Monsoon fritters are a great way to enjoy the rains, after all it is not wrong to call them a match made in heaven.
Monsoon season is synonymous with indulgent fried snacks, but why not enjoy the best of both worlds with the healthy and delicious Swarna Hari Shammi? This recipe offers a nutritious alternative to traditional monsoon fritters, blending the sweetness of corn with the robust flavors of fresh fenugreek leaves. Enhanced with spices like garam masala, jeera powder, and coriander powder, these shammis are rolled in nylon sev for a delightful crunch, then roasted to golden perfection with minimal oil. Packed with vitamins, minerals, and fiber, the Shammi provides a wholesome treat without compromising on taste. Whether you’re looking to reduce your fried food intake or simply seeking a new, flavorful snack, this recipe is the perfect way to enjoy the rainy season guilt-free. Serve with mint or tamarind chutney for an irresistible and healthy monsoon delight!
Chef Dilip Bavkar’s Crispy Leaves of Sindhudurg exemplifies his commitment to celebrating local produce. This dish features a mix of edible leaves such as amaranth, spinach, and curry leaves, dipped in a flavourful batter made from besan, rice flour, and spices, then fried to crispy perfection. Accompanied by a tangy tamarind sauce enriched with black coconut jaggery and kokum juice, the dish highlights the unique flavours of the region, creating a delightful blend of textures and tastes that reflect the essence of Sindhudurg’s culinary tradition.
Here are some recipes for you to try:
- Swarna Hari Shammi courtesy Ranjan Pandey, Executive Chef, Pride Plaza Ahmedabad
- Mini Corn Quinoa Batons courtesy Chef Sandeep Panwar, DoubleTree by Hilton Gurugram Baani Square
- Tameta Bhajiya 2.0 courtesy Urvika Kanoi, Head chef and Founder, Cafe Duco and The Daily Calcutta
- Zucchini Fritter courtesy Palash Gajbe, Executive Chef, Jehan Numa Retreat, Bhopal
- Sweet potato and Ajwain fritters with citrus chili and shallots relish courtesy Binish Kumar, Chef de Cuisine, Holiday Inn Cochin
- Crispy Leaves of Sindhudurg courtesy Chef Dilip Bavkar Coco Shambhala
Read the full story that first appeared in Deccan Chronicle dated July 1, 2024 here:
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