10 Delicious Monsoon Snack Recipes

Table of Contents

Monsoon and snacks, can there be a better combination? At the point when the sky is cloudy and you can hear the thundering, it’s nature to get those Pakora’s and Samosa’s moving with a hot cup of Chai, obviously! Also, exactly when you think you’ve had enough, you can feel your hand sneaking up on the plate to get another. Even the most health-conscious individuals cannot avoid this Monsoon and Snack Vibe..!!

 When it comes to healthy crunching, there are a lot of alternatives accessible among Indian snacks. These will help you feel full and fiery while helping you keep up with/shed pounds.

To keep in the soul of the monsoon season, I’ve assembled 10 delicious monsoon snack recipes for you to spice up your rainy-day chai parties.

Disclaimer: Please be aware that the recipes listed below have ingredients such as peanuts, tree nuts, eggs, wheat, and meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Those with food allergies need to be aware of this risk.

Health Tip:

When is the best time to snack?

You can snack anytime you are going over 4 hours between suppers. Four hours is about the greatest measure of time you ought to have between suppers. In the event that you go longer than that, your digestion will back off, your glucose will drop, and when you at last eat, you will be desirous to the point that it will be difficult to use sound judgment and you might overeat. In this way, ensure that you generally have a solid nibble close by for times when eating times get postponed out of the blue.

Savoury Herb Whole Grain Crackers

delicious monsoon snack recipe

Prep Time: 15 min; Cooking Time: 15 min; Total Time: 30 min; Serves: 6


  • 1 cup whole wheat flour
  • 2 teaspoons sesame seeds
  • 2 teaspoons mixed herbs like oregano and basil

How to Prepare

  1. Make a stiff dough with the ingredients and water.
  2. Roll it out into thin chapatis and cut it into strips.
  3. Bake at 450° F for 10-15 minutes until they are crisp.

Bengal Gram Tangy Chatpata Snack

delicious monsoon snack recipe

Prep Time: 25 min; Cooking Time: 5 min; Total Time: 30 min; Serves: 3


  • 1 cup Bengal gram soaked overnight
  • ¼ cup chopped onion
  • ¼ cup chopped tomato
  • ½ cup chopped cucumber
  • 2 tablespoons finely chopped raw mango
  • 3 tablespoons chopped coriander leaves
  • 3 tablespoons lime juice
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon red chili powder
  • ½ teaspoon chopped green chili
  • ½ teaspoon cumin powder

How to Prepare

Toss all ingredients together in a bowl to enjoy a tangy and spicy snack.

Oil-Free Hummus and Carrot Sticks

monsoon snack recipe

Prep Time: 30 min; Cooking Time: 5 min; Total Time: 35 min; Serves: 4


  • 3 cups cooked chickpeas or garbanzo beans
  • 6 teaspoons minced garlic
  • 3 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 ½ teaspoons Dijon mustard
  • 6 tablespoons lime juice
  • ½ teaspoon pepper
  • Salt to taste

How to Prepare

  1. Use a food processor to blend all the ingredients.
  2. Add 2-3 tablespoons of water and blend into a smooth paste.
  3. Serve it with carrot sticks.

Chicken Poppers

Prep Time: 30 min; Cooking Time: 10 min; Total Time: 40 min; Serves: 4


  • 2 lbs. boneless chicken, cubed
  • 4 eggs
  • 1 tablespoon water
  • ½ teaspoon dried oregano
  • 2 cups flour
  • ½ teaspoon chili powder
  • 1 teaspoon paprika
  • 8 cups crushed Rice Krispies
  • Salt to taste

How to Prepare

  1. Whisk the eggs with a tablespoon of water.
  2. Mix flour, chili powder, paprika, salt, and dried oregano in a shallow bowl.
  3. Roll the chicken pieces in the flour, dip them into the egg mixture, and roll them in the crushed Rice Krispies.
  4. Place them in the air fryer and cook them at 180C for 10 minutes.

Spicy Pineapple

monsoon snack recipe

Prep Time: 15 min; Cooking Time: 3 min; Total Time: 18 min; Serves: 2


  • 1 cup thinly slices juicy pineapple
  • 2 tablespoons lime juice
  • ½ teaspoon black pepper
  • ½ teaspoon pink Himalayan salt
  • ⅙ teaspoon cinnamon powder

How to Prepare

Toss the pineapple slices with lime juice, black pepper, pink Himalayan salt, and cinnamon powder.

Chana Chat

monsoon snack recipe

Prep Time: 5 min;  Total Time: 5 min; Serves: 4


For Pressure Cooking Chickpeas

  • 1 cup dried white chickpeas or chole or chana
  • ½ teaspoon salt
  • 2 cups water – for pressure cooking
  • 1 medium to large potato – optional

Other Ingredients for Chana Chaat

  • 1 medium sized onion – finely chopped
  • 1 medium sized tomato – finely chopped
  • 1 green chili , finely chopped – optional
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon Kashmiri red chili powder or paprika
  • 1 teaspoon Chaat masala
  • ½ teaspoon dry mango powder (amchur powder) – optional
  • regular white salt or rock salt (edible and food grade) – add as per taste
  • black salt – add as per taste
  • 1 to 2 teaspoons lemon juice or add as per taste
  • 3 to 4 pani pooris or papdis crushed – optional
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)
  • ¼ cup fine sev – optional

How to Prepare

Cooking the chickpeas

  1. Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole Chaat.
  2. Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.
  3. Cover with the lid and pressure cook on medium flame for 10 to 12 whistles.
  4. When the pressure falls on its own, remove the lid.
  5. Check the chickpeas. The chickpeas should have a melt in the mouth texture. If the chickpeas are not cooked, then add some more water and pressure cook for a few more minutes.

Preparation for Chana Chaat

  1. Drain all the water and keep the cooked chickpeas aside.
  2. Peel the boiled potato, chop and keep aside.
  3. Finely chop the onion, tomato, chillies and some fresh coriander leaves. Keep aside.

Making Chana Chaat

  1. Take the cooked chickpeas in a mixing bowl.
  2. Add all the spice powders – Kashmiri red chilli powder, roasted cumin powder and Chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).
  3. Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.
  4. Add the finely chopped onions, tomatoes, chillies and coriander leaves.
  5. Add 1 to 2 teaspoons lemon juice or add as required.
  6. Mix well. Check the taste and adjust as required.
  7. Serve chana Chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.

Bread Pizza

monsoon snack recipe

Prep Time: 5 min; Cooking Time: 10 min;  Total Time: 5 min; Serves: 3


  • 6 large bread slices or sandwich bread slices – whole wheat, white, multi grain or brown bread
  • Olive oil or butter as required
  • Toppings for Bread Pizza
  • Pizza sauce as required
  • 1 medium onion – cut in small cubes
  • 1 medium tomato – cut in small cubes, optional
  • 1 medium capsicum – cut in small cubes
  • 5 to 6 olives – sliced, optional
  • Oregano as required
  • Dried basil as required
  • Crushed black pepper or pepper powder, as required, optional
  • 1 to 1.25 cups grated mozzarella cheese or pizza cheese – add as required
  • Red chilli flakes as required

How to Prepare

Toasting Bread

  1. Heat a heavy tawa or pan or griddle. Spread about ½ to 1 teaspoon olive oil on it. You can even use butter instead of olive oil. Keep the flame to its lowest.
  2. Place bread slice on it. You can keep 1 to 2 bread slices at a time depending on the size of the griddle or tawa or pan.
  3. Lightly toast the bread from the base and then flip it.

Making Bread Pizza

  1. Now quickly spread some pizza sauce on the lightly toasted side.
  2. Top with small onion cubes., capsicum cubes, tomato cubes, sliced olives
  3. Sprinkle dried herbs like oregano, basil. Also add some crushed black pepper or black pepper powder.
  4. While adding the toppings, you can also switch off the flame if you want. 
  5. Now top with grated mozzarella cheese or pizza cheese. 
  6. Keep the flame to its lowest. Place a lid on the bread pizza.
  7. Cook till cheese melts and the bread is toasted.
  8. Remove with a spatula and place it on a serving plate. Sprinkle some red chili flakes or oregano if needed.
  9. Serve Bread Pizza hot plain or accompanied with tomato ketchup or pizza sauce.

Also Read: Best homemade snacks for road trips

Chicken Malai Kebab

monsoon snack recipe

Prep Time: 150 min; Cooking Time: 20 min; Total Time: 170 min; Serves: 4


  • 400 grams Boneless chicken , cut into two-inch cubes

To be ground into paste

  • 2-inch Ginger
  • 8 cloves Garlic
  • 2 Green Chilies

For the marination

  • 2 tablespoons Fresh cream
  • 2 tablespoons Britannia Cheese Spread – Asli Pepper
  • 2 tablespoons Hung Curd (Greek Yogurt)
  • 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Nutmeg powder
  • 1/4 teaspoon White pepper powder
  • 1 tablespoon Lemon juice
  • 1 tablespoon Corn flour
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • Salt , to taste
  • Butter (Salted) , for basting

How to Prepare

  1. To begin making the Chicken Malai Kebab Recipe, prep all the ingredients for the marinade and keep it ready. Wash and pat dry the chicken too and set aside. 
  2. Grind the ginger, garlic and green chillies to a fine paste.
  3. To marinate the chicken, in a large mixing bowl, combine fresh cream, hung curd, cream cheese, salt, ginger garlic and green chilli paste, garam masala powder, cardamom powder, nutmeg powder, white pepper powder, lemon juice, corn flour and Kasuri Methi. Mix well. 
  4. Add in the boneless chicken cubes and mix well until the chicken is evenly coated. Cover the bowl and set aside to marinate for a minimum of 3 hours. You can also refrigerate it overnight. 
  5. To bake in the oven, preheat the oven to 200 degree Celsius for 10 minutes. Line a baking tray with aluminium foil, grease generously with oil. 
  6. Arrange the Chicken Malai Kebab in skewers, place them on the baking tray and bake for 10 minutes. 
  7. After 10 minutes, baste the Kebab with butter and remaining marinade if any. Flip and bake for another 10-15 minutes or until done. 
  8. Remove from the oven when almost done. Turn on the flame on your gas stove, hold the skewers over the flame, for a slightly roasted and smoked flavour and colour. 
  9. Serve hot Chicken Malai Kebab Recipe as an appetizer along with Pudina chutney.

Garlic Chicken Cheese Balls

monsoon snack recipe

Prep Time: 10 min; Cooking Time: 25 min; Total Time: 35 min; Serves: 4


  • 250 grams Chicken , minced
  • 1 tablespoon Onion powder
  • 8 to 10 cloves Garlic , minced
  • 1-1/2 teaspoon Garlic , finely chopped
  • Salt , to taste
  • 1 tablespoon Black pepper powder
  • 2 teaspoons Dried oregano
  • Mozzarella cheese cubes for stuffing

Ingredients for Coating

  • 1/2 cup All Purpose Flour (Maida)
  • 2 Whole Eggs , beaten
  • Oil , for deep frying
  • 3/4 cup Whole Wheat Breadcrumbs

How to Prepare

  1. To begin making the Garlic Chicken Cheese Balls Recipe, prep all the ingredients mentioned.
  2. In a wide bowl, add minced chicken, onion powder, minced garlic, finely chopped ginger pieces, pepper powder, oregano, salt to taste and mix well.
  3. In a frying pan, heat oil for deep frying.
  4. Make lemon sized balls of the chicken mix. Place a small cube of mozzarella cheese in the centre and roll well into a neat ball.
  5. Coat the chicken balls with all-purpose flour first, then dip it in beaten eggs and finally coat breadcrumbs. Repeat this step to make all the chicken and cheese balls.
  6. Once the oil is hot, reduce heat to medium. Drop the rolled balls 2 to 3 at a time into the oil and deep fry until golden brown. Remove from oil and drain them on an oil absorbent paper to absorb excess oil.
  7. Serve Garlic Chicken Cheese Balls Recipe immediately with any dipping sauce of your choice.

Macher Chop Recipe (Bengali Style Fish Croquettes)

monsoon snack recipe

Prep Time: 40 min; Cooking Time: 20 min; Total Time: 60 min; Serves: 4


To make the patty:

  • 500 grams Fish fillet
  • 1 cup Onion , chopped
  • 1 tablespoon Ginger , grated
  • 1 teaspoon Ginger , chopped
  • 1-1/2 teaspoon Garlic , minced
  • 1 teaspoon Red Chili powder
  • 3 teaspoons Green Chilies , chopped
  • 1-1/2 teaspoons Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Garam masala powder
  • 1/2 cup Potato (Aloo) , boiled and mashed
  • 4 tablespoons Coriander (Dhania) Leaves , chopped
  • 1 teaspoon Sugar
  • Salt , to taste
  • Mustard oil , to cook

To coat and fry:

  • 2 Whole Eggs , whisked
  • Salt , to taste
  • 200 grams Whole Wheat Breadcrumbs

How to Prepare

  1. To begin making Macher Chop Recipe (Bengali Style Fish Croquettes), clean the fish pieces. Smear a teaspoon turmeric powder and some salt to the fish pieces.
  2. Cook the fish pieces in microwave for 4-5 minutes on high or more time depending on the fish and power of microwave. You can boil the fish pieces with little water in a pan too. 
  3. Let the fish pieces cool down. If you are using fish with bone, then discard skin and fish bones, mash the fish pieces.
  4. In a pan heat a bit of oil. Add chopped onions and cook till the onions become translucent.
  5. Add ginger paste and chopped ginger, garlic paste. Mix well and cook for 3-4 minutes.
  6. Add the mashed fish and cook for 2-3 min. Add mashed potato, salt and sugar.
  7. Add turmeric powder, roasted cumin powder, red chili powder, garam masala powder, chopped coriander and green chilies and give another stir.
  8. Let the fish mix cool down. Shape the mixture to any shape of your choice.
  9. In a bowl beat the eggs some water and salt. In another plate take the breadcrumbs.
  10. Roll the patties in breadcrumbs and keep them aside for 10 minutes.
  11. Then dip each fish patty into the egg wash, roll in breadcrumb to coat well. Keep aside. Repeat the process for all other patties. Keep the patties in refrigerator for 30 minutes.
  12. Heat oil in a deep pan or wok. Slowly slide the croquettes 3-4 at a time and fry the fish croquettes to brown.
  13. Macher Chop Recipe (Bengali Style Fish Croquettes) for your weekend snack along with onion slices or mint chutney.

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