Healthy evening snacks recipes for monsoon season

Healthy evening snacks recipes for monsoon season

The rainy season is always special. It is a season of crunchy snacks and hot sips. Also, during this season our heart yells for something that can make us feel spicy, yet crunchy with the showers pouring down outside.
But saying so, monsoons also is the season of stomach upsets and bacterial infections. Many a times our heart crave for those lip smacking pakoras by the roadside, but we have to control our emotions and say no, thinking of our health.

Here are some sumptuous and healthy monsoon evening snacks recipes that all of your family would love to enjoy this rainy season.

1. Gobhi Tikki with Minty Mayo

It is great way to enjoy cauliflowers and takes very less time to prepare. This tikkis are a perfect way to fill up kids with healthy goodness of cauliflowers. The cheese in it makes it even more delectable and when served with minty mayo, it tastes divine in the evenings.

• Cauliflower (cut into florets) : 1 medium size
• Garlic (minced) : 1 tbsp
• Onions (finely chopped) : 1/2 bowl
• Wheat flour : 2 tsp
• Eggs (beaten) : 2 nos.
• Parsley (chopped) : 1 tsp
• Lime juice : 1/2 tsp
• Salt : to taste
• Pepper (crushed) : 1/2 tsp
• Parmesan cheese (grated) : 1 cup
• Oil : as required to fry

Minty Mayo Dip:
• Mint sprigs (finely chopped) : 3 – 4 nos
• Mayonnaise (egg or eggless) : 5 – 6 tsp
• Pepper (crushed) : 1/4th tsp
• Lime juice : 1/4th tsp

Preparation method:
• Boil the cauliflower florets so that they become soft enough to be mashed.
• Chop the boiled cauliflower into small pieces and set them aside.
• In a pan heat some oil and later add onions and garlic. Stir them for a minute.
• Now in a separate a bowl, add the boiled cauliflower florets, onions, garlic and beaten eggs. Stir all the mix well. Then add lemon juice, salt, pepper and shredded cheese and mix it well properly.
• Then add wheat flour in the mixture to make into patties. Make as many patties as you can out of the mix.
• Heat a non-stick flat pan over medium-low flame with some oil in it.
• Roast the patties till they turn golden brown.
• Serve this yummy monsoon snack hot with the minty mayo sauce.

2. Peas and Paneer Samosa

Samosas have a all time favourite Indian snacks for all occasions. Be it your next party or you just want to impress your family members, the peas and paneer samosa is enriched with the goodness of protein, calcium and several other macronutrients. Best enjoyed with traditional mint sauce or sweet and tangy tamarind dip.

a) Samosa stuffing:
• Green Peas (washed and finely chopped) : 1 cup
• Paneer or Cottage Cheese (crumbled) : 1 cup
• Green Chilies (finely chopped) : 2 nos.
• Garam masala powder : ½ tsp
• Chaat Masala Powder : 1 tsp
• Salt : to taste
• Olive Oil : for frying the samosas

b) The samosa dough:
• Flour (whole wheat) : 1 cup
• Sooji (Semolina/ Rava) : 2 tsp
• Olive Oil : 2 tsp
• Ajwain (Carom seeds) : 1/4th tsp
• Salt : to taste
• Water : as required to knead

Preparation method:

a) Making the dough
• Prepare the dough by mixing together flour, salt, oil and ajwain/ carom seeds to form a mixture of coarse crumbs.
• Add water to the dough mix, a little at a time to make a soft and firm dough.
• Once the dough comes together, knead it continuously for around 2-3 minutes and cover it with a moist muslin cloth.
• Keep it aside and allow the dough to rest for about 15-20 minutes.

b) Filling and Make the Samosas
• Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone. On a floured surface, roll each portion into 3inch diameter circle and cut each circle into half.
• Spread the water lightly all along the edge of the circle and fold into a cone.
• Place one or two tablespoons of peas and paneer filling in the center and seal the edges.
• Press to seal the edges of the samosas and use a fork and press on the edges of the dough to get the forked marks.

c) Deep frying the Samosa
• Heat olive oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of samosas into the frying pan and allow them to fry on medium heat. Turn the samosas around in the oil once they come floating to the top.
• Fry them till they turn into a light golden-brown color on all sides. Keep the heat on medium all along.
• High heat can brown the crust faster but not make the crust crispier. Continue the procedure with the remaining filled cones and drain them on absorbent paper.
• Once done, remove them from the oven and allow it to rest for about 5 minutes before serving Peas and Paneer Samosas hot with green chutney or tamarind dip.

3. Oats Dim sums / Momos

This Asian delicacy stuffed with cabbage and other vegetables, steamed and served with sweet and spicy dip can be your favorite this monsoon to delight the taste buds of all your guests and loved ones. The filling can be altered as per your choice that makes up as a delicious snack alongside a glass of lassi or chaach.


• Flour (whole wheat) : 2 cups
• Regular Oats : around 50 gms
• Cabbage (shredded or finely chopped) : ½ cup
• Carrots (finely chopped) : ½ cup
• French Beans (finely chopped) : 1/4th cup
• Ginger (grated) : 1 small piece
• Salt : to taste
• Cooking oil : 1 tsp

Preparation method:

a) The dough
• Put the flour into a large mixing bowl, add a little water at a time and knead to make a smooth dough.
• Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic. The dough should not be sticky. Cover and keep aside.

b) The filling
• Heat some oil in a kadai. Add the vegetables and stir-fry for 3 to 4 minutes on high heat until they become lightly soft.
• Add the oats into the vegetables, cover and cook the oats in the steam created along with the vegetables on low heat. You can optionally sprinkle a teaspoon of water to steam cook the oats.
• Once the oats is cooked, turn off the heat and allow the vegetable oat mixture to cool.

c) The dim sum
• The next step is to roll the dough out, fill and shape it into dumplings / momos. Divide the dough into small lemon size portions of an inch in diameter.
• Dust the dough portions in flour and roll out into a circle. Don’t roll too thick, as the filling will push itself out and tear when steamed.
• Place a small spoon of filling in the center of the rolled circle.
• Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side. By doing this, the half-moon shaped momos will have a frilled look.
• Proceed the similar way with the remaining dough. You can experiment with different shapes and sizes that you like. All it takes is some time and practice.
• As you keep shaping the momos, you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out.
• While you are shaping the momos, keep a steamer with water boiling. Grease the steamer pan with some oil to prevent the momos from sticking.
• Place the shaped momos on the greased steamer pan. So when you have one set of shaped momos, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the skin.
• The skin will begin to shine. As soon as you notice this, turn off the heat and remove the momos from the steamer. Place them in a dish and keep covered.
• Serve the Oats dim sums along with some spicy chilly garlic sauce.

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