Use seasonal ingredients and enjoy the monsoon with these fried treats over a cup of chai

Bread Paneer Cutlets

Ingredients

Bread: 8 -10 slices

Paneer: 250 gms

Thick curds: 1/2 cup

Green chillies: 2-3

A pinch of ginger, finely chopped

Finely chopped coriander leaves: 3-4 tbsp

Corn flour: 3 tbsp

Salt and pepper to taste

Oil for frying

Method

Soak the bread in the curds. Crumble it. Grate the paneer and add it to the bread curd mixture. Add the green chillies, ginger, chopped coriander, cornflour, salt and pepper. Knead well. Make small size cutlets and deep fry in hot oil until golden brown. Serve hot.

Cheesy Corn Fritters

Ingredients

Grated cheese: 2 cups

Grated corn: 1 cup

Corn flour: 1 cup

Gram flour: 2-3tbsp

Baking powder: 1 tsp

Chilli ginger paste: 1 tsp

Milk: 1 cup

Chilli flakes: 1 tsp

Salt to taste

Oil for frying

Method

Mix the grated cheese, grated corn, corn flour, gram flour, baking powder chilli flakes and salt. Add the chilli ginger paste. Knead the above mixture well. Add milk. Beat the mixture well. The batter should be light and fluffy. Heat the oil. Make small balls and deep fry until crisp. Serve hot with tomato ketchup.

Fried baby corn

Ingredients

Fresh babycorn: 250 gms

For the batter

Maida: 1/2 cup

Gram flour: 1/4 cup

Chilli ginger paste: 1 tsp

Red chilli powder: 1/4 tsp

A pinch of soda bi carb

Salt to taste

Oil for frying

Method

Cut the babycorn into long pieces. Put them in ice cold water. (This retains the crispness of the baby corn). Make a batter by mixing the maida and gram flour. Add the chilli ginger paste, chilli powder, soda bi carb and salt to taste. Add enough water to make a thick paste. The batter should be of a smooth flowing consistency.

Heat the oil. Dip each babycorn piece in the above batter and deep fry until golden brown. Serve hot with a spicy sauce.