Maharashtra: Kanda Bhaji Pav
In Maharashtra, the arrival of rain is almost synonymous with the craving for Kanda Bhaji, or onion fritters. These crispy, deep-fried snacks are a beloved street food, especially in Mumbai, where they are often tucked into a soft bread roll (pav) to create
Kanda Bhaji Pav. The thinly sliced onions are mixed into a spiced gram flour (besan) batter and fried until golden. Though often considered an evening snack, its hearty and indulgent nature makes it a popular, if decadent, breakfast choice for a rainy weekend. Served piping hot, often with a side of fried green chillies and tangy chutney, it’s the ultimate comfort food when the skies turn grey.
Andhra Pradesh: Pesarattu
From Andhra Pradesh comes the Pesarattu, a healthy and protein-packed crepe made from whole green moong beans. Unlike a traditional dosa, its batter requires no fermentation, making it a quick and convenient option. The green gram is soaked for a few hours and then ground into a batter with ginger, cumin seeds, and green chillies. This savoury pancake is then cooked on a griddle until crisp. It's light on the stomach and easy to digest, which is traditionally considered ideal for the humid monsoon season when digestion can be sluggish. Pesarattu is often served with a special ginger chutney, known as Allam Pachadi, which is believed to aid digestion.
Kerala: Puttu and Kadala Curry
Puttu with Kadala Curry is a quintessential breakfast in Kerala and a perfect meal for a cool, rainy morning. Puttu consists of steamed cylinders of ground rice flour layered with grated coconut, resulting in a soft, fluffy texture. It is a light yet filling dish, traditionally cooked in a special steamer called a 'puttu kutti'. The puttu is served with Kadala Curry, a flavourful and spicy stew made from black chickpeas cooked in a fragrant mix of roasted coconut and spices. The combination of the mild, steamed puttu and the hot, robust curry provides warmth and nourishment, making it a beloved comfort food across the state during the monsoon.
West Bengal: Hing'er Kochuri and Alo'r Dom
A Bengali monsoon morning often calls for Hing'er Kochuri, a deep-fried, fluffy bread with a distinct, aromatic flavour. This delicacy is a type of kachori made from refined flour and stuffed with a spiced filling of urad dal (split black gram) and a generous amount of asafoetida (hing), which gives the dish its name and unique taste. These kachoris are a fixture in Bengali sweet shops, often selling out by mid-morning. They are typically served with a side of Alo'r Dom, a slow-cooked potato curry that is both spicy and slightly sweet. The combination is a soulful and indulgent breakfast, perfect for enjoying while watching the rain fall.
North India: Aloo Puri
Aloo Puri is a timeless classic and a festive breakfast staple across North India, especially in states like Uttar Pradesh and Punjab. It consists of hot, puffy, deep-fried bread (puri) served with a simple but flavourful potato curry (aloo ki sabzi). While enjoyed year-round, it holds a special place during the monsoon as a deeply satisfying comfort meal. The potato curry can range from a dry, spiced version to a thin, tangy gravy. The combination of the soft, slightly crisp puris and the savoury potatoes is a celebratory dish that turns a dreary, rainy day into a special occasion for the whole family to enjoy together.
