Kanda Bhaji from Maharashtra
No monsoon in Maharashtra is complete without Kanda Bhaji. These crisp onion fritters are a quintessential rainy-day snack, sold at roadside stalls and made in homes across the state. Unlike other onion pakoras, the Maharashtrian version uses thinly sliced
onions mixed with gram flour (besan), spices, and often a touch of rice flour for extra crispness. The magic lies in not adding extra water; the moisture from the salted onions is enough to form a coarse, thick batter. This results in delightfully irregular, crunchy clusters that are deep-fried to a perfect golden brown. Served hot, often with a side of fried green chillies and a cup of steaming tea, Kanda Bhaji is the very definition of monsoon comfort.
Pazham Pori from Kerala
Travel south to Kerala, and you'll find a different kind of monsoon delight: Pazham Pori. These are sweet banana fritters, a beloved tea-time snack throughout the region. The key is the specific type of banana used—the Nendram Pazham, a variety of plantain that is firm and subtly sweet when ripe. Thick slices of ripe plantain are dipped into a simple, slightly sweetened batter made from all-purpose flour (maida), a little rice flour for crunch, and a pinch of turmeric for its lovely golden hue. They are then deep-fried until the outside is crisp and the banana inside becomes warm, soft, and almost melts in your mouth. This beautiful contrast of textures makes it an irresistible treat when the rain is lashing down outside.
Mirchi Vada from Rajasthan
For those who like their snacks with a bit of a kick, the Mirchi Vada from Jodhpur, Rajasthan, is the perfect monsoon companion. This is a hearty and spicy fritter that has become an iconic street food of the region. It consists of a large, less spicy green chilli, like the Bhavnagri variety, which is slit open and stuffed with a flavourful mixture of spiced mashed potatoes. This stuffed chilli is then coated in a thick gram flour batter and deep-fried until the outside is golden and crunchy. The result is a snack that is soft and spicy on the inside with a crisp exterior. It's often served with a tangy tamarind or mint chutney, which perfectly cuts through the richness and spice.
Ram Ladoo from Delhi
Don't let the name fool you; there's nothing sweet about this popular Delhi street food. Ram Ladoo is actually a savory snack of soft, fluffy fritters made from a batter of soaked moong dal (split yellow lentils) and chana dal. The lentils are ground into a paste, whipped until light and airy, and then deep-fried into small, golden balls. What makes Ram Ladoo a true chaat experience is the way it's served. The warm fritters are generously topped with a heap of grated radish (mooli), which adds a pungent, fresh crunch. This is then drizzled with spicy green chutney and tangy tamarind chutney, creating a perfect medley of flavours and textures that is especially popular during Delhi's monsoon and winter seasons.
Peyaji from Bengal
In Bengal, as the skies open up, kitchens come alive with the sizzle of Peyaji. These are the Bengali take on onion fritters, and they have their own distinct character. Peyaji are typically flatter and crispier than their Maharashtrian cousins. The preparation involves finely sliced onions mixed with gram flour, sometimes a little rice flour for extra crunch, green chillies, and nigella seeds (kalonji), which add a unique, subtle aroma. They are fried into thin, disc-like shapes until they are irresistibly crunchy. Paired with a helping of puffed rice (muri) and a hot cup of tea, Peyaji represents a simple, soulful pleasure that captures the essence of a Bengali rainy day.
