Indian Monsoon Recipes 2025 — Know How To Prepare Assorted Pakoras With Chai
Know the perfect recipe to prepare assorted pakoras paired with hot chai for a cozy rainy day, this monsoon.
(By Chef Ashish Singh)
The monsoon season is here, and it is the perfect excuse to slow down and savour the simple joys of life we often overlook - blue skies between showers, the earthy scent of mitti, and the comfort of nostalgic flavours. From global favourites to the timeless combination of chai and pakoras, there’s something for every mood.
When the first raindrops fall, few things bring more joy than the simple pairing of hot chai and crispy pakoras. It is not just a snack, it is a memory of cozy afternoons, laughter echoing through the house, and the comforting sound of rain on the windows.
This recipe brings those moments to life. Fresh raw banana, paneer, potato, and spinach are mixed with onions, mint sauce, and a punch of achari chilli, then coated in a spiced besan batter flavoured with ajwain, haldi, and deggi mirch. Fried to golden perfection in hot oil, each bite is crisp, warm, and filled with bold, nostalgic flavours. All this, served with creamy and fragrant chai which pairs, oh so well, with the savoury crunch of the pakoras.
Together, they turn a rainy day into something special. More than just food and drink, this combo invites you to pause, savour the moment with your loved ones. So when the skies turn grey, let the Monsoon Chai Pakoda remind you: some of the best moments of life that are the simplest.
Chef Ashish Singh is Chief Operating Officer and Head Chef at Café Delhi Heights
Ingredients
- 2 Gram Ajwain
- 100 Gram Achari chilli
- 150 Gram Raw banana
- 150 Gram Besan (gram flour)
- 10 Gram Chat masala
- 10 Gram Coriander leaves
- 100 Milliliter Oil (for frying)
- 5 Gram Deggi mirch
- 60 Gram Mint sauce
- 100 Gram Onion (big)
- 2 Piece Paan leaves
- 150 Gram Paneer
- 150 Gram Potato
- 100 Gram Spinach
- 5 Gram Salt
- 1 Gram Haldi powder (turmeric)
- 300 Milliliter For Chai: Milk
- 10 Gram Tea Leaves
- 3 Gram Elaichi
- 20 Milliliter Sugar
Cooking Instructions
Start by slicing the onion, raw banana, potato, and paneer. Shred the spinach and chop the coriander. In a mixing bowl, combine besan, ajwain, haldi, deggi mirch, chat masala, and salt.
Add the mint sauce, chopped vegetables, and paneer.
Mix well to make a thick batter using a little milk if needed.
Heat oil in a deep pan and drop spoonfuls of the mixture into the hot oil and fry until crispy and golden brown.
Drain the pakodas on tissue paper.
To make the chai, boil milk with tea, crushed elaichi, and sugar and let it simmer for 5–7 minutes until aromatic, then strain into cups.
Serve both together with mint/coriander chutney.
Summary
Monsoon Recipes 2025 — Know How To Prepare Assorted Pakoras With Chai
Know the perfect recipe to prepare assorted pakoras paired with hot chai for a cozy rainy day, this monsoon.
Ingredients
- 2 Gram Ajwain
- 100 Gram Achari chilli
- 150 Gram Raw banana
- 150 Gram Besan (gram flour)
- 10 Gram Chat masala
- 10 Gram Coriander leaves
- 100 Milliliter Oil (for frying)
- 5 Gram Deggi mirch
- 60 Gram Mint sauce
- 100 Gram Onion (big)
- 2 Piece Paan leaves
- 150 Gram Paneer
- 150 Gram Potato
- 100 Gram Spinach
- 5 Gram Salt
- 1 Gram Haldi powder (turmeric)
- 300 Milliliter For Chai: Milk
- 10 Gram Tea Leaves
- 3 Gram Elaichi
- 20 Milliliter Sugar
Main Procedure
Start by slicing the onion, raw banana, potato, and paneer. Shred the spinach and chop the coriander. In a mixing bowl, combine besan, ajwain, haldi, deggi mirch, chat masala, and salt.
Add the mint sauce, chopped vegetables, and paneer.
Mix well to make a thick batter using a little milk if needed.
Heat oil in a deep pan and drop spoonfuls of the mixture into the hot oil and fry until crispy and golden brown.
Drain the pakodas on tissue paper.
To make the chai, boil milk with tea, crushed elaichi, and sugar and let it simmer for 5–7 minutes until aromatic, then strain into cups.
Serve both together with mint/coriander chutney.
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