For a snacking monsoon

Rice flour 1/4 cup

White flour 1/4 cup

Gram <g data-gr-id="39">flower</g> 1 cup

Cauliflower

Capsicum

Cottage cheese

Spinach

Onions

Cherry tomatoes

Boiled potatoes

Baby corn

Brinjal

Turmeric powder

Red chilli powder

Pepper powder

Chat masala

Baking soda

Oil

Wash and then cut all the vegetables except cauliflower and spinach in cubes. Blanch cauliflower and spinach separately.

Take a separate bowl and add the three flours in the mentioned proportions.

Add turmeric powder, red chilli powder, pepper powder, chat masala, baking soda and water to make a batter. 

Heat oil in a pan.

Dip the veggies in the batter and fry till crisp and golden brown. 

Serve hot with ketchup.

Gram flour (besan) 250 gms

Boiled potatoes 5-6 (medium sized)

Ginger 

Garlic

Green chillies

Carom seeds (ajwain)

Turmeric powder

Baking soda - a pinch

Salt - to taste

Ghee

Oil

Method

Take a pan, heat it and add ghee, then add carom seeds and let it crackle.

Make a paste of green chillies, garlic and ginger. Quickly add this paste to the pan and stir, making sure that it doesn't burn. Add turmeric powder and stir further in order to remove the rawness of garlic. Remove it from flame and add the peeled potatoes and salt. Mix well to remove any lumps.

Take a separate bowl and add gram flour, turmeric powder, pepper powder, baking soda, salt and water to make a thick batter. Heat oil for frying.

Make small dumplings of the potato mixture and dip it in the thick batter and drop it into the hot oil. Fry till it turns golden brown and then take it out carefully removing excess oil. Serve hot with mint and coriander chutney. 

2 Sweet corns on the cobs

1 tbsp Butter

1/4 tsp Pepper powder, 

freshly ground

1/2 tsp Chaat masala

Lemon juice (1)

Salt to taste

Remove the kernels from the fresh corn. Cut one line of corn vertically with the knife, you can easily peel the other corn kernels using the knife by running it in the line. Alternatively you can just cut them using the knife or use frozen sweet corn.

Add salt and water to it and pressure cook for 3-4 whistles until the corn becomes slightly soft, alternatively you can cook it in <g data-gr-id="163">microwave</g> for 6-7 mins.

Once the pressure subsides drain the excess water and when it is still hot add butter to it and mix well. The butter melts immediately and coats the corn nicely.

Add pepper powder, chaat masala, salt and lemon juice and mix well. As chaat masala and butter already has salt, so add less salt. Taste it and adjust the seasoning according to your wish.

Serve it hot as a snack or a side to your meal.

1 large (or 2 <g data-gr-id="191">medium</g>) boiled potatoes

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, to sprinkle

Oil, to shallow fry

Cut broccoli into florets and wash them nicely 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 or pulse them in food processor/mixer a couple of time to get the grated broccoli. Do not run in <g data-gr-id="242">mixer</g> for long as we need just the small bits of it.

Dry roast the besan until you get the nice aroma for a couple of minutes. Cool it.

Heat a tsp of oil and add finely chopped onions and fry until they turn translucent. Add raisins and fry until they bulge and then add chopped green chillies and ginger and give a stir quickly and switch off the flame. <g data-gr-id="241">Cool</g> the mixture.

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

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

Start making <g data-gr-id="236">round</g> <g data-gr-id="235">tikkis</g> of 2" wide and 3/4" thickness 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 <g data-gr-id="237">tawa</g> 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 <g data-gr-id="238">tikkis</g> on a kitchen napkin.

Sprinkle chat masala on top of hot <g data-gr-id="234">tikkis</g>. Serve them hot with green chutney and sweet chutney.

Compiled by <g data-gr-id="239">Rishibha</g> Kumari