome one-pot meal made from rice and lentils that is both nourishing and easy to digest, making it perfect for the season. To prepare, wash and soak half a cup of rice and half a cup of moong dal. In a pressure cooker, heat a spoonful of ghee and temper with cumin seeds and a pinch of asafoetida (hing). You can add finely chopped ginger, tomatoes, and simple vegetables like peas and carrots for extra nutrition. Add the soaked rice and dal, turmeric, salt, and about four cups of water. Pressure cook for 3-4 whistles until soft and mushy. Serve hot with an extra dollop of ghee on top.
The Perfect Masala Chai
A rainy day and a cup of masala chai are a match made in heaven. This aromatic, spiced tea is the perfect companion to any monsoon snack. Making it is a simple ritual. Start by bringing a cup of water to a boil in a saucepan. Add coarsely ground whole spices like a small piece of cinnamon, a few cloves, green cardamom pods, and some freshly grated ginger. Let the spices simmer for a minute to release their flavours. Next, add two teaspoons of black tea leaves and let it boil for another minute. Finally, pour in a cup of milk, add sugar to your liking, and bring the chai to a rolling boil before turning off the heat. Strain it into a cup and enjoy the comforting warmth that wards off the monsoon chill.
