Tag: indian snacks

Street Foods

Ragda Pattice – Mumbai’s Beloved Street Food

Puspa


A Flavorful Tale from the Streets

There’s nothing quite like the aroma of freshly fried pattice mixed with the tang of spicy ragda that transports you straight to the buzzing streets of Mumbai. I still remember summer afternoons spent wandering the vibrant streets of Bandra and Colaba, where small vendors would serve up hot, crispy ragda pattice on paper plates. The dish—an incredible fusion of deep-fried, spiced potato patties and a creamy, mildly tangy white peas gravy—became a comforting indulgence on long, sweltering days. For many, it’s not just a snack; it’s a celebration of the city’s energy and diversity. Every bite carries memories of playful banter with friends, the clamor of street vendors, and the undeniable joy of sharing a truly authentic Mumbai treat.

Ingredients

For the Ragda (White Pea Gravy):

1 cup dried white peas (toor dal or moong dal, soaked overnight)

1 medium onion, finely chopped

1-2 green chilies, slit (adjust to taste)

1 teaspoon ginger-garlic paste

1 teaspoon cumin seeds

½ teaspoon turmeric powder

1 teaspoon red chili powder (adjust for heat)

Salt to taste

1-2 tablespoons oil

½ teaspoon garam masala (optional)

Water (for pressure cooking)


For the Pattice:

4-5 medium potatoes, boiled and mashed

1 cup boiled mixed vegetables (carrot, peas – optional)

1-2 green chilies, finely chopped

1 small onion, finely chopped

2 tablespoons gram flour (besan)

½ teaspoon cumin powder

Salt and pepper to taste

Fresh coriander, finely chopped

Oil for shallow frying


Garnish:

Finely chopped onions

Fresh coriander leaves

Tamarind chutney and green chutney on the side

Lemon wedges



Instructions

Preparing the Ragda:

1. Soak and Cook: Drain the soaked white peas. In a pressure cooker, add the peas, a pinch of turmeric, salt, and about 3 cups of water. Pressure cook until the peas are soft and start to break apart (about 3-4 whistles).


2. Prepare the Base: In a heavy pan, heat oil over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden. Stir in the ginger-garlic paste and green chilies and sauté for another minute.


3. Spice It Up: Add the cooked peas along with the water from the pressure cooker. Stir in the red chili powder, a pinch of salt, and additional turmeric if needed. Allow the mixture to simmer for 10–15 minutes, stirring occasionally, until the gravy thickens slightly. (If you prefer a smoother texture, you can mash some of the peas while cooking.)


4. Finish the Gravy: Stir in the garam masala (if using) and adjust the salt to taste. Keep warm.



Preparing the Pattice:

1. Mix the Filling: In a large bowl, combine the boiled, mashed potatoes with the boiled mixed vegetables (if using), chopped onions, green chilies, coriander, cumin powder, salt, pepper, and besan. Mix thoroughly until all ingredients are well incorporated. The besan helps to bind the mixture.


2. Shape the Patties: Divide the mixture into even portions. Roll each portion into smooth balls and flatten them gently into round patties (about ½ inch thick).


3. Shallow Fry: Heat a generous amount of oil in a skillet over medium heat. Fry the patties until golden and crispy on both sides (about 3–4 minutes per side). Remove and drain on paper towels.



Assembling Ragda Pattice:

1. Plate the Pattice: Place 2-3 hot, crispy pattice on a plate.


2. Pour Over Ragda: Generously ladle the hot, flavorful ragda over the pattice.


3. Garnish: Top with finely chopped onions and fresh coriander. Serve with tamarind and green chutney on the side, and a wedge of lemon for a zesty finish.




Serving Suggestions

Traditional Style: Serve Ragda Pattice hot on a paper plate in a casual street-food style, reminiscent of the lively Mumbai streets.

Modern Twist: Plate on a rustic ceramic dish, with small bowls of chutney and a scattering of sliced onions and coriander for that Instagram-worthy touch.

Accompaniments: Pair this dish with a refreshing glass of masala chai for a complete meal experience or as a snack during a leisurely afternoon.



Tips for the Perfect Ragda Pattice

Ragda Consistency: For a thicker, heartier gravy, mash some of the cooked peas during simmering. For a lighter version, leave the peas mostly whole.

Pattice Texture: The besan in the potato mixture is key – too much can make the patties dense, while too little might cause them to crumble. Adjust gradually until you reach the right binding consistency.

Frying: Ensure that your oil is hot enough before frying. A moderate temperature will give you a crispy exterior without over-absorbing oil.

Adjusting Spices: Feel free to modify the heat – if you prefer a milder dish, reduce the number of chilies, or add extra cilantro and lemon juice for a tangy finish.



Final Thoughts

Ragda Pattice is more than just a dish—it’s an experience. From the bustling street vendors of Mumbai to home kitchens reinventing the timeless recipe, each bite serves as a reminder of India’s vibrant culinary culture. Whether you crave a burst of spicy, tangy flavors on a rainy day or a hearty snack for a festive gathering, Ragda Pattice is sure to delight.

Story

From Quick Weeknight Dinners to Festive Sweets – 12 Indian Recipes You Must Try

Puspa

Introduction: Indian home cooking is experiencing a vibrant renaissance, with food lovers craving both time-saving everyday meals and traditional regional flavors. In fact, recent trends show that Indians are Googling everything from quick viral recipes to beloved festive dishes. Successful food bloggers like Dassana (Veg Recipes of India) and Hebbars Kitchen have proven that easy weeknight dinners and authentic regional recipes can go hand in hand. Whether you’re a busy professional looking for a fuss-free weekday meal or a foodie eager to explore a new regional delicacy, The Pinch of Masala has you covered. This roundup brings together the best of current reader interests – from simple dinners and nostalgic sweets to refreshing summer drinks – all in one friendly, scannable guide. Grab a cup of chai and get ready to bookmark your new favorites!

Easy Weeknight Indian Meals (Quick & Delicious)

Easy, wholesome dishes like Semiya Upma (vermicelli pilaf with veggies) make busy mornings and weeknights a breeze. Indian cuisine might seem complex, but even chefs emphasize that many recipes are “a cinch once your pantry is stocked,” featuring fast weeknight curries and more. Here are a few quick Indian recipes perfect for hectic days – minimal prep, maximum flavor, and guaranteed to please the whole family.

  • Masala Poha – Spiced Flattened Rice: A 15-minute Maharashtrian breakfast staple that doubles as a light dinner. Fluffy beaten rice tempered with mustard seeds, curry leaves, peanuts, and a squeeze of lemon. It’s tangy, crunchy, and comforting – basically a warm hug in a bowl. 
  • Vegetable Cheela – 10-Minute Besan Pancake: A quick chickpea flour crepe loaded with grated veggies and herbs. This protein-packed pancake is an absolute lifesaver on busy mornings. Think of it as the Indian answer to omelettes – high-fiber, savory, and ready before your coffee is done. 
  • Dal Tadka – Simple Home-Style Lentils: No Indian dinner list is complete without a hearty dal! This version is a weekday hero – red and yellow lentils cooked soft and tempered with ghee, cumin, garlic, and chilies. It comes together in under 30 minutes and pairs with rice or roti for a soul-satisfying supper. 
  • Sprouts Salad – Clean, Crunchy & Full of Life: For something light but filling, try this refreshing salad of mixed sprouts. Tossed with cucumbers, tomatoes, chaat masala and lemon, it’s a nutrition powerhouse that doesn’t skimp on taste. Perfect as a quick lunch or an evening snack to keep you energized. 

(P.S. Want more ideas? Don’t miss Banana Walnut Smoothie – A Hug in a Glass for a healthy breakfast drink, or the White Cheese Pasta on our blog for an easy Indo-Italian dinner twist!)

Regional Indian Delights from Across the Country

Regional classics like Rajasthani Dal Bati (pictured) are making a comeback as foodies explore India’s diverse culinary heritage. Top chefs note that Indian cuisine is embracing more regional diversity, moving beyond just the usual Punjabi dishes. From the eastern coast to the Himalayan hills, home cooks are rediscovering age-old recipes that tell a story of place and tradition. Here are a few regional gems featured on The Pinch of Masala – each offering a delicious taste of a different Indian state:

  • Potala Aloo Kasa (Odia Curry): A slow-roasted Odisha specialty featuring pointed gourd (potala) and potatoes in a thick, spiced gravy. The masalas are cooked until they cling to the veggies, creating a bold and intensely satisfying dish. One bite of this curry with hot rice, and you’ll see why “kasa” means a curry that tastes like home. 
  • Dal Bati (Rajasthani Feast): This iconic Rajasthani thali star consists of rustic baked wheat dumplings (bati) served with spiced mixed lentils (panchmel dal) and plenty of ghee. It’s traditionally made for festivals and family gatherings, but you don’t need a special occasion to enjoy its smoky, rich flavors. Recreate the royal experience in your own kitchen – don’t forget the garlic chutney and churma on the side! 
  • Madra (Himachali Yogurt Curry): Hailing from the hills of Himachal Pradesh, Madra is a creamy yogurt-based curry typically made with chickpeas or kidney beans. It’s a no-onion, no-garlic satvik recipe that’s gently spiced with whole masalas and lots of ghee. This pahadi delicacy, often served at local festivals and temple feasts, proves that simple ingredients can create deeply soulful flavors. 
  • Chingri Malai Curry (Bengali Prawn Curry): A luxurious Eastern-India favorite featuring succulent prawns simmered in a silky coconut milk gravy. Delicately spiced with turmeric, garam masala, and a hint of mustard, this dish is festive enough for guests yet easy enough for a weeknight. Serve it with steamed rice for a taste of Bengal’s famed seafood cuisine. 

(Craving more regional flavors? Check out our Badi Chura (Odia spicy crumble) or Sarson Ka Saag (Punjabi greens) on the blog – India’s diversity on a plate!)

Festive Sweets & Desserts to Satisfy Your Sweet Tooth

Golden Gulab Jamuns soaking in syrup – a timeless Indian dessert beloved at weddings and Diwali alike. Indian celebrations are synonymous with mithai (sweets), and even Google’s top search lists prove how much we adore our traditional treats. From north to south, every region has its signature dessert, often tied to festivals and family rituals. Here are a few festive sweets you can easily make at home to bring a touch of sweetness to any occasion:

  • Gulab Jamun – Soft & Syrupy Delight: Perhaps the most iconic Indian sweet, Gulab Jamuns are fried milk-based dumplings soaked in rose-scented sugar syrup. They’re pillowy soft, rich with notes of cardamom and saffron, and absolutely melt in your mouth. Whether it’s a birthday, Diwali, or just dessert after dinner, this treat never fails to impress.
  • Rice Kheer – Creamy Traditional Pudding: A classic rice and milk pudding slow-cooked with sugar, nuts, and spices. Kheer is simple yet luxurious – often made during festivals like Eid, Durga Puja or as prasad in temples. Each spoonful, fragrant with cardamom and garnished with almonds, tastes like nostalgia. Serve it warm or chilled; it’s the sweetest comfort in a bowl.
  • Poda Pitha – Odia Festival Cake: This unique delicacy from Odisha is a smoky, caramelized rice cake traditionally made during Raja Parba (the Odia swing festival). The batter of rice flour, jaggery, coconut, and spices is wrapped in banana leaves and slow-roasted, resulting in a rustic cake with a charred crust and soft center. Poda Pitha carries the aroma of village kitchens and bonfire cooking – a must-try if you love exploring regional sweets.
  • Besan Ladoo – Ghee & Gram Flour Fudge: These melt-in-the-mouth sweet balls made of roasted chickpea flour, ghee, and sugar are an absolute Diwali classic. Just a few ingredients transform into a decadent fudge with a nutty aroma. Our recipe adds a hint of cardamom and crushed nuts for extra richness. Make a batch for the festive season (and be prepared for them to disappear fast!).

(Sweet tooth still craving? Don’t miss the Chenna Jhili (syrup-soaked cottage cheese donuts from Odisha) or Sooji Halwa (semolina pudding) recipes on the blog for more dessert inspiration.)

Refreshing Summer Coolers & Drinks

When the summer sun blazes, cool off with desi drinks like Aam Panna – a raw mango and mint cooler that’s tangy, sweet, and utterly refreshing. Staying hydrated and cool is key during Indian summers, and traditional beverages are here to help. From probiotic masala chaas (spiced buttermilk) to zesty nimbu paani (lemonade), there’s no shortage of delicious options. Here are a few summer drinks you must try this season – they’re easy to whip up and perfect for beating the heat:

  • Aam Panna – Tangy Raw Mango Cooler: A quintessential summer drink from Maharashtra, made by blending boiled raw mango pulp with mint, roasted cumin, black salt, and jaggery. This vibrant green cooler is famed for preventing heat stroke and dehydration. Every sip is a tantalizing mix of sweet, sour, and spicy that will transport you to childhood summers.
  • Mango Lassi – Creamy Yogurt Shake: Part dessert, part drink – mango lassi is a globally loved Indian cooler. Ripe mangoes are pureed with chilled yogurt, a touch of sugar, and a pinch of cardamom to create a thick, frothy shake. It’s kid-friendly and makes a great breakfast-on-the-go or an afternoon pick-me-up. One glass of this sunshine-yellow treat and you’ll feel refreshed instantly.
  • Watermelon Mint Juice – Instant Thirst-Quencher: Nothing beats fresh watermelon on a hot day, except perhaps blending it into juice! This simple cooler combines juicy watermelon chunks with fresh mint and a squeeze of lime. It’s light, naturally sweet, and takes literally 5 minutes to prepare. Pour it over ice and enjoy a sip of summer in a glass.
  • Masala Chaas – Spiced Buttermilk: A savory cooler made with diluted yogurt, cumin, ginger, green chilies, and coriander. Masala chaas is India’s go-to summer beverage for good reason – it’s hydrating, aids digestion, and the hint of black salt with herbs truly slays the heat. Serve it chilled (in a clay matka if you have one for authenticity!), and feel your body cool down from the inside out.

(Also try our Lemon Ginger Shikanji recipe – a twist on classic lemonade with ginger and cumin. It’s the ultimate cooling drink after a spicy meal!)

Conclusion – Join the Conversation!

From busy-day dinners to celebratory sweets to grandma’s summer coolers, these 12 recipes showcase the rich tapestry of Indian cooking. They’re designed to be approachable, engaging, and absolutely delicious – the kind of dishes that will earn you happy smiles at the dinner table. We hope this roundup inspires you to don your apron and try something new this week. 🎉

Did you find a recipe that speaks to you? Give it a go and let us know how it turned out! Drop a comment below with your kitchen adventures or any questions – Puspa (the heart and hands behind The Pinch of Masala) would love to hear from you. If you enjoyed this post, don’t forget to share it with fellow foodies and subscribe to our newsletter for more yummy updates. Happy cooking, and enjoy the delicious journey across India’s culinary landscape! 🍲✨

Snacks

Chana Dal Bara – Crispy Lentil Fritters Perfect for Tea-Time

Puspa


🧆 Golden, Crunchy & Always Gone in Minutes

There’s something magical about a perfectly fried bara — crispy edges, soft center, and that earthy bite from soaked chana dal. Whether you call it bara, vada, or fritter, this snack is one of India’s most beloved ways to enjoy dal.

Serve it hot with green chutney, ketchup, or ghugni — and don’t forget that cup of chai!


🛒 What You’ll Need (Makes 10–12 baras):

1 cup chana dal, soaked 4–5 hours

2–3 green chilies, chopped

½ inch ginger

4–5 garlic cloves

1 small onion, finely chopped

1 tbsp coriander leaves

½ tsp jeera (cumin seeds)

Salt to taste

Oil for frying




🍳 How to Make It – Crispy, Flavorful & Addictive

1. Grind the Batter

Drain soaked chana dal. Grind coarsely with ginger, garlic, and green chilies.
Do not add too much water. Batter should be thick and grainy.

2. Mix in Flavors

Add chopped onions, coriander, jeera, and salt to the batter. Mix well.

3. Shape & Fry

Heat oil in a kadhai. Take a spoonful of batter, flatten slightly, and slide into hot oil.
Fry on medium flame until golden and crisp on both sides.

4. Serve Hot

Best with mint chutney or even with ghugni on the side — street-style!



❤️ Why Chana Dal Bara Is a Snack-Time Favorite

Crunchy and satisfying

Packed with protein

Easy to make in big batches

Because crispy + hot + dal = always delicious!

Snacks

Poha Cutlet – Crispy Outside, Soft Inside & Ready in Minutes

Puspa


🥔 When Leftover Poha Gets a Crispy Makeover

Got leftover poha or just a handful in your pantry?
These Poha Cutlets are the easiest way to turn it into a crispy, spiced snack — with minimal prep and pantry staples.

Pair it with mint chutney or ketchup, and you’ve got a tea-time winner that no one will guess started with soaked poha!


🛒 What You’ll Need (Makes 6–8 cutlets):

1 cup thick poha, soaked and drained

2 medium boiled potatoes, mashed

1 green chili, finely chopped

1 tbsp coriander leaves, chopped

½ tsp jeera

½ tsp chaat masala or amchur

Salt to taste

1–2 tbsp breadcrumbs or roasted sooji (for binding, optional)

Oil for shallow frying




🍳 How to Make It – Crispy, Quick & Creative

1. Prep the Poha

Wash poha 1–2 times and let it sit for 5 mins. It should be soft but not mushy.

2. Mix the Dough

In a bowl, combine soaked poha, mashed potatoes, chopped chili, coriander, jeera, salt, and chaat masala. Add breadcrumbs if the mix feels sticky. Mix well.

3. Shape the Cutlets

Divide into equal portions and shape into round or oval tikkis.

4. Shallow Fry

Heat oil on a tawa. Shallow fry cutlets on medium heat until golden and crisp on both sides.

5. Serve Hot

With chutney, ketchup, or even curd. Great with chai or as a party starter!



❤️ Why Poha Cutlets Deserve the Spotlight

Made from basic, budget-friendly ingredients

Great way to use up leftover poha

Crisp outside, soft and spiced inside

Because snacks should never feel ordinary!

Snacks

Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness

Puspa


🥕 When Leftover Veggies Turn into Crunchy Magic

Soft inside. Crispy outside.
Served hot with chutney or ketchup.
Vegetable Cutlets are that perfect snack that’s part street-side magic, part home kitchen comfort.

Made with mashed potatoes, mixed veggies, and a blend of spices — coated with breadcrumbs and shallow-fried till golden. It’s a snack that fits every plate — from chai-time to starter trays.


🛒 What You’ll Need (Makes 8–10 cutlets):

2 medium boiled potatoes

½ cup grated carrots

½ cup beans, finely chopped

¼ cup green peas

1 small onion, finely chopped

1–2 green chilies, finely chopped

1 tsp ginger paste

½ tsp garam masala

½ tsp red chili powder

Salt to taste

2 tbsp chopped coriander

2 tbsp bread crumbs or roasted sooji (for binding)


For coating & frying:

2 tbsp maida + water (slurry)

Breadcrumbs (to coat)

Oil for shallow or deep frying




🍽️ How to Make It – Crunchy, Spicy, and So Satisfying

1. Cook the Veggies

Steam or boil beans, carrots, peas until soft. Drain well so there’s no water.

2. Mash and Mix

In a bowl, mash potatoes and all veggies. Add spices, onion, green chilies, ginger, coriander, and crumbs/sooji. Mix well to form a dough.

3. Shape & Coat

Shape into oval or round cutlets. Dip in maida slurry, then coat in breadcrumbs.
Chill in fridge for 15 mins (optional for better crispiness).

4. Fry Till Golden

Heat oil. Shallow or deep fry cutlets on medium flame until crispy and golden on both sides.

5. Serve Hot

With ketchup, green chutney, or sandwich between pav for a quick burger!



❤️ Why Everyone Loves a Good Cutlet

Great way to use leftover veggies

Kid-friendly and freezer-friendly

Customizable and easy to batch-make

Because crispy never goes out of style!

Snacks

Khaman Dhokla – Fluffy, Tangy & Always Smiling

Puspa


☀️ When Food Feels Like a Good Mood

It’s yellow, soft, and full of air — like a sponge that went to culinary school.
Khaman Dhokla is one of those snacks that can turn any day around.
It’s steamed, not fried. Tangy, not rich. And feels just right with green chutney and a cup of chai.

From Gujarati kitchens to snack boxes across India, dhokla is a bite-sized celebration.


🛒 What You’ll Need (Serves 3–4 happy snackers):

For the batter:

1 cup besan (gram flour)

1 tbsp semolina (rava/sooji)

1 tbsp lemon juice or curd

1 tsp ginger-green chili paste

1 tsp sugar

½ tsp turmeric

Salt to taste

¾ cup water (adjust)

1 tsp ENO fruit salt (or baking soda + lemon juice)


For tempering:

1 tbsp oil

½ tsp mustard seeds

5–6 curry leaves

2–3 green chilies, slit

1 tsp sugar + 2 tbsp water (to pour over after steaming)




🥣 How to Make It – Light, Bright & Full of Bounce

1. Mix the Batter

In a bowl, whisk besan, rava, turmeric, salt, lemon juice, sugar, and ginger-chili paste.
Add water and make a smooth, lump-free batter.

2. Steam It

Just before steaming, mix in ENO. Stir in one direction and pour quickly into a greased plate or thali.
Steam for 12–15 mins until a knife comes out clean.

3. Temper the Joy

Heat oil. Add mustard seeds, curry leaves, chilies. Let crackle.
Add 2 tbsp water + 1 tsp sugar. Pour over hot dhokla.

4. Cool, Cut & Serve

Let it cool a bit, then cut into squares.
Serve with green chutney or tamarind chutney.



❤️ Why Dhokla Is Always a Crowd-Pleaser

Steamed, light, and healthy

Quick to make, easy to digest

Perfect for breakfast, snacks, or hosting

Because soft and spongy never goes out of style

Snacks

Onion Pakoda – Crispy Fritters for Rainy Day Cravings

Puspa


☔ Because Every Drop of Rain Deserves a Plate of Pakodas

It starts with a cloud.
Then thunder.
And before the rain even hits the ground, your stomach whispers: pakoda banale?

Onion Pakodas are the OG monsoon snack — thin-sliced onions, spiced, coated in besan, and deep-fried until golden, tangled perfection.

Served hot with green chutney, ketchup, or just a hot cup of chai. This is baarish comfort food at its best.


🛒 What You’ll Need (Serves 2–3):

2 medium onions, thinly sliced

½ cup besan (gram flour)

1 tbsp rice flour (for extra crispiness)

1–2 green chilies, chopped

1 tsp ajwain (carom seeds)

½ tsp red chili powder

¼ tsp turmeric

Salt to taste

A handful of chopped coriander or curry leaves

Water (just a sprinkle!)

Oil for deep frying




🔥 How to Make It – Crunchy, Hot, and Full of Flavor

1. Mix the Onions First

In a bowl, add onions, salt, and chilies. Let sit for 10 mins so they release moisture.

2. Add the Flours & Masala

Add besan, rice flour, ajwain, turmeric, chili powder, and coriander.
Mix well — do not add too much water. Just enough to lightly coat the onions.

3. Fry It Right

Heat oil in a kadhai. Drop small clumps of the onion mix into the hot oil.
Fry on medium heat till golden brown and crispy.

4. Serve Hot

With chutney, ketchup, or piping hot adrak wali chai.



❤️ Why Onion Pakodas Are Irresistible

Crispy, spicy, and full of texture

Rainy day ritual for every Indian kitchen

Zero prep — just slice, mix, fry

Because some cravings are universal

Snacks

Masala Corn – A 10-Minute Spicy Snack You’ll Crave

Puspa


🌽 Intro / Story Section:

It started at a mall kiosk. Warm, buttery corn in a little paper cup, spiced just right and handed over with a tiny spoon. One bite, and I was hooked.

Back home, I recreated it in my own kitchen — and honestly, it’s even better. Masala Corn is one of those recipes that checks every box: quick, healthy(ish), comforting, and totally customizable.

Now it’s my go-to snack for rainy evenings, lazy Sundays, or whenever I want a burst of flavor without a full meal.

🌶️ Masala Corn Recipe

Serves: 2
Prep Time: 5 mins
Cook Time: 5 mins

🛒 Ingredients:

1½ cups boiled sweet corn (frozen or fresh)

1 tbsp butter

½ tsp red chili powder

½ tsp chaat masala

¼ tsp black pepper

Salt to taste

Juice of ½ lemon

Chopped coriander for garnish

👩‍🍳 Instructions:

1. Boil the Corn:
Boil or steam sweet corn until tender. Drain well.

2. Flavor It:
In a bowl, mix hot corn with butter, red chili powder, chaat masala, pepper, and salt.

3. Finish It:
Squeeze in lemon juice and toss well.

4. Serve Hot:
Sprinkle chopped coriander and serve in bowls or paper cups.

💡 Tips:

Add grated cheese for cheesy masala corn.

You can also stir-fry it for 1–2 mins with butter for a smoky flavor.

Adjust spices based on your mood — spicy, tangy, or even a bit sweet!

❤️ Closing Note:

Masala Corn proves you don’t need a long list of ingredients to make something comforting. It’s fun, fast, and hits all the right notes — sweet, salty, spicy, and sour. A must-try snack that’s ready before you can say “chai break.”