Kanda Bhaji from Maharashtra
When rain lashes against the windows, many in Maharashtra, especially Mumbai, crave Kanda Bhaji. These are not just any onion fritters; they are a monsoon institution. Thinly sliced onions are mixed into a spiced gram flour (besan) batter, often with
a hint of ajwain (carom seeds) and green chillies, and then deep-fried to a perfect, irresistible crispness. The sweetness of the onion combined with the savoury, crunchy coating makes it the ultimate companion to a steaming cup of masala chai. Enjoyed hot, often from a street-side vendor while huddled under an awning, Kanda Bhaji is the taste of the Mumbai monsoon.
Khichuri and Ilish Bhaja from Bengal
For Bengalis, a rainy day is incomplete without a plate of Khichuri. This isn't the simple, bland version for the unwell; Bengali monsoon Khichuri is a flavourful, celebratory dish. It's often a 'bhuna' version, where aromatic Gobindobhog rice and roasted moong dal are slow-cooked with ghee and whole spices into a rich, fragrant pilaf-like consistency. The undisputed king of accompaniments during this season is Ilish Bhaja—fried Hilsa fish. The fish, a monsoon delicacy, is prized for its rich flavour and delicate texture, making this combination a cherished seasonal meal that warms the soul.
Pazham Pori from Kerala
Down south in Kerala, the arrival of the monsoon is celebrated with a simple, sweet snack: Pazham Pori. These are ripe plantain fritters, where slices of sweet banana are dipped in a simple flour batter and deep-fried until golden. The result is a delightful contrast of a crispy coating and a soft, almost molten, sweet interior. Paired with a hot cup of 'chaya' (tea), it is the quintessential evening snack in Malayali households during the rains. It’s a comforting, filling, and utterly delicious way to enjoy the downpour.
Mirchi Bada from Rajasthan
Rajasthan, a state known for its fiery cuisine, turns to Mirchi Bada when the skies turn grey. This popular Jodhpuri snack is not for the faint of heart. It consists of a large, mildly spicy green chilli that is stuffed with a tangy and spicy potato filling. The entire chilli is then coated in gram flour batter and deep-fried. The result is a flavour explosion: the heat from the chilli, the spiced potato stuffing, and the crispy outer layer come together to create a snack that provides a welcome warmth on a cool, rainy day. It's typically served hot with tamarind or mint chutney.
Ghewar from Rajasthan
The monsoon in Rajasthan also brings with it a special sweet treat—Ghewar. This traditional disc-shaped dessert, resembling a honeycomb, is made from flour and ghee, fried, and then soaked in sugar syrup. While associated with the festival of Teej, which falls during the monsoon, Ghewar is enjoyed throughout the season. The humidity in the air is said to be perfect for creating its unique crispy and porous texture. Available in varieties like plain, malai, or rabdi, it’s an indulgent dessert that offers a sweet counterpoint to the season's spicy snacks.
Bhutta (Roasted Corn on the Cob)
Perhaps the most universal Indian monsoon snack is Bhutta. The moment the first rains fall, street corners across the country are filled with the smoky aroma of corn on the cob being roasted over hot coals. The vendor fans the flames, turning the corn until it's perfectly charred, before rubbing it with a mixture of salt, chilli powder, and a generous squeeze of lime. This simple, rustic snack is more than just food; it’s an experience. The smoky, spicy, and tangy flavours are inextricably linked to the feeling of walking in the rain or enjoying a cool monsoon evening.
