Many love to munch on fried snacks while it is raining. Homechef Uma Raghuraman shares a few snack recipes that one can make during monsoon.

(From clockwise) Panner Bread Rolls, Tofu Carrot Spring Rolls, Bhabra, Gopi Paniyaram

Chennai:

Gobi Paniyaram

Ingredients:

Method:

Mix all the ingredients in a bowl and shape them into medium size balls
Shallow fry them in a paniyaram pan till crisp on all sides
You can always add garlic, ginger, grated beets, etc., for variation

Tofu Carrot Spring Rolls

Ingredients: For the fillings

Other Ingredients:

15-20 spring roll sheets (store-bought)| Oil for frying| 1 tsp flour (mixed along with 2.5 tsp water for binding)

Method:

To make the filling, heat a wide pan with oil
Add the green chillies, ginger, garlic and fry them for a few seconds Now add the onions and mix well Let the onions turn light pink
Add the grated carrot, crumbled tofu, salt and mix well
Cook for a few minutes till all the extra moisture is absorbed
Garnish and switch off the gas
Take the spring roll sheet (square shape) and spoon the filling into one corner
Fold and roll the sheet and seal it using the flour-water mixture
Repeat the process for the remaining filling
Heat oil and deep fry the spring roll till they are uniformly golden on all sides
Served with your favourite sauce or chutney

Paneer Bread Rolls

Ingredients:

Method:

To a bowl, add crumbled panner, bell peppers, green chilli, cumin powder, coriander leaves, salt and mix well
Your filling is ready
Dip a bread slice in water and immediately squeeze out the excess water
Place the bread slice in your palm, spoon the filling and cover the filling with the bread using your palms giving it an oblong shape. Chef tip: You can shape them however you like
Repeat the process for the remaining filling Refrigerate the shaped panner bread rolls for a few minutes. Chef's tip: Place them in the freezer for at least 15-20 minutes
Heat oil and deep fry the rolls till they are uniformly golden

Bhabra

Ingredients:

Method:

To a wide bowl add all the ingredients except mustard oil and mix to a smooth batter adding little water at a time (pouring consistency).
Mix without any lumps.
Add oil to a pan and once the oil is hot, pour a ladle of the bhabra batter.
Let it fry for a few seconds.
Once one side is cooked, flip and cook the other side
Remove and drain the bhabra Repeat the process for the remaining batter

Vadlet

Ingredients:

1/2 cup radish+ turnip greens (remove the thick stem in the center, wash and roughly chop them)| 1/2 cup kala channa/brown garbanzo beans sprouts| 1 medium size onion (finely chopped)| 1 green chilli (finely chopped)| 1/4 cup chickpea flour/ besan| 1/4 teaspoon cumin seeds powder/ jeera powder| 1/4 teaspoon Kashmiri Chilli powder| 1/8 teaspoon turmeric powder |Salt to taste | Oil of your choice to fry the vadlet ( I used groundnut oil)

Method:

Steam the kala channa sprouts till they are cooked
Allow it to cool for 5 minutes and powder them in a food processor/mixie without adding any extra water
Transfer the sprouts powder into a wide bowl Add the chopped greens, onion, chickpea flour, spices, salt and mix well.
Add approximately 1/4 cup water (adjust) and mix to make a stiff dough Heat oil.
To shape the vadlet, grease your palm with oil and pinch a portion of the dough flatten it and make a small hole in the centre.
You can avoid the hole and shape them like a cutlet Once the oil is hot, deep fry over medium heat so that the vadlet is browned uniformly drain them in a kitchen towel

Recipes shared by Uma Raghuraman

Try these snacks to satisfy rainy day cravings

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