The monsoon season in India is truly a magical time. With the pitter-patter, earthy fragrance, and plates filled with crispy snacks, the rainy season is a joyous time for everyone. Be it the deep-fried pakoras in the Northern parts of the country or servings of vadas in Southern India, each region has something special to indulge in whenever it rains. So, whether you want to pair some munchies with a hot cup of chai or filter coffee, here are some chef-special recipes. Just follow these step-wise recipes, and fill your evenings with lip-smacking munchies.
Also Read: Monsoon Special: Chef Neha Deepak Shah Shares Comforting Recipes For The Rainy Season
Chole Bhature Bombs
By Gaurav Bansal, Head Chef at ibis Styles Mysuru
Ingredients:
For the bhatura dough:
- 500 gms all-purpose flour (maida)
- 50 gms semolina
- 150 gms yoghurt
- 5 gms baking powder
- 10 gms sugar
- Salt to taste
- 15 gms oil
- 180 ml approx. warm water (for a soft dough)
- Oil for frying
For the chole:
- 200 gms chole (boiled)
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped)
- 1 pc green chilli (finely chopped)
- 40 gms fresh coriander leaves
- 1 tsp chaat masala
- 2 tsp chilli powder
- 1 tbsp lemon juice
- Salt to taste
- Mint and tamarind chutney for garnish
- Yoghurt for garnish
- Sev for garnish
Method:
- In a large bowl, combine flour, semolina, baking powder, sugar, and salt.
- Mix in yoghurt and oil slowly, add warm water, and knead into a soft, smooth dough.
- Cover with a damp cloth and let it rest for 4 hours at room temperature.
- Divide into equal portions, roll into small discs, and deep-fry in hot oil until puffed and golden.
- Cook chole with a bay leaf until soft and flavorful.
- Mix chole with chopped onion, tomato, green chilli, coriander, chaat masala, lemon juice, and salt.
- Crispy fry small bhaturas. Make a small slit in each bhature from the top and top it with the chole mixture.
- Top it with a drizzle of yoghurt, tamarind and mint chutney for the presentation.
- Garnish it with a coriander sprig and serve it warm.
Bombay Vada Pav
By Manoj Vijayakumar, Chef de Cuisine, Courtyard by Marriott Bengaluru Hebbal
Ingredients:
For the Vada:
- 1 cup split gram lentils (chana dal or urad dal)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Salt to taste
- Water, as needed
- Oil for frying
For the Pav:
- 4-6 pav buns
- Butter or ghee for toasting
- For the Green Chutney:
- 1 cup fresh cilantro
- 1/2 cup green chillies
- 1 small piece of ginger
- 1 tablespoon lemon juice
- Salt to taste
Method:
- Soak the lentils in water for 4-5 hours or overnight. Drain and blend into a coarse paste.
- Add cumin seeds, fennel seeds, turmeric powder, red chilli powder, and salt. Mix well.
- Shape into small balls and flatten slightly. Heat oil in a deep frying pan and fry the vadas until golden brown.
- Slice the pav buns horizontally. Toast the pav with butter or ghee.
- Blend cilantro, green chillies, ginger, and lemon juice into a smooth paste. Season with salt to taste.
- Place a fried vada in a toasted pav bun.
- Serve with green chutney and additional chutneys or toppings of your choice.
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
Method:
- Mix gram flour, cumin seeds, coriander seeds, turmeric powder, red chilli powder, and salt. Add water to make a thick batter.
- Chop cashews and add them to the batter along with curry leaves. Mix well.
- Shape the mixture into small balls.
- Heat oil in a deep frying pan and fry the pakodas until golden brown.
- Enjoy hot with your favourite chutney or sauce.