5 Monsoon Healthy Snacks Recipes to Enjoy the Rainy Season

The monsoon season brings a refreshing change after the scorching heat, but it also calls for warm and comforting snacks to enjoy with a cup of tea or coffee. While it’s tempting to indulge in fried and oily foods, there are plenty of healthy alternatives that can satisfy your cravings without compromising your health. Here are 5 delicious and healthy snack recipes perfect for the monsoon season.

# Moong Dal Chilla (Lentil Pancakes)

Ingredients of Moong Dal Chilla

1 cup moong dal (split green gram)
1 small onion, finely chopped
1 green chili, finely chopped
A handful of coriander leaves, chopped
1/2 teaspoon turmeric powder
Salt to taste
Oil for cooking

How to Make Moong Dal Chilla

Start by soaking moong dal for 2-3 hours, then drain and grind it into a smooth batter. Mix in finely chopped onion, green chili, coriander leaves, turmeric powder, and salt. Heat a non-stick pan, add a little oil, and pour a ladleful of the batter, spreading it into a pancake shape. Cook until golden brown on both sides and serve hot with green chutney or yogurt.

# Grilled Corn on the Cob

Ingredients of Grilled Corn on the Cob

4 ears of corn
2 tablespoons butter or olive oil
1 teaspoon red chili powder
1/2 teaspoon black salt
1 lemon, cut into wedges

How to Make Grilled Corn on the Cob

Preheat your grill or stovetop grill pan. Peel back the husks of the corn, remove the silk, and soak the corn in water for about 10 minutes. Grill the corn for 10-15 minutes, turning occasionally until charred. Mix butter or olive oil with red chili powder and black salt, then brush this mixture over the hot corn. Serve with a squeeze of lemon juice for added zest.

# Baked Sweet Potato Fries

Ingredients of Baked Sweet Potato Fries

2 large sweet potatoes, peeled and cut into thin strips
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

How to Make Baked Sweet Potato Fries

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Toss peeled and cut sweet potato strips with olive oil, paprika, garlic powder, salt, and pepper. Spread the sweet potatoes on the baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through until crispy and golden brown. Serve with a yogurt dip or ketchup.

# Masala Roasted Chickpeas

Ingredients of Masala Roasted Chickpeas

2 cups cooked chickpeas (or canned chickpeas, rinsed and drained)
1 tablespoon olive oil
1 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
Salt to taste

How to Make Masala Roasted Chickpeas

Preheat the oven to 200°C (400°F) and prepare a baking sheet with parchment paper. After patting the chickpeas dry, toss them with olive oil, cumin powder, chili powder, turmeric powder, and salt. Spread the chickpeas evenly on the baking sheet and roast for 25-30 minutes, stirring occasionally until they become crispy and golden. Allow them to cool slightly before serving.

# Spinach and Corn Sandwich

Ingredients of Spinach and Corn Sandwich

1 cup spinach, blanched and chopped
1/2 cup corn kernels, boiled
1/4 cup low-fat cream cheese or yogurt
1 green chili, finely chopped
Salt and pepper to taste
Whole grain bread slices
Butter or olive oil for grilling

How to Make Spinach and Corn Sandwich

In a bowl, mix blanched and chopped spinach, boiled corn, cream cheese or yogurt, finely chopped green chili, salt, and pepper. Spread the mixture on a slice of whole grain bread and top with another slice. Heat a pan, lightly butter or oil it, and grill the sandwich until golden brown on both sides. Cut into halves and serve hot.