This monsoon, ditch your samosas and pakoras for these easy quirky snack recipes

If you ask a food lover,‘What’s the best thing about the monsoon?’ They are most likely to reply, ‘Sitting in the balcony, sipping hot tea and gorging on hot samosas’. However, that’s not the only way to enjoy the rains in Delhi. Monsoon is all about enjoying dishes that are spicy enough to tickle our palate and innovative enough to fire your imagination. We got in touch with chefs in the city, who show us the delicious way to enjoy the rains by putting together these refreshing monsoon based recipes.

Crumbled corn flakes with marinated paneer

Recipe by Chef Prem K Pogakula, The Imperial.

Marinate 100gm paneer with 5gm degi mirch powder, 10gm ginger garlic paste, 4gm garam masala powder, 2gm black pepper powder and 10gm chopped coriander. Make a batter with 1 egg, 30gm flour and water, as required. Dip the paneer in the batter and coat it with 50gm of corn flakes. Once the corn flakes are coated, deep fry the paneer till it turns crispy. Serve them with tomato ketchup.

Peri-peri and panko crumbed prawns

Recipe by Chef Prem K Pogakula, The Imperial.

Clean the prawns. Marinate them with salt, 10ml lemon juice and 10gm peri-peri chilly powder. Add salt and lemon juice to it. Make a batter with 1 egg and 30gm flour. Now dip the marinated prawns in the batter along and coat it with 50gms of panko (breadcrumbs). Deep fry in medium-heated oil till it turns golden brown and is well cooked from inside. Garnish them with chopped coriander and serve with lemon wedges.

Masala Arancini Balls

Recipe by Chef Piyush Jain, Molecule

Heat 1 tsp olive oil in a saucepan over medium heat. Add 5gm onion, 10gm peas and 5gm garlic and sauté it. Stir until the onions become soft but are not brown. Add a cup of Arborio rice and cook for 2 minutes. Season it with salt and pepper. Remove it from the heat and mix 1/2 cup grated Parmesan cheese to it. Transfer the risotto to a bowl and allow it to cool. Stir a beaten egg into the risotto. And in another bowl, whisk half of an egg and milk with a fork. For each ball, roll 2tsp of the risotto into a ball. Press a piece of mozzarella cheese into the center and roll to enclose. Coat it lightly with flour, dip into the milk mixture and roll in bread crumbs to coat. Fry until the balls to golden brown and serve hot.


Recipe by Chef Harangad Singh, Prankster.

Cook 100gm cauliflower and 2 potatoes in a pressure cooker for three whistles. Mash them together. Heat oil in a pan and add 10gm of chopped capsicum to it. Cook for 2 minutes, add 5gm ginger, 5gm garlic, 2gm chilli powder and 2gm turmeric powder to it and saute. Add the mashed vegetables and fry it. Add 1 cup of tomato puree and 1 cup of water. Bring it to boil. Add 5gm pav bhaji masala and 5gm peas. Cook for 10 minutes. Add salt and butter to taste. Once the bhaji is cooled, mould it into a patty shape. Add panko crumbs and deep fry it. Toast and butter the pav and layer it with fried patty, cheese and onion rings. Serve it with green chutney.

Sambar Cappuccino

Recipe provided by Chef Harangad Singh, Prankster.

In a pressure cooker, add 50 gm toor dal, 10gm turmeric, 2 cups of water and cook. Mash the dal and keep it aside. In a cooking pot, add oil and heat it. Add 5gm cumin seeds, 5gm mustard seeds to it and allow it to crackle. To this, add 5gm asafoetida, 5gm fenugreek seeds, 1 dried chilli and sauté it. Add 10gm chopped onions, 10gm sliced tomatoes and mix well. Add salt, 5gm red chilli powder, 5gm turmeric powder and 2 drumsticks to this. Add 1 cup of water and cook the drumsticks for about 10 minutes. Then add the mashed dal into the drumstick curry and mix. After mixing, add tamarind extracted pulp into it. Bring sambar to a boil, strain it through a strainer. Top it up with coconut milk. Serve hot with crispy dosa pieces.

Aubergine with Chicken

Recipe by Chef Choong Chew Loon, Royal China.

Place slices of 1 aubergine into an ovenproof baking dish. Drizzle oil and place in a hot oven for 10 minutes to soften. Heat oil in a frying pan and fry 6-7 pieces of boneless chicken to brown. Place chicken pieces on top of aubergine. To it, add 3gm garlic, 3gm sugar, some lemon zest, chopped olives and chopped tomatoes. Add seasoning and thyme. Put it into the oven again for 40 minutes until tomatoes soften and the chicken juices run clear. Serve hot with rice.

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