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The first month of the rain showers that hit the parched earth and release that unmistakable petrichor instantly lifts up the mood. In India, the monsoon season isn’t limited to some pages on the calendar. It’s an emotion that’s incomplete without a hot cup of chai and something crispy that can be dunked into it, or give that pleasing crunch with every sip. Since your cravings must be shifting from the icy cold drinks to some hot and spicy snacks, Chef Sumit Kumar, the Executive Chef at voco Amritsar, has shared some of his monsoon special recipes that instantly put him in a better mood. So, ditch that bag of chips and enjoy your tea with these traditional Indian munchies.
Aloo Matar Samosa Recipe
Ingredients:
For the Samosa Dough:
- 500 g maida
- 1 tsp ajwain
- 1½ tsp salt
- 80 g oil or ghee
- 200 ml water (as required)
For the Aloo Mutter Filling:
- 800 g potatoes, boiled
- 250 g green peas, boiled
- 2 tbsp oil
- 1 tsp cumin seeds
- 15 g ginger, finely chopped
- 10 g green chillies, finely chopped
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp amchur
- 1 tsp fennel powder (optional)
- 20 g coriander leaves, chopped
- Salt to taste
Method:
- Mix maida, salt, and ajwain in a bowl. Add oil and rub between palms. Gradually add water and knead into a stiff dough. Cover and rest for 30 minutes.
- Heat some oil and add cumin seeds, chopped ginger and green chillies. Mix in coriander powder, turmeric, red chilli powder, and fennel powder. Stir well.
- Add boiled peas and potatoes. Cook for 3-4 minutes. Add salt, garam masala, and amchur powder.
- Finish with chopped coriander leaves. Let the mixture cool.
- Take the dough and divide it into 10 equal portions. Make cones, fill them with aloo matar mixture, and seal.
- Heat some oil and deep-fry the samosas. You can air-fry as well, depending on your preference. Once crispy, serve hot with chutney.
Crispy Kanda Bhaji Recipe
Ingredients:
- 500 g onion, sliced
- 200 g besan
- 50 g rice flour
- 10 g green chillies
- 10 g ginger
- 20 g coriander leaves,
- 10 curry leaves, chopped
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp ajwain
- Salt to taste
- Oil for frying
Method:
- Thinly slice onions, add salt, and mix well. Rest till the onions release moisture.
- Add green chillies, ginger, coriander leaves, curry leaves, turmeric, red chilli powder, and ajwain.
- Add besan and rice flour, and coat the onions evenly.
- Heat some oil and drop small portions into the oil. Deep-fry till golden brown.
- Drain excess oil and serve with chai.
Paneer Khurchan Kathi Roll Recipe
Ingredients:
For the Paneer Khurchan Filling:
- 500 g paneer
- 200 g onion
- 150 g capsicum
- 150 g tomato
- 15 g ginger
- 10 g green chillies
- 30 ml oil
- 20 g butter
For Spices:
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 5 g kasuri methi
- 10 g salt
- 20 g fresh coriander leaves
For the Kathi Roll Paratha:
- 500 g maida
- 8 g salt
- 30 ml oil
- 250 ml water
- For Roll Assembly:
- 150 g green chutney
- 200 g sliced onions
- 5 g chaat masala
- 2 lemon wedges
Method:
- Mix maida, salt, and oil. Add water and knead into a soft dough. Rest for 30 minutes.
- Take small portions and roll them into discs. Cook on a tawa till the parathas are golden brown. Set aside.
- To make paneer khurchan, heat some oil and butter and sauté onions until slightly translucent.
- Add ginger, green chillies, chopped capsicum, and tomatoes. Cook for a few minutes and add haldi, red chilli, coriander, and cumin powder.
- Once the vegetables are cooked, add strips of paneer and mix. Add salt, garam masala, and crushed kasuri methi. Finish with chopped coriander leaves.
- Assemble the roll by spreading some green chutney on the paratha. Add the paneer khurchan filling and top it off with some sliced onions.
- Sprinkle chaat masala and a little lemon juice. Roll tightly, wrap in a butter paper, and dig in.
