Mumbai is experiencing its heaviest rain this monsoon season. It has continued over the last three days and doesn’t look like it will end any time soon, as the IMD issued the red alert for today and tomorrow. Many people have got work-from-home from their offices. While some are already at home, others are on their way. With tea-time fast approaching, it is also the perfect time to enjoy some delicious piping hot street food and snacks.
While some may enjoy traditional delicacies like vada pavs, samosas, and steaming hot bhajiyas, many Mumbaikars will want to experiment with their monsoon snacks. Indian chefs say it is the best time to try your hand at some innovative monsoon snacks that take inspiration from the classics.
They not only suggest that you make a version of vada pav but also samosa and even some delicious corn. Try this out and it may just turn your Monday around as you enjoy these snacks while sipping on some delicious tea or coffee, the beverage of your choice – a must during this rain.
Cheese & Corn Samosa with Chilli-Garlic dip
While the classic vada pav and bhajiyas are always a favourite, Anshul Dhyani, executive chef at ITC Grand Central, says you can innovative with the classic samosas by making a delicious Cheese & Corn Samosa with Chilli-Garlic Dip. He shares, “Samosas don’t always have to be nostalgic because they can also be playful. The sweetness of corn, creaminess of cheese, and hit of spice bring comfort with a twist.”
Ingredients:
For the samosa dough:
All-purpose flour 1 1/2 cup
Semolina (for crispiness) 2 tbsp
Oil or ghee 1/4 cup
Salt to taste
Water as needed
For the filling:
Boiled sweet corn 1 cup
Grated mozzarella or processed cheese 3/4 cup
Green chilli, chopped 1 no
Coriander, finely chopped 1 tbsp
Chilli flakes 1/2 tsp
Cumin powder 1/2 tsp
Salt and pepper to taste
For the chilli-garlic dip:
Dry red chillies (soaked in warm water) 4 – 5 nos
Garlic cloves 5 nos
Vinegar 2 tbsp
Salt to taste
Oil 2 tsp
Method:
1. Prepare dough: Mix flour, semolina, salt, and oil. Add water gradually to form a stiff dough. Cover and rest for 20 minutes.
2. Make filling: Combine all filling ingredients. Adjust seasoning. Set aside.
3. Shape samosas: Divide dough into balls. Roll into ovals, cut in half, form a cone, stuff with filling, and seal the edges.
4. Fry: Deep fry the samosas on medium heat until golden and crispy.
5. Dip preparation: Blend-soaked chillies, garlic, vinegar, and salt into a paste. Sauté in oil for 1–2 minutes. Cool before serving.
Corn Ribs with Chilli Lemon Butter, Smoked Paprika and Salted Feta
While a Fried Calamari or Crispy Okra are tempting for chef Anil Gawas at Sixteen33 in Bandra, he suggests something that is easily accessible. He says you can innovate with the classic corn to enjoy Corn Ribs with Chilli Lemon Butter, Smoked Paprika and Salted Feta. Gawas shares, “Corn ribs are quartered corn cobs fried until crispy and slightly curled. They`re coated in a smoky, spiced paprika butter—a blend of melted butter, smoked paprika, and citrusy lemon. Served with a side of creamy garlic aioli for dipping, this dish offers a delicious mix of sweet, smoky, and garlicky flavours that are perfect as a snack, side, or appetiser. It`s a monsoon favourite, and you can find it on every corner on the Mumbai Street, so it`s our version of serving corn with some European twist.”
Ingredients:
Corn on the cob (boiled, husked, ends trimmed) 2 nos
Butter (melted) 2 tbsp
Smoked paprika 1 tsp
Salt (adjust to taste)
Lemon juice (plus extra wedges for serving) 1 tbsp
Garlic aioli (for dipping) 2 tbsp
Method:
1. Cut each cob into quarters lengthwise (this is what helps them curl when cooked). A sharp chef’s knife or cleaver works best—rock it through carefully. You’ll end up with 6 rib shaped pieces.
2. In a bowl, combine the melted butter, smoked paprika, lemon juice, and salt. Brush this over the ribs.
3. Cook the ribs in a deep fat fryer at 180 degrees Celsius (350 degrees Fahrenheit) for 4-5 minutes until curled and crispy at the edges. Place ribs cut side down.
4. Once done, brush with a little extra butter if desired. Serve hot with garlic aioli on the side for dipping, and extra lemon wedges to squeeze over.
Mumbai Special Samosa Vada Pav – Street Vendor Style
Ingredients:
For masala samosa filling:
Potatoes, boiled & roughly mashed, large 2 nos
Green peas, boiled 1/2 cup
Green chilies, finely chopped 3 nos
Ginger-garlic paste 1 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Hing (asafoetida) 1/4 tsp
Turmeric powder 1 tsp
Red chilli powder 1 1/2 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 samosa outer layer
Maida (refined flour) 1 cup
Ghee or oil 2 tbsp
Salt to taste
Water to knead
For Assembly
Pav buns, soft, fresh 6 nos
Spicy green chutney (coriander + mint + green chili) 2 tbsp
Sweet tamarind chutney 2 tbsp
Dry garlic chutney (Mumbai style) 3 tbsp
Fried green chilies
Butter 1 cube
Method:
Step 1: Prepare the dough
1. In a bowl, combine maida, ghee, and salt.
2. Gradually add water and knead into a firm dough.
3. Cover with a damp cloth and rest for 20 minutes.
Step 2: Make the spicy masala filling
1. Heat oil in a pan. Add mustard seeds, cumin seeds, and hing.
2. Add green chilies and ginger-garlic paste; sauté until fragrant.
3. Stir in peas, turmeric, chili powder, coriander powder, garam masala, and pav bhaji masala.
4. Add potatoes, salt, and amchur/lemon juice. Mix and cook for 3–4 minutes.
5. Lightly mash, stir in coriander leaves, and let the mixture cool.
Step 3: Shape and fry the samosas
1. Divide the dough into small balls, roll into ovals, and cut each oval in half.
2. Shape each half into a cone, fill with potato-pea mixture, and seal edges.
3. Deep fry on medium heat until crisp and golden brown.
Step 4: Assemble street-style samosa vada pav
1. Lightly toast pav buns on a tawa with a touch of butter.
2. Spread green chutney on the lower half, tamarind chutney on the upper half.
3. Place a hot samosa in the bun, pressing slightly.
4. Sprinkle generously with dry garlic chutney.
5. Add a tiny cube of butter for extra aroma.
6. Serve with a fried green chili on the side—or tucked right in for the bold ones.
