Kothimbir Vadi from Maharashtra
This beloved Maharashtrian snack is a celebration of fresh coriander, or kothimbir. It involves a clever two-step process that delivers an irresistible texture. A thick batter of gram flour (besan), chopped coriander leaves, sesame seeds, and spices is first
steamed until firm. Once cooled, this savoury cake is cut into squares or diamonds and then shallow-fried until the outside is perfectly golden and crispy, while the inside remains soft and flavourful. This contrast of textures makes Kothimbir Vadi a satisfying bite, especially when paired with a hot cup of chai as the rain falls outside. It’s a brilliant way to use up a large bunch of fresh coriander, transforming it into a hearty and delicious treat.
Pazham Pori from Kerala
Down south in Kerala, the monsoon is welcomed with Pazham Pori, also known as Ethakka Appam. This simple yet incredibly delicious snack is a staple in households and tea shops across the state. The magic lies in its simplicity: ripe plantains, specifically the local 'nendran' variety, are sliced lengthwise, dipped in a sweet batter made from flour, a touch of rice flour for crispiness, and a pinch of turmeric for colour, and then deep-fried to a perfect golden brown. The result is a fritter that is crispy and slightly sweet on the outside, with a soft, almost molten banana centre. It’s the ultimate comfort food, best enjoyed warm on a cool, rainy day.
Mirchi Vada from Rajasthan
For those who like their snacks with a bit of a kick, Rajasthan offers the formidable Mirchi Vada. A popular street food, especially in Jodhpur, this snack is particularly consumed during the rainy season. It features large, less-spicy green chillies, often the Bhavnagri variety, which are slit open and stuffed with a spicy and tangy mashed potato filling. The entire stuffed chilli is then coated in a thick gram flour batter and deep-fried until it's golden and crisp. Served hot, sometimes with tamarind or mint chutney, each bite offers a delightful explosion of flavour—the mild heat of the chilli, the spiced potato filling, and the crunchy outer layer.
Telebhaja from West Bengal
In West Bengal, the arrival of monsoon clouds signals the time for Telebhaja, which translates to 'fried in oil'. This isn't a single snack but a whole category of fritters sold in street-side stalls across the region. Popular varieties include Beguni (eggplant slices), Peyaji (onion fritters), and Alur Chop (potato cutlets), all dipped in a seasoned gram flour batter and fried to crispy perfection. The beauty of Telebhaja lies in its variety; you can find everything from vegetable fritters to non-vegetarian options like Dimer Devil (a stuffed egg creation). It’s a cherished evening ritual to gather with friends over a plate of assorted Telebhaja and puffed rice (muri) as the rain pours down.
Pitha from Assam
Moving to the Northeast, the Assamese Pitha is a versatile snack that holds a special place during festivals and rainy days. While there are countless varieties, many are rice-based and can be steamed, fried, or roasted. Til Pitha, for instance, is a delicate, roll-like pancake made from glutinous rice flour and filled with a sweet mixture of roasted sesame seeds and jaggery. Another variation, the Tekeli Pitha, is a steamed rice cake that is soft and fluffy, often made with grated coconut and jaggery. These pithas are not just snacks but an integral part of Assamese culture, offering comforting, wholesome flavours that are perfect for a cosy, rain-swept afternoon.
