Monsoon Food Recipes: Paneer Pakora, Chilli Jalebi & Corn Cheese Balls

When the rain begins to pour, nothing hits the spot quite like a plate of warm, comforting snacks made at home. The monsoon season brings with it the perfect excuse to head into the kitchen and cook up some crispy, flavourful delights.

Whether you're craving something spicy, cheesy, or with a hint of sweetness, these easy-to-make recipes by Rajdhani are just what you need to enjoy the rainy day vibes to the fullest.

Chilli Jalebi

Ingredients:

Green Bhavnagari Chillies – 5

Sugar – 300 grams

Saffron (Kesar) – 1 gram

Water – 250 ml

Milk – 250 ml

Curd – 50 grams

Maida (Refined Flour) – 200 grams

Ghee – 500 grams

Method:

Mix maida and curd well to form a smooth batter. Let it ferment overnight for the best results.

Boil sugar with water, adding a little milk to remove impurities. Strain the syrup and keep it warm.

Slice the Bhavnagari chillies and get them ready for frying.

Heat ghee in a kadhai. Dip each chilli slice in the fermented batter and deep-fry till golden and crisp.

Immediately dip the fried chillies into the warm sugar syrup for a few seconds. Serve hot for the perfect spicy-sweet bite.

Paneer Pakora

Ingredients:

Paneer – 125 to 150 grams

Besan (Gram Flour) – 1 cup

Turmeric Powder – A pinch

Red Chilli Powder – 1 to 2 pinches

Asafoetida (Hing) – A pinch

Garam Masala – 1 to 2 pinches

Carom Seeds (Ajwain) – ½ teaspoon

Water – ⅔ to ¾ cup (adjust to consistency)

Salt – To taste

Oil – For deep frying

Chaat Masala – ½ to 1 teaspoon (to sprinkle before serving)

Method:

Cut the paneer into medium cubes or squares and set aside.

In a bowl, mix besan with all dry spices and ajwain. Add water gradually, whisking to form a smooth, thick batter.

Ensure the batter is thick enough to coat the paneer but still flows well. Adjust water if necessary.

Heat oil in a deep pan. Test oil readiness with a drop of batter—it should rise steadily.

Dip paneer pieces into the batter and gently drop them in the oil. Fry until golden brown on all sides.

Place pakoras on absorbent paper, sprinkle chaat masala on top, and serve hot with chutney.

Corn Cheese Balls

Ingredients:

Butter – 2 tablespoons

Maida – 2½ tablespoons

Warm Milk – ½ cup

Boiled & Crushed Sweet Corn – ¾ cup

Chopped Coriander – ¼ cup

Green Chillies – 2 teaspoons, finely chopped

Grated Cheese – ⅓ cup

Salt – To taste

Bread Crumbs – For coating

Oil – For frying

For Batter (Coating):

Maida – 1 cup

Water – ¾ cup (adjust as needed)

Method:

In a deep non-stick pan, heat butter and sauté the flour for about 30 seconds.

Add warm milk slowly, stirring constantly to avoid lumps. Cook until it thickens and leaves the pan sides.

Transfer to a plate and let it cool slightly.

Mix in corn, cheese, coriander, chillies, and salt. Let it cool completely.

Form 15 equal portions from the mixture and roll into smooth balls.

Dip each ball in the flour-water batter, then roll in breadcrumbs for even coating.

Heat oil and deep-fry the balls in small batches till they’re crisp and golden.

Serve hot with ketchup or your favourite dip.

So the next time the rain clouds roll in, skip the takeout and try one of these monsoon recipes for a comforting, homemade food experience.