Raindrops, cravings, and crunch — what a trio! 

There’s something magical about monsoon evenings that instantly summons the urge for something crispy to pair with your steamy cup of chai. But here’s the twist — we’re leaving the deep fryer behind. This season, let's reinvent indulgence with a lineup of no-fry monsoon snacks that are healthy, crunchy, and oh-so-satisfying. Each bite is packed with comfort, flavour, and the joy of guilt-free munching.

Air-Fried Moong Dal Pakoras Recipe

Air-Fried Moong Dal Pakoras are a crunchy, protein-rich monsoon snack that mimics traditional pakoras without any deep frying. Air-Fried Moong Dal Pakoras are light, flavorful, and perfect for guilt-free rainy day munching.

Ingredients for Air-Fried Moong Dal Pakoras:

• 1 cup green moong dal (soaked 4-6 hours)
• 1 medium onion (finely chopped)
• 2 green chillies (finely chopped)
• 1 tsp ginger paste
• 1/2 tsp cumin seeds
• 1/4 tsp ajwain
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp chopped coriander leaves
• 2 tbsp besan (optional for better binding)
• Oil spray (for air frying)

Method for Air-Fried Moong Dal Pakoras:

1. To prepare Air-Fried Moong Dal Pakoras, drain the soaked moong dal and coarsely grind it without water.
2. Transfer the dal paste to a bowl and add onions, chillies, ginger paste, cumin seeds, ajwain, turmeric, salt, coriander leaves, and besan.
3. Mix thoroughly until the Air-Fried Moong Dal Pakoras batter holds shape.
4. Preheat the air fryer to 180°C.
5. Shape small fritters using your fingers or a spoon and place them in the air fryer basket.
6. Spray lightly with oil.
7. Air fry the Air-Fried Moong Dal Pakoras for 15–20 minutes or until golden and crisp, flipping halfway.

Pro Tip: For extra crispness in Air-Fried Moong Dal Pakoras, refrigerate the batter for 15 minutes before shaping.

Crispy Oats and Veg Cutlets (Baked) Recipe

Crispy Oats and Veg Cutlets are the ultimate fibre-rich, crunchy treat for monsoons. Baked instead of fried, Crispy Oats and Veg Cutlets offer both taste and nutrition.

Ingredients for Crispy Oats and Veg Cutlets:

• 1 cup rolled oats (dry roasted and coarsely powdered)
• 2 boiled potatoes (mashed)
• 1/4 cup grated carrots
• 1/4 cup chopped beans
• 1/4 cup boiled peas
• 1 green chilli (chopped)
• 1/2 tsp ginger-garlic paste
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp chopped coriander
• Crushed oats for coating 

Method for Crispy Oats and Veg Cutlets:

1. To make Crispy Oats and Veg Cutlets, mix mashed potatoes with all veggies, spices, and powdered oats.
2. Shape the mixture into round cutlets.
3. Coat each Crispy Oats and Veg Cutlet with crushed oats for that signature crunch.
4. Preheat the oven to 200°C. Line a tray with parchment paper.
5. Bake Crispy Oats and Veg Cutlets for 20 minutes, flipping halfway for even browning.

Pro Tip: A light olive oil spray enhances the crunchiness of Crispy Oats and Veg Cutlets.

Roasted Makhana Chaat Recipe

Roasted Makhana Chaat is a tangy, crunchy snack perfect for the monsoon. Loaded with protein and flavour, Roasted Makhana Chaat is quick, easy, and oil-free.

Ingredients for Roasted Makhana Chaat:

• 2 cups makhana (fox nuts)
• 1/4 cup chopped onion
• 1/4 cup chopped tomato (seeded)
• 1 green chilli (finely chopped)
• 1/2 tsp chaat masala
• 1/4 tsp black salt
• Juice of 1 lemon
• Fresh coriander for garnish

Method for Roasted Makhana Chaat:

1. Dry roast makhana in a pan until crisp. Let cool.
2. In a bowl, mix roasted makhana with onions, tomatoes, green chillies, chaat masala, and salt.
3. Add lemon juice and toss well.
4. Serve the Roasted Makhana Chaat immediately for the best crunch.

Pro Tip: Don’t mix veggies in advance, or Roasted Makhana Chaat may lose crispness.

Stuffed Paneer Tikka in Air Fryer Recipe

Stuffed Paneer Tikka in Air Fryer is the no-oil answer to your tandoori cravings. Spicy and smoky, Stuffed Paneer Tikka in Air Fryer brings restaurant flavours home.

Ingredients for Stuffed Paneer Tikka in Air Fryer:

• 250g paneer (cut into 2-inch thick cubes)
• 1/4 cup thick curd
• 1 tbsp mustard oil
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1/2 tsp kasuri methi
• Salt to taste
• For stuffing: sautéed onion, tomato, capsicum, chaat masala

Method for Stuffed Paneer Tikka in Air Fryer:

1. Marinate paneer in curd, oil, and spices for 30 minutes.
2. Slit each cube halfway and fill with the onion-tomato stuffing.
3. Preheat the air fryer to 200°C.
4. Place Stuffed Paneer Tikka in the Air Fryer basket and cook for 12–15 minutes.
5. Serve hot with mint chutney.

Pro Tip: Skewer Stuffed Paneer Tikka in Air Fryer for even browning and presentation.

Masala Sweet Potato Toasties Recipe

Masala Sweet Potato Toasties are spicy, sweet, and oh-so-crisp. These skillet-toasted slices make Masala Sweet Potato Toasties a comforting monsoon dish.

Ingredients for Masala Sweet Potato Toasties:

• 2 medium sweet potatoes (boiled & sliced into 1/4 inch rounds)
• Salt, chaat masala, chilli flakes
• 1 tbsp lime juice
• 1 tbsp roasted sesame seeds

Method for Masala Sweet Potato Toasties:

1. In a bowl, toss sweet potato slices with lime juice, salt, and spices.
2. Heat a non-stick pan and toast each side until golden and crisp.
3. Sprinkle sesame seeds and serve the Masala Sweet Potato Toasties hot.

Pro Tip: Add crushed peanuts for added crunch in Masala Sweet Potato Toasties.

Baked Samosa Pockets Recipe

Baked Samosa Pockets retain the charm of street-style samosas but ditch the deep fry. Stuffed with classic masala, Baked Samosa Pockets are perfect with masala chai.

Ingredients for Baked Samosa Pockets:

• 1 cup whole wheat flour
• 1 tbsp oil, salt, water (for dough)
• Filling: 2 boiled potatoes, 1/4 cup peas, cumin, garam masala, salt, chilli, ginger

Method for Baked Samosa Pockets:

1. Make a stiff dough and let it rest for 30 minutes.
2. Mash filling ingredients together.
3. Roll dough into discs, add filling, and fold into half-moons or triangles.
4. Bake Baked Samosa Pockets at 200°C for 25 minutes.

Pro Tip: Use ghee instead of oil for richer Baked Samosa Pockets flavour.

Crunchy Corn & Cheese Quesadillas Recipe

Crunchy Corn & Cheese Quesadillas combine melty cheese and spicy corn inside crispy tortillas. These Crunchy Corn & Cheese Quesadillas are perfect monsoon fusion snacks.

Ingredients for Crunchy Corn & Cheese Quesadillas:

• 2 tortillas (whole wheat or ragi)
• 1/2 cup sweet corn
• 1/4 cup chopped bell peppers
• 1/2 cup grated cheese
• Spices: salt, pepper, paprika

Method for Crunchy Corn & Cheese Quesadillas:

1. Mix corn, bell peppers, spices, and cheese.
2. Spread mixture on half the tortilla, fold, and grill both sides until crisp.
3. Slice and serve Crunchy Corn & Cheese Quesadillas with salsa or ketchup.

Pro Tip: Add chopped green chillies for spicy Crunchy Corn & Cheese Quesadillas.

Chickpea Flour Crackers Recipe

Chickpea Flour Crackers are savoury, crunchy, and perfect for snacking or dipping. These gluten-free Chickpea Flour Crackers are high in protein and fibre.

Ingredients for Chickpea Flour Crackers:

• 1 cup besan (chickpea flour)
• 1/4 tsp ajwain
• 1/4 tsp turmeric
• 1 tbsp sesame seeds
• 1 tbsp olive oil
• Salt and water to knead

Method for Chickpea Flour Crackers:

1. Mix ingredients into a soft dough.
2. Roll thin between parchment, cut into squares.
3. Bake Chickpea Flour Crackers at 180°C for 15 minutes.

Pro Tip: Add dried herbs to customise your Chickpea Flour Crackers.

Crispy Rice Paper Rolls Recipe

Crispy Rice Paper Rolls are delicate, crunchy monsoon snacks packed with colourful veggies. Crispy Rice Paper Rolls offer a light and healthy alternative to fried spring rolls.

Ingredients for Crispy Rice Paper Rolls:

• Rice paper sheets
• Julienned carrots, cucumbers, bell peppers, sprouts
• Salt, pepper, lemon juice

Method for Crispy Rice Paper Rolls:

1. Soak rice paper sheets for 10 seconds and lay flat.
2. Add veggies, seasonings, and roll tightly.
3. Bake or air fry the Crispy Rice Paper Rolls at 200°C until golden.

Pro Tip: Don’t overfill or Crispy Rice Paper Rolls may break during baking.

Baked Poha Nuggets Recipe

Baked Poha Nuggets are soft on the inside and crispy outside – the perfect rainy-day snack. These Baked Poha Nuggets are a unique way to use poha creatively.

Ingredients for Baked Poha Nuggets:  

• 1 cup thick poha (washed and drained)
• 1 boiled potato
• 1/4 cup grated carrots
• 1 tsp cumin seeds
• 1 green chilli, salt
• Cornflakes or breadcrumbs (optional for coating)

Method for Baked Poha Nuggets:

1. Mix poha with mashed potato, veggies, and spices.
2. Shape into nuggets and coat with crushed cornflakes.
3. Bake Baked Poha Nuggets at 200°C for 20 minutes or until crisp.

Pro Tip: Refrigerate the Baked Poha Nuggets for 15 minutes before baking for a firmer texture.

With these no-fry monsoon snacks, you’ve got the perfect storm of health, crunch, and monsoon nostalgia — minus the mess and calories. If you have a no-fry option of your favourite snack, then share it with the Foodism Community. Download the app now!