MONSOON SPECIAL SNACKS

Monsoon and snacks are synonymous to each other. It is that time of the year when you can indulge in some guilt-free snacking. Here is a collection of a few lip-smacking monsoon special snacks  that are light, low on calories, which you can prepare easily at home in the monsoon season and ENJOY!!!

BABYCORN FRITTERS

Ingredients: 

12-15 tender Baby corns

Oil,to deep fry

1 cup Besan/Chickpea flour

1/4 cup Rice flour

1 tsp Red chilli powder

a pinch of Turmeric powder

1 tsp Ginger-Garlic paste

1/4 tsp Garam masala (optional)

a pinch of Asafoetida or 1/2 tsp Carom seeds

1/4 tsp Baking soda

Salt to taste

 Method

Cut baby corns into 2 pieces lengthwise and blanch them in hot water with salt for 1-2 minutes. Do not boil for long. You can even add a pinch of turmeric powder while boiling them. Drain them and keep them aside.

Mix well all other ingredients and make it into a smooth batter by adding water. Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don't add too much water at once. The more you beat the mixture the better and fluffy the pakoras would be. You should ideally beat the batter for 3-4 mins.

Heat oil for deep frying.

Dip the babycorn in the batter and drop them slowly into hot oil and deep fry them till it becomes golden brown in colour on medium flame.

Drain them on to a kitchen towel to remove excess oil.

Serve them hot with your favourite Imli Chutney, Green Chutney or simply with some tomato ketchup.

 

BROCCOLI CUTLETS

Ingredients:

1 small Broccoli head

1 large(or 2 medium) Potato,boiled

2 tbsp Besan/Chickpea flour (or 2 Bread slices)

2-3 tbsp roughly crushed roasted Peanuts or Cashew nuts

1 tbsp Raisins

1 small Onion,finely chopped

3-4 Green chillies,finely chopped

1 tsp finely chopped Ginger

1/2 tsp Amchur powder or juice of  1/2 lemon

Salt to taste

Chat masala

Oil to fry

 Method:

Cut broccoli into florets and blanch them in hot water for 1-2 mins. Drain and pour cold water on them and keep them aside.

Grate the boiled and peeled potato and keep it ready.

Grate the broccoli florets. Do not run in mixer for long as we need just the small bits of it.

 Heat a tsp of oil and add finely chopped onions and fry until they turn translucent. Add raisins, chopped green chillies and ginger and give a stir quickly and switch off the flame. Cool the mixture.

In a bowl mix the grated potatoes, broccoli, onion mixture, crushed peanuts(or cashew nuts), besan(or bread) and mix well.

Add enough salt and lemon juice (or amchur powder) to it and mix well.

Start making round tikkis with the mixture. Arrange them in a single layer on a plate and cover it with a cling film and refrigerate for half an hour. You can avoid refrigerating if pressed for time.

Apply few tbsp of oil on a thick hot tawa and arrange the cutlets in a single layer and roast them on both sides until golden and crisp. You can even shallow fry them in a flat pan with 1/2" depth oil until crisp.Drain the tiikis on a kitchen n

Sprinkle chat masala on top of hot tikkis and savour this ultimate Monsoon special snack.