Kanda Bhaji from Maharashtra
When it rains in Maharashtra, the collective craving is for Kanda Bhaji. These are crispy onion fritters that are synonymous with chai time on a rainy day. Thinly sliced onions are mixed with gram flour (besan), a hint of rice flour for extra crispness,
and a simple blend of spices like ajwain (carom seeds) and turmeric. The magic lies in not adding extra water; the moisture from the salted onions is usually enough to form a coarse, sticky batter. Dropped into hot oil, they fry into uneven, crunchy clusters that are intensely flavourful. The sweetness of the onion combined with the savoury, spiced batter makes them an irresistible snack as you watch the downpour.
Khichuri from West Bengal
In Bengal, the monsoon feels incomplete without a bowl of steaming Khichuri. Unlike the simpler khichdi found elsewhere, the Bengali version is often a celebratory dish. It's a luscious, porridge-like mix of roasted moong dal and fragrant gobindobhog rice, cooked with vegetables like potatoes and cauliflower. Tempered with ghee, bay leaves, cinnamon, and cumin seeds, it has a rich aroma that fills the entire house. This one-pot meal is considered nourishing and easy to digest, making it ideal for the damp weather. It is traditionally served with a side of Begun Bhaja (fried eggplant slices) or fried Ilish fish, creating a soul-satisfying meal.
Parippu Vada from Kerala
Travel south to Kerala, and the quintessential monsoon snack is the Parippu Vada. These are crunchy, savoury lentil fritters that offer a delightful contrast to the wet weather. Made primarily from a coarse paste of toor dal (split pigeon peas) and chana dal (split chickpeas), the vadas are packed with flavour from finely chopped onions, green chillies, ginger, and curry leaves. The coarsely ground texture ensures that the outside becomes incredibly crispy when fried, while the inside remains soft and flavourful. Paired with a hot cup of tea or 'chaaya', it's a combination that captures the essence of a Keralan evening rain.
Mirchi Vada from Rajasthan
For those who like their comfort food with a spicy kick, the Mirchi Vada from Jodhpur, Rajasthan is the ultimate monsoon indulgence. This popular street food features large, mild green chillies (Bhavnagri chillies) that are slit open and stuffed with a tangy, spiced potato filling. The entire stuffed chilli is then dipped in a thick gram flour batter and deep-fried to a perfect golden brown. The result is a snack that is crispy on the outside, with a soft, savoury potato mash and the gentle heat of the chilli inside. It's a flavour explosion that can make any gloomy, rainy day feel brighter.
Bhutte ka Kees from Madhya Pradesh
Straight from the streets of Indore, Bhutte ka Kees is a unique and wholesome monsoon delicacy. The name translates to 'grated corn', and that's exactly what it is. Fresh corn is grated and then slow-cooked with milk, ginger, and green chillies until it reaches a creamy, upma-like consistency. It is tempered with mustard seeds and asafoetida, and finally garnished with grated coconut and fresh coriander. This dish beautifully balances the natural sweetness of the corn with mild spices, offering a warm, comforting, and healthy option that is perfect for a rainy breakfast or evening snack.
Pazham Pori from Kerala
For a sweet contrast to the savoury, Kerala offers Pazham Pori, also known as Ethakka Appam. These are sweet banana fritters made from a specific variety of ripe plantain called Nendran Pazham. Slices of ripe plantain are dipped in a simple batter of all-purpose flour (maida), a pinch of turmeric for colour, and a little sugar, then deep-fried until golden and puffy. The outside is crisp, while the inside features the soft, sweet, and slightly tangy cooked banana. The phrase "rain, chai, and pazham pori" evokes a sense of pure comfort for any Malayali, making it an iconic monsoon treat.
