Munchies For Monsoon: Chefs Share Snack Recipes For Rainy Days

No matter in which corner of the world you live, if you were raised in India, the only thing you’d crave on a rainy day is pakore. With the pitter-patter of the raindrops on your window pane, followed by a slight chill in the air, the only thing missing is a hot cup of chai and a plate of crispy munchies. Be it kanda bajji, corn bhajiya, or aloo pakore, the deep-fried snacks are the heart of the monsoon season.

While you must already be a pro at making the classics, why don’t you give your usual recipes a twist? Specially curated by Chef Ranjeet Yadav and Chef Manoj Vijayakumar, here are some restaurant-level recipes that you can easily replicate at home. And the best part is these recipes include healthy ingredients, and you can make the snacks guilt-free by air frying instead of deep-frying.

Paneer Masala Pakoras 

By Chef Ranjeet Yadav, Executive Chef, Courtyard By Marriott Ranchi

Ingredients:

  • 200 g paneer, cut into cubes
  • 1 cup gram flour (besan)
  • 2 tbsp rice flour, for extra crunch
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • 1 tsp chaat masala
  • ½ tsp carom seeds (ajwain)
  • Salt to taste
  • Water as needed
  • Oil for frying

Instructions:

  1. Mix besan, rice flour, and spices in a bowl.
  2. Gradually add water to make a thick batter.
  3. Coat paneer cubes in the batter and deep fry until golden.
  4. Serve hot with mint chutney.

Cashew Curry Leaf Pakoda

By Manoj Vijayakumar, Chef de Cuisine, Courtyard by Marriott Bengaluru Hebbal

Ingredients:

  • 1 cup cashews
  • 1 cup curry leaves
  • 1/2 cup gram flour (besan)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • Salt to taste
  • Water as needed
  • Oil for frying

Instructions:

  1. Mix gram flour, cumin seeds, coriander seeds, turmeric powder, red chilli powder, and salt. Add water to make a thick batter.
  2. Chop cashews and add them to the batter along with curry leaves. Mix well.
  3. Shape the mixture into small balls.
  4. Heat oil in a deep frying pan and fry the pakodas until golden brown.
  5. Enjoy hot with your favourite chutney or sauce.

Palak Corn Pakoras

By Chef Ranjeet Yadav, Executive Chef, Courtyard By Marriott Ranchi

Ingredients:

  • 1 cup spinach (palak), chopped
  • ½ cup boiled sweet corn
  • 1 onion, finely chopped
  • 1-2 green chillies, finely chopped
  • ¾ cup gram flour
  • 2 tbsp rice flour
  • Salt, turmeric, cumin seeds - to taste
  • Water as needed
  • Oil for frying

Instructions:

  1. Combine all ingredients to form a thick mixture (not runny).
  2. Shape into small balls or fritters and fry until crisp.
  3. Drain on a paper towel and serve with tamarind chutney.