4 Indian Chefs Share Quick Monsoon Snacks Recipes; Give Them A Try

There is no defined season for snacks, but for some reason, you crave more of them during monsoon. As it pours outside, your tummy starts to growl inside. The only thing that can soothe it is a platter of snacks with a cup of hot tea or coffee on the side. While everyone would like to be served with a hot plate of snacks, the reality of adulthood says otherwise.

To make the struggle of cooking slightly bearable, Slurrp connected with four Indian chefs to bring you easy-to-follow recipes for finger foods. Make them for yourself or serve them to your guests, your recipe journal will surely be thicker once you try them.

Ingredients For Tomato Pakora

• 120 grams whole tomato
• 20 grams chopped onion
• 10 grams chopped green chilies 
• 5 grams coriander
• 30 grams of fried peanuts 
• 50 grams farsan (mixture)
• 10ml lemon juice
• 5 grams salt 
• 20 grams pomegranate seeds 
• 100 grams of flour
• 3 grams of baking soda
• 3 grams turmeric 3 gms
• 5 grams carom seeds 5 gms 
• 1 litre of refined oil

Method For Preparing Tomato Pakora

• Make a thick batter with the gram flour, baking soda, turmeric, carom seeds and salt. 
• Rest the batter for 15 minutes. 
• Take the frying pan and heat oil in it 
• Dip the whole tomatoes in the gram flour batter and put one by one tomatoes in the Hot oil till the batter is cooked on the tomatoes. 
• Remove the tomatoes from the oil and rest  
• Cut the tomatoes in half and chop the fried whole tomato. 
• Keep the fried batter cups aside. 
• Mix the chopped tomatoes, onion, green chillies, cilantro, farsan, pomegranate, and fried peanuts and season with salt and lemon Juice. 
• Fill the fried flour cups with the mixture and garnish with the farsan and pomegranate seeds and serve  

Unniyappam

The delicious recipe was shared by a speciality South Indian chef at Le Meridien Mahabaleshwar Resort and Spa. The chef said, “The aroma of frying unniyappam fills the air, creating a cosy and inviting atmosphere. Enjoying these warm, sweet fritters with a cup of hot tea or coffee while watching the rain pour down is a cherished experience.”

Ingredients

• 1 cup raw rice
• 1 cup grated jaggery
• 1 medium mashed banana
• 2 tbsp grated coconut
• 1/2 tsp cardamom powder
• 1 tbsp black sesame seeds
• 1 tbsp ghee or coconut oil
• A pinch of baking soda
• Coconut oil or ghee for frying
• Water as needed.

Method For Unniyappam

• Soak rice and grind it into a smooth batter which is neither too thick nor too runny.  
• This batter is then mixed with melted jaggery, mashed bananas, grated coconut, and cardamom powder to create a delicious paste.
• Small portions of the batter are poured into a special pan called an "appakaral" with multiple small depressions, where they are fried in ghee or coconut oil until golden brown.

Bombay-Style Frankie

Chef Gourav, Chef de Partie at Deck88 - The Astor Goa, shared the recipe for Mumbai’s popular snack. It will enrich your snacking experience and satiate your hunger quickly. You can make Frankies ahead of time to serve your guests and wait for them to kiss your hands.

Ingredients For Bombay-Style Frankie

For Roti Dough

• 1 cup wheat flour 
• 1 cup maida / all-purpose flour 
• 1½ tsp salt 
• 2 tbsp oil 
• water, for kneading

For Aloo Patties

• 2 tbsp oil 
• 2 clove garlic, finely chopped 
• 1-inch ginger, finely chopped 
• 1 chilli, finely chopped 
• 3 tbsp tomato sauce 
• 2 potato/aloo, boiled & mashed 
• 1 cup paneer/cottage cheese, grated 
• 1½ tsp salt 
• 2 tbsp coriander, finely chopped 
• oil, for frying 
• For Chilli Vinegar 
• 1½ cup vinegar 
• 2 chilli, finely chopped

For Frankie Masala

• 1 tbsp chilli powder 
• 1½ tsp turmeric 
• 1 tsp cumin powder 
• 1 tsp coriander powder 
• 1½ tsp garam masala 
• 1 tsp chaat masala 
• 1 tsp aamchur 
• 1½ tsp pepper powder 
• 1½ tsp salt 

For Frankie

• green chutney 
• onion, finely chopped 
• tomato sauce 
• cheese, grated 

Also Read: Quick Independence Day Snacks For Your Kids To Enjoy

Method For Preparing Bombay-Style Frankie 

Roti Preparation 

• Firstly, take wheat flour, maida, salt and oil in a large bowl. 
• Mix well to make sure everything is well combined. 
• Add water as required and knead the dough. Rest it for 20 minutes. 
• Knead again pinch a ball-sized dough and dust them with wheat flour to roll uniformly. 
• Add the rolled dough over hot tawa greased with oil. Cook for a minute and flip over. 
• Grease with oil and cook on both sides of the roti. It will be ready in just a few minutes. Keep it aside.

Chilli Vinegar Preparation

• Take 1½ cup vinegar and 2 chilli in a small bowl.
• Mix well and rest the chilli vinegar for 10 minutes.

Frankie Masala Preparation

• In a small bowl, take chilli powder, turmeric, cumin powder, coriander powder, garam masala, chaat masala, aamchur, pepper powder, and salt.
• Mix well, combining all the spices. Frankie masala is ready.

Aloo Patties Preparation

• Heat oil in a kadhai and saute cloves of garlic, ginger, and chilli. 
• Add 3 tbsp tomato sauce and saute for a minute. 
• Also, add 1 tbsp of prepared Frankie masala and cook for a minute. 
• Now add potatoes, paneer and salt. 
• Mix well making sure everything is well combined. 
• Further, add 2 tbsp coriander and mix well. The aloo mixture is ready. 
• Now grease the hand with oil and prepare patties.

Assembling Frankie

1. Take a roti and spread green chutney. Place the patties over the chutney. 
2. Top with finely chopped onions, 1 tsp chilli vinegar and prepared Frankie masala. 
3. Also, top it with tomato sauce and grate the cheese over it. 
4. Roll tight and cover with butter paper. 
5. Finally, enjoy aloo Frankie with more tomato sauce.

Tamarind Corn Ribs

This easy snack recipe was shared with Slurrp by Chef Rohan Mahabal, Executive Chef at The House of Malaka Spice. He said, “The recipe is a perfect blend of tangy tamarind and sweet corn, enhanced by a mix of spices like chilli, ginger, and garlic. The crispy edges combined with tender kernels offer a delightful texture, while their warmth provides comfort on cool, rainy days.”

Ingredients For Tamarind Corn Ribs

• 1 corn cob
• 10 grams salt
• 2 grams of togarashi powder

For Tamarind Sauce

• 10 grams chopped garlic
• 3 grams chopped ginger
• 15 grams of tamarind pulp
• 10ml light soy sauce
• 5 grams chilli paste
• 10 ml sweet soy sauce
• On Grill
• 10 grams of tamarind sauce
• 5 grams butter

Method For Preparing Tamarind Corn Ribs

• Cut the corn cob into four pieces vertically leaving out the centre part and again cut in half.  
• Boil the corn in salt water till the corn kernels are cooked fully. 
• Roast the corn on the gas flame to give the charred flavor 
• Marinate the corn with tamarind sauce and place it on a flat-top grill. 
• Allow it to grill for approx. 6-7 mins and baste it with butter and tamarind sauce. 
• Place it on the dish on top of each other and sprinkle some togarashi Salt