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Monsoon munchies by Ranveer Brar

Celebrity chef Ranveer Brar shared with us some of his favourite recipes that are perfect for the monsoon season. Here's how to cook them and other ingredients to make these treats:

Crispy fried chicken

Prep time: 20 minutes 

Cook time: 1-29 minutes

Servings: 4


For brining

1 whole chicken with skin, cut into 8 pieces

Salt to taste

Buttermilk, as required

1 tsp hot sauce

For refine flour coating

2 cups refine flour

2 tsp paprika powder

2 tsp garlic powder

2 tsp onion powder

Salt to taste

2 tsp white pepper powder

Marinated chicken pieces

Egg wash

5 whole eggs

1 tsp paprika powder

1 tsp garlic powder

1 tsp onion powder

1 tsp white pepper powder

Salt to taste

Final coating

2 cups refined flour

Salt to taste

Oil for deep frying


For brining

In a mixing bowl, add whole pieces, buttermilk, salt and hot sauce.

Mix well and keep for 4-6 hours in the refrigerator.

For refined flour coating

In a mixing bowl, add refined flour, paprika powder, garlic powder, onion powder, salt and white pepper. Mix well.

Add chicken pieces and coat well.

Shake off the excess flour.

Remove them on a wire rack/cooling rack to avoid from sticking.

Keep aside for further use.

For egg wash

In a mixing bowl, add eggs, paprika powder, garlic powder, onion powder, white pepper powder and salt.

Add coated chicken and mix well.

Keep aside for further use.

For final coating

In a paper bag or a lid box, add chicken and shake well for the coating.

Once done shake off the excess flour and keep on a wire rack.

Heat oil for deep frying.

Add chicken pieces and fry till half done.

Drain them on a kitchen paper towel.

Double fry them until golden brown and crisp.

Drain on a kitchen paper towel to remove excess oil.

Serve hot with choice of sauce.


Lactic acid in buttermilk and vinegar in hot sauce works as tenderiser for the chicken, which makes it juicy on the inside.

Matar samosa chaat recipe

Prep time: 10-15 minutes 

Cook time: 30-35 minutes

Servings: 2-4


For filling

2-3 tbsp ghee

2 green chilli, chopped

½ inch ginger, chopped

2 cups green peas

Salt to taste

⅓ cup fresh mint leaves, chopped


½ tsp sugar

1 tsp ghee

¼ inch ginger, chopped

Few mint leaves, chopped

1 Green chilli, chopped

½ tbsp prepared chaat masala

Oil for frying

For tamarind chutney

1 litre water

1 cup tamarind, soaked

2 cups jaggery


For tempering chutney

1 tbsp oil

2 cloves

1 tsp cumin seeds

2 dry red chillies

1 tsp degi red chilli powder

A pinch of asafoetida


For chaat masala

2 tbsp black peppercorns

1 tbsp coriander seed

1 tbsp fennel seed

1no black cardamom seeds

½ tbsp cumin seeds

Salt to taste


For dough

1 cup refined flour

½ tsp carom seeds, crushed

Salt to taste

1 tbsp ghee

Chilled water, as required

Process for samosa filling

Take a shallow pan, add ghee once it’s hot. Add green chillies, ginger, mint leaves and

sauté it well. Add green peas, salt to taste and sauté it well. Cover it with the lid and cook for 5

minutes on medium flame.

Once the green peas are cooked well, add a little water and mix it well.

Once again, cover it with a lid and cook for a while. Open the lid, once the green peas are

cooked well, mash the green peas, add sugar and sauté for a minute.

Now, add ghee and sauté once again. Switch off the flame, add ginger, mint leaves, green chilli and mix well.

Transfer the prepared filling into the plate or tray and keep in the refrigerator for a while.


For tamarind chutney

In a sauce pot, add water, tamarind, jaggery and cover it with a lid and cook for 15 to 20

minutes. Once the chutney is cooked well, strain the mixture and keep aside for further use.

For tempering chutney

In a handi, add oil, once oil is hot, add cloves let it splutter well.

Add cumin seeds, dry red chilli and let them splutter well.

Pour the prepared chutney and mix properly. Add Degi red chilli powder, asafoetida and mix


Cook on medium heat for 10-15 minutes. Once the chutney gets thickened nicely.

Transfer into the bowl and keep aside for further use.


For chaat masala

In a bowl, add black peppercorns, coriander seed, black cardamom seed, fennel seed, cumin

seeds, salt to taste.

Transfer into a pan and dry roast the spices on medium flame. Once it cools down, transfer it

into a grinder and grind it coarsely. keep it aside for future use.


For dough

Add refined flour, carom seeds, salt to taste, ghee in a pot and mix well until it resembles bread crumb consistency.

Now, add chilled water and knead a hard dough. Cover and keep aside for resting at least for

15-20 minutes.

For assembling

Take a medium portion of the dough, make a round peda, apply ghee and roll it thin in an oval shape.

Now, cut in from the center and take one half of it and make a cone shape of it and add the

prepared filling in it.

Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.

Heat oil in a kadhai on medium heat and fry the samosas on low to medium heat, until it turns

golden in colour from all the sides, remove on an absorbent paper.

In a serving plate, place seasoned curd, prepared samosa, curd and prepared tamarind chutney, and serve hot.

Vada pav

Prep Time: 15-20 minutes 

Cook Time: 30 minutes

Servings: 4


For vada

2 medium onions, sliced

1 tbsp oil

1 tsp black mustard seeds

7-8 curry leaves

¼ tsp asafoetida

2 green chillies, chopped

¼ tsp turmeric powder

Salt to taste

1 tbsp ginger garlic paste

3-4 medium potatoes, boiled

1 tsp sugar

1 tbsp coriander, chopped

Oil for deep frying

For batter

1 ½ cup gram flour

1 tsp baking soda

Water as required

Salt to taste

¼ tsp turmeric powder


Chop the onions, into thin slices.

Heat oil in a pan, add mustard seeds and curry leaves. Cook till fragrant.

Add asafoetida (hing) and mix well. Add the sliced onions and green chillies, saute till onion turns translucent.

Add turmeric powder and salt, mix well and add little water, mix well.

Add ginger garlic paste and mix well and cook for 3-4 minutes.

Mash the potatoes with your hands and add into the pan.

Add water and cook for 3-4 minutes. Add sugar and mix well till it combines and melts.

Allow to cool down.

Meanwhile, prepare the batter. Add gram flour, baking soda and water to a bowl and

whisk well forming a thick lump free batter.

Add salt and turmeric powder, whisk it in and set aside till in use.

Add chopped coriander to the cooled down potato mixture.

Make round balls of the prepared mixture and dip them into the prepared batter.

Deep fry the vadas till golden and crisp.

Drain on an absorbent paper.

Serve them hot inside the pav along with some bukha chutney sprinkled on top and green chillies on side.

Chili cheese toast

Prep Time: 10 minutes 

Cook Time: 15 minutes

Servings: 2


4-5 fresh green chillies – chopped

½ medium red bell pepper – chopped

2 cloves garlic – chopped

2 tbsp coriander leaves – chopped

1 heaped tbsp butter

1 cup processed cheese

4 slices of bread


In a bowl add green chillies, red bell pepper, garlic, coriander leaves, butter, ed cheese and

mix everything properly until the mixture is smooth.

Now heat a pan and toast the bread from one side properly then remove them and apply

the cheese mixture on the toasted side.

Put the bread back in the pan on the non-toasted side then cover and let it cook on medium

heat until the cheese has melted.

Remove and cut in triangles and serve warm with tomato ketchup.

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