Quick And Easy Monsoon Snack Recipes That You Can Try At Home

Whether it's a hot and crispy snack that you are craving or a simple and soothing one, monsoon snacks have a magical way of bringing joy and satisfaction. 

Quick And Easy Monsoon Recipes That You Can Try At Home

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New Delhi: As it gets cloudy outside and we have to cancel our plans, there can be no better standby than enjoying the rain at home with a bowl of snacks. You can pair it with your cup of tea, coffee or hot chocolate for that matter and enjoy the pitter-patter of the rain. Whether it's a hot and crispy snack that you are craving or a simple and soothing one, monsoon snacks have a magical way of bringing joy and satisfaction. 

Here are some easy and delicious snacks that you can prepare at home and enjoy during the monsoons.

1. Cheesy Chicken Popcorn (By Chef James Patrick, The Fat Tiger)

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 1 cup breadcrumbs
• 1 cup grated cheddar cheese
• Vegetable oil for frying

 Method:

1. Cut the chicken breasts into bite-sized pieces, similar to popcorn chicken.
2. In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In another bowl, beat the eggs until well combined.
4. Place the breadcrumbs in a separate bowl.
5. Dip each chicken piece into the flour mixture, then into the beaten eggs, and finally coat it with breadcrumbs. Ensure each piece is coated thoroughly.
6. Heat vegetable oil in a deep pan or fryer to a medium-high temperature.
7. Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding the pan. Cook for about 4-5 minutes or until golden brown and cooked through.
8. Remove the chicken pieces from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. While the chicken is still hot, sprinkle the grated cheddar cheese over the top, allowing it to melt and coat the popcorn chicken.

Serve the Cheesy Chicken Popcorn as a delicious snack or appetizer. It can be enjoyed on its own or served with dipping sauces such as ketchup, barbecue sauce, or ranch dressing. Enjoy your homemade Cheesy Chicken Popcorn!

2. Roasted Sweet Potato Tikki Chaat (By Chef Vikram Arora, Culinary Director and founder of Nksha Restaurant, Churchgate)

Ingredients:

• Sweet Potato– 2 large pieces
• Salt– to taste
• White Pepper Powder– 1 tsp
• Bread Crumb– 4 tbsp
• Chana Dal namkeen– 6 tbsp
• Desi Ghee– to shallow fry
• Roasted Cumin powder– 1.5 tsp
• Black Pepper powder– 1 tsp
• Yellow chilli powder– 1 tsp
• Chaat Masala– 1/4 tsp
• Mint Chutney– 3 tbsp
• Tamarind chutney– 6 tbsp
• Ginger Julienne– to garnish
• Carrot Julienne– to garnish
• Beetroot Julienne– to garnish
• Green Coriander Chopped– to garnish

Method:

1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet. Roast them in the oven for about 40-45 minutes or until they are soft and cooked through. You can also microwave the sweet potatoes until they are tender if you prefer.
2. Once the sweet potatoes are cooked, allow them to cool slightly. Then peel off the skin and transfer the flesh to a mixing bowl.
3. Mash the sweet potatoes with a fork or potato masher until they are smooth and well-mashed.
4. To the mashed sweet potatoes, add breadcrumbs, white pepper powder and salt to taste. Mix everything well to combine the ingredients. Stuff it with crushed chana dal namkeen.
5. Shape the mixture into small round shaped tikkis.
6. Heat a non-stick pan or griddle over medium heat and with desi ghee in it to shallow fry.
7. Place the tikkis on the pan and cook them for 3-4 minutes on each side, or until they turn golden brown and crispy.
8. Once the tikkis are cooked, transfer them to a plate lined with paper towels to absorb any excess ghee. 
9. Place tikkis on a plate, sprinkle all the spices mentioned and then both mint chutney and tamarind chutney. Followed by garnishing with ginger, beetroot and carrot julienne and green coriander.

3. Burratta And Cherry Tomato Salad (By Chef Bhushan Ganorkar - Courtyard by Marriott Navi Mumbai)

• Rocket/ arugula leaves – 35 gms ( small cup)
• Buraata cheese – 150 gms
• Cherry tomatoes – 10 – 12 nos
• Salt – to sprinkle
• Pepper – to sprinkle

For vinaigrette:

• Balsamic vinegar 1 tbsp
• Olive oil – 3 tbsp

Method:

1. In a salad bowl, keep the burrata cheese ball in the middle.
2. Mix rocket leaves and cherry tomatoes with 1 tsp of vinaigrette.
3. Arrange the leaves on the side of the burrata.
4. Just sprinkle it with salt and pepper.

The beauty of this salad is that the peppery flavour of the rocket leaves as well as the tartness of tomato will be well balanced with the creamy burrata cheese.