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.

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.