Kanda Bhaji from Maharashtra
Forget every onion fritter you have ever had. Maharashtrian Kanda Bhaji is a masterclass in texture. Unlike softer versions, this snack is celebrated for its incredible crispiness, a result of a clever technique where thinly sliced onions are salted to
release their own moisture, creating a batter with gram flour and rice flour without adding extra water. This method ensures an intensely flavourful and crunchy bite every single time. Paired with a spicy green chutney, it is the quintessential snack enjoyed at roadside stalls and in homes from Mumbai to Pune as soon as the clouds gather.
Pazham Pori from Kerala
In Kerala, the monsoon is synonymous with the sweet aroma of Pazham Pori, or banana fritters, frying to golden perfection. This beloved tea-time snack, known as 'naalu mani palaharam' (4 o'clock snack), involves ripe Nendran bananas—a specific local plantain variety—sliced, dipped in a lightly sweetened batter of flour and turmeric, and deep-fried. The result is a beautiful contrast: a crispy outer layer giving way to a soft, almost molten banana interior. Enjoyed hot, often with a cup of strong black tea, the combination of 'pazham pori and chaya' is a cultural touchstone that embodies rainy-day comfort.
Ilish Macher Paturi from Bengal
For Bengalis, the monsoon signals the arrival of the prized Hilsa fish, or Ilish. The season is celebrated with Ilish Macher Paturi, a dish that is both an art form and a delicacy. Fish steaks are marinated in a pungent and flavourful paste of mustard seeds, coconut, green chillies, and mustard oil. Each marinated piece is then wrapped in a banana or pumpkin leaf, creating a parcel that is steamed or pan-roasted. This slow-cooking method allows the fish to cook in its own juices, infusing it with the sharp, aromatic spices. Served with steaming rice, it is a culinary experience that captures the soul of Bengal's monsoon.
Ghevar from Rajasthan
While many monsoon snacks are savoury, Rajasthan offers a spectacular sweet treat. Ghevar, a disc-shaped, honeycomb-like dessert, is traditionally prepared during the rainy season, coinciding with festivals like Teej and Gangaur. Made from a batter of flour and ghee that is skillfully drizzled into hot oil to create its unique porous texture, it is then soaked in sugar syrup. Often garnished with rabdi, nuts, or silver leaf, Ghevar provides warmth and energy, which is traditionally believed to be beneficial during the damp weather. It's a rich, festive sweet that marks the season with a touch of royal indulgence.
Aloo ke Gutke from Uttarakhand
From the hills of Uttarakhand comes a simple yet incredibly flavourful potato dish that is perfect for cool, rainy weather. Aloo ke Gutke is a popular Kumaoni snack and side dish made by stir-frying boiled potato cubes in mustard oil. The magic lies in its rustic spices, including roasted coriander seeds, turmeric, and red chillies. It is a quick dish to prepare, often served with pooris or just as a snack with tea. Its hearty, warming nature provides the perfect comfort food for a chilly, drizzly day in the mountains or anywhere you crave a taste of the hills.
