The OG pani puri recipe gets a makeover with the viral rice paper trend entering and taking over the puris! All you need is some water and some rice paper sheets, and soak them briefly, cut them into circles and microwave away. You get the same crispy and crunchy results, which are whiter because this is rice paper, not maida, and there is no deep-frying involved. You can enjoy the same ‘teekha’ water and spiced mashed potato mix with these rice paper pani puris. If you are hesitant to try this pani puri recipe, then you must know it is healthy, as the usual puri shells are made from refined wheat flour (maida) and a mix of sooji in some cases, but rice paper puris are made from rice, making them naturally gluten-free. Rice paper has been used for centuries in Southeast Asian cuisine, especially for spring rolls and fresh rolls, making this pani puri version a fusion of Indian street food and Vietnamese-inspired ingredients. If a pack of rice paper outlasts your enthusiasm for trying pani puri recipes, then you can use it to make healthy snacks like wraps, dumplings, rolls and more. You can have an entire ensemble of rice paper snacks with just one pack. You can also try making them at home with fermented rice, salt and water batter. Enjoy snacking!

Vegan recipes do not get more authentic and delicious than this breadfruit dish that hails from the Konkan coast. The dish is called neerphanas kaap or nirphanasache kaap, which features thin slices of breadfruit coated in a simple masala marinade that is further coated in a semolina and rice flour masala mix, and fried like one does a rava fish fry. It is a great snack with a side of savoury dip like coriander-mint chutney or as a side dish with a simple meal of rice and dal. If you are looking for vegan recipes this monsoon, you have to try this nirfanas, neerphanas or breadfruit recipe. It is a local term in the Konkan region that is also referred to as jeev kadagi. While it might look like an immature jackfruit, the fruit is always consumed raw. It surges in popularity during the festive season when fritters are in demand and also during the monsoon when it grows in abundance. As for the breadfruit, based on which this vegan recipe is based, it is a cousin of the popular jackfruit, but seedless and perhaps tastier given when cooked, and it gets compared to freshly baked bread or even potatoes. The breadfruit is a great energy boosting fruit, which is a complex carb, perfect for those watching their weight and struggling to stick to their diet chart. It is low in fat and has protein, containing all essential amino acids. It is also a great source of vitamins, minerals and fibre.

Hyderabadi Kaju Pakora Recipe is a true monsoon favourite. Whole cashews are dipped into the spiced besan and rice flour batter. They get golden, crisp, and delicious when fried. Mint and fennel add a fresh kick, cutting through the richness of the cashews. These taste best straight from the kadai, next to a hot cup of chai, while it pours outside. The key is to make sure the batter doesn't get so wet because the batter will slip off the cashews during the frying process. Mix the flours with the spices, fold in the mint, then toss in the cashews and add water a spoon at a time until it clumps together. The batter for this cashew nut fritters recipe should feel chunky and slightly dry, not like the batter you would use for onion pakora. It is recommended to fry in small batches to maintain the oil temperature so you get a crisp, golden shell. The kaju pakora recipe can be prepared for a festive feast or for a weekend tea table. Prep the dry mix and chop the mint ahead of time; assemble everything together with the cashews just before frying. Leftovers can be stored at room temperature in an airtight container, after being fried. Since cold air causes the coating to become soft within hours so it’s not ideal to be stored in the fridge.