Savor Mumbai’s Monsoon: Easy Recipes for Rainy Day Snacks

Mumbai is currently experiencing its heaviest rainfall of the monsoon season, which has persisted for the past three days. The Indian Meteorological Department (IMD) has issued a red alert for the area, indicating that the downpour will likely continue over the next two days. As a result, many employees have transitioned to remote work, while others are navigating the wet streets to return home. With tea time approaching, the rainy weather sets the perfect backdrop for enjoying hot and comforting snacks.

The city’s iconic street foods, such as vada pav and samosas, take center stage during these monsoon days. However, local chefs encourage residents to get creative in the kitchen, suggesting innovative twists on classic snacks that not only satisfy cravings but also elevate the monsoon experience.

Innovative Snack Ideas for the Rainy Season

Anshul Dhyani, executive chef at ITC Grand Central, introduces a playful variation on the traditional samosa. His recipe for Cheese & Corn Samosas with Chilli-Garlic Dip combines classic flavors with a modern twist. “Samosas don’t always have to be nostalgic because they can also be playful,” Dhyani explains. The blend of sweet corn, creamy cheese, and spicy kick is sure to provide comfort during the rain.

**Ingredients for Cheese & Corn Samosas:**
– **For the dough:**
– All-purpose flour: 1 ½ cups
– Semolina: 2 tbsp
– Oil or ghee: ¼ cup
– Salt: to taste
– Water: as needed

– **For the filling:**
– Boiled sweet corn: 1 cup
– Grated mozzarella or processed cheese: ¾ cup
– Chopped green chili: 1
– Finely chopped coriander: 1 tbsp
– Chilli flakes: ½ tsp
– Cumin powder: ½ tsp
– Salt and pepper: to taste

– **For the chilli-garlic dip:**
– Soaked dry red chillies: 4-5
– Garlic cloves: 5
– Vinegar: 2 tbsp
– Salt: to taste
– Oil: 2 tsp

**Preparation Method:**
1. **Dough**: Combine flour, semolina, salt, and oil. Gradually add water to form a stiff dough, cover, and rest for 20 minutes.
2. **Filling**: Mix all filling ingredients and set aside.
3. **Shape Samosas**: Roll dough into ovals, cut in half, form cones, fill with the mixture, and seal edges.
4. **Fry**: Deep fry until golden and crispy.
5. **Dip**: Blend soaked chillies, garlic, vinegar, and salt into a paste. Sauté in oil for 1-2 minutes and cool before serving.

Another chef, Anil Gawas of Sixteen33 in Bandra, presents a unique take on corn with his Corn Ribs recipe. This dish features quartered corn cobs fried to a perfect crisp, coated in a flavorful smoky paprika butter, and served with garlic aioli. Gawas notes, “Corn ribs are quartered corn cobs fried until crispy and slightly curled,” making them a delightful snack suitable for any rainy day.

**Ingredients for Corn Ribs:**
– Boiled corn on the cob: 2
– Melted butter: 2 tbsp
– Smoked paprika: 1 tsp
– Salt: to taste
– Lemon juice: 1 tbsp
– Garlic aioli: 2 tbsp

**Preparation Method:**
1. Cut each corn cob into quarters lengthwise.
2. Combine melted butter, smoked paprika, lemon juice, and salt in a bowl. Brush this mixture over the corn ribs.
3. Deep fry at 180 degrees Celsius (350 degrees Fahrenheit) for 4-5 minutes until crispy.
4. Serve hot with garlic aioli.

Classic Mumbai Street Food: Samosa Vada Pav

A quintessential Mumbai experience is not complete without the famous Samosa Vada Pav, a perfect fusion of flavors and textures. This dish features a spicy potato filling encased in a crisp samosa, served in a soft pav bun with chutneys.

**Ingredients for Samosa Vada Pav:**
– **For the masala filling:**
– Boiled and roughly mashed potatoes: 2 large
– Boiled green peas: ½ cup
– Finely chopped green chilies: 3
– Ginger-garlic paste: 1 tbsp
– Mustard seeds: 1 tsp
– Cumin seeds: 1 tsp
– Asafoetida: ¼ tsp
– Turmeric powder: 1 tsp
– Red chilli powder: 1 ½ tsp
– Coriander powder: 1 tsp
– Garam masala: 1 tsp
– Pav bhaji masala: 1 tbsp
– Amchur powder or lemon juice: 1 tsp
– Salt: to taste
– Fresh coriander leaves, chopped: 2 tbsp
– Oil: 2 tbsp

– **For the samosa outer layer:**
– Refined flour (maida): 1 cup
– Ghee or oil: 2 tbsp
– Salt: to taste
– Water: to knead

– **For assembly:**
– Soft, fresh pav buns: 6
– Spicy green chutney: 2 tbsp
– Sweet tamarind chutney: 2 tbsp
– Dry garlic chutney: 3 tbsp
– Fried green chilies: to taste
– Butter: 1 cube

**Preparation Method:**
1. **Dough**: Mix maida, ghee, and salt. Gradually add water to knead into a firm dough. Cover and rest for 20 minutes.
2. **Filling**: Heat oil in a pan, add spices, green chilies, and ginger-garlic paste. Stir in peas and spices, add potatoes and salt, then mix thoroughly.
3. **Shape and Fry**: Form samosas from the dough, fill with the potato-pea mixture, and fry until golden.
4. **Assembly**: Toast pav buns, spread chutneys, add the samosa, and top with garlic chutney and butter. Serve with fried green chilies.

As Mumbai continues to embrace the monsoon, these culinary delights offer a way to enjoy the rainy season. Whether preparing them at home or grabbing them from a street vendor, these snacks provide a comforting and flavorful experience that resonates with the spirit of the city.