Healthy Recipes For Monsoon For Guilt-Free Indulgence

The slight chill that the rains bring this monsoon season is sure to make you crave some crispy fried snacks. The aroma of besan ke pakore, various types of samosa, bhaji with kachori, and so on is what you might be looking for. However, the deep-fried snacks might not be the perfect munchies for everyday snacking.

Whether you are looking for diet-friendly snacks or simply want to much something without the lingering guilt, here are some healthy options. Curated by Deepak Chowdhary, Demi Chef de Partie, Araiya Palampur, here are some step-by-step instructions you can follow to make a rainy day spread.

Also Read: Corn-Based Chaats For Monsoon To Make With These Chef-Curated Recipes

Quinoa & Edamame Galette With Basil-Lemongrass Infusion

Ingredients For Galette:

• 15 g Spring onion greens
• 10 g Flaxseed powder (binder)
• ½ tsp Lemon zest
• Salt to taste
• Cracked black pepper to taste
• 1.5 tsp Cold-pressed olive oil
• 4 leaves of Grape leaf
• 100 g Quinoa, boiled
• 75 g Edamame, shelled & boiled
• 30 g Zucchini, grated
• 30 g Carrot, julienned fine
• 5 g Garlic, minced
• 10–12 Fresh basil leaves
• 5 g Ginger, thinly sliced
• 1 Kaffir lime leaf (optional)
• 1 tsp Extra virgin olive oil
• 1 stalk Fresh lemongrass, bruised

Instructions:

1. In a mixing bowl, combine quinoa, edamame, grated zucchini, carrot, garlic, spring onion greens, lemon zest, and flaxseed powder.
2. Season with salt and freshly cracked pepper. Mix thoroughly to ensure proper binding.
3. Divide the mixture into 4 equal portions and shape into compact, uniform discs. Refrigerate for 10–15 minutes to firm.
4. Heat a non-stick skillet over medium heat. Add 1.5 tsp olive oil.
5. Sear each galette for approximately 2–3 minutes on each side, until golden brown and lightly crisp on the surface, ensuring the interior remains soft and moist.
6. In a saucepan, bring the vegetable stock to a gentle simmer.
7. Add lemongrass, ginger, and kaffir lime leaf. Simmer on low for 10 minutes to allow aromatic infusion. 
8. Remove from the heat and add the puree of blanched basil leaves. 
9. Let steep for 2 minutes, then strain and finish with 1 teaspoon of extra-virgin olive oil.

Jowar & Jackfruit Patties With Raw Papaya Slaw

Ingredients:

• 150 g Tender raw jackfruit (boiled & shredded)
• 60 g Jowar (sorghum) flour
• 1 tbsp Flaxseed powder (as binder)
• 2 tbsp Spring onion greens (chopped)
• 1 Green chilli (optional, finely chopped)
• ¼ tsp Black pepper
• ¼ tsp Turmeric
• 2 tbsp Fresh coriander (chopped)
• 1 tsp Cold-pressed mustard oil
• 100 g Raw papaya (julienned)
• 1 tbsp Lemon juice
• 1 tbsp Fresh mint
• A pinch of Black salt
• ½ tsp Roasted cumin powder

Instructions:

1. In a bowl, mix shredded jackfruit, jowar flour, flaxseed, turmeric, coriander, and seasonings.
2. Shape into small patties and brush with mustard oil. 
3. Bake at 180°C for 12–15 mins until crisp and golden. 
4. For slaw, toss all slaw ingredients together and chill. 
5. Serve patties warm on a bed of slaw with a mint-coriander chutney.

Water Chestnut & Quinoa Cakes With Curry Leaf Aioli

Ingredients:

• 150 g Quinoa (cooked)
• 100 g Water chestnut (boiled and chopped)
• 80 g Sweet potato (steamed & mashed)
• 1 small Green chilli (optional)
• 1 tbsp Fresh dill (finely chopped)
• 1 tsp Ginger (grated)
• ½ tsp Lemon zest
• ¼ tsp Salt (low-sodium)
• 1½ tsp Olive oil (for brushing)
• 100 g Hung curd (low-fat)
• 1 clove of Garlic
• 8–10 Curry leaves (lightly sautéed)
• Black pepper, to taste
• 1 tsp Lemon juice

Instructions:

1. Mix quinoa, chestnut, mashed sweet potato, dill, chilli, ginger, and zest. 
2. Chill cakes for 15 mins to bind. Bake at 180°C for 12–14 minutes or pan-sear with minimal olive oil. 
3. Blend hung curd, garlic, sautéed curry leaves, lemon juice, and pepper for the aioli. 
4. Serve the cakes over with a side of the curry leaf dip.