Snacks You Need In Your Life To Enjoy This Monsoon

We all love the monsoon season – the chill in the air, the breezy evenings the smell of the wet mud and the overall feel-good factor usually make us want to curl up with a good book and laze the day away. The only thing that could make this moment even better is the addition of snacks to our stomachs. 

In a country like ours, there are various cuisines to try and every region has a specific monsoon treat. Let’s explore some!

  1. Momos from Delhi

If there is anything a Delhi-ite loves during the rains, it is definitely a steaming plate of momos with a side of chilly sauce! The burst of flavours that the chilly sauce gives and the brilliant, slightly rough texture of the momo is what makes this dish a must-have!


For The Dough:

  1. 120 Gms Refined Flour
  2. 1/4 Tsp Baking Powder

For The Chicken Filling:

  1. 1 Cup Chicken(Minced)
  2. 1/2 Cup Onions, Finely Chopped
  3. 1/4 Tsp Black Pepper Powder
  4. 1 Tbsp Oil
  5. 1/2 Tsp Garlic Paste
  6. 1/2 Tsp Soya Sauce
  7. A pinch of Salt
  8. 1/4 Tsp Vinegar


  1. Mix all the ingredients of the chicken filling in a bowl and keep aside
  2. In a separate bowl, knead together the refined flour, baking powder and salt until it forms a firm dough. Cover and keep aside for 30 minutes
  3. Roll out the dough into very thin, small circles
  4. Now take each circle and place a tablespoon of filling in the centre
  5. Bring the edges together and twist to seal it and give it the typical momo shape
  6. Steam the momos in a steamer for about 10 minutes and serve hot with a little bit of chilly sauce

2. Pav Bhaji From Mumbai

When in Mumbai, no matter the situation, a plate of pav bhaji never fails to lift up everyone’s mood. The tangy bhaji with soft buttered pavs is just the kind of pleasure we long for!


  1. 4 Medium Boiled Mashed Potatoes
  2. 2 Medium Chopped Onion
  3. 1/2 Cup Chopped Cauliflower
  4. 1 Cup Shelled, Boiled Peas
  5. 3 Tablespoons Refined Oil
  6. 3 Pinches of Salt
  7. 8 Pieces of Pav
  8. 2 Teaspoons Garlic Paste
  9. 1/4 Cup Green Beans
  10. 4 Medium Chopped Tomatoes
  11. 1 Chopped And De-Seeded Capsicum
  12. 1/4 Cup Chopped Carrots
  13. 1/2 Tablespoon Ginger Paste
  14. 2 Chopped Green Chillies
  15. 25 Gms Melted Butter
  16. 1 Medium Sized Lemon Wedge
  17. 2 Teaspoons of Pav Bhaji Masala


  1. Boil the peas, cauliflower florets, carrots and beans and mash the boiled ingredients
  2. Heat oil in a pan and sauté 3/4th of the onions till they get a light golden in colour
  3. Add the green chillies and ginger-garlic paste to the onions and stir-fry for 30 seconds
  4. Add the pav bhaji masala, capsicum, tomatoes, pepper and salt to this mixture and cook for 3-4 minutes stirring continuously
  5. Add the mashed peas, cauliflower, potato mixture to the pan along with 2 cups of water.
  6. Bring it to a boil and let it simmer for 10 minutes
  7. In another pan, heat the butter and pan-fry the pav till it is crisp and light brown
  8. Garnish the bhaji with chopped coriander leaves and serve

3. Fish Fry From Kolkata

When in Kolkata, do as the Bengalis do and spend your rainy evenings enjoying a hot plate of crispy fish fry!


  1. 4 pcs of Fish Fillet
  2. 1 Egg
  3. 1 CupBreadcrumbs
  4. 2-3 Tsp Water
  5.  For Deep Frying


1 Tsp Lemon Juice

2. 1 Tsp Salt[6] 

Second Marinade:

  1. ¼ Cup Chopped Onion

2. 4-5 Cloves of Garlic

3. 1 Chopped Ginger

4. 1 Cup Coriander Leaves

5. 4-6 Chopped Green Chillies


1. Combine the ingredients from the first marinade. Add the pieces of fish to the mixture and keep aside for 10 minutes

2. In another bowl, mix the ingredients from the ‘second marinade’ and add the fish to the second marinade for 15-30 minutes

3. In a third bowl, whisk together the egg and water

4. Dip the fish in the egg wash then coat it with breadcrumbs

5. Keep the breadcrumb coated fish aside to rest for 10-15 mins

6. In a deep-bottomed heavy pan, heat 2 cups of oil over medium heat

7. Once the oil is hot, lower the heat and add the fish pieces to the hot oil and deep fry on medium-low heat for 3-4 minutes. Keep flipping the fish until it has browned evenly on both sides. Serve with Mustard sauce

Now with these recipes in hand, get cooking and enjoy the monsoons the way they are supposed to be enjoyed!

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