Eat Well When The Monsoons Dwell!

Monsoons are all about chai and pakoras, samosas or bhajiyas at the roadside or then bhel and chaat, right? Wrong! No matter how wonderful the weather might be to indulge in some sinful temptations, avoid the usual roadside food in the monsoons or then gastro-intestinal problems and the unhealthy weight gain is all yours! At this time of year, our digestion becomes sluggish. But there are loads of delicious foods that you can have during the rains. Enjoy the monsoons but stay healthy.

Think rains, think bhuttas! Crackling corn off a bed of red coal sprinkled with some red chilli powder and lime is one of the best dishes in the monsoon. But do you know that corn, other than being fun food in the rains, is also good for your health? Sweetcorn is a good probiotic, which aids in digestion and facilitates better metabolism, eventually helping in weight loss. Fenugreek or Methi leaves too are packed with antioxidants and nutrients that help speed up metabolism and promote fat burning. They are rich in dietary fibre which take long to break down and digest; this helps induce satiety.

Methi Makai Paratha

Vegetables are a powerhouse of essential, vital vitamins, minerals, phytochemicals, and antioxidants critical to promoting good health. Serve with curd or raita to make a complete protein-rich meal.


  • 250g multi grain flour
  • 40g fresh fenugreek leaves, chopped
  • 40g corn kernels, boiled
  • 1 small onion, chopped
  • 100g pumpkin, boiled mashed
  • 1 tbsp fresh coriander leaves, chopped
  • ½ tsp carom seeds (ajwain)
  • 1 tsp lemon juice
  • Pinch of rock salt


  1. Mix whole wheat flour and rock salt and knead with enough water into soft dough. Divide into 8 equal portions. Cover with damp cloth for 15 minutes
  2. Heat a non-stick kadhai on low flame. Add onion, corn kernels and fenugreek leaves and cook till dry. Spread on a plate to cool. When cooled mix in the mashed potato. Add coriander leaves, green chillies, carom seeds, lemon juice and rock salt, mix well. Divide into 8 equal portions.
  3. Roll out a small portion of dough into a small puri, place 1 portion of stuffing in the centre, gather the edges together and roll into a paratha about 5” in diameter. Do the same with the rest of the dough and stuffing.
  4. Heat a non-stick tawa, place a paratha on it and roast till golden specks appear. Turn over and roast the other side Serve hot with yogurt.