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!

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.

Monsoon calls for a cup of chai and pakoras, and this poi saag pkaroa recipe uses the monsoon’s best poi or pui saag, also known as Malabar spinach. Like any other pakora, this one features a raw ingredient that is washed, dried and dipped in a seasoned gram flour batter and deep-fried in hot oil. For poi saag pakoras, the leaves are used. The leaves of the Mlalabar spinach plant are fast-growing, and the plant is widely heat-tolerant and is cultivated in tropical and subtropical regions. This pakora recipe is perfect for people who dislike slimy foods because poi saag develops a mucilaginous texture when cooked in curried dishes. So try this poi saag pakora, by mixing besan (gram flour) with spices such as red chilli powder, turmeric, carom seeds (ajwain), nigella seeds, garlic, and salt. Rice flour is often added to the batter, a small amount to make them turn out crispier. The batter is runny but thick enough to cling to the leaves. Then it is deep-fried in hot oil. This pakora recipe might be oily, but the poi saag is not, and it is nutrient-rich leafy green containing vitamins A and C, iron, calcium, and antioxidants that support health and immunity. The mucilage present in the Malabar spinach is believed to be gentle on digestion and helpful in soothing the stomach. Gram flour adds plant-based protein and fibre, making the snack more filling compared to wheat-based fried foods. The spices, too, are known to help in digestion.