Kanda Bhaji: Mumbai's Monsoon Staple
No monsoon food list is complete without the iconic Kanda Bhaji, or onion pakora. While often enjoyed as an evening snack with tea, these crispy, deep-fried onion fritters make for an indulgent and satisfying breakfast, especially on a grey, rainy morning.
The magic lies in its simplicity: thinly sliced onions are mixed with gram flour (besan), a touch of rice flour for extra crispiness, and a handful of spices before being fried to golden perfection. The onions release their own moisture, creating a batter that is just thick enough to bind everything together. Paired with a spicy green chutney or a sweet tamarind sauce, Kanda Bhaji is more than just a dish; it’s a monsoon ritual, a flavour that perfectly captures the soul of Mumbai during the rains.
Moong Dal Cheela: The Healthy Northern Delight
For those seeking a lighter yet equally comforting option, the Moong Dal Cheela is a fantastic choice, popular across North India. These savoury pancakes are made from a batter of soaked and ground moong dal (split yellow lentils), making them both gluten-free and packed with protein. The batter is seasoned with ginger, green chillies, and cumin, and can be customized with finely chopped onions and coriander. Cooked on a hot tawa until golden-brown and slightly crisp, the cheela is a wholesome and nutritious way to start a monsoon day. It’s light on the stomach, easy to digest, and provides sustained energy, making it an ideal breakfast for the humid season. Serve it hot with a side of mint-coriander chutney for a truly refreshing meal.
Puttu and Kadala Curry: Kerala’s Steamed Comfort
From the heart of Kerala comes a breakfast combination that is both iconic and incredibly comforting: Puttu and Kadala Curry. Puttu consists of steamed cylinders of ground rice layered with fresh grated coconut. Its soft, crumbly texture is the perfect vehicle for the rich and spicy Kadala Curry, a robust gravy made with black chickpeas (kala chana), onions, and a fragrant blend of spices roasted in coconut oil. This pairing is a staple in Malayali households for a reason; it’s a complete meal that is warming, flavourful, and deeply satisfying. The steamed nature of puttu makes it a healthy choice, while the protein-rich curry provides the perfect kick to ward off the monsoon chill.
Ghugni: The Pride of the East
Travel to Eastern India, particularly Bengal, Bihar, and Odisha, and you'll find Ghugni as a beloved breakfast and snack. This hearty curry is typically made from dried yellow or white peas, slow-cooked in a gravy of onions, ginger, garlic, and tomatoes until the peas are tender but still whole. Different regions have their own variations, with some adding potatoes or even minced meat. In Kolkata, it's a popular street food often served with a garnish of chopped onions, green chillies, and a squeeze of lime. For breakfast, Ghugni is commonly enjoyed with bread, luchi (puffy fried bread), or muri (puffed rice). Its warm, soupy consistency and robust, earthy flavours make it a perfect antidote to a dreary, rain-soaked morning.
Aloo Puri: The Timeless All-India Classic
Sometimes, only a timeless classic will do. Aloo Puri is a breakfast that transcends regional boundaries and is loved all over India, especially during festive or special occasions like a lazy, rainy Sunday. This beloved combination features fluffy, deep-fried bread (puri) served with a simple yet flavourful potato curry (aloo ki sabzi). The sabzi is typically tangy and slightly spicy, prepared with tomatoes, ginger, and a blend of everyday spices. The contrast between the hot, puffy puris and the comforting potato curry is what makes this meal so irresistible. It's a carb-heavy indulgence, for sure, but on a day when the rain refuses to stop, it provides a sense of warmth and nostalgia that is hard to beat.
