Kanda Bhaji from Maharashtra
There are pakoras, and then there is the Maharashtrian Kanda Bhaji. Especially popular in Mumbai and Pune, these are not your average onion fritters. Made with thinly sliced onions, gram flour (besan), and a blend of spices, the secret to their incredible
crispiness is the lack of excess batter and often no added water; the moisture from the salted onions is enough to bind the flour. This technique results in light, crunchy fritters where the sweet taste of the onion shines through. Known as 'khekda' (crab) bhaji for its claw-like appearance, it’s the quintessential street food to grab during a downpour, often served in a newspaper cone with a side of spicy green chutney.
Pazham Pori from Kerala
A beloved tea-time snack from the households and 'thattukadas' (street stalls) of Kerala, Pazham Pori offers a delightful contrast of sweet and savoury. These are fritters made from ripe Nendran bananas, a specific variety of plantain that is firm and sweet. Slices of the banana are dipped in a simple, lightly sweetened batter of all-purpose flour (maida), sometimes with a pinch of turmeric for colour, and deep-fried until golden and crisp. The result is a snack with a crunchy exterior that gives way to a soft, warm, and sweet banana filling. The phrase "Rain, kattan chai, and pazham pori" captures the deep-seated comfort this snack provides to every Malayali during the monsoon.
Bhutta (Roasted Corn on the Cob)
Perhaps the most iconic sight on a rainy day in many parts of India is the 'bhutta-wala' roasting corn on a portable coal stove. This is more than just corn; it’s an entire sensory experience. The corn is roasted directly over hot coals until the kernels are tender and slightly charred, releasing a smoky aroma. It’s then expertly rubbed with a mixture of salt, chaat masala, and red chilli powder using a half-cut lemon, which adds a layer of tangy, spicy flavour. This simple, rustic snack is healthy, satisfying, and intrinsically linked with the joy of the Indian monsoon, enjoyed everywhere from city streets to misty mountain roads.
Mirchi Bada from Rajasthan
For those who like their rainy-day snacks with a fiery kick, the Mirchi Bada from Jodhpur, Rajasthan, is the perfect choice. This popular street food consists of large, light-green chillies that are slit open, deseeded, and filled with a spicy and tangy mashed potato stuffing. The potato filling is typically flavoured with spices like amchur (dried mango powder), garam masala, and fennel seeds. The stuffed chilli is then coated in a thick gram flour batter and deep-fried until it’s golden and crispy. Served hot, often with a side of mint or tamarind chutney, each bite offers a complex mix of the spicy chilli, the flavourful potato filling, and the crunchy outer layer, making it an addictive monsoon indulgence.
Parippu Vada from South India
While pakoras are famous in the north, the south has its own equally cherished lentil-based fritter: the Parippu Vada. Particularly popular in Kerala and Tamil Nadu, these vadas are made from a coarse mixture of soaked lentils, typically toor dal (split pigeon peas) and chana dal (split chickpeas). The ground lentils are mixed with finely chopped onions, ginger, green chillies, and curry leaves, which gives the vada its distinctive flavour and aroma. Unlike the softer Medu Vada, Parippu Vada is known for its satisfyingly crunchy and crispy texture. The combination of a hot, crunchy Parippu Vada and a strong cup of tea is a classic and unbeatable pairing during the southern monsoon.
