Monsoons are a breath of fresh air, a sigh of relief after a sweltering heatwave. For me, monsoon signifies the brightest hues, spellbinding aromas and fried food cravings. Look around to see eye-catching colours everywhere, from big vibrant umbrellas to trendy flip flops, even the most mundane looks brand new. Suddenly, the leaves look bright emerald green and the earth exhales out a hot muddy aroma that fills up your senses.
Lastly, we all have emotional ties attached to the rainy season. It’s when old bitter-sweet memories resurrect and there is a sudden surge of emotions. Some of us may experience mild mood swings during colder, less sun-filled rainy days due to more moderate changes in brain chemistry. Experts explain how fried, fatty foods have an impact on your mood as well. Many fatty foods contain tryptophan which is used by the brain to produce serotonin- the feel-good-happy hormone.
So, what are you waiting for? Doesn’t all this give enough legitimate reasons to satisfy our fried food cravings? Coil around on your couch; sip on a steaming cup of coffee and get into the monsoon mood. Celebrate the season of the splash with round, fluffy kachoris, steaming also samosas, chaats and other crunchy delights.
Here is a one-time solution to cure your crispy cravings this monsoon.
3. Potato Puff Pastry Recipe
Potato Puff Pastry is a very light pastry made in layers that expand when cooked, leaving large air pockets inside. Many people think that it is difficult to make Puff pastry, but here we bring you a simple and fast way to make a quick puff pastry. It tastes delicious and is perfect to serve as a tea time snack.
Serve Potato Puff Pastry as a tea time snack with Hot masala chai or you can even pack this in your kid’s snack box.
How to make Potato Puff Pastry Recipe
- To begin with Potato Puff Pastry, In a mixing bowl sieve all-purpose flour with 1/4 teaspoon salt, white vinegar or lime juice and mix everything well.
- Add 60 grams of unsalted butter and mash with your hands. Mix all the ingredients by rubbing between your palms.
- Now add cold water, little at a time to make a dough. Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water.
- Transfer the dough in a plastic or clingwrap and refrigerate it for about 20 minutes.
- Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx. 12 inches wide & 14 inches long). Refrigerate it for 20 minutes.
- Take out dough from refrigerator and lightly dust working surface with all-purpose flour and roll dough into a sheet. Place butter sheet in the centre of the dough sheet and remove cling warp. Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet.
- Sprinkle some all purpose flour on the sheet and flip it. Sprinkle some more all-purpose flour and roll the sheet again.
- Try to roll as even as possible. Now brush off extra flour from the sheet using a brush. Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other (brush off the extra flour).
- Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes.
- Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on the working station, place the sheet and roll it again. Brush off any extra all-purpose flour using a brush.
- Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other. Cover it with cling wrap and refrigerate it for 20 minutes. Repeat this step 3 more times.
- The next step is to prepare the stuffing. Heat a wide pan on medium heat and add oil.
- In hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chillies. Saute for about 30 seconds and add chopped onion.
- Again saute everything until onion turns translucent. Add turmeric powder, garam masala, chaat masala and mix well.
- Add small cubes of paneer and mix everything well. Add 1/4 teaspoon of black salt and few pinches of regular salt as per taste. Stir for 30 seconds and add boiled potatoes. Crush boiled potatoes to small chunks and mix well.
- Turn off the heat and add chopped cilantro leaves. Mix everything well and the stuffing is ready.
- Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again. Try to roll it as even as possible. Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle. Using a knife/pizza cutter, you should be able to cut nine equal pieces from the sheet.
- Now take one of the nine pieces and put 1 tablespoon filling in the centre. Lift top right corner and join it with a left bottom corner. Seal it completely by pinching the edges together.
- Take out a baking tray and put the ready puffs to bake onto the tray. Bake it at 450F/230C for first 6 minutes in an oven. Then, bake it at 350F/175C for 14 minutes. After 20 minutes, the crispy, flaky and puffed up aloo patties are ready to be served.
- Serve Potato Puff Pastry as a tea time snack with Hot masala chai or you can even pack this in your kid’s snack box.
2. Sabudana Vada Recipe (Deep Fried Sago Patties/Cutlets)
Sabudana Vada is one of the most popular snacks from Maharashtra. Sago/Sabudana pearls along with potatoes are deeply fried to make these crisp indulgent Vadas. Usually served as a fasting snack, these are great otherwise too, to satisfy your fried food cravings, along with a cup of hot tea! Sabudana Vada is usually served with a green, Coconut-Coriander chutney or a simple Curd based chutney.
How to make Sabudana Vada Recipe (Deep Fried Sago Patties/Cutlets)
For the Sabudana Vada:
- Combine all the ingredients except oil in a bowl.
- Mix well so that everything comes together to form a dough.
- Make lemon sized balls from the dough and flatten into patties.
- Deep fry on medium flame till golden brown.
- The vadas should be crisp on the outside but also properly cooked inside (adjust the flame accordingly)
- Drain on an absorbent paper and serve immediately with chutney of choice.
For the Curd chutney:
- 3/4 cup Curd (Dahi / Yogurt)
- 1 Potato (Aloo), peeled and mashed
- 2 tablespoon Roasted Peanuts (Moongphali), coarsely ground
- 2 Green Chillies, finely chopped
- 1/2 teaspoon Sugar
- Salt, to taste
- Whisk the curd. Add other ingredients, mix and serve immediately with the sabudana vada.
1. Spicy Indian Style Onion Rings Recipe
Spicy Indian Style Onion Rings is an Indian twist to the classic American snack called onion rings. The flavour of the onion rings is spiked up by using ginger, garlic and chillies. Spicy Onion rings are spicy, zesty and make a good addition to a chaat-party or tea party menu. Serve Spicy Onion Rings as an appetizer along with Dhaniya Pudina Chutney or enjoy them with a cup of masala chai on a rainy evening.
How to make Spicy Indian Style Onion Rings Recipe
- To prepare Spicy Indian Style Onion Rings Recipe, In the mixer grind together the ginger, garlic, red chillies, green chilli and curry leaves with a tablespoon of water into a coarse paste. Transfer to a bowl and set aside until required.
- Heat oil for deep frying the onion rings over medium heat while you prepare the batter to coat the onion rings.
- In a mixing bowl, sift together the flour, besan, corn flour, soda along with salt and ginger paste.
- Whisk gently to mix well. Gradually add little water at a time to make a thick batter. The batter should be thick dropping consistency so it coats the onion rings.
- Add a few thick onion rings into the batter and using a fork, allow them to get well-coated. Using the fork transfer them into the hot oil, fry till golden and crisp.
- Transfer to a plate lined with oil absorbent paper. Similarly, fry the remaining onion rings.
- Serve Spicy Indian Style Onion Rings Recipe along with Green Chutney or a yoghurt dip for a Sunday evening teatime snack.