From pakoras to chilli garlic Maggi: 5 easy rainy day snacks to make at home

Monsoon cravings don't need much of an introduction. The first spell of rain is often enough to make us think of hot pakoras, buttery corn, crispy fritters and steaming cups of chai. Instead of reaching for packaged snacks or ordering in, try these easy recipes.

Cauliflower Pakora (Gobi Pakora)

Serves: 4

Ingredients

• 1 medium cauliflower (about 500 g), cut into small florets
• 1½ cups gram flour (besan)
• 2 tbsp rice flour (for extra crispness)
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• 1 tsp ajwain (carom seeds), lightly crushed
• A pinch of asafoetida (hing) (optional)
• 2 tbsp finely chopped coriander
• Salt, to taste
• About ¾ cup water (or as required)
• Oil, for deep frying

Method

Wash the cauliflower thoroughly and separate it into bite-sized florets.

Bring a large pot of water to the boil. Add 1 teaspoon of salt to the boiling water.

Add the cauliflower florets and blanch them for 2 to 3 minutes. This helps remove any hidden insects and gives the cauliflower a head start before frying.

Drain the florets immediately and rinse them under cold running water to stop the cooking process.

Spread them on a clean kitchen towel or kitchen paper and pat them completely dry. The florets should be as dry as possible before adding the batter.

In a large mixing bowl, combine the gram flour and rice flour. Add the red chilli powder, turmeric, coriander powder, cumin powder, garam masala, crushed ajwain, asafoetida (if using) and salt. Mix the dry ingredients well.

Gradually pour in the water while whisking continuously to form a smooth batter. The batter should be thick enough to coat the cauliflower evenly without dripping off too quickly.

Stir in the chopped coriander.

Allow the batter to rest for 10 minutes. This helps the gram flour hydrate and improves the texture.

Pour enough oil into a deep kadai or saucepan for deep frying. Heat the oil over a medium flame.

To test if it's ready, drop a small spoonful of batter into the oil. If it rises steadily to the surface and begins to sizzle, the oil is at the right temperature.

Add a few cauliflower florets to the batter and gently mix until each piece is well coated. Lift them out one at a time, allowing any excess batter to drip back into the bowl.

Carefully slide the coated florets into the hot oil. Do not overcrowd the pan. Fry in batches if necessary.

Cook over a medium heat for 5 to 6 minutes, turning occasionally, until the pakoras are crisp, evenly golden brown and the cauliflower is tender inside.

Remove with a slotted spoon and drain on kitchen paper.

Repeat with the remaining florets.

Serve the pakoras immediately while they're hot and crisp.

They pair well with mint chutney, coriander chutney, tamarind chutney or tomato ketchup, along with a cup of hot masala chai.

Sprinkle a little chaat masala over the pakoras just before serving if you like an extra tangy flavour.

Banana Fritters (Kerala-Style Pazham Pori)

Serves: 4

Ingredients

• 2 ripe Nendran bananas (also called Kerala bananas)
• 1 cup plain flour (maida)
• 2 tbsp rice flour
• 2 tbsp sugar
• ¼ tsp turmeric powder (for colour)
• A pinch of salt
• ½ tsp ground cardamom (optional)
• About ¾ cup water (or as required)
• Oil, for deep frying

Method

Peel the bananas. Slice each banana lengthwise into 3 or 4 long pieces of equal thickness. If the bananas are very large, you can first cut them in half crosswise and then slice each half lengthwise. Set aside.

In a large mixing bowl, combine the plain flour, rice flour, sugar, turmeric powder, salt and cardamom, if using. Mix the dry ingredients well.

Gradually add the water while whisking continuously to form a smooth, lump-free batter.

The batter should be thick enough to coat the banana slices evenly but still flow slowly from a spoon. Let the batter rest for 10 minutes.

Heat enough oil in a deep kadai or saucepan over a medium flame. To check if the oil is ready, drop a little batter into the oil. It should rise steadily to the surface without browning too quickly.

Dip one banana slice into the batter, ensuring it is completely coated. Lift it out and allow any excess batter to drip back into the bowl.

Carefully slide the coated banana into the hot oil. Repeat with a few more slices, but do not overcrowd the pan. Fry for 2 to 3 minutes on one side until light golden.

Turn gently and fry for another 2 to 3 minutes until both sides are evenly golden and crisp.

Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining banana slices.

Serve the banana fritters hot while the coating is still crisp. They are traditionally enjoyed on their own with a cup of hot tea or coffee.

Mumbai-Style Corn Chaat

Serves: 4

Ingredients

• 3 cups sweet corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 1 medium tomato, deseeded and finely chopped
• 1 small cucumber, finely chopped (optional)
• 1 green chilli, finely chopped (optional)
• 2 tbsp fresh coriander, finely chopped
• ½ tsp roasted cumin powder
• 1 tsp chaat masala
• ¼ tsp black salt
• ¼ tsp red chilli powder
• A pinch of freshly ground black pepper
• Salt, to taste
• Juice of 1 lemon
• 2 tbsp sev (optional, for garnish)
• 2 tbsp pomegranate seeds (optional, for garnish)

Method

Bring a saucepan of water to the boil. Add the sweet corn kernels and cook for 5 to 7 minutes, or until they are tender but still slightly crisp. Drain the corn thoroughly and allow it to cool for about 5 minutes. The corn should be warm, not piping hot.

If using frozen corn, cook it according to the packet instructions, then drain well.

While the corn is cooking, finely chop the onion, tomato, cucumber, green chilli and coriander. Remove the seeds from the tomato before chopping to prevent the chaat from becoming watery.

Transfer the warm corn to a large mixing bowl.

Add the onion, tomato, cucumber, green chilli and coriander.

Sprinkle over the roasted cumin powder, chaat masala, black salt, red chilli powder, black pepper and salt.

Squeeze in the lemon juice.

Gently toss everything together until the corn and vegetables are evenly coated with the spices.

Taste the chaat. If you prefer it tangier, add a little more lemon juice. If you'd like more spice, sprinkle in a little extra chaat masala or red chilli powder.

Transfer the corn chaat to serving bowls.

If using, sprinkle the sev over the top just before serving for extra crunch. Garnish with pomegranate seeds and a little more chopped coriander. Serve immediately while the corn is still warm and the vegetables are crisp.

For a richer flavour, add a small knob of butter to the warm corn before mixing in the vegetables.

Crispy Chicken Popcorn

Serves: 4

Ingredients

For the chicken

• 500 g boneless chicken breast or thigh, cut into bite-sized pieces
• 1 tsp ginger-garlic paste
• ½ tsp black pepper
• ½ tsp red chilli powder
• ½ tsp paprika (optional)
• ½ tsp salt
• 1 tsp lemon juice

For the coating

1 cup plain flour (maida)

½ cup cornflour

• 1 tsp garlic powder (or ½ tsp garlic paste mixed into the marinade)
• ½ tsp onion powder (optional)
• ½ tsp black pepper
• ½ tsp paprika or Kashmiri chilli powder
• ½ tsp dried oregano (optional)
• 1 tsp salt

For frying

• 1 egg, lightly beaten
• 2 tbsp water
• Oil, for deep frying

Method

Place the chicken pieces in a mixing bowl.

Add the ginger-garlic paste, black pepper, red chilli powder, paprika (if using), salt and lemon juice. Mix well until every piece is coated.

Cover and refrigerate for 30 minutes.

In a separate bowl, combine the plain flour, cornflour, garlic powder, onion powder (if using), black pepper, paprika, oregano (if using) and salt.

Mix thoroughly.

In a small bowl, whisk together the egg and 2 tablespoons of water until well combined.

Take one piece of marinated chicken and coat it lightly in the flour mixture.

Dip it into the egg wash.

Return it to the flour mixture and coat it again, pressing the flour gently onto the chicken to create a craggy coating. Place the coated chicken on a tray. Repeat with the remaining pieces.

Let the coated chicken rest for 5 to 10 minutes before frying. This helps the coating stick better.

Pour enough oil into a deep kadai or saucepan for deep frying. Heat the oil over a medium heat.

Carefully lower a few chicken pieces into the hot oil. Do not overcrowd the pan.

Fry for 4 to 5 minutes, turning occasionally, until the coating is crisp and golden brown and the chicken is cooked through.

Remove with a slotted spoon and drain on kitchen paper.

Repeat with the remaining chicken.

Serve immediately with your choice of dipping sauces. Leftover chicken popcorn can be reheated in an oven or air fryer to restore its crispness.

Chilli Garlic Maggi

Serves: 2

Ingredients

• 2 packets Maggi 2-Minute Noodles (with the tastemaker sachets)
• 2 tbsp vegetable oil
• 8 garlic cloves, finely chopped
• 2 green chillies, finely chopped
• 2 spring onions, finely chopped (white and green parts separated)
• 1 tsp light soy sauce
• 1 tsp chilli sauce (optional)
• ¼ tsp freshly ground black pepper
• 2½ cups water
• Fresh coriander or extra spring onion greens, for garnish (optional)

Method

Finely chop the garlic, green chillies and spring onions.

Heat the oil in a wok or large frying pan over a medium-high heat.

Add the chopped garlic and stir-fry for about 1 minute, until lightly golden and fragrant. Be careful not to let it burn.

Add the green chillies and cook for another 30 seconds.

Add the white parts of the spring onions. Cook for 2 minutes, stirring frequently, until the onion softens slightly.

Stir in the soy sauce, chilli sauce (if using) and black pepper. Mix well.

Pour in the 2½ cups of water and bring it to the boil.

Once the water starts boiling, add the Maggi noodles and both tastemaker sachets.

Cook for 2 to 3 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed. If you like your Maggi slightly soupy, leave a little extra liquid. For a drier version, cook for another minute.

Taste and adjust the seasoning if needed. Since the tastemaker and soy sauce are both salty, you may not need any extra salt.

Sprinkle over the green parts of the spring onions and mix gently.

Transfer the chilli garlic Maggi to serving bowls.

Garnish with chopped coriander or extra spring onion greens, if using.

Serve immediately while it's hot.

Add a teaspoon of butter at the end if you'd like a richer, silkier finish. For extra protein, stir in a fried egg, scrambled egg or shredded cooked chicken. If you enjoy very spicy noodles, add a pinch of chilli flakes along with the green chillies.