Bhutta (Roasted Corn on the Cob)
A quintessential monsoon experience across much of North and West India is the sight of a street vendor fanning charcoal to roast corn on the cob. Bhutta, or roasted corn, is a simple yet profoundly satisfying snack. The corn is roasted directly over
hot coals until the kernels are tender and slightly charred, giving them a smoky flavour that is impossible to replicate at home. It is then rubbed generously with a mixture of salt, red chilli powder, and a squeeze of fresh lime juice. This combination of smoky, spicy, and tangy flavours, enjoyed while watching the rain fall, is a core memory for many. The availability of fresh corn during this season makes it a natural choice for a warm, on-the-go snack that warms you from the inside out.
Kanda Bhaji (Maharashtrian Onion Fritters)
In Maharashtra, the arrival of the monsoon is practically synonymous with the aroma of Kanda Bhaji frying. These are crispy onion fritters, and they form a holy trinity with a cup of steaming hot chai and the sound of rain. Unlike other pakoras, the batter for Kanda Bhaji is made with minimal water. Thinly sliced onions are mixed with gram flour (besan), chilli powder, turmeric, carom seeds (ajwain), and salt. The moisture from the onions is what binds the batter together, resulting in an exceptionally crunchy texture when deep-fried. These irregularly shaped, golden-brown fritters are served hot, often with a side of fried green chillies or a tangy chutney, making them the ultimate comfort food for a gloomy, wet day.
Ilish Macher Paturi (Bengali Steamed Hilsa)
For Bengalis, the monsoon means the arrival of the prized Hilsa fish (Ilish). The rainy season is when these fish, rich in oils and flavour, swim upstream from the Bay of Bengal to spawn. One of the most celebrated preparations is Ilish Macher Paturi. In this dish, fillets of Hilsa are marinated in a pungent paste of mustard, poppy seeds, coconut, and green chillies. Each fillet is then wrapped in a banana leaf, tied with a string, and either steamed or pan-fried on a tawa. The leaf seals in the moisture and infuses the fish with a subtle, earthy aroma. The result is a tender, flaky fish that is intensely flavourful, capturing the very essence of monsoon in the eastern part of India.
Pazham Pori (Keralan Banana Fritters)
Travel south to Kerala, and the perfect rainy day snack is sweet, savoury, and utterly delicious. Pazham Pori, or banana fritters, are a beloved teatime staple. They are made using a specific type of plantain called Nendran Pazham, which is ripe and sweet. The plantains are sliced lengthwise, dipped in a simple, lightly sweetened batter of all-purpose flour or rice flour, a pinch of turmeric for colour, and then deep-fried until golden and crisp on the outside. The inside becomes soft, warm, and almost custard-like. Paired with a cup of strong tea, Pazham Pori offers a comforting sweetness that perfectly complements the cool, damp weather of the Keralan monsoon.
Mirchi Bada (Jodhpuri Chilli Fritters)
From the arid lands of Rajasthan comes a snack with a fiery personality, perfect for chasing away the monsoon chill. The Mirchi Bada of Jodhpur is legendary. It consists of large, light green chillies (Bhavnagri chillies), which are flavourful but not excessively hot. These are slit open, deseeded, and filled with a spicy and tangy potato mixture (aloo masala). The entire stuffed chilli is then coated in a thick gram flour batter and deep-fried to a golden-brown perfection. It’s crispy on the outside, with the soft potato filling and the gentle heat of the chilli inside. It is typically served hot with tamarind or mint chutney, offering a complex burst of flavours in every bite.
Aloo Tikki Chaat (Spiced Potato Patties)
Another North Indian classic that shines during the monsoon is Aloo Tikki. These are shallow-fried patties made from mashed potatoes mixed with spices like cumin, coriander, and green chillies. The key to a good Aloo Tikki is the texture contrast—a super crispy exterior giving way to a soft, fluffy interior. While delicious on its own, it is often elevated into a full-blown chaat. The hot tikkis are crushed slightly and topped with cooling yoghurt, sweet tamarind chutney, spicy green chutney, and a sprinkle of chopped onions and sev (crispy chickpea flour noodles). This explosion of hot and cold, sweet and savoury, and crispy and soft textures makes it an immensely satisfying dish to indulge in on a rainy evening.
