This Exotic Monsoon Platter Is Perfect To Indulge In This Season
Image Credit: Monsoon Platter

Monsoon season, along with its earthy aroma, brings with it an assortment of delectable foods. And so during rains, even a diet conscious person feels no guilt in indulging in delicious snacks. From makhani paneer tikka and garam chai to stuffed mushrooms, the list is endless. Hence, for all your food cravings, Chef Akanksha Khatri, finalist of Masterchef India Season 6, has created a delightful monsoon platter to share with you all.

Matar Korma Kachori 


For Dough 

  1. All-purpose flour (maida) 2 cups 
  2. Salt ½ tbsp 
  3. Ghee or oil ¼ cup 
  4. Water ½ cup / add as required 
  5. ITC Master Chef Korma Masala All-Purpose Gravy 3 tbsp

For Stuffing: 

  1. Hing 1/2 tbsp 
  2. Green Peas ½ cup 
  3. Ghee ½ tbsp 
  4. Masala All-Purpose Gravy 3 tbsp 
  5. Dry mango powder (amchur powder) 1 tbsp 
  6. Salt As required 
  7. Oil (for deep frying) as required 

Method for Kachori Dough: 

  1. Take 2 cups all-purpose flour (maida) and salt in a bowl or pan and mix it well. 
  2. Add ¼ cup ghee, mix with the flour until you get a breadcrumb mixture. 
  3. Add water and knead the dough till soft. 
  4. Cap with a kitchen towel and keep it aside for 30 minutes. 

Method for Stuffing 

  1. Heat a pan and add ½ tablespoon ghee. 
  2. Once the ghee melts, add hing and keep the flame to the lowest. 
  3. Keep the flame to its lowest, and then add korma masala with a little water cook for 5 minutes. 
  4. Add boiled peas and mix very well. 
  5. Check to season. 

Assembling, Stuffing and Shaping 

  1. Roll the dough into a log. 
  2. Now, cut the dough into equal portions. 
  3. Take a portion of the cut dough and flatten it with your fingers. Keep the edges thin while flattening. 
  4. Now, place the stuffing on the dough. Flatten the stuffing ball. 
  5. Bring the edges of the dough together and join them at the centre. 
  6. Flatten the top and gently roll to get a medium thickness kachori. 
  7. Stuff kachoris and keep them covered so that they do not dry up. 

Frying Kachori: 

  1. Heat oil on a low flame, and when hot enough, add the kachoris.
  2. When the base becomes lightly golden, then gently turn them over. 
  3. The frying takes about 7 to 9 minutes. Continue to fry on a medium-low flame until golden. 
  4. While frying, you can turn them often to get an even colour.
  5. Regulate the temperature from medium to low and fry all kachori this way. 
  6. Serve kachori warm accompanied with tamarind dates, green chutney and chillies. You can also serve them with curd or garlic chutney. 

Makhani Paneer Tikka


  1. Curd ½ cup 
  2. Kasuri Methi/dry fenugreek leaves (crushed) ½ tbsp 
  3. Chaat Masala ½ tbsp 
  4. Besan/gram flour (dry roasted) 2 tbsp 
  5. Lemon Juice 1tbsp 
  6. Salt As required 
  7. Oil 3 tbsp 
  8. Onions 1/2 (petals) 
  9. Capsicum ½ (red and green cubed) 
  10. Paneer 10 cubes 
  11. Water ½ cup/add as required 
  12. ITC Master Chef All-Purpose Gravy Tomato Makhani ½ pack


  1. Firstly, take ½ cup thick curd/yoghurt and add Kasuri methi, roasted bean, and salt. 
  2. Now add ½ cubed capsicum, paneer, onion petals; add 1 tsp of oil and mix gently. 
  3. After marination, insert the marinated capsicum, onions and paneer into wooden skewers. 
  4. Further, roast it on a hot tawa or grill in an oven or tandoor. 
  5. Finally, serve paneer tikka immediately with some sprinkled chaat masala. 

Stuffed Mushroom Recipe 


  1. White button mushrooms/cremini mushrooms 400 gms
  2. ITC Cashew Onion Gravy ½ pack 
  3. Oil ½ to 1 tbsp 
  4. Crushed black pepper ½ to ¾ tbsp 
  5. Kasuri methi 1 tbsp 
  6. Salt As required 
  7. Mozzarella Cheese 200 gms 
  8. Spring onion greens or garlic greens (chives)/parsley or coriander leaves for garnish

Prepare Mushroom: 

  1. First, rinse and dry white button mushrooms. Then, slice off the muddy stalks and discard them. 
  2. Then, break the stalk from each of the mushrooms and chop off the stalks finely. 

For Mushroom Stuffing: 

  1. Heat 1/2 to 1 tablespoon olive oil in a pan. Add cashew onion gravy and cook for some time. 
  2. Now add mushroom stalks, mix well and saute on a medium flame. 
  3. The mushrooms would first release some moisture or water. 
  4. Sauté till the mushroom mixture is dried, and there is no water or moisture. 
  5. Then add 1/2 to 3/4 teaspoon crushed black pepper, Kasuri methi. Also, season with salt, if required. 
  6. Mix very well and switch off the flame. 
  7. Let the mushroom stuffing cool down.

For Stuffed Mushrooms: 

  1. Preheat your oven for 15 to 20 minutes up to 180 degrees celsius. 
  2. Now, with a small spoon, place the stuffing in each mushroom cap.
  3. Top up with some grated cheese. You can use processed cheese, cheddar cheese etc. 
  4. Place the stuffed mushroom caps on a baking tray. 
  5. Keep the baking tray in the preheated oven—Bake for 180 degrees celsius for 15 to 20 minutes. 
  6. Bake mushrooms till the water starts releasing from them. 
  7. The cheese will also melt, and the colour of the mushrooms will darken. 
  8. Allow to cool and then serve hot mushrooms as a starter with chutney, sauce or dip.

Do try the above exotic recipes and share them with your loved ones.