Kanda Bhaji from Maharashtra
Across India, the union of chai and fried snacks is a monsoon ritual, but Maharashtra has its own signature version: Kanda Bhaji. These are crispy onion fritters, distinct from other pakoras. Made with thinly sliced onions, gram flour (besan), and a simple
spice mix, the secret to their crunch lies in using minimal water, letting the moisture from the onions bind the batter. Served piping hot, often from roadside stalls, with fried green chillies on the side, they are the quintessential Mumbai street food for a rainy day. The combination of the sweet, caramelised onion and the spicy, crispy coating is pure comfort against a grey, drizzly backdrop.
Ilish Macher Khichuri from Bengal
For Bengalis, the monsoon is synonymous with the arrival of Ilish, or Hilsa, the region's most prized fish. This seasonal delicacy has a unique, rich flavour and an oily texture that is highly sought after. While there are countless ways to prepare it, the combination of Ilish and Khichuri is a monsoon classic. The Khichuri itself, a comforting one-pot meal of rice and roasted moong dal, becomes a canvas for the fish. Often, fried pieces of Ilish are served alongside the Khichuri, with the fragrant fish oil drizzled over the top. It’s a soulful, deeply satisfying meal that feels like a celebration of the rain.
Ghevar from Rajasthan
While many monsoon cravings are for savoury snacks, Rajasthan offers a spectacular seasonal sweet called Ghevar. This disc-shaped, honeycomb-like dessert is made from a batter of flour and ghee, deep-fried, and then soaked in sugar syrup. Traditionally, Ghevar is prepared for festivals like Teej and Raksha Bandhan, which fall during the rainy season. The humid weather is believed to be essential for achieving its perfectly spongy and porous texture. Though now available more widely, its strongest association remains with the monsoon months, when sweet shops across the state showcase elaborate versions topped with rabri (thickened sweet milk) or malai.
Pazham Pori from Kerala
In Kerala, the phrase "rain, kattan chai, and pazham pori" evokes an immediate sense of comfort. Pazham Pori, also known as Ethakka Appam, are sweet banana fritters that are a beloved tea-time snack across the state. They are made using a specific variety of banana called Nendran pazham, a type of plantain that is firm and holds its shape when fried. Slices of ripe banana are dipped in a simple batter of flour, a pinch of turmeric for colour, and sometimes a little sugar, then deep-fried until golden. The result is a snack that is crispy on the outside and wonderfully soft and sweet on the inside, a perfect warm treat for a cool, rainy evening.
Bhutta (Roasted Corn on the Cob)
Perhaps the most pan-Indian monsoon snack of all is the humble Bhutta, or roasted corn on the cob. As the rains arrive, street vendors with their small carts and charcoal grills become a common sight. The corn is roasted directly over the embers until the kernels are tender and slightly charred, filling the air with a smoky aroma. It’s then rubbed generously with a mixture of salt, chilli powder, and a squeeze of fresh lime juice. This simple combination of smoky, spicy, and tangy flavours is intrinsically linked to the Indian monsoon experience, offering a warm and satisfying bite that is enjoyed by people of all ages, from Delhi to Mumbai.
