Chai and Pakoda Evenings: 7 Monsoon Snacks With Hot Chai

• 1 cup milk, full-fat or low-fat
• 1/2 cup water
• 1 tbsp tea leaves
• 1 inch ginger, peeled and washed
• 2 cardamom pods, crushed
• 1 tbsp sugar
• 1/4 tsp chai masala

Open the Adrak Masala Chai recipe

• 1½ cups cabbage, finely chopped
• 1 cup spring onion, finely chopped
• 1/2 cup carrot, grated
• 1/3 cup beetroot, crushed
• 1/2 cup corn flour
• 1/2 cup all-purpose flour (maida), plus a little extra if needed
• 2 to 3 green chillies, crushed
• 1 tbsp ginger-garlic, finely chopped or paste
• 1 tbsp red chilli sauce
• 1 tsp vinegar
• 2 tbsp soy sauce
• 1 tbsp green chilli sauce
• Salt to taste
• Oil for deep frying

Open the Chinese Pakoda recipe

• 1¾ cups milk
• 1/4 cup water
• 1 tbsp tea leaves
• 1/2 tbsp sugar
• 1/4 tsp tea masala
• 1 green cardamom
• 1 clay pot or earthen cup (kulhad)

Open the Tandoori Chai recipe

• 250 g paneer, sliced into rectangles
• 1 tbsp red chilli powder (for the marinade)
• 1 tbsp chaat masala (for the marinade)
• 1 cup besan (gram flour)
• 1/2 cup rice flour
• 2 tbsp curd
• 1/2 cup coriander, finely chopped
• 1/4 cup mint, finely chopped
• 1 tsp green chillies, finely chopped
• 1 tsp fresh garlic paste
• 1/2 tsp fresh ginger paste
• 1 tsp roasted cumin (jeera) powder
• 1/2 tbsp chaat masala (for the batter)
• 1/2 tbsp garam masala
• 1 pinch Eno, unflavoured
• 1 pinch hing (asafoetida)
• Salt to taste
• Water for the batter
• Oil for deep frying

Open the Crunchy Paneer Pakora recipe

• 1 cup milk
• 1 tbsp sugar
• 1/2 tbsp coffee powder
• 1 clay or earthen cup (kulhad)

Open the Tandoori Coffee recipe

• 2 packets Maggi noodles, boiled
• 1 tomato, finely chopped
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 1/2 cup corn, boiled
• 1 pinch asafoetida (hing)
• 1 pinch turmeric powder
• 1 tsp garam masala
• 1 tsp red chilli powder
• 2 tbsp besan (gram flour)
• 1 tbsp sooji (semolina)
• 1 tbsp rice flour
• 2 packets Maggi masala (tastemaker)
• Salt to taste
• Oil for frying

Open the Maggi Pakoda recipe

• 2 to 3 onions, sliced into rings
• 3/4 cup all-purpose flour (maida)
• 1/4 cup corn flour
• Bread crumbs, for coating
• 1/4 tsp black pepper powder
• 1 tsp garlic powder
• 1/2 tsp red chilli powder
• Salt to taste
• Cold water, for the batter
• Oil for deep frying

Open the Onion Rings recipe

• 4 medium potatoes, boiled and cooled
• 3 tbsp butter
• 4 to 5 tbsp rice flour
• 2 tbsp corn flour
• 1 tsp black pepper powder
• 3 to 4 green chillies, crushed
• 1/2 tsp red chilli flakes
• 1 tbsp fresh coriander, finely chopped
• Salt to taste
• Bread crumbs, for coating
• Oil for deep frying

Open the Crispy Potato Balls recipe

• 1½ cups cooked rice
• 1 large potato, boiled
• 1/4 cup coriander, finely chopped
• 1 tbsp sesame seeds
• 1 tbsp chaat masala
• 1 tbsp red chilli powder
• 2 green chillies, finely chopped or crushed
• 1 tbsp ginger-garlic paste
• Salt to taste
• Semolina to coat the cutlets
• Bread crumbs, only if the mixture is sticky
• Oil for deep frying

Open the Rice Cutlet recipe

• 2 cups sweet corn kernels, boiled
• 1 medium capsicum, roughly chopped
• 1 medium onion, roughly chopped
• 1 medium carrot, roughly chopped
• 1 cup chickpea flour (besan)
• 1 tbsp ginger-garlic paste
• 2 tbsp fresh coriander, chopped
• 3 to 4 green chillies, crushed
• 1 tsp dry mango powder (amchur)
• 1 tsp black salt
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• Salt to taste
• Oil for deep frying, plus a little for greasing your palms

Open the Sweet Corn Cutlet recipe