4 Vegan Snacks You Would Love Trying This Monsoon

Image Courtesy: aloo cutlet recipe  (hebbarskitchen.com)

Here comes the monsoon season. You find lush greenery everywhere. You find a cool breeze swaying across your shoulders. And, then you discover a spell of rain lashing from those windows of yours. Who would not like having some super-delicious homemade snacks? You want snacks to make your tea time even better. So let us get started with some simple yet tasty homemade snacks for you to drool over:


Bhajjayas are super-tasty and are yet simple to make. They make a lovely accompaniment while you pair them up with a hot cup of latte or tea. So, let us get started with the recipe:

Ingredients needed:

  • Plantain/ Cauliflower/ Potatoes- You can use any vegetable of your choice with which the bhajjiyas are prepared!
  • Water- to soak potatoes/ raw plantains in
  • Besan flour- 3/4th cup
  • Rice flour- 1/4th cup
  • Turmeric- ½ tsp or a pinch of it
  • Salt- 3/4th tablespoon
  • Red Chilli powder- 1 teaspoon
  • Hing powder/ Asafoetida- a pinch of it
  • Oil for frying

Method of preparation

  • Firstly, you must prepare the batter you need. Take a glass bowl. Now, add the besan flour, rice flour, turmeric powder, salt, red chili powder, hing powder, and salt. Give the dry ingredients a proper mix. Add water in batches.

Note: Do not add too much of water. The batter must be a smooth semi-solid and lump-free paste. Now, keep the batter mix aside.

  • Now, peel a raw banana/ plantain/ cauliflower florets/ potatoes. The veggies must be soaked in individual glass bowls in water. Do so, for around 20 minutes or so. 

  • Take off the soaked potatoes or raw plantains or cauliflower florets. Pat dry the veggies using a dry tissue cloth.

  • Now, dip the plantain/ cauliflower or potato slices into the bhaji batter you had initially prepared. Make sure, you coat both sides.

Note: Prepare raw plantain bhajis first. Then, try cauliflower and then potatoes. This can keep things organized for you in the kitchen.

  • Post the dip, keep the oil in a frying pan. Allow the oil to heat up. Once done, you can slowly start frying the bhajis one by one. Drip off the excess oil and serve hot. You can use green chutney to serve bhajis to your guests. Prepare tea or coffee before serving the fritters to guests.

Onion Pakoras

This is the 2nd delicacy that is going to bring smiles to the table. It is a favorite tea-time snack you would enjoy. While you see the rains lashing through the windows, you would love to have a cup of tea with onion pakoras. So, let us get started with the recipe:

Ingredients needed:

  • Onions- Diced in thin slices
  • Green chilis- finely chopped
  • Ginger garlic paste- 1 tablespoon
  • Curry leaves- finely chopped
  • Hing powder- a pinch of it
  • Salt- 3/4th tablespoon
  • Chili powder- ½ a tablespoon
  • Besan- 1 cup
  • Rice flour- 1/4th cup
  • Baking soda- a pinch of it
  • Ajwain powder/ garam masala- 1 tsp each
  • Oil for frying

Method of preparation:

  • Dice the onion into thin slices. You can use two medium-sized onions to make a bowl full of pakoras. 

  • Now, start adding these ingredients one by one. Add finely chopped green chilis, curry leaves, ginger-garlic paste, hing powder, ajwain/ garam masala powder, salt, chili powder, and baking soda. Give all the dry ingredients a fine mix. Squeeze all the ingredients in a glass bowl as this technique can remove the excess moisture from the onions.

  • Now, add besan powder and rice flour powder to the mix. Squeeze the ingredients again. You can just add drops of water to bind the ingredients together. But overall the mix should remain dry.

  • Heat up a pan filled with oil. Once the oil splutters, add the onion pakora mix into it. Spread the batter so that you get crispy fritters at the end of the process.

  • Flip from one side to another until the onion fritters turn golden brown. 

  • Drain off the excess oil.

  • Serve hot to guests or to people staying at home. Ketchup or vegan cheesy dips go well with onion fritters. Lehsun chutney can add to that chatpata taste. 


You can make crispy or tasty cutlets at home. These go well with chai. And what a way to enjoy the monsoon weather with some spicy aloo cutlets. You can never get enough of them. Let us get started with the recipe:

Ingredients needed:

  • Sooji or Rava- ½ cup
  • Cooked and mashed potatoes- 1 cup
  • Ginger-garlic paste- 1 tablespoon
  • Finely chopped chillis
  • Salt- ½ teaspoon
  • Chili powder- ½ teaspoon
  • Cumin powder- 1/4th teaspoon
  • Garam masala powder- 1/4th teaspoon
  • Ajwain powder- 1/4th teaspoon
  • Corn-flour- 3 tablespoons
  • Maida flour- 1/4th cup
  • Water
  • Bread crumbs for coating them in
  • Oil for frying

Method for preparation:

  • Take a Tawa-pan. Firstly, add a bowl of water. To grease it up, add a teaspoon of oil and you can add salt. Boil the mix. Add sooji or what is known as Rava. The Rava has to be fully cooked in water. Then, allow the mix to dry up. 

    • Add the condiments one by one. These include ginger-garlic paste, chili powder, ajwain powder, hing or asafoetida, garam masala powder, salt, and, baking soda.

    • Give the added ingredients a fine mix. Then grease your palm with oil. Flatten them into cutlet-shaped ones. If you have a heart mold, you can make heart-shaped cutlets too. 

    • Take corn flour and maida flour. Make a paste by adding in some water. 

    • Dip the cutlets into the flour.

    • Smear each one of them into bread crumbs. If you have a vegan version of sour bread already available at home, you can powder it into a mixer jar.

    • Fry the cutlets in hot oil. Drain off the excess oil and serve hot. Tomato ketchup goes best with hot and spicy cutlets.

    Aloo Tikki

    Aloo tikkis go well with tea or coffee. For the rainy weather, these hot aloo tikkis can be heavenly indeed. So, let us get started with the recipe.

    Ingredients needed:

    • Boiled and mashed potatoes- using 3-4 medium-sized potatoes
    • Finely-chopped chilis
    • Finely chopped onions- 1 cup
    • Salt- 1 tablespoon
    • Chili powder- 3/4th tablespoon
    • Asafoetida or high powder- 1/4th teaspoon
    • Aamchur powder- ½ teaspoon
    • Cumin powder- ½ teaspoon
    • Turmeric powder- ½ teaspoon
    • Oil for shallow frying

    Method for preparation:

  • Take the mashed and peeled potatoes in a glass bowl. Start adding the condiments slowly.

    • These include chopped chilis, chopped onions, turmeric powder, hing powder, aamchur powder, cumin or jeera powder, garam masala powder, salt, and chili powder. 

    • Give all the ingredients a neat mix. Form the batter using some oil.

    • Now, grease your palm with oil. Make them into pancakes. Flatten them a little wider than the shape of cutlets.

    • Take a dosa or bread pan. Shallow fry or just grease with oil.

    • Once the sides are fully cooked, flip them across to the other side.

    • The aloo tikis can now be served with green chili sauce and tomato ketchup. 


    All these are wonderful snacks and fritters that can brighten up your evenings. These are vegan-style recipes too. So, here, you can enjoy tasty and guilt-free eating. 

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