These Rajasthani Snacks For Monsoon Scream Indulgence
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For a region as arid as Rajasthan, monsoon is indeed a special time. In addition to bringing a sweet nip in the air, the rainy season here is also a foodie’s dream come true. A special, honey-comb-like Rajasthani dessert Ghewar is made exclusively during monsoon, as the dessert needs ample moisture in air to stay together. But if you do not have much of a sweet tooth, there’s much to appease your savoury cravings as well. Even though pyaz ki kachori and Mirchi vada are two snacks you can find across all seasons, but their popularity hits the roof during monsoon. After all, who isn’t a fan of the ultimate combination of baarish and something fried?

The pitter-patter can fuel your cravings for all things greasy and good and we have not one but two recipes from Chef Pavan Patel of Mahindra Holidays & Resorts India Ltd, to make the season even more memorable. For the uninitiated, Pyaz Kachori is a deep-fried savoury pastry, filled with a fiery mixture of onions and masala. This crispy treat is so wholesome on its own, you do not even need a sabzi to go along with it. It is best paired with tamarind chutney.

The next dish is the Rajasthani Mirchi Vada. Test your spice tolerance with this fired fritter, where a big green pepper is deseeded and filled with a potato mixture. The pepper is then dipped in a gram flour and deep-fried. Drooling much, here are the recipes.  

Pyaz ki Kachori


  • 250 gm-Refined Flour
  • 5 gm-Ajwain
  • 50 gm-Oil 
  • Salt- 5 gm
  • 300 gm-Chopped Onion
  • 200 gm-Boiled Potato
  • 50 gm-Besan
  • Hing- pinch
  • Whole coriander seeds- 10 gm
  • Chilli powder- 8 gm
  • Turmeric- 5 gm
  • Chat Masala- 5 gm
  • Garam masala powder- 2 gm
  • Green Chilly chopped- 2-3 nos
  • Black salt- 5 gm
  • Oil for frying


  • Prepare a dough using maida, oil, ajwain, and some salt
  • Cover it & keep it aside for resting
  • Now sauté chopped onion & green chili using oil in a kadhai, then add besan and cook till it turns slightly brown
  • Add spice powder and mash the potato
  • Mix it well and remove from kadhai, now make small balls of prepared dough and roll into a 3-inch circle and stuff the mixture of filling,
  • Repeat the process of making more kachori
  • The stuffed kachoris are ready, press them with your palm to slightly flattened
  • Deep fry in medium heated oil
  • Serve it with imli chutney and fried green chilies.

Mirchi Vada


  • Potatoes-boiled
  • Peeled and mashed- 300 gm
  • Jeera powder- 10 gm
  • Saunf powder- 5 gm
  • Red Chili powder- 5 gm
  • Coriander powder- 10 gm
  • Amchur Powder- pinch
  • Tamarind Pulp- 10 ml
  • Elephant pepper/ Bhajji chili- 12 nos
  • Besan- 250 gm
  • Rice flour- 50 gm
  • Ajwain- 5 gm
  • Salt- 5 gm
  • Oil for frying


  • Boil, peel, and mash the potatoes well
  • Add salt, chili powder, cumin powder, coriander powder, tamarind pulp, and amchur powder in it and mix well
  • Adjust the seasoning as per taste
  • Mix besan flour, rice flour, salt, and chili powder well
  • Add carom seeds too
  • Add water and make a thick yet flowing lump-free batter
  • Rinse and wipe the chilies dry. Make a slit in the middle keeping the edges intact
  • Stuff the prepared potato mixture well
  • Heat oil for deep frying. Dip the stuffed chilies in the prepared batter and deep fry until golden and crispy
  • Drain excess oil and serve Mirchi vada hot with mint & tamarind chutney.