The Quintessential Pakora Platter
Arguably the most iconic of all monsoon snacks, the pakora, or bhajiya, is a nationwide obsession when the clouds gather. These deep-fried fritters are incredibly versatile. In North India, you'll find an assortment featuring sliced potatoes, spinach
leaves, paneer, and cauliflower, all dipped in a spiced gram flour (besan) batter and fried to golden perfection. The beauty of the pakora lies in its simplicity and the delightful contrast of a crispy exterior giving way to a soft, savoury interior. Served piping hot with a cup of masala chai and a side of tangy green chutney or sweet tamarind sauce, a platter of mixed pakoras is the very definition of rainy-day comfort.
From Maharashtra: Kanda Bhaji and Vada Pav
When it rains in Mumbai, the city turns to two things: Kanda Bhaji and Vada Pav. Kanda Bhaji are crispy onion fritters, distinct from other onion pakoras for their chunkier, incredibly crunchy texture. Thinly sliced onions are mixed with gram flour and spices, with very little water, allowing the onion's own moisture to form the batter before being fried. The result is a deliciously brittle and flavourful snack. Equally beloved is the Vada Pav, often called the Indian burger. It consists of a spicy mashed potato fritter (batata vada) tucked into a soft bread roll (pav), generously slathered with dry garlic chutney and other zesty sauces. It's a hearty, satisfying, and quintessentially Mumbai monsoon experience.
From Bengal: Khichuri and Beguni
In Bengal, a rainy day calls for a more soulful, complete meal that is both comforting and celebratory. Enter the classic duo of Khichuri and Beguni. The Bengali Khichuri is not the simple, plain version reserved for ailments; it's a flavourful one-pot dish of roasted moong dal and fragrant gobindobhog rice, cooked with ginger, turmeric, and other spices until it's a glorious, ghee-laden porridge. It's the perfect canvas for its essential companion: Beguni. These are thin slices of eggplant dipped in a light batter and fried until they puff up into crispy, airy delights. The combination of the warm, soft Khichuri with the crunchy Beguni is a match made in monsoon heaven, a cherished tradition in every Bengali household.
From Kerala: Pazham Pori
Moving south to 'God's Own Country', the monsoon is welcomed with a sweet treat. Pazham Pori, or ethakka appam, are banana fritters unique to Kerala. The snack is made using a specific type of ripe plantain called Nendran, which is known for its sweetness and firm texture. The plantains are sliced, dipped into a simple batter of all-purpose flour, a pinch of turmeric for colour, and a little sugar, and then deep-fried until golden. The result is a snack that is crispy on the outside, with a soft, almost molten, sweet banana filling. The phrase "rain, kattan chai (black tea), and pazham pori" evokes a sense of pure comfort for every Malayali, making it an indispensable part of the Kerala monsoon experience.
Spicy and Smoky: Mirchi Bajji and Bhutta
For those who like a bit of heat to combat the cool rain, Mirchi Bajji is the answer. Popular in places like Hyderabad and Rajasthan, these are large, milder green chillies that are stuffed, battered, and fried. The Hyderabadi version often includes a tangy tamarind or spiced filling before the besan coating is applied, creating a complex flavour profile of spicy, sour, and savoury. On the simpler side of the spectrum is Bhutta, or roasted corn on the cob. A common sight on streets across India during the rains, the corn is roasted over hot coals until slightly charred, then rubbed generously with a mixture of salt, red chilli powder, and a squeeze of fresh lime. The smoky, spicy, and tangy flavours make this humble snack a timeless monsoon favourite.
