Kanda Bhaji from Maharashtra
No monsoon experience is complete without the quintessential onion fritter. Known as Kanda Bhaji in Maharashtra and pyaaz pakora elsewhere, this snack is a national treasure. Thinly sliced onions are mixed into a spiced gram flour (besan) batter and deep-fried
to a perfect golden crisp. The magic lies in not adding extra water, allowing the moisture from the onions to create a dense, flavourful batter. Paired with a cup of hot masala chai, these crispy, crunchy fritters are the very definition of rainy-day indulgence, enjoyed in households and street-side stalls alike.
Pazham Pori from Kerala
Travel south to the lush landscapes of Kerala, and you'll find a sweet answer to monsoon cravings: Pazham Pori. These are beautiful fritters made from ripe plantains (nendram pazham), sliced, dipped in a simple, sweet batter of maida or rice flour, and fried to golden perfection. The result is a delightful contrast of a crispy outer layer giving way to a soft, meltingly sweet banana inside. For Malayalis, the combination of hot, sweet Pazham Pori and a cup of strong tea is a cherished ritual, embodying comfort and warmth on a cool, rainy day.
Telebhaja from West Bengal
In Kolkata, the monsoon is welcomed with an assortment of deep-fried delights collectively known as Telebhaja, which translates to 'fried in oil'. These aren't just one type of fritter but a whole category. Street vendors offer everything from Beguni (eggplant slices) and Alur Chop (spiced potato) to Mochar Chop (banana blossom) and Peyaji (onion fritters). Made with a light besan batter, these snacks are the heart of Bengali 'adda' sessions, where friends gather to chat over crispy bites and steaming cups of tea as the rain pours down outside.
Bhutta (Roasted Corn on the Cob)
Perhaps the most iconic and simple monsoon snack, Bhutta is a symbol of the season across North and Central India. The sight of a street vendor roasting corn on a coal fire is a familiar one on rainy evenings. The corn is charred until the kernels are tender and smoky, then generously rubbed with a mixture of lemon juice, salt, and red chilli powder or chaat masala. It’s not a complicated dish, but its smoky, tangy, and spicy flavours, enjoyed while huddled under an umbrella, create an unmatched sensory experience.
Moong Dal Cheela
For those seeking a healthier yet equally satisfying option, the Moong Dal Cheela is a perfect choice. Popular in North India, especially Rajasthan and Gujarat, this savoury pancake is made from a batter of soaked yellow split lentils (moong dal), ginger, and green chillies. It's light, packed with protein, and easy to digest, making it an ideal monsoon food. The cheelas are pan-fried until crisp and can be eaten plain or stuffed with a savoury filling of crumbled paneer, onions, and spices, served alongside a fresh green chutney.
Aloo Bonda from the South and West
A close cousin to Maharashtra's Batata Vada, the star of the famous Vada Pav, the Aloo Bonda is a beloved snack in many parts of South India and beyond. It consists of a spicy mashed potato filling, seasoned with mustard seeds, curry leaves, and turmeric, which is then dipped in a gram flour batter and deep-fried until it's a perfect golden sphere. The crispy outer shell protects a soft, flavourful interior. It's the ultimate comfort food, a warm, savoury ball of happiness that feels like a hug on a plate, especially when the skies are grey.
