Make Crispy Munchies This Monsoon With These Chef Recipes

Fried, crispy snacks are synonymous with the rainy season. The petrichor, the pitter patter on the window panes, and the slight breeze are bound to make you crave a hot snack paired with a cup of chai. But there are only a fixed number of times when you can bring home a batch of samosas and jalebis or your favourite bhajis from the street vendor. 

So, the healthier option to enjoy the rainy season, with a little less guilt, is to whip up snacks at home. From Punjabi-style fried fish to giving corn a crispy makeover, this article entails chef-special recipes that are easy to follow and are sure to satisfy your cravings. So, what are you waiting for? Pick up the ingredients, get cooking, and enjoy the monsoon the right way.

Also Read: Monsoon Special: Chef Neha Deepak Shah Shares Comforting Recipes For The Rainy Season

Amritsari Macchi By Chef Santosh Kumar Goyal, The Orchid Hotel Manali

Ingredients:

For the fish:

• 500 g boneless white fish (sole, basa, or surmai), cut into 2” pieces
• 1 tbsp lemon juice
• ½ tsp salt
• 1 tbsp ginger-garlic paste
• 1½ tsp Kashmiri red chilli powder
• ½ tsp ajwain (carom seeds)
• 4 tbsp besan (gram flour)
• 1½ tbsp rice flour (for extra crispiness)
• ½ tsp chaat masala
• ½ tsp garam masala
• ¼ tsp turmeric powder
• 1 tsp crushed kasuri methi
• 1 egg, beaten
• 2–3 tbsp water (to make a thick coating)
• Mustard oil for deep frying

To Serve:

• Green chutney (mint-coriander based)
• Pickled onions or lachha pyaaz
• Lemon wedges
• Sprinkle of chaat masala

Method:

1. Pat the fish pieces dry. In a bowl, combine lemon juice, salt, ginger-garlic paste, and Kashmiri red chilli powder. Coat the fish in this and set aside for 30 minutes.
2. In a mixing bowl, combine besan, rice flour, ajwain, chaat masala, garam masala, turmeric, and crushed kasuri methi. 
3. Add a beaten egg (optional) and just enough water to make a thick batter-like paste.
4. Add the marinated fish pieces to the batter and coat them well.
5. Heat mustard oil in a kadhai or deep pan until it reaches medium-high temperature (test with a small drop of batter, it should sizzle immediately).
6. Fry the fish in batches until golden brown and crisp on both sides. Drain on paper towels.
7. Sprinkle chaat masala over the hot fish.

Corn Bibs By Vikash Chamoli, Sr. Sous Chef, The Deltin Daman

Ingredients:

For Corn Riblets:

• 2 fresh corn cobs (or thawed from frozen)
• 1 tbsp. olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp harissa paste
• Salt and freshly cracked black pepper, to taste

For Chilli Yoghurt Dip:

• 100ml dairy-free unsweetened yoghurt
• 1 tsp harissa paste
• A pinch of red chilli flakes (optional)

Method:

1. Using a sharp chef’s knife, cut the corn cobs into quarters lengthwise. Stand each cob upright and slice carefully using a rocking motion to preserve the kernels.
2. In a bowl, whisk olive oil, cumin, smoked paprika, harissa, salt, and pepper. Brush generously over the corn riblets to coat thoroughly.
3. Preheat oven to 190°C. Place corn pieces in a single layer on a lined baking tray. 
4. Roast for 25–30 minutes, flipping halfway through, until lightly charred and curled at the edges. (Or use an air fryer for extra crispness.)
5. Combine the yoghurt, harissa, and chilli flakes until smooth. Serve chilled.
6. Arrange warm corn riblets on a platter with the spicy yoghurt dip. Garnish with fresh coriander or a squeeze of lime if desired.

Karele Ke Pakode By Shrihitt Ki Rasoi, Home Chef And Creator

Ingredients:

• 250 g karela
• 3 tablespoons besan
• 1.5 tablespoons rice flour or corn flour
• Salt to taste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 2–3 tablespoons water

Method:

1. Wash the karela thoroughly.
2. Cut the karela in small small circular shapes. Transfer the pieces to salt water for 5-10 minutes.
3. Take out the karela from the water, take out the middle part (seeds).
4. Take a bowl, put karela first, add 2-3 tablespoons besan with rice flour, salt, turmeric, and chilly powder.
5. Mix well without water first, then sprinkle some water to only bind all the ingredients.
6. Air fry it at 180 degrees for 15 minutes or deep fry it at a low flame to get the crisp.
7. Transfer to a plate and serve with a chutney.