Why Monsoon Snacks and Comfort Foods?

Top 8 Monsoon Snacks

1. Kanda Bhaji:

   Kanda Bhaji, or Onion Pakora, is a popular monsoon snack in India. It is a deep-fried fritter made with sliced onions and a flavourful batter. Here’s a quick recipe to make Kanda Bhaji:

   Ingredients:

   • 2 large onions, thinly sliced
   • 1 cup gram flour (besan)
   • 2 tablespoons rice flour
   • 1 teaspoon red chilli powder
   • 1 teaspoon turmeric powder
   • 1 teaspoon cumin seeds
   • Salt to taste
   • Water (as needed)
   • Oil for deep frying

   Instructions:

   1. Combine gram flour, rice flour, red chilli powder, turmeric powder, cumin seeds, and salt in a mixing bowl. Mix well.
   2. Gradually add water to the mixture while whisking until you achieve a smooth batter with a thick consistency.
   3. Add the thinly sliced onions to the batter and mix until all the onions are coated evenly.
   4. Heat oil in a deep kadai over medium heat.
   5. Drop small portions of the onion-batter mixture into the hot oil using a spoon or your fingers.
   6. Fry the bhajis until they turn golden brown and crispy. Flip them occasionally for even cooking.
   7. Remove the bhajis from the oil and place them on a kitchen towel to absorb extra oil.
   8. Serve hot with mint chutney or ketchup.

   Enjoy the crispy and flavourful Kanda Bhaji as a delightful monsoon snack!

2. Aloo Samosa

   Aloo Samosa is a popular Indian snack consisting of a crisp, triangular pastry filled with a spiced potato filling. Here’s a quick recipe to make Aloo Samosas:

   Ingredients:

   • For the dough:
   • 2 cups all-purpose flour
   • 4 tablespoons ghee or oil
   • 1/2 teaspoon salt
   • Water (as needed)
   • For the filling:
   • 3 to 4 medium-sized potatoes, boiled, peeled, and mashed
   • 1/2 cup peas (optional)
   • One teaspoon of cumin seeds
   • 1 teaspoon ginger, grated
   • 1 teaspoon green chilli, finely chopped
   • 1/2 teaspoon turmeric powder
   • 1 teaspoon coriander powder
   • 1/2 teaspoon garam masala
   • Salt to taste
   • Oil for deep frying

   Instructions:

   1. Combine the all-purpose flour, ghee or oil, and salt in a mixing bowl. Mix well.
   2. Gradually add water and knead the dough until it is smooth and pliable. Cover and set it aside for 15-20 minutes.
   3. In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
   4. Add grated ginger, chopped green chilli, and sauté for a minute.
   5. Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
   6. Add the mashed potatoes (and peas if using) to the pan and mix thoroughly with the spices. Cook for 2-3 minutes. Remove from heat and let the filling cool.
   7. Divide the dough into small balls and roll each into a thin circle.
   8. Cut the rolled dough circle in half, creating two semi-circles.
   9. Fold one semi-circle into a cone shape and seal the edges using water.
   10. Fill the cone with the potato filling and seal the top by pressing the edges together using water.
   11. Heat oil in a deep pan or kadai over medium heat.
   12. Deep fry the samosas until they turn golden brown and crispy. Flip them occasionally for even frying.
   13. Remove the samosas from the oil and place them on a kitchen towel to drain excess oil.
   14. Serve hot with tamarind chutney or mint chutney.

   Enjoy the crispy and flavourful Aloo Samosas as a delicious snack or appetiser!

3. Roasted Butta

   Roasted Bhutta, known as roasted corn on the cob, is a popular street food in India. Here’s a quick guide to making Roasted Bhutta:

   Ingredients:

   • Fresh corn on the cob
   • Butter (optional)
   • Salt to taste
   • Lemon wedges (optional)
   • Chaat masala (optional)

   Instructions:

   1. Peel back the husks of the corn, leaving them attached to the base. Remove the silk strands from the corn.
   2. Preheat your grill or barbecue to medium-high heat.
   3. Place the corn on the grill with the husks pulled back. You can also use an open-flame stovetop or oven broiler.
   4. Cook the corn for about 10-15 minutes, turning occasionally, until it is charred and cooked. The kernels should be tender.
   5. Remove the corn from the heat and let it cool slightly.
   6. Optionally, brush the roasted corn with melted butter for added flavour.
   7. Sprinkle salt over the corn to taste. Squeeze some lemon juice or sprinkle chaat masala for extra tanginess and flavour.
   8. Serve the Roasted Bhutta hot and enjoy it as a delicious snack or side dish.
   Roasted Bhutta is a simple and tasty treat that brings out the natural sweetness of the corn while adding a smoky flavour. It’s perfect for enjoying during monsoons or when you crave a flavourful snack.

4. Khaman Dhokla

   Here’s a quick recipe to make Khaman Dhokla using the Suhana Khaman Dhokla Instant Mix:

   Ingredients:

   • Suhana Khaman Dhokla Instant Mix (as per package instructions)
   • Water (as per package instructions)
   • Oil (for greasing)
   • Mustard seeds (for tempering)
   • Curry leaves (for tempering)
   • Green chillies (for tempering)
   • Fresh coriander leaves (for garnishing)
   • Grated coconut (for garnishing)
   • Sev (optional for garnishing)

   Instructions:

   1. Prepare the Suhana Khaman Dhokla Instant Mix as per the instructions mentioned in the package. You must mix the instant mix with water to make a batter. Let it rest for a few minutes to allow the mixture to ferment.
   2. Grease a steamer plate or a baking dish with oil to prevent sticking.
   3. Pour the batter into the greased plate or dish, spreading it evenly.
   4. Steam the batter in a steamer or pressure cooker without the whistle for about 10-15 minutes or until a toothpick inserted into the dhokla comes out clean.
   5. Once steamed, remove the plate or dish from the steamer and let the dhokla cool down for a few minutes.
   6. Cut the dhokla into desired shapes, such as squares or diamond-shaped pieces.
   7. In a small pan, heat oil and add mustard seeds. Allow them to splutter.
   8. Add curry leaves and green chillies to the pan and sauté for a minute.
   9. Pour this tempering mixture over the cut dhokla pieces.
   10. Garnish the Khaman Dhokla with freshly chopped coriander leaves, grated coconut, and sev (if desired).
   11. Serve the Khaman Dhokla as a delicious snack or appetiser.
   The Suhana Khaman Dhokla Instant Mix lets you quickly and easily make fluffy and flavourful Khaman Dhokla at home. Enjoy this popular Gujarati snack with its tangy and savoury flavours.
   Suhana Khaman Dhokla

5. Medu Vada

   Here’s a quick recipe to make Medu Vada using Suhana Medu Vada Instant Mix:

   Ingredients:

   • Suhana Medu Vada Instant Mix (as per package instructions)
   • Water (as per package instructions)
   • Oil (for deep frying)

   Instructions:

   1. Prepare the Suhana Medu Vada Instant Mix as per the instructions provided on the package. You must mix the instant mix with water to form a thick batter. Let it rest for a few minutes to allow the mixture to thicken.
   2. Heat oil in a deep pan or kadai for deep frying the vadas.
   3. Wet your hands with water to prevent sticking and take a small portion of the batter in your hand.
   4. Shape the batter into a small ball and create a hole in the centre using your thumb, giving it the traditional vada shape.
   5. Gently slide the shaped vada into the hot oil and fry on medium heat until it turns golden brown and crispy.
   6. Flip the vada occasionally to ensure even frying. Fry until the vada is cooked through and has a crispy exterior.
   7. Once the vada is golden brown and cooked, please remove it from the oil using a slotted spoon and drain the excess oil on a kitchen towel.
   8. Repeat the process with the remaining batter to make more vadas.
   9. Serve the Medu Vada hot with coconut chutney, sambar, or dipping sauce.
   Using the Suhana Medu Vada Instant Mix, you can quickly and easily prepare crispy and delicious Medu Vadas at home. Enjoy these savoury lentil fritters as a delightful snack or part of a South Indian breakfast spread.
   Suhana Medu Vada Mix

6. Misal Pav

   Misal Pav is a beloved Maharashtrian delicacy that showcases a harmonious blend of flavours and textures. With Suhana Ready to Eat Misal Mix, preparing this dish becomes quick and convenient. The Misal Mix contains a rich and spicy curry made with sprouted lentils, topped with farsan (crunchy savoury snacks) and garnished with chopped onions, coriander leaves, and a squeeze of lemon.
   Heat the pack’s contents per the instructions to enjoy Misal Pav using Suhana Ready to Eat Misal Mix. Once heated, ladle the flavorful misal into a bowl and serve it alongside freshly toasted pav or bread rolls. The softness of the pav beautifully balances the spiciness of the misal, creating a delightful combination of flavours.
   Misal pav is a delicious meal that can be eaten for breakfast, brunch, or even as a snack is misal pav. With Suhana Ready to Eat Misal Mix, you can savour the authentic taste of this iconic Maharashtrian dish quickly and hassle-free.
   Suhana Ready To Eat Misal Mix

7. Mirchi Vada

   Here’s a quick recipe to make Mirchi Vada:

   Ingredients:

   • Large green chillies (preferably mild variety) – 6 to 8
   • Besan (gram flour) – 1 cup
   • Rice flour – 2 tablespoons
   • Red chilli powder – 1 teaspoon
   • Turmeric powder – 1/2 teaspoon
   • Ajwain (carom seeds) – 1/2 teaspoon
   • Salt to taste
   • Oil for deep frying

   Instructions:

   1. Slit the green chillies lengthwise, removing the seeds if desired, to reduce the spice level.
   2. Combine besan, rice flour, red chilli powder, turmeric powder, ajwain, and salt in a mixing bowl. Mix well.
   3. Gradually add water to the mixture, whisking continuously until you achieve a smooth, thick batter consistency.
   4. Heat oil in a deep pan or kadai for deep frying.
   5. Dip each slit green chilli into the prepared batter, coating it evenly on all sides.
   6. Carefully drop the coated chilli into the hot oil, one by one, and fry on medium heat until they turn golden brown and crispy. Flip them occasionally for even frying.
   7. Once the mirchi vadas are fried, remove them from the oil using a slotted spoon and place them on a kitchen towel to absorb excess oil.
   8. Serve the mirchi vadas hot with mint, tamarind chutney, or tomato ketchup.
   Note: Mirchi vadas are typically enjoyed as a spicy and tangy snack. However, if you prefer a milder version, choose mild green chillies or remove the seeds before preparing.
   Enjoy the crispy and spicy Mirchi Vada as a delectable snack or a side dish to complement your meal!

8. Kacchi Dabeli

   Kacchi Dabeli is a popular street food snack from the Indian state of Gujarat. It consists of a spiced potato filling sandwiched between a pav (bun) and garnished with flavourful chutneys, sev (crunchy snack), and pomegranate seeds. Here’s a quick recipe to make Kacchi Dabeli:

   Ingredients:

   • Pav (buns) – 6
   • Potatoes – 4 medium-sized, boiled and mashed
   • Dabeli masala – 2 tablespoons (readily available in stores or homemade)
   • Tamarind chutney – 2 tablespoons
   • Garlic chutney – 2 tablespoons
   • Pomegranate seeds – 2 tablespoons
   • Sev (thin fried noodles) – for garnishing
   • Oil – 2 tablespoons
   • Salt – to taste
   • Water – as needed

   Instructions:

   1. Heat oil in a pan and add the mashed potatoes. Cook them for a couple of minutes.
   2. Add the Dabeli masala and salt to the potatoes. Mix well and cook for another 2-3 minutes.
   3. Split the pav buns horizontally and lightly toast them on a tawa or griddle with butter or oil.
   4. Spread garlic chutney on one side of the pav and tamarind chutney on the other.
   5. Place a portion of the spiced potato filling in the centre of the pav.
   6. Sprinkle some pomegranate seeds on top of the potato filling.
   7. Add a generous amount of sev on top of the pomegranate seeds.
   8. Close the pav, pressing gently to seal the filling inside.
   9. Repeat the process with the remaining pav buns and filling.
   10. Serve the Kacchi Dabeli immediately as a delicious and flavourful snack.

   Enjoy this popular street food from Gujarat and savour its unique and delightful taste!

Perfect Pairings with Monsoon Snacks

Tips for Enjoying Monsoon Snacks and Comfort Foods