The pitter-patter of raindrops falling in place of the sound of your favourite music, the chilling breeze, and a cup of calming hot chai will have your taste buds whetting their hunger for some chatpata spicy hot snacks. Monsoons in India always have a distinct story to tell. You can relish in some delicious Rajasthani recipes that we have compiled.

Check out the Pyaz ki Kachori and Mirchi Vada below, which were exclusively shared for the monsoon to create enduring memories throughout this wet season.

1. Pyaz ki Kachori

Pyaz Kachori is a kind of Rajasthani Kachori, a fried pastry filled with a spicy onion filling. Most often eaten in the rainy season with tamarind chutney.

Ingredients:

Refined Flour- 250 gm

Ajwain- 5 gm

Oil- 50 gm

Salt- 5 gm

Chopped Onion- 300 gm

Boiled Potato- 200 gm

Besan- 50 gm

Hing- pinch

Whole coriander seeds- 10 gm

Chilli powder- 8 gm

Turmeric- 5 gm

Chat Masala- 5 gm

Garam masala powder- 2 gm

Green Chilly chopped- 2-3 nos

Black salt- 5 gm

Oil for fry

Method:

Use maida, oil, ajwain, and some salt to make a dough. It should be covered and set aside for rest. Oil is now used to sauté chopped onion and green chillies in a kadhai. Next, besan is added and cooked until it begins to turn slightly brown. Add seasoning powder and mash the potatoes.

Make tiny balls of the prepared dough, roll into a 3-inch circle, and then stuff with the filling ingredients after thoroughly mixing and removing from the kadhai. Make more kachori by repeating the procedure. When the stuffed kachoris are ready, flatten them slightly with your palm.

In oil that has been moderately heated, deep fry. Serve it with fried green chilies and Imly chutney. 5 servings. Cut into small pieces and topped with chopped onion and tamarind chutney for garnishing.

Mirchi Vada 2.

In Rajasthan, a famous spicy snack known as mirchi vada is consumed during the rainy season. It is made of a large green chilli and potato filling that is battered and fried before being served hot with tomato sauce or, less frequently, mint and tamarind chutney.

Ingredients:

Potatoes boiled

Peeled and mashed- 300 gm

Jeera powder- 10 gm

Saunf powder- 5 gm

Red Chili powder- 5 gm

Coriander powder- 10 gm

Amchur Powder- pinch

Tamarind Pulp- 10 ml

Elephant pepper/ Bhajji chili- 12 nos

Besan- 250 gm

Rice flour- 50 gm

Ajwain- 5 gm

Salt- 5 gm

Oil for frying

Method:

Peel, boil, and thoroughly mash the potatoes. Mix thoroughly before adding salt, chilli powder, cumin powder, coriander powder, tamarind pulp, and amchur powder. As desired, adjust the seasoning. Salt, chilli powder, rice flour, besan flour, and combine thoroughly. seed carom is also added. Make a thick but smooth batter by adding water.

Wash and dry the peppers. Slit the fabric in half while leaving the edges whole. Fill the prepared potato mixture to the brim. Warm up the deep-frying oil. Deep fried the stuffed chilies till golden and crispy. Dip in the prepared batter. Serve the hot mirchi vada with mint and tamarind chutney after draining the excess oil.

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