Patra from Gujarat and Maharashtra
A star of Western India, Patra, also known as Alu Vadi, is a masterful blend of textures and tastes. It features colocasia (arbi) leaves, which are abundant during the monsoon, smeared with a thick, spiced gram flour (besan) paste. This paste is a delightful
mix of sweet, spicy, and tangy notes, often containing jaggery and tamarind. The coated leaves are layered, rolled into tight logs, and steamed. After steaming, the rolls are sliced into pinwheels, which can be enjoyed as is or shallow-fried for a crispy edge. The final snack has a soft interior and a slightly firm bite, perfect with a cup of masala chai.
Kothimbir Vadi from Maharashtra
This popular Maharashtrian snack celebrates fresh coriander, or 'kothimbir'. These savoury cakes are made from a batter of gram flour and packed with chopped coriander leaves, sesame seeds, and spices. The mixture is first steamed into a firm block and then cut into cubes or 'vadis'. While they can be deep-fried for a crispier finish, the lighter version involves simply steaming or shallow-frying them until they are golden brown. The result is an aromatic, flavourful bite that is crisp on the outside and soft inside, showcasing the fresh, herby flavour of coriander.
Siddu from Himachal Pradesh
Hailing from the misty hills of Himachal, Siddu is a comforting steamed bun that’s perfect for a cool, rainy day. This hearty snack is made from a fermented wheat flour dough that rises to become incredibly soft and fluffy. The dough is stuffed with various fillings before being steamed. Popular savoury fillings include a paste of ground walnuts, poppy seeds, or soaked urad dal mixed with spices. Traditionally served hot with a generous dollop of desi ghee or a tangy green chutney, Siddu is a wholesome and warming treat that feels like a hug in a bun.
Pidi Kozhukattai from Tamil Nadu
A staple in South Indian homes, particularly in Tamil Nadu, Pidi Kozhukattai are delicate, hand-shaped dumplings that are both light and satisfying. The name comes from 'pidi', meaning 'to hold', as the rice flour dough is shaped within the fist. These can be made in both sweet and savoury versions. The savoury kind, perfect for a monsoon evening, is made with rice flour or idli rava, tempered with mustard seeds, lentils, and green chillies, and then steamed. They are incredibly easy to digest, making them an excellent choice for a light yet comforting snack.
Bafauri from Chhattisgarh
An underrated gem from the Bhojpuri cuisine of Chhattisgarh, Bafauri is a healthy and delicious alternative to fried lentil fritters. These steamed snacks are made from a coarse paste of chana dal (split chickpeas), which is seasoned with ginger, green chillies, and other spices. The lentil mixture is shaped into small dumplings and steamed until cooked through. High in protein and low in oil, Bafauri is light on the stomach but full of flavour. For a bit of extra texture, the steamed dumplings can be lightly tossed in a tempering of mustard seeds and curry leaves before serving.
