Monsoon Magic: 10 Must Try Indian Delights
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Rainy days bring with them a craving for warm, delicious snacks that perfectly complement the cosy ambience. If you're looking to add a burst of flavour to your monsoon experience, then look no further! Let us take you on a culinary journey through seven delightful Indian monsoon treats that will leave your taste buds dancing with joy. From the comforting Aloo Tikki to the crispy Parippu Vada, these dishes are sure to make your rainy days extra special.

Bhutte Ka Kees

Bhutte Ka Kees is a traditional corn-based dish from the state of Rajasthan. This creamy delicacy is made by grating sweet corn and cooking it with aromatic spices and ghee. The result is a rich and luscious mixture that can be enjoyed as a side dish or a filling snack. The sweetness of corn combined with the earthy flavours of spices creates a symphony of tastes that will transport you to the colourful streets of Rajasthan.

Ingredients:

  • 4 fresh corn cobs
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli paste
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Chopped coriander leaves for garnish

Method:

  1. Grate the corn kernels from the cobs using a grater.
  2. Heat ghee in a pan and add cumin seeds. Let them splutter.
  3. Add ginger paste and green chilli paste. Sauté for a minute.
  4. Add grated corn, turmeric powder, and salt. Mix well.
  5. Cook on medium heat until the corn is soft and cooked.
  6. Garnish with chopped coriander leaves.
  7. Serve hot as a snack or as a side dish with roti or rice.

Aamat

Aamat is a lip-smacking traditional snack from Odisha that combines the goodness of lentils with a tantalising blend of spices. These crispy and spicy fritters are made using a batter of black gram dal and rice flour, deep-fried to perfection. Aamat is a popular street food during the monsoons and is often enjoyed with a cup of hot masala chai.

Ingredients:

  • 1 cup black gram dal (urad dal)
  • 1 cup rice flour
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying

Method:

  1. Soak the black gram dal in water for 3-4 hours. Drain and grind it to a smooth paste.
  2. In a mixing bowl, combine the ground dal paste, rice flour, chopped onion, green chilies, ginger paste, cumin seeds, asafoetida, and salt. Mix well.
  3. Gradually add water to make a thick batter.
  4. Heat oil in a deep frying pan.
  5. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
  6. Remove the fritters from the oil and drain on a paper towel.
  7. Serve hot with chutney or sauce of your choice.

Parippu Vada

Parippu Vada, also known as Dal Vada, is a popular South Indian snack that is especially enjoyed during the monsoon season. These crispy and flavorful lentil fritters are made with a mixture of soaked and ground chana dal (split Bengal gram) and spices. The crunchy texture and aromatic spices make Parippu Vada a delightful treat to savour on a rainy day.

Ingredients:

  • 1 cup chana dal (split Bengal gram)
  • 2-3 dry red chillies
  • 1 small onion, finely chopped
  • 2-3 green chillies, finely chopped
  • 1-inch piece of ginger, finely chopped
  • A handful of curry leaves, finely chopped
  • 2 tablespoons chopped coriander leaves
  • Salt to taste
  • Oil for deep frying

Method:

  1. Soak chana dal in water for 2-3 hours. Drain the water
  2. Grind the soaked dal along with dry red chillies to a coarse paste without adding water.
  3. Transfer the ground dal mixture to a mixing bowl. Add chopped onion, green chillies, ginger, curry leaves, coriander leaves, and salt. Mix well.
  4. Heat oil in a deep frying pan.
  5. Take small portions of the mixture, shape them into small balls, and flatten them to make vadas.
  6. Carefully drop the vadas into the hot oil and fry until golden brown and crispy.
  7. Remove the vadas from the oil and drain on a paper towel.
  8. Serve hot with coconut chutney or tomato ketchup.

Pakora

Pakoras are perhaps one of the most beloved snacks enjoyed by people across India, especially during the monsoon season. These delightful fritters are made by dipping various vegetables or even paneer (cottage cheese) in a spiced gram flour batter and deep frying them to crispy perfection. Whether it's the classic onion pakoras or the innovative paneer pakoras, these crispy treats are guaranteed to brighten up your rainy day.

Ingredients:

  • Assorted vegetables (onion, potato, spinach, cauliflower, etc.), thinly sliced
  • 1 cup gram flour (besan)
  • 1 teaspoon rice flour
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Water as needed
  • Oil for deep frying

Method:

  1. In a mixing bowl, combine gram flour, rice flour, red chilli powder, cumin seeds, asafoetida, and salt.
  2. Gradually add water to make a smooth batter of medium consistency.
  3. Heat oil in a deep frying pan.
  4. Dip the vegetable slices in the batter, ensuring they are well coated, and carefully drop them into the hot oil.
  5. Fry the pakoras until golden brown and crispy.
  6. Remove the pakoras from the oil and drain on a paper towel.
  7. Serve hot with mint chutney or tamarind chutney.

Masala Chai

What better way to enjoy the monsoons than with a piping hot cup of Masala Chai? This aromatic and spiced Indian tea is made by brewing a blend of tea leaves, milk, water, and a fragrant mix of spices. The combination of flavours from ginger, cardamom, cinnamon, and cloves creates a warm and comforting drink that is perfect for rainy days. Sit back, sip on this heavenly beverage, and let the raindrops serenade your senses.

Ingredients:

  • 2 cups water
  • 2 cups milk
  • 2 teaspoons tea leaves
  • 1-inch piece of ginger, crushed
  • 2-3 green cardamom pods, crushed
  • 1 small cinnamon stick
  • 2-3 cloves
  • Sugar to taste

Method:

  1. In a saucepan, bring water to a boil.
  2. Add crushed ginger, cardamom pods, cinnamon sticks, and cloves. Boil for a minute.
  3. Add tea leaves and simmer for 2-3 minutes.
  4. Add milk and sugar. Stir well and let it simmer for a few minutes until the flavours blend together.
  5. Strain the chai into cups or teapots.
  6. Serve hot and enjoy the aromatic flavours of Masala Chai on a rainy day.

Aloo Tikki

Aloo Tikki is a popular North Indian street food that is loved by people of all ages. These crispy potato patties are made with a mixture of boiled and mashed potatoes, seasoned with aromatic spices and shallow-fried until golden brown. Served with tangy chutneys and topped with yoghurt and chaat masala, Aloo Tikki is a burst of flavours and textures that will tantalise your taste buds on a rainy day.

Ingredients:

  • 4-5 medium-sized potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2 green chillies, finely chopped
  • 2 tablespoons chopped coriander leaves
  • 1 teaspoon ginger paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • Oil for shallow frying

Method:

  1. In a mixing bowl, combine mashed potatoes, chopped onion, green chillies, coriander leaves, ginger paste, red chilli powder, cumin powder, chaat masala, and salt. Mix well.
  2. Divide the mixture into equal portions and shape them into round patties.
  3. Heat oil in a frying pan.
  4. Carefully place the potato patties in the hot oil and shallow fry them until golden brown and crispy on both sides.
  5. Remove the tikkis from the pan and drain on a paper towel to remove excess oil.
  6. Serve hot with green chutney, tamarind chutney, and a dollop of yoghurt.

Ghewar

Ghewar is a decadent Rajasthani sweet that is particularly enjoyed during festivals and monsoon seasons. This unique dessert is made with a batter of flour, ghee, and milk, which is deep-fried to create a lacy and porous disc-shaped sweet. It is then soaked in sugar syrup and garnished with nuts and saffron strands. The delicate texture and sweet syrup make Ghewar an indulgent treat that will add a touch of royalty to your rainy-day celebrations.

Ingredients:

  • 1 cup all-purpose flour (maida)
  • 1/2 cup ghee
  • 1/2 cup milk
  • A pinch of saffron strands
  • Oil for deep frying
  • For the sugar syrup:
  • 1 cup sugar
  • 1/2 cup water
  • A few drops of rose water
  • Chopped nuts for garnish

Method:

  1. In a mixing bowl, combine all-purpose flour, ghee, and milk. Whisk well to form a smooth batter.
  2. Heat oil in a deep frying pan.
  3. Pour a ladleful of batter into the hot oil and fry until the edges turn golden brown and the centre is cooked.
  4. Remove the Ghewar from the oil and drain the excess oil.
  5. In a separate saucepan, prepare the sugar syrup by dissolving sugar in water over medium heat. Add saffron strands and rose water. Stir until the syrup thickens slightly.
  6. Immerse the Ghewar in the sugar syrup for a few minutes, allowing it to soak up the sweetness.
  7. Remove the Ghewar from the syrup and garnish with chopped nuts and saffron strands.
  8. Serve Ghewar at room temperature and relish the royal sweetness of this traditional dessert.

The monsoon season in India brings a perfect opportunity to indulge in a variety of delicious and comforting snacks. From the creamy Bhutte Ka Kees to the crispy Parippu Vada, these monsoon delights are sure to tantalise your taste buds and add an extra dose of joy to your rainy days. So, grab a plateful of these delightful treats, savour the flavours, and let the rains serenade your senses with a symphony of tastes.