3 easy fried Indian snack recipes you can make at home for a monsoon treat

11 months ago 39
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The Indian monsoon brings the fresh smell of wet grass, misty skies, and fried snacks to go with the mood. The favourite in every household, nothing beats a plate of steaming pakodas or a crisp samosa with a cup of hot tea, especially on gloomy days. Vogue spoke to chef Vineet Bhatia at Ziya at The Oberoi, Mumbai, to give us easy recipes that you can create in the comfort of your home.

1. Recipe: Spring onion pakodasIngredients: 

3 cups spring onions, chopped

100ml mustard oil, for the batter

200gm chana dal

4 garlic cloves

2-3 green chillies

1 tsp salt

1 tsp turmeric powder

1 tsp carom seeds



Soak the chana dal for a minimum of four hours or overnight.


Drain and grind the dal in a food processor along with garlic and chillies to make a thick and coarse batter. Do not add water to this, because the spring onions release water naturally.


Mix the chopped spring onions with the batter just before making the pakodas.


Heat oil to deep fry. Drop small portions of the pakoda mix and fry until they become crisp. Serve hot.

2. Recipe: Cheese Gujiya and Bisibele BhaatIngredients: 

500gm refined flour

200gm cheddar cheese

200gm semolina

50gm salt

1 tsp carom (ajwain) seeds

3 garlic cloves, peeled

20gm green chillies

20gm coriander leaves

400ml oil

50gm white butter, unsalted

150gm tamarind sauce

5gm turmeric powder

10gm jeera powder

10gm coriander powder

2 leaves silver warkh, optional

150gm onions

5gm mustard seeds

15gm ginger,

100gm tomatoes, finely chopped

300gm yellow split lentils

Method for Cheese Gujiya: 


Make dough with maida, salt, ghee and carom seeds. Keep aside and let it rest for thirty minutes.


For the filling, take the grated cheddar cheese and add chopped onions, freshly chopped coriander leaves, green chillies and salt. Mix well.


To make the gujiyas, flatten the dough and make dumplings with the filling and keep aside for two hours.


Deep fry till crisp and serve with tamarind sauce.

Method for Bisibele Bhaat: 


Take oil add mustard seeds curry leaves and let it crackle.


Add chopped onions and sauté well, add ginger and tomato and keep sautéing. Add sambar masala.


Add boiled yellow split lentils and add seasoning


Cook well and add rice.


Finish with coriander leaves and ghee.

3. Recipe: Edamame samosa ragda chaat

10gm fennel seeds

15gm coriander, whole

20gm green chilly paste

200gm edamame

10gm coriander powder

10gm red chilli powder

10gm turmeric

10 mint leaves

500gm refined flour

5gm salt

200gm onions, roasted in the oven and then ground

100gm ghee

500gm green peas, dried

600ml oil

200gm tamarind sauce

200gm mint sauce

10gm jeera powder

50gm white unsalted butter

20gm coriander leaves

150gm onions, finely chopped

100gm tomatoes, finely chopped

50gm garlic cloves, peeled

50gm ginger

Method for the samosa:


Heat oil. Add the fennel seeds, coriander seeds, green chilli paste and coarsely ground edamame beans, and sauté well.


Add seasoning, coriander powder, red chilli powder, turmeric and freshly chopped mint leaves. This is your filling. Keep aside and let cool.


For the samosa dough, take refined flour, ground onions, ghee and salt, mix well and allow to rest for 30 minutes


Flatten the dough and fill in the edamame mixture. Fry till crisp.

Method for the ragda: 


Boil green peas with water, turmeric and salt till well cooked.


Take oil, chopped onions, chopped tomatoes, chilli powder, turmeric powder and boiled peas.


Add seasoning and freshly chopped coriander.


Add tamarind chutney and lime juice while finishing. Serve with the hot samosas.

Also read: 

4 quick and easy one pot recipes that are perfect for when you can't deal with washing more dishes

4 easy-to-make sandwich recipes for any time of the day

5 quick and easy Gujarati snack recipes to try with your weekend chai

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