10 Delicious Snacks That Are Perfect To Be Served With That Cup Of Ginger Tea, This Monsoon
By: Shopna Obheroi on Aug 6th, 2016
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The merciful monsoon showers have begun, drenching parched lands and painting the landscape lush and green. Watching the raindrops on the window panes is so therapeutic, as is a hot cup of masala, ginger tea and shared gossip with your close ones. But what is monsoon tea-time without some crunchy, spicy snacks prepared in a jiffy to lend tang and taste to the rainy day? Here we have for you yummy eats synonymous with the season. They won't keep you away from the chat session for long and some need to be just tossed up then and there. So your gang can participate in whipping it up, too! Go ahead and soak in the flavours of monsoon.

Aloo Tikki
Image credit: emaze.com

A favourite Indian street food, the aloo tikki is a perennial treat on those rainy afternoons. Crisp and steaming hot, served with dollops of green chutney or sweet ketchups, this famous snack is sometimes mistaken by the calorie conscious people as being sinfully loaded with fat, but in reality, potatoes are a fabulous source of vitamin C, starch, thiamine and niacin and a hundred grams provides only about 80 calories. These days you can make it with low calories by cooking it in an air fryer.

Prep Time: 26-30 minutes

Cook time: 11-15 minutes

Level Of Cooking: Easy

Ingredients:

Potatoes - 4, large

Onions - 3, medium

Raisins - 3 tablespoons

Cashewnuts chopped - 3 tablespoons

Green chillies - 4

Fresh coriander leaves - 1 tablespoon 

Oil to fry

Salt to taste

Bread crumbs - 1/2 cup

Method:

Boil the potatoes. Peel and grate to mash thoroughly. Peel and chop the onions finely. Wash and finely chop the green chillies. Clean, wash and finely chop the coriander leaves.

Heat three teaspoons of oil in a pan, add onion and sauté until soft. Add sautéed onion, chopped coriander leaves, chopped green chillies, salt and bread crumbs to the mashed potatoes and mix well.

Divide into eight equal portions. Stuff each portion with chopped raisins and cashewnuts and make balls and flatten them.

Heat a griddle and shallow fry the tikkis with a little oil until light golden brown on both sides.

Serve hot with chutney or ketchup.

Recipe Source: www.sanjeevkapoor.com

Babycorn Pakoras
Image credit: bp.blogspot

Ideal for midday hunger cravings and relished by one and all, is this simple pakora made with baby corns wrapped in flour and fried to a golden perfection. The juicy treats warm the heart and provide the much needed comfort in this wet weather.

Prep Time: 10 minutes

Cook time: 5-10 minutes

Level Of Cooking: Easy

Ingredients:

10 Baby corns

5 tbsp Corn flour

5 tbsp Maida

4 Green chillies

6 Garlic pods

1 Inch piece ginger

1 tbsp Coriander leaves, chopped

Oil for frying

Salt to taste

Water as required

Method:

Cut the baby corns lengthways into two, set aside. Grind together the green chillies, garlic and ginger to make a fine paste.

Combine maida, cornflour, salt, masala paste, coriander and water to form a soft batter.

Take a skillet and heat oil in it. Dip each baby corn in the batter and fry until crisp and golden.

Baby Corn Pakodas are ready to serve.

Recipe Source: www.indobase.com

Bhutte ka Kees
Image credit: Cloudfront.net

From the heart of India comes this exotic, local preparation of crushed corn. Famous to the region of Indore in Madhya Pradesh, the kees is immensely popular with visitors to the state who crave this unique dish. The good news is that it can be easily prepared at home whenever you so desire, making it an exclusive delicacy for your friends.

Prep Time: 5 mins

Cook time: 10 mins

Level of Cooking: Easy

Ingredients:

2 Corn Cobs (you may also use frozen sweet corn)

1/2 cup Milk

2 Green Chillies

1/2 tsp Grated Ginger

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

1/4 tsp Turmeric Powder

A big pinch of Hing

2 tbsp Oil

2 tbsp Grated Fresh Coconut

Chopped Coriander leaves

Salt to taste

Juice of half a lemon

Method:

Grate or grind the corn into a coarse paste and set aside. Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter.

Then add the hing, finely chopped green chillies and grated ginger and stir for a few seconds. Now add the grated corn and turmeric powder and mix.

Fry until the color changes slightly. Now add the milk to it and combine well.

Cover the pan with a lid and let it cook on a low flame. Cook until all the milk evaporates and the mixture thickens.

Add the salt to it and mix well. Turn off the flame and add the lemon juice and coriander leaves. Mix well

Garnish with grated coconut, coriander leaves and lemon wedges. Serve hot as a snack.

Recipe Source: www.blendwithspices.com

Chatpata Tortilla
Image credit: Deenakakaya

For some people monsoon is a gloomy time. Wipe those blues away with this spicy fare that will add crunch to those cloudy evenings. The chatpata treat will surely uplift your mood as you dig into its delicious goodness. And best of all, you can also have this with your favourite cocktail. Happy?

Ingredients:

A handful of Tortilla Chips

2-3 tbsp of aloo bhujia

4-5 tbsp corn

3-4 tbsp capsicum (finely chopped)

2 tbsp chopped tomatoes

Salt (to taste)

Red chilli flakes (to taste)

2-3 tsp Mustard Powder (to taste) 

 2 tsp Mayonnaise

Chopped onions

Method:

Mix the tortilla chips, aloo bhujia and corn in a bowl. Add chopped capsicum and tomatoes and mix again.

Add salt, chilli flakes, mustard powder and mayonnaise to the mixture. Squeeze some lime juice over it just before serving.

Recipe Source: shersinghstyle.wordpress.com

Chicken Pakoras
Image credit: thestar.com

Nuggets of juicy chicken pakoras can be just what you wished for to go with the latte you ordered. Heavenly chunky from the outside and melt-in-the-mouth soft from within, these pakoras are just as nutritious and helpful in keeping monsoon allergies at bay. Temptation was never so healthy !

Preparation time: 20 minutes

Cooking time: 12 mins

Level of cooking: Moderate

Ingredients:

500 gms boneless chicken pieces washed well

Salt, to taste

1 tbsp red chilli powder

1/4 tsp turmeric powder

2 tsp ginger garlic paste

1/2 tsp garam masala powder

1/2 tsp roasted coriander seeds powder

1/2 tsp black pepper corn powder

3 tbsp chickpea flour/besan

1 tbsp corn flour

Egg white of 1 egg

Oil for deep frying

4-5 curry leaves

3-4 vertically slit green chillies

Method:

Firstly, take a bowl and add the boneless chicken pieces. Add salt as per taste, red chilli powder, turmeric powder and ginger garlic paste.

Next, mix coriander seeds powder, garam masala powder and black pepper corn powder. Mix all the ingredients well.

Add chickpea flour and cornflour, and mix it well. Beat an egg white into it. Mix the whole mixture well, cover and keep aside and let it marinate for 5-10 minutes.

For the pakoras , pour oil in a wok and heat it. Add the chicken pieces into the oil and deep fry them until they turn golden on medium flame for about 12 minutes.

Drop slit green chillies and curry leaves into the oil. Ensure all chicken pieces are evenly cooked.

Remove the fried chicken pieces on to a kitchen towel to drain excess oil. Serve them hot.

Recipe Source: yummyindiankitchen.com

Masala Vada
Image credit: www.sharmispassions.com

Masala vada or the paruppu vadai is a very popular snack of South India. It is made with bengal gram or chana dal and fragrant spices. It can be had as a snack with a cup of hot tea or as an accompaniment with sambar-rice meal. A common street food in Tamil Nadu and popular in south Indian restaurants around the world, this vadai has a very simple recipe that can be prepared by even a beginner.

Prep Time: under 15 mins

Cook Time: under 15 mins

Level Of Cooking: Moderate

Ingredients:

Channa dal / Bengal gram /Kadalai paruppu -1/2 cup + 1 tbsp

Red Chillies - 2

Saunf / fennel seeds /Sombu - 1 tsp

Onion- 1 very finely chopped

Green chillies -1-2 finely chopped

Curry leaves - few

Coriander leaves - few finely chopped

Salt to taste

Oil for deep frying

Method:

Soak Channa dal in water for 4 hours. Drain the water completely in a colander. Keep 1 tbsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind without adding water coarsely.

Next, add finely chopped onions, soaked and drained channa dal (1 tbsp which we kept aside), finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix.

Heat oil (to check if the oil is hot enough to drop the vadas, add a small pinch of batter, if it raises to the surface immediately , then that is the right stage to fry the vadas).

Take a small lemon sized ball of the mix, flatten it with your hands and gently slip it into the oil. Keep on medium heat and fry the vadas both sides till golden brown and crisp.

Repeat the same procedure for the rest of the mix. Serve the delicious vadais with succulent coconut chutney.

Variations And Tips:

The secret of a delicious masala vada is the flavor of fennel seeds and finely chopped onions.But if you do not like fennel seeds, you can add finely chopped ginger instead of fennel seeds.

Masala vadai will taste more delicious if you use baby onions, instead of big onion.

Incase, there is excess moisture and you are unable to shape vadas out of the mixture, add a little besan/ bengal gram flour to the vada mix, so that it will absorb the excess moisture.

Recipe Source: www.padhuskitchen.com

Sweetcorn Chaat With Peanuts
Image credit: 2.bp.blogspot

When bland is just not your cup of tea, go for this rich blend of juicy spices to brighten your day. An easy concoction of corn kernels and fried dals tossed with masalas and peanuts , this tangy chat will provide all the indoor fun you have planned with your loved ones.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Level Of Cooking: Easy

Ingredients:

100 gm corn kernels

40 gm peanuts

40 gm soaked gram lentils (chana dal)

For The Masala:

1 chopped onion

1 chopped tomato

10 gm chopped coriander

2 chopped green chilly

1 lemon, juice

Chaat masala – to taste Salt – to taste 5 gm degi mirch powder

For Coating:

30 gm corn flour

30 gm refined flour (maida)

Oil to deep fry

Method:

Pat dry corn and coat with corn flour and refined flour. Deep fry till it turns crispy and keep aside.

Deep fry soaked lentils and keep aside. Take a bowl and mix the fried corn, lentils, peanuts and the masala ingredients.

Check for seasoning and serve crisp.

Recipe Source: www.elicuze.com

Besan ki Mirch
Image credit: www.yummyfoodrecipes.in

From the kitchens of Rajasthan comes this enormous treat for our taste buds - besan ki mirch. Besan or gram flour is found in most Marwari dishes. In this variation the giant green chillies, which are surprisingly not the hot variety, are stuffed with roasted besan and delectable spices and slow cooked to give you a gourmet experience of a lifetime. Often accompanied with tangy tamarind and gur chutney called sondth, this is going to linger in your memory for a long time.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Level Of Cooking: Moderate

Ingredients:

4 tablespoons oil

2 tablespoons besan

1 teaspoon red chilli powder

1/2 teaspoon amchoor powder

1/2 teaspoon garam masala powder

1 teaspoon saunf

Salt to taste

4-6 long and thick green chillies (cut lengthwise in half, seeds removed)

1/2 teaspoon mustard seeds

Method:

Heat 2 tablespoon oil in a pan and roast the besan on medium heat until it's light pink in color. When it cools down a little add all the dry masala to it.

Stuff besan masala into the green chillies. Heat oil in a pan and add mustard seeds to it. When the seeds start to crackle, add the stuffed green chillies to the pan.

Cook on low heat till green chillies are soft and tender. Serve hot with sondth chutney to neutralise the chili effect.

You can make the besan masala in advance and store it in the fridge for over a month. Just heat it up a bit before use.

Recipe Source: allrecipes.co.in

Samosa

Some foods never go out of season. And our childhood favourite, the humble samosa is one such. Crisp and flaky, the samosa can be boasting of fillings more lavish than the usual boiled potatoes and peas. Mince chicken, spicy paneer, cheese, corn, vegetables and what have you! Here we bring to you the traditional samosa with potato stuffing that is the perfect teatime indulgence in our country and beyond.

Prep Time25 minutes

Cooking time:15 minutes

Level Of Cooking: Moderate

Ingredients:

For The Dough:

1 cup all purpose flour (Maida)

Water to knead dough

2 tbsp oil

Little salt

1/4th tsp ajwain

For Stuffing:

3-4 potatoes (boiled, peeled and mashed)

1/2 cup green peas (boiled)

1-2 green chilies (finely chopped)

1/2tsp ginger (crushed)

1 tbsp coriander finely chopped

Few chopped cashews (optional)

Few raisins (optional)

1/2 tsp garam masala

Salt to taste

Red chili powder to taste

1/2 tsp dry mango powder( Amchur)

Method:

Kneading The Dough:

Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well into a soft pliable dough.

Cover it with moist muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and mix well.

Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

To Make Samosas :

Make small balls of dough and roll it into a 4" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone.

Use water to seal the sides while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.

Heat oil in a kadhai and drop samosas one by one in fairly hot oil. Deep fry till golden brown on a medium flame.

Serve samosa hot with green chutney, tamarind chutney, tomato ketchup or salsa.

Recipe Source: www.indianfoodforever.com

Chinese Bhel
Image credit: 3.bp.blogspot

A passion of young foodies, fusion cuisine is one that unites elements of different culinary origins. Cuisines of this type are not classified according to any one particular food style and are successfully combined in a number of innovations. The popular chinese bhel is one such potpourri of two famous cuisines of the world. It brings together two common street foods from different parts of the world and combines the noodles with the bhel in one glorious dish.

Prep Time: 16-20 minutes

Cooking time: 5 minutes

Level Of Cooking: Easy

Ingredients:

Fried noodles - 1 cup

Garlic sauce for drizzling - 6 teaspoons

Carrot juliennes - 1/2 cup

Cabbage strips - 1/2 cup

Onion strips - 1/2 cup

Capsicum strips - 1/2 cup

Shiitake mushrooms, sliced - 7-8

Spring onion with greens, chopped - 1/2 cup

Tomato juliennes - 1/2 cup

Fried onions - 1 tablespoon

Chopped spring onion greens - 1/2 tablespoon

Fresh coriander leaves for garnish

Method:

Combine carrot, cabbage, onion, capsicum, mushrooms, spring onion with greens, tomato, garlic sauce and fried noodles in a bowl and mix well gently.

Transfer in a serving bowl. Garnish with fried onions, chopped spring onion greens and coriander leaves. Drizzle little garlic sauce on top and serve immediately.

Recipe Source: www.sanjeevkapoor.com

This monsoon, you could also try out these recipes that we collected from across India.

Your family is hungry and you want to cook something in a jiffy? Then try these healthy tea time snacks that you can prepare in a jiffy.

 

Which of these recipes do you plan to try this monsoon? Tell us, in the comments below!

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Shopna Obheroi
Life is a beautiful journey for those who believe in the power of goodness and happy thoughts. For Shopna, an army wife, it has been a roller coaster of smiles and sniffles, spiced up with lots of travel, entertainment, friendships, laughter and learning along the way. A language enthusiast and passionate about English literature, she has been an...   Read more
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