Chef Aditi Limaye's lip-smacking monsoon snack recipes

Clouds rumble, stomachs grumble–don't worry, we've got you covered.

Image Credits- Unsplash

The thunder echoes, the earth smells divine, and the first raindrop transforms a scorching day into a cloud-cradled one. The weather sculpted for an immaculate wind-down. Naturally, it calls for an equally impeccable snack.

Unstash brings you Chef Aditi Limaye’s irresistible snack recipes for monsoon, and otherwise. Grab your apron, clatter those utensils, and brew some tea on the other side, because you’re about to cook the best snack to go with your chai ki chuski.

Image Credits- Wix

Sweet corn pakora Monsoon recipe

Ingredients:

1. 1 cup sweet corn kernels

2. 1 cup gram flour (besan)

3. 1/2 cup rice flour

4. 1/4 teaspoon cumin seeds

5. 1/4 teaspoon coriander powder

6. 1/2 teaspoon garam masala

7. 1/2 teaspoon salt

8. 1/4 teaspoon turmeric

9. 1/4 teaspoon red chilli powder (optional)

10. 1/4 cup water

11. Vegetable oil for frying

Instructions:

1. In a bowl, mix gram flour, rice flour, cumin seeds, coriander powder, garam masala, salt, turmeric, and red chilli powder (if using).

2. Add sweet corn kernels to the bowl and mix well.

3. Gradually add water to the mixture and stir until it forms a thick batter.

4. Heat oil in a deep frying pan over medium heat.

5. Using a spoon, drop small portions of the batter into the oil.

6. Fry until the pakoras are golden brown and crispy.

7. Remove from oil and drain on paper towels.

8. Serve hot with your favourite chutney or sauce.

Tips:

1. Adjust the amount of chilli powder according to your desired spice level.

2. For extra crispiness, you can add a pinch of baking soda to the batter.

3. Experiment with different seasonings or herbs to give the pakoras a unique flavour.

Image Credits- Unsplash

Honey Chilli Crispy Lotus Stem:

Ingredients:

For the lotus stem:

1. 2-3 lotus stems (kamal kakdi)

2. 1 cup gram flour (besan)

3. 1/2 cup rice flour

4. 1/4 teaspoon salt

5. 1/4 teaspoon red chilli powder (optional)

6. 1/4 cup water

7. Vegetable oil for frying

For the honey chilli sauce:

1. 2 tablespoons honey

2. 1 tablespoon soy sauce

3. 1 tablespoon chilli sauce

4. 1 tablespoon vinegar

5. 1 teaspoon grated ginger

6. 1 teaspoon garlic, minced

7. 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the lotus stem: Peel and slice into thin rounds.

2. Make the batter: Mix gram flour, rice flour, salt, and chilli powder (if using). Add water to form a thick batter.

3. Fry the lotus stem: Dip each slice into the batter and fry until crispy.

4. Prepare the honey chilli sauce: Mix honey, soy sauce, chilli sauce, vinegar, ginger, garlic, and red pepper flakes (if using).

5. Toss the fried lotus stem: Toss the crispy lotus stem slices in the honey chilli sauce until well coated.

6. Serve: Garnish with sesame seeds and chopped green onions (optional).

Tips:

1. Adjust the amount of chilli sauce and red pepper flakes according to your desired spice level.

2. For extra crispiness, chill the battered lotus stem slices before frying.

Image Credits- Wix

Every time it rains, take it as your sign to slip into full main-character mode—eat that glossy honey chilli lotus stem, whip up some dalgona coffee, maybe finally watch the movie that has been collecting dust in your bucket list. You could throw a batch of sweet corn pakora and sip tea while revisiting some classic songs. Whatever you pick, let the rain replenish you and the food fill you with contentment.

Also Read: Friendship Day treats– Chef Aditi Limaye's guilt-free granola bowl and chocolate pancake recipes