Chefs Dipankar Samanta And Vinay Pandey Share Monsoon Recipes

Are you tired of making pakoras and bhajiyas this monsoon? You need to add a few new recipes to your journal that are not only delicious but also healthy. These delights are the best choices to enjoy with an evening cup of tea or serve as appetisers to your guests. 

Slurrp connected with Chef Vinay Pandey, Chef De Cuisine at Marriott Hotel Whitefield, Bengaluru, and Chef Dipankar Samanta, Demi Chef De Partie, Sheraton Grand Bangalore Hotel at Brigade Gateway. Follow the unique recipes below and enjoy the remainder of the monsoon season by indulging in delicious delights. 

Churma Pockets by Chef Vinay Pandey

Ingredients

  • 75 grams semolina
  • 250 grams of wheat flour
  • 3 grams of cardamom powder
  • 60 ml melted ghee
  • 75 grams sugar
  • 50 grams ghee
  • 30 grams almonds

Method

For Dough

  • In a large bowl, combine 2 cups of all-purpose flour, a teaspoon of carom seeds, a teaspoon of salt and 6 tablespoons of ghee. 
  • Use your fingers to combine the ingredients until they resemble breadcrumbs. 
  • Add 7 to 8 teaspoons of water in parts and start kneading. 
  • If you think the dough is too dry or floury, add some more water.
  • To create a tight, solid dough, keep kneading unless it is not sticky. 
  • Cover the dough with a damp kitchen towel and allow it to rest for 30 minutes. 
  • Add a few teaspoons of flour if your dough starts to get too sticky or wet. Mix and knead once more to get a solid dough. 
  • Once the dough has rested, separate it into 6-7 uniform portions. To smooth and soften each piece, softly roll each in your palms.

For Churma Mixture

  • To make the churma, combine whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. a quarter cup of water and knead well to make a stiff dough. 
  • Divide the dough into 8 portions. Flatten each dough and deep fry in ghee until golden brown. 
  • Allow them to cool down and then blend them into coarse powder. 
  • Add crushed almonds, cardamom powder, and powdered sugar to the mixture.
  • Then stuff this churma mixture in each dough and shape it like a pocket. 
  • Deep fry churma pockets until golden brown and serve them. 

Also Read: 4 Indian Chefs Share Quick Monsoon Snacks Recipes

Quinoa And Sweet Potato Tikki By Chef Dipankar Samanta

Ingredients

For Quinoa-Sweet Potato Tikki

  • 1 sweet potato
  • 2 chopped green chillies
  • 100 grams of cooked quinoa
  • 1/2 tsp coriander powder
  • 25 grams chopped coriander leaves
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder
  • 25 grams breadcrumbs
  • oil for shallow frying
  • salt to taste
  • 1 chopped onion

For Gochujang Yoghurt Dip

  • 1 tsp lemon juice
  • 1 tbsp Gochujang or Korean chilli paste
  • 50 grams plain yoghurt
  • 1 tsp honey
  • Salt to taste

Method

For Tikki

  • In a bowl, combine the cooked quinoa, mashed sweet potato, chopped onion, green chillies, and coriander leaves. 
  • Add spices like cumin powder, coriander powder, garam masala, and salt to the mixture. Add breadcrumbs to the mixture to bind it. 
  • Shape the mixture into small tikkis. 
  • Heat a non-stick pan over medium heat and add a little oil for shallow frying. 
  • Fry the tikkis on both sides until they turn golden brown and crispy. You will need to cook each side for about 3-4 minutes.
  • Remove from the pan and place on paper towels to drain any extra oil.

For Gochujang Yoghurt Dip

  • In a small bowl, whisk together the yogurt, gochujang, honey, lemon juice, and salt until smooth and well combined. 
  • Adjust the seasoning to taste.
  • Serve the hot quinoa and sweet potato tikkis with the gochujang yogurt dip on the side. Garnish with fresh coriander leaves.