Easy Monsoon Recipes from the Legacy

Windy cool-y weather, birds chirping to the sweet rhythm , raindew on your cheeks, keeping a balance in life with a cup of chai in one hand and a plate of piping hot pakoras in the other. That’s Dolce Vita! Monsoons are a breath of fresh air with that muddy aroma right after the scorching heat. Eye catchy vibrant colors of the serene nature, rivers gushing with water, mild temperature relaxes the inner self and fills up your senses.

Nutritionists and health experts have a host of scientific reasons on our fried food cravings. Monsoons are meant to indulge in heavy and hearty meals to satisfy the soul and cut down on the usual boredom.  While most of us would prefer from the usual flaky samosa,  a selective few wish to experiment.

Hogging on those cliché bhajias is now passé.  Gobble up these 5 finger-licking recipes to please your palate as well as your family.

Chicken Crispy

Courtesy- Charushila Biswas

For all the usual veggie haters, here’s something for you to keep up with the monsoon except potatoes and onions.

Prep Time: 30 min.   Cooking Time: 15 min.  Total Time: 45 min

Ingredients (varies according to your proportion)

  • 500 gm boneless chicken
  • ½ cup thinly sliced onions
  • 2 tablespoon of lemon juice
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • ½ teaspoon of garam masala
  • ¼ teaspoon of turmeric powder
  • ½ teaspoon of coriander powder
  • 3-4 tablespoon of besan( chickpea flour)
  • 1 teaspoon of corn flour
  • 1 teaspoon of chopped green chilli
  • Salt to taste
  • Oil to deep fry


  • Mix the onion, lemon juice and all the masalas with ginger and garlic paste, coriander, green chilli and salt in a bowl
  • Dunk all the chicken pieces and mix well and keep it aside for 10 mins.
  • After the chicken has rested in the marination, add besan and corn flour and mix well.
  • Heat the oil in a large pan and dump these chicken cubes in batches for a crispy golden exterior with a soft tender chicken from the inside.
  • Serve piping hot with mint chutney and ketchup.


Rajma Pakoras

Courtesy- Chef Crystal Mendonca

Who said pakoras cannot be healthy? Here’s a recipe for the health freaks to let loose and not have to worry about the calories.

Prep Time: 10 min.  Cook Time: 30 min. Total Cook Time: 40 min.


  • 250 gm of rajma
  • 70 gm chopped tomato
  • 50 gm finely chopped onion
  • 2 green chilies
  • 30 gm of chopped coriander
  • Juice of half a lemon
  • 10 gm of coriander powder, chilli powder,garam masala powder
  • 50 gm oats
  • 30 gm breadcrumbs
  • Salt to taste
  • Oil for deep frying


  • Soak rajma overnight.
  • Cook in pressure cooker.
  • Mash and add the other ingredients except oats and breadcrumbs and mix well.
  • Shape into small balls. Roll in crumbs and oat mixture.
  • Deep fry these bombs till they are golden brown.
  • Serve with fresh mint chutney and ketchup.


Cheese Papdi

Chef- Niru Gupta

Who would have thought about bringing cheese to the typical papdi. Well that’s one genius experiment.


Prep Time: 10 min. Cook Time: 15 min. Total Cook Time: 25 min.

  • 2 cups of refined flour(maida)
  • ¼ cup of grated cheese
  • 2 tbsp of refined oil
  • 1 tpsp salt
  • 1 tspsp of garlic powder( optional)
  • Water
  • Oil for deep frying


  • Add cheese, salt and oil in a bowl and kneed it into a stiff dough with the help of water.
  • Set aside the dough for atleast 30 minutes.
  • Roll out the dough ( ½ cm by1.2 inch) and cut it into round strips. Prick with a fork for keeping the papdi flat.
  • Heat the oil for deep frying.
  • Add the strips in different batches to avoid sticking to each other.
  • Lower the heat to medium.
  • Fry these strips till golden brown.
  • And voila cheese strips are ready!


Moong Dal Samosa

Shift from the usual potato and pea filling samosas and try out something new this season with a healthier twist.

Prep Time: 15 min. Cook Time: 35 min. Total Cook Time: 50 min


For the Filling

  • 3 cups of moong dal, soaked
  • 2 tbsp oil
  • 1 tsp Cumin Seeds
  • 1/8 tsp Asafoetida
  • 3 tsp Garam Masala
  • 3 tsp Chilli Powder
  • 2 tbsp powdered Fennel seeds
  • 2 tsp Coriander powder
  • Salt to taste
  • 1 ½ tsp Mango Powder

For the Samosa Pastry

  • 2 cups of refined flour(Sifted)
  • 1 tsp salt
  • 2tbsp oil
  • Cold water to kneed


  • Grind the lentils. Heat the pan and add 2 tbsp  of oil. Add cumin seeds and asafetida.
  • When they begin to splatter, add the lentils and rest of the ingredients to make the mixture.
  • Saute over low heat till the mixture is shallow fried.
  • Take the mixture off the heat and let it cool.
  • Roll out the dough into small patty sizes. Cut these into halves.
  • Add the mixture to the dough and seal it tight.
  • Deep fry them on medium heat for even cooking and golden brown exterior.
  • Serve them HOT with a nice cup of chai and enjoy!


Mozzarella  Onion Rings

Courtesy- Buzzfeed Tasty

Mozzarella and onion rings are a wicked combination. Add cheese to anything and it will do wonders to the dish. Here’s a twist to out homey kanda bhajias:

Prep Time: 10 min. Cook Time: 15 min. Total Cook Time: 25 min.


  • 2 onions
  • 3 slices of mozzarella cheese
  • 250 gm refined flour
  • 5 eggs
  • 2 cups breadcrumbs
  • Oil for frying


  • Chop the onion and pop out the rings
  • Slice the cheese and place it between the rings
  • Place breadcrumbs, flour and eggs into 3 separate bowls
  • Coat each ring in the flour first. Then drench them in eggs and then crumbs.  Repeat this process for a thicker exterior.
  • Fry them until crispy and golden brown.
  • Serve with any dip of your choice and enjoy!


So, what are you’ll waiting for? Pick a comfy spot, binge watch your favorite movie with some of these lip-smacking dishes.