If you’re craving bhajiyas or other fried favourites, don’t deny yourself completely- just change the way you cook them. Try making them in a paniyaram (appe) mould instead of deep-frying. They may not have the same crispy texture, but they’ll still satisfy the craving while using just a fraction of the oil. It’s a simple swap that makes a big nutritional difference.
The monsoon season brings a natural desire for warm, comforting foods. From crispy favourites enjoyed with a cup of tea to nourishing bowls shared on rainy evenings, snacks are an integral part of the season’s food culture. However, monsoon snacking does not have to mean heavy, fried, or processed choices. By focusing on gut-friendly, naturally gluten-free ingredients, traditional wisdom can blend beautifully with modern food trends to create snacks that are wholesome, flavourful, and satisfying.
Read the recipe of Aloo Mutter Samosa Baklava by Swheta Mutreja Aggarwal, Founder & Chef, Kookie Cake Crumble that first appeared in Seema Magazine here:
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