Monsoon season in India brings a sense of nostalgia and a craving for comfort foods that warm the soul. There's something magical about the sound of rain while enjoying a hot, delicious snack or a warm bowl of soup. Some classic comfort foods are perfect for those cosy rainy days.
Just as we Indians see a speck of cloud in the sky around monsoon season, our kitchens come alive, churning out those beloved frying foods. These are our comfort foods. India has a long tradition of snacking, and nothing beats homemade snacks. I absolutely adore the rainy season and can't resist snacking on these rainy season favourites. Here's a list of popular and my personal favourite snacks, complete with easy recipes. Let's dive in and have some fun!
Comfort Foods for Rainy Days
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| Onion-Chillies-Potato Pakoras from my kitchen |
1. Pakoras (Fritters)
Ingredients:
- 1 cup besan (gram flour)
- 1/2 cup rice flour
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- Water as needed
- Vegetables of choice (potatoes, onions, spinach, cauliflower)
- Oil for frying
Instructions:
1. Mix besan, rice flour, turmeric powder, red chilli powder, garam masala, and salt in a large bowl. For extra crispiness, you can add either a pinch of baking soda or a spoonful of rava.
2. Add water gradually to make a smooth, thick batter.
3. Slice vegetables into thin pieces.
4. Heat oil in a deep frying pan.
5. Dip the vegetable slices into the batter and fry until golden brown and crispy.
6. Serve hot with green chutney or ketchup or imli ki saunth.
Fun Tip: Ever tried making pakoras with paneer? It's a game-changer! Crispy on the outside, soft on the inside—absolute bliss on a rainy day.
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| Samosa |
2. Samosas
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/4 cup oil
- Water as needed
- Salt to taste
For the filling:
- 3-4 potatoes, boiled and mashed
- 1/2 cup green peas
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chilli powder
- Salt to taste
- 2 tbsp oil
Instructions:
1. Prepare the dough by mixing all-purpose flour, salt, and oil. Add water gradually to form a stiff dough. Cover and set aside for 30 minutes.
2. For the filling, heat oil in a pan. Add cumin seeds and mustard seeds.
3. Add mashed potatoes, green peas, turmeric powder, garam masala, red chilli powder, and salt. Mix well and cook for 5-7 minutes.
4. Divide the dough into small balls and roll each ball into a thin oval shape.
5. Cut the oval into two halves. Form a cone with each half and fill it with the potato mixture.
6. Seal the edges and deep fry until golden brown.
7. Serve hot with tamarind chutney.
Fun Fact: Did you know samosas have travelled all the way from the Middle East to India? They've been Indianized beautifully and are now our go-to snack!
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| Vadas with sambar and chutney |
3. Vadas (Lentil Fritters)
Ingredients:
- 1 cup urad dal (split black gram)
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1/2 inch ginger, finely chopped
- 2 green chillies, finely chopped
- Salt to taste
- Oil for frying
Instructions:
1. Soak chana dal for 4-5 hours. Drain and grind to a smooth paste.
2. Add cumin seeds, black peppercorns, ginger, green chillies, and salt to the batter. Mix well.
3. Heat oil in a deep frying pan.
4. Drop small portions of the batter into the hot oil and fry until golden brown and crispy on low-medium heat.
5. Serve hot with coconut chutney sambar or rasam.
Fun Idea: Try adding a pinch of hing (asafoetida) to the batter for that extra zing. Your taste buds will thank you!
4. Dal Vada
Ingredients:
- 1/2 cup chana dal
- 1/4 cup moong dhuli dal
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1/2 inch ginger, finely chopped
- 2 green chillies, finely chopped
- Salt to taste
- Oil for frying
Instructions:
1. Soak both dals for 4-5 hours. Drain and grind to a not-so-smooth paste.
2. Add ginger, green chillies, and salt to the batter. Mix well.
3. Heat oil in a deep frying pan.
4. Drop small portions of the batter into the hot oil and fry until golden brown and crispy on low-medium heat.
5. Serve hot with green
Fun Idea: Try adding a pinch of baking soda to the batter for that extra zing. Your dalvadas will be lighter and fluffy.
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| Vada Pav from my kitchen |
5. Vada Pav
Ingredients:
For the vada:
- 4-5 medium potatoes, boiled and mashed
- 1 tsp mustard seeds
- 10-12 curry leaves
- 2 green chillies, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp ginger-garlic paste
- Salt to taste
- 2 tbsp oil
For the batter:
- 1 cup besan (gram flour)
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Water as needed
- Other ingredients:
- 6 pav buns
- Green chutney
- Tamarind chutney
- Dry garlic chutney (optional)
- Oil for frying
Instructions:
1. Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves, green chillies, ginger-garlic paste, turmeric powder, red chilli powder, and salt. Sauté for a minute.
2. Add mashed potatoes and mix well. Cook for a few minutes and then let it cool. Shape the mixture into small balls.
3. In a bowl, mix besan, turmeric powder, red chilli powder, and salt. Add water gradually to make a thick batter.
4. Heat oil in a deep frying pan. Dip the potato balls in the batter and fry until golden brown.
5. Slice the pav buns and spread green chutney and tamarind chutney on both sides. Place a vada in each bun and sprinkle with dry garlic chutney if using.
6. Serve hot with fried green chillies on the side.
Fun Tip: Sprinkle some grated cheese inside the pav before placing the vada for a cheesy twist. Your taste buds will be in for a surprise!
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| Bread Pakora |
6. Bread Pakora
Ingredients:
- 4-6 slices of bread
- 2 medium potatoes, boiled and mashed
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tbsp oil
For the batter:
- 1 cup besan (gram flour)
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Water as needed
- Oil for frying
Instructions:
1. Heat oil in a pan, add cumin seeds and mustard seeds. Once they splutter, add turmeric powder, red chilli powder, garam masala, and salt.
2. Add mashed potatoes and mix well. Cook for a few minutes and let it cool.
3. Spread the potato mixture evenly on a slice of bread and cover with another slice. Cut the sandwich into triangles.
4. In a bowl, mix besan, turmeric powder, red chilli powder, and salt. Add water gradually to make a thick batter.
5. Heat oil in a deep frying pan. Dip the bread triangles in the batter and fry until golden brown.
6. Serve hot with green chutney and tamarind chutney.
Fun Tip: Add a slice of paneer or cheese between the bread slices for a deliciously gooey surprise when you bite into it.
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| Roasted Bhutta |
7. Roasted Bhutta (Corn on the Cob)
Ingredients:
- 4-6 fresh corn cobs
- 1 lemon, cut into wedges
- 2 tbsp chaat masala
- 1 tbsp red chilli powder
- Salt to taste
- Butter (optional)
Instructions:
1. Roast the corn cobs directly over an open flame or on a grill or gas stove or air-fryer until they are charred evenly.
2. Mix chaat masala, red chilli powder, and salt in a bowl.
3. Press a lemon wedge in the mixed dry masala (step 2) and rub over the roasted corn.
4. For extra indulgence, spread some butter on the hot corn.
5. Serve immediately, and enjoy the smoky, spicy flavours.
Fun Tip: For a tangy twist, rub some grated raw mango (kacchi kairi) along with the lemon on the roasted bhutta. The burst of flavours will be irresistible!
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| Dahi Bhalla Papadi Chaat |
8. Dahi Bhalla-Papdi Chaat
Ingredients:
For the Bhalla:
- 1 cup urad dal (split black gram), soaked for 4-5 hours
- 1 tsp cumin seeds
- 1/2 inch ginger, finely chopped
- 2 green chillies, finely chopped
- Salt to taste
- Oil for frying
- Other ingredients:
- 1 cup papdi (crispy fried dough wafers)
- 2 cups thick yoghurt, whisked
- 1/2 cup tamarind chutney
- 1/2 cup green chutney
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp chaat masala
- Salt to taste
- Fresh coriander leaves, chopped
- Sev (crispy chickpea flour noodles)
Instructions:
1. Drain the soaked urad dal and grind it to a smooth paste. Add cumin seeds, ginger, green chillies, and salt. Mix well.
2. Heat oil in a deep frying pan. Drop small portions of the batter into the hot oil and fry until golden brown.
3. Soak the fried bhallas in warm water for 15-20 minutes, then squeeze out the water gently.
4. Arrange the soaked bhallas on a plate. Add papdi around them.
5. Pour whisked yoghurt generously over the bhallas and papdi.
6. Drizzle tamarind chutney and green chutney over the yoghurt.
7. Sprinkle roasted cumin powder, red chilli powder, chaat masala, and salt.
8. Garnish with fresh coriander leaves and sev.
9. Serve immediately and enjoy the burst of flavours and textures.
Fun Tip: Add some pomegranate seeds for a pop of colour and a sweet crunch that complements the tangy and spicy flavours of the chaat.
These snacks are perfect to enjoy while watching the rain pour down outside.
Happy monsoons and happy snacking!
Warm and Hearty Soups
1. Tomato Basil Soup
Ingredients:
- 5-6 large tomatoes
- 1 onion, chopped
- 4-5 garlic cloves, minced
- 1/4 cup fresh basil leaves
- 1 tbsp butter
- 2 cups vegetable broth
- Salt and pepper to taste
- Cream (optional)
Instructions:
1. Blanch the tomatoes in boiling water for 2-3 minutes, then transfer to cold water. Peel and chop them.
2. In a large pot, heat butter and sauté onions and garlic until fragrant.
3. Add chopped tomatoes and cook for 5-7 minutes.
4. Add vegetable broth and bring to a boil. Simmer for 20 minutes.
5. Add fresh basil leaves and blend the soup until smooth.
6. Season with salt and pepper. Add cream if desired.
7. Serve hot with a side of garlic bread.
Fun Twist: Garnish with a drizzle of balsamic glaze for a gourmet touch!
2. Creamy Corn Soup
Ingredients:
- 2 cups sweet corn kernels
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups milk
- 1 cup vegetable broth
- 1 tbsp butter
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Instructions:
1. In a large pot, heat butter and sauté onions and garlic until soft.
2. Add corn kernels and cook for 5 minutes.
3. Add vegetable broth and bring to a boil. Simmer for 15 minutes.
4. Blend the mixture until smooth and return to the pot.
5. Add milk and simmer for another 5 minutes.
6. Season with salt and pepper.
7. Garnish with fresh coriander leaves and serve hot.
Fun Tip: Add a dash of smoked paprika for a hint of smokiness. It'll elevate your soup to a whole new level!
Monsoon season is the perfect time to indulge in these comforting foods that bring warmth and joy. Whether it's the crispy pakoras, flavourful samosas, or a bowl of hot soup, these recipes are sure to enhance your rainy-day experience.
Enjoy the monsoons with these delightful treats!
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