4 Classic Indian Recipes for Your Monsoon Cravings - Crompton Greaves Consumer Electricals Limited

4 Classic Indian Recipes for Your Monsoon Cravings

  • 5 July

As soon as the raindrops touch the ground, you can smell the aroma of crispy pakodas and masala chai around every street vendor in India. With the grey clouds and cooler temperatures, our stomachs long for something warm and crispy. We want to enjoy it in the comfort of our homes while watching the rain outside. Every monsoon season is accompanied by specific cravings to fill our stomachs and our hearts. Here are 4 classic Indian recipes that you can make at home to limit your visits to the street vendor. 


Onion Pakoda 

A plate of onion pakoda, also known as kandha bhajiya, is a staple during the rainy season. Resist the temptation of the oily pakodas from the chai wala down your street and prepare them at home.


2 cups sliced onions

1/2 tsp ginger, grated

½ tsp garlic, grated

2 to 3 green chillies

1 sprig of curry leaves

10 mint leaves

3/4 tsp salt

1 1/4 cup besan/gram flour

1 1/2 tbsp rice flour

1/4 tsp turmeric powder

1/2 tsp carom seeds (ajwain

Oil for deep frying




  1. Take a bowl and mix the sliced onions, ginger, garlic, green chillies, curry leaves and mint leaves. Use a second bowl for all the dry ingredients like the gram flour, rice flour, turmeric powder, carom seeds and salt. 
  2. Mix all the dry ingredients into the bowl of onions and start smashing the onions. The onions will start releasing some water and will make the mixture almost semi-liquid. Don’t add too much water, as the pakodas may not be as crisp.
  3. Next, heat the oil in a deep pan over a gas hob for cooking. Once the oil is hot enough, gently drop a tablespoon of the onion batter into the oil and cook it for 3 to 5 minutes. Using a strainer, drain the excess oil, and place the pakoda on a paper towel. 
  4. Once most of the oil is absorbed, serve the pakodas with your favourite chutney and enjoy!



Bhutta is a Hindi word for roasted corn on the cob. It’s a monsoon favourite that is roasted on an open fire and drizzled with butter and lime juice. However, Crompton’s gas hob for the kitchen works just as well.


2 ears of corn

1 tbsp butter 

1 tsp chilli powder

1/2 tsp salt 

1 lemon

1 tsp chaat masala




  1. Take out the husks from the ears of the corn and clean it thoroughly. You can use the  Crompton’s 4-burner hob in your kitchen to roast the corn. There’s no need for a grill. Light an open flame, and roast the corn till all the sides are charred, but not burnt. 
  2. Spread one tablespoon of butter all over the corn and let it soak in. Mix the chilli powder and salt in a small bowl. 
  3. Take half a lemon, dip it into the chilli and salt mix and rub it all over the corn. 
  4. Sprinkle some chaat masala on the corn and enjoy it hot. 


Masala Vada

Masala vada is made from chana dal (chickpeas) and a mix of Indian spices. It takes a little longer to prepare as compared to the other recipes but it is worth the effort. 


1/2 cup chana dal 

1 medium onion, diced

1 green chilli, 

1/2 inch of ginger, grated 

4-5 Curry Leaves, 

2-3 tbsp chopped coriander leaves

Salt to taste

Oil, for deep frying



  1. Soak the chana dal for two hours and then grind it into a medium coarse texture. Transfer it to a bowl and add the onion, ginger, green chilli, coriander and curry leaves to it.
  2. Mix all the ingredients well. Now mould the mixture into circular portions as big as the palm of your hand. 
  3. Heat some oil in a deep pan over the hobs for cooking. With Crompton’s  gas hob you can adjust the flame seamlessly so that the oil doesn’t splatter.  Slide in the vadas and deep fry them till golden brown.
  4. Place the vada on a paper towel. Once the oil has been absorbed, serve the vada with your favourite chutney and enjoy!


Masala Chai 

Every Indian snack is incomplete without Masala Chai. Just the smell of aromatic spices mixed with milk and tea acts as a healing potion to a long and stressful day. On rainy days, its effect is only intensified. 

Ingredients (4 Cups)

4 cups water

4 tsp black tea

8 tsp sugar 

2 cup milk

3 cardamom pods

2 cloves

1 star anise

1/2 inch ginger, grated




  1. Boil four cups of water on the gas hob. Add all the ingredients to the water, and wait for it to come to a boil again. 
  2. Once it comes to a boil let it simmer for 2 minutes. Take the vessel off the kitchen hob, wait for a  moment and put it back. This helps in making the tea stronger. 
  3. Serve the tea in four cups alongside your favourite snack.

Now you can enjoy these typical Indian snacks in the comfort of your home without running to the street vendor every time. With Crompton’s hobs for the kitchen, you can make your cooking experience even smoother. We are all prone to burning food, however, our 4-burner hob is made with a digital timer that makes sure your food doesn’t burn or spill over.