Monsoon Recipes: Healthy Snack Recipes To Enjoy Amid Rains

With the arrival of monsoons, fritters, bhel, and other spicy snacks make the perfect partner to your cup of tea or coffee. These are quick and easy-to-prepare recipes using any vegetable of your choice, by dipping them in a batter of gram flour, water and spices and letting them fry in hot oil. But, too much oil and deep frying can be unhealthy. So, if you are wondering how to make your snack time healthier, worry no more, for we have got you covered.Here are some easy and healthy snack recipes that you can try during the monsoon.ALSO READ: Monsoon Delights: Seafood Recipes You Must Try For LunchTips To Make Fritters Healthier:Chef Arokiya Doss, Head Chef - The Malabar Coast, Noida shared some tips on how to make fritters healthier:Coating Tips To Reduce Oil Absorption:Breading or coating snacks with breadcrumbs, flour, and other foods like oats or flattened rice can absorb more oil and inflate calories.To reduce oil absorption in fritters or snacks, make sure you coat them with a thin batter of all-purpose flour, rice flour, or corn flour.Health Benefits Of Various Fritters:Corn, banana, apple, and zucchini fritters are not only delicious but also satisfying.These fritters provide a fulfilling balance of fat, protein, and carbohydrates.They are enjoyable for breakfast, lunch, or dinner, offering a versatile meal option.Some Healthy Fritter Recipes:1. Banana Fritters (By Chef Arokiya Doss)Ingredients:3 ripe bananas1/2 cup rice flour1/4 cup grated fresh coconut1/4 cup jaggery (or brown sugar)1/4 teaspoon cardamom powderA pinch of salt1/2 cup waterOil for shallow fryingMethod:Prepare the Batter:In a bowl, mix rice flour, grated fresh coconut, jaggery, cardamom powder, and salt.Gradually add water to the dry ingredients, stirring until you get a smooth, thick batter.Prepare the Bananas:Peel the bananas and cut them into thick slices or chunks.Coat and Fry:Dip each banana slice into the batter, ensuring it is fully coated.Heat oil in a pan over medium heat.Shallow fry the coated banana slices until golden brown and crispy, turning occasionally for even cooking.Serve:Remove the fritters from the pan and place them on a paper towel to drain excess oil.Serve warm with a sprinkle of additional grated coconut if desired. Image Source: Special Arrangement2. Zucchini Fritters (By Chef Arokiya Doss)Ingredients:2 medium zucchinis1/2 cup rice flour1/4 cup grated fresh coconut1 green chilli, finely chopped1 tablespoon chopped fresh coriander leaves1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds1/4 teaspoon turmeric powder1 egg (optional for binding)Salt to tasteOil for shallow fryingMethod of Preparation:Prepare the Zucchini:Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for 10 minutes to draw out moisture.Squeeze out excess water from the grated zucchini using a clean kitchen towel.Prepare the Batter:In a bowl, mix rice flour, grated fresh coconut, chopped green chilli, chopped coriander leaves, mustard seeds, cumin seeds, turmeric powder, and salt.Add the grated zucchini and egg (if using) to the dry ingredients, mixing until well combined.Form and Fry:Heat oil in a pan over medium heat.Scoop spoonfuls of the zucchini mixture into the pan, flattening them slightly to form fritters.Shallow fry the fritters until golden brown and crispy on both sides, about 3-4 minutes per side.Serve:Remove the fritters from the pan and place them on a paper towel to drain excess oil.Serve warm with a side of coconut chutney or a squeeze of lime juice. Image Source: Special ArrangementOther Snacks Recipes during Monsoon:1. Corn Rajma Bhel: (By Suman Agarwal, Founder & Nutritionist, SelfCare by Suman)The lip-smacking flavours of bhel get a boost with corn and kidney beansIngredients:1 cup uncooked rajma (kidney beans; soak for 6–8 hours)2 cups fresh corn (from the cob) or sweet corn kernels2 medium potatoes, boiled, peeled and diced2 medium capsicum, chopped finely2 medium onions, chopped finely4 green chillies, chopped finely4 tbsp fresh coriander, chopped finely1 tsp chaat masala¼ tsp black pepper powder75 gms Feta cheeseJuice of 1 lemon2 tbsp sugar2 tbsp butterSalt as per tasteMethod:Pressure-cook the kidney beans with 4 cups of water and ½ tsp salt for 4 whistles. Strain and keep aside.Pressure-cook the corn for 6 whistles. Strain and keep aside.Melt butter in a pan. Sauté onion, capsicum and green chillies for 4 minutes.Add corn, kidney beans, potatoes, chaat masala, black pepper powder and 1 tsp salt; sauté for 3 minutes.Remove from heat; add lemon juice, Feta cheese, sugar and coriander. Image Source: Special ArrangementVada Pav Unjunked: (By Suman Agarwal, Founder & Nutritionist, SelfCare by Suman)The same great taste of a vada pav, but fortified with paneer and baked, not friedIngredients:8 slices whole-wheat or white bread (4” x 4”) or French baguette1 litre double toned milk (1.5% fat)4 medium potatoes, boiled, peeled and diced2 garlic cloves, chopped finely2 green chillies, chopped finely10–15 curry leaves, chopped2 tbsp coriander leaves, chopped finely½ tsp mustard seeds¼ tsp turmeric powderJuice of 2 lemonsSalt as per taste1 tbsp oilMethod:Bring milk to a boil and turn off the flame. Immediately add the juice of 1 lemon and stir until the milk curdles. Strain through a muslin cloth, making sure all liquid or whey is removed. What remains in the cloth is paneer.Preheat the oven to 160C for 7–10 minutes.Heat the oil in a pan. Add mustard seeds; once the seeds begin to splutter, tip in the garlic, green chillies and curry leaves. Sauté for half a minute.Add potatoes, turmeric powder and salt. Mix well.Transfer to a large plate and cool.Crumble the paneer and combine with the potato mix, along with coriander and juice of 1 lemon.Mash this mixture lightly by hand and divide into 8 portions.Lightly toast the bread. Spread the mixture on the toasted bread and bake in a preheated oven for 4-5 minutes. Serve hot. Image Source: Special Arrangement3. Vietnamese Pho (By Chef Navneet Singh- Executive Chef, ITC Rajputana)Ingredients:2 kg of chicken bones5 L of cold water2 onions, quartered4-inch piece of fresh ginger, halved lengthwise2 cinnamon sticks1 tablespoon coriander seeds1 tablespoon fennel seeds6 whole star anise6 whole cloves1 black cardamom pod, see tips1 ½ tablespoons fine sea salt1/4 cup fish sauce1-inch piece of rock sugarAssemble:450g of noodles200g cooked chicken breast, thinly sliced across the grain1/4 cup thinly sliced onions1/4 cup chopped cilantro leavesOptional for the table: fresh mint, Thai basil, bean sprouts, lime wedges, sliced green or red chilies, fish sauce, hoisin sauce, sriracha or chili sauceMethod:MAKE THE BROTHPlace chicken bones in a stockpot. Cover with cold water. Bring to a boil over high heat for 3 to 5 minutes. As the bones boil, scum and foam will float to the topDrain the bones, rinse with warm water, and scrub the stockpot clean. Return bones to the pot and add 5L of cold waterPreheat oven boiler to high. Line a baking sheet with foil. Place onion quarters and halved ginger on the baking sheet and broil for 10 to 15 minutes, turning occasionally until nicely charredPlace cinnamon, coriander, fennel, star anise, cloves, and cardamom pod in a dry frying pan over low heat. Toast for about 5 minutes, stirring occasionally, until fragrant Transfer the spices to a muslin bag or cheesecloth and seal with twineBring the stockpot to a boil, then reduce the heat to a gentle simmer. Add the charred onions, ginger, spice bag, salt, fish sauce, and rock sugarGently simmer uncovered for 3 hours, skimming off any foam that rises to the surfaceUse tongs to remove bones, onions, and ginger. Strain the broth through a fine-mesh strainer. To remove the fat, skim it off with a spoonASSEMBLING PHOPlace the strained broth into a stockpot and simmer over medium-low heat while you prepare the noodlesTo prepare the noodles for cooking, place noodles in a bowl and cover with hot water. Soak for 15 to 20 minutes or until they are soft and opaque Bring a medium saucepan of water to a boil. Add noodles and cook briefly (about 10 seconds) until they soften. Drain the noodles and divide them evenly between serving bowls, filling each bowl about 1/3 of the wayArrange slices of cooked chicken over the noodles in each bowl. Carefully ladle the very hot broth over the meat, cooking it gently. Top with onion slices and cilantro. Serve with your favourite pho toppings at the table.