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Monsoon Magic: Two Irresistible Indian Recipes to Savor the Rainy Season

BILKULONLINE
SUNDAY Special

1. Pakoras with Mint Chutney

A classic monsoon snack, pakoras are perfect for a rainy day with a cup of chai.

Ingredients

For Pakoras:

Besan (gram flour) – 1 cup

Sliced onion – 1 medium

Chopped spinach – 1 cup

Green chilies (chopped) – 1-2

Carom seeds (ajwain) – ½ tsp

Red chili powder – ½ tsp

Turmeric powder – ¼ tsp

Salt – to taste

Water – as needed

Oil – for frying

For Mint Chutney:

Fresh mint leaves – 1 cup

Fresh coriander – ½ cup

Green chilies – 2

Lemon juice – 1 tbsp

Salt – to taste

Instructions

Pakoras:

Mix besan, sliced onion, chopped spinach, carom seeds, red chili powder, turmeric, and salt.

Add water gradually to form a thick batter.

Heat oil in a pan and drop spoonfuls of batter to fry until golden brown.

Remove and drain on paper towels.

Mint Chutney:

Blend mint, coriander, green chilies, lemon juice, and salt with a little water until smooth.

Serve pakoras with the mint chutney and enjoy the monsoon vibes!

2. Masala Chai and Bread Pakora

Pairing spiced tea with bread pakoras makes for a comforting monsoon treat.

Ingredients

For Masala Chai:

Water – 2 cups

Milk – 1 cup

Tea leaves – 2 tsp

Crushed ginger – 1 tsp

Crushed cardamom – 2 pods

Clove – 1

Cinnamon stick – ½ inch

Sugar – to taste

For Bread Pakora:

Bread slices – 4

Boiled potatoes (mashed) – 2

Green chilies (chopped) – 1

Coriander leaves – 2 tbsp

Spices: red chili powder, cumin powder, salt – to taste

Besan – 1 cup

Water – as needed

Oil – for frying

Instructions

Masala Chai:

Boil water with ginger, cardamom, clove, and cinnamon.

Add tea leaves and simmer for 2 minutes.

Pour in milk and sugar; boil for 2 more minutes. Strain into cups.

Bread Pakora:

Mix mashed potatoes with spices, green chilies, and coriander.

Spread the potato filling on one slice of bread, cover with another, and cut into halves.

Prepare a thick batter with besan, water, and a pinch of salt.

Dip stuffed bread into the batter and deep fry until golden brown.

Serve hot with ketchup or chutney alongside masala chai.

Enjoy these cozy delights while watching the raindrops fall!

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