Kanda Bhaji from Maharashtra
In Maharashtra, the monsoon is synonymous with Kanda Bhaji. These are crispy, deep-fried onion fritters that are a beloved snack across the state, especially in Mumbai. Unlike the round onion pakoras found elsewhere, Kanda Bhaji is made with thinly sliced
onions coated in a spiced chickpea flour (besan) batter, resulting in an irresistibly crunchy texture. The combination of sweet onions, spicy batter, and a hot cup of masala chai while the rain pours down is a quintessential Maharashtrian experience. It’s a simple, comforting food that captures the essence of the season.
Pazham Pori from Kerala
Travel south to Kerala, and you'll find a sweet answer to monsoon cravings: Pazham Pori. This popular tea-time snack consists of ripe plantain bananas (Nendran variety) sliced, dipped in a simple batter of flour, and deep-fried until golden. The result is a delightful contrast of a crispy exterior and a soft, sweet, almost molten interior. Often found in local tea shops, or 'chayakadas', Pazham Pori is the epitome of comfort food on a chilly, wet day in God's Own Country. It's a sweet, satisfying treat that perfectly complements the lush green landscape of a Kerala monsoon.
Beguni and Khichuri from West Bengal
For Bengalis, the arrival of rain signals it's time for a classic culinary pairing: Khichuri and Beguni. Beguni are thin slices of eggplant dipped in a spiced gram flour batter and fried to crispy perfection. They are the perfect accompaniment to Khichuri, a comforting, one-pot dish of rice and roasted moong dal, often fragrant with ghee and whole spices. This soulful meal is a staple in Bengali households during rainy afternoons. The combination of the soft, flavourful khichuri with the crunchy, savoury begun bhaja is considered a match made in heaven, deeply rooted in the region's culinary tradition.
Mirchi Vada from Rajasthan
From the arid lands of Rajasthan comes a fiery monsoon snack, the Mirchi Vada. This popular street food consists of large, mild green chillies stuffed with a spicy mashed potato filling. The stuffed chilli is then coated in a gram flour batter and deep-fried until it’s golden and crispy. Served hot, often with tangy tamarind or mint chutney, it delivers a burst of flavour and heat that is particularly welcome on a cool, rainy day. Despite the name, the chillies used are typically less spicy, allowing the flavours of the potato stuffing to shine through, making it an addictive and satisfying treat.
Alu Vadi (Patra) from Gujarat and Maharashtra
A specialty in both Gujarat and Maharashtra, Alu Vadi, also known as Patra, is a unique monsoon snack made from colocasia leaves. The leaves are layered with a sweet, spicy, and tangy paste made from chickpea flour, tamarind, jaggery, and spices. These layered leaves are then rolled, steamed, and finally sliced into rounds. The steamed rolls can be eaten as is, but are often shallow-fried or tempered with mustard seeds and sesame for an extra layer of flavour and a crispy texture. This dish is a celebration of seasonal produce and the intricate flavours of Western India.
Pundi Gatti from Karnataka
Hailing from the coastal regions of Karnataka, particularly Mangalore and Udupi, Pundi Gatti are steamed rice dumplings that make for a comforting monsoon breakfast or snack. Made from rice flour and often seasoned with grated coconut and light spices, these dumplings have a soft, pillowy texture. They are typically steamed, making them a healthier alternative to fried snacks. Pundi Gatti are usually served with a coconut chutney or a flavourful curry, providing a warm and satisfying meal that is easy on the stomach during the damp weather.
