Kanda Bhaji from Maharashtra
There is no snack more synonymous with the Mumbai monsoon than Kanda Bhaji. These are crispy fritters made from thinly sliced onions (kanda) mixed into a spiced gram flour (besan) batter and deep-fried to golden-brown perfection. Served piping hot, often
with a side of dry garlic-chilli chutney, they are the ultimate street-side treat. The crunch of the bhaji, the sweetness of the onion, and the accompanying cup of cutting chai create a sensory experience that defines a rainy day in Maharashtra. Every bite is a delightful contrast of textures and flavours, making it a beloved classic across the state.
Pazham Pori from Kerala
Travel south to Kerala, and you'll find a sweet answer to monsoon cravings: Pazham Pori. These are ripe plantain fritters, a staple in the state's tea shops (chaayakadas). Slices of sweet, ripe Nendran bananas are dipped in a simple batter of all-purpose flour, a pinch of turmeric for colour, and a little sugar, then deep-fried until the outside is crisp and the inside is soft and gooey. The natural sweetness of the banana pairs beautifully with a hot cup of black tea, making it a simple yet profoundly satisfying snack to enjoy while watching the rain lash against the coconut palms.
Moong Dal Cheela from Rajasthan
In the arid landscapes of Rajasthan, the monsoon brings a burst of green and a reason to indulge in Moong Dal Cheela. This savoury pancake is both healthy and delicious. It's made from a batter of soaked and ground green gram lentils (moong dal), lightly spiced with ginger, green chillies, and asafoetida. Often filled with crumbled paneer or chopped onions, the cheela is pan-fried until crisp on the edges and soft in the centre. It’s a lighter alternative to deep-fried snacks but delivers just as much comfort, typically served with tangy tamarind chutney or a spicy mint-coriander dip.
Beguni from West Bengal
A Bengali monsoon evening is incomplete without a plate of Beguni. This simple yet elegant snack consists of thin slices of eggplant (begun) dipped in a gram flour batter and fried until puffed up and crispy. It is a quintessential part of the Bengali snack platter, especially during the rains and as a common accompaniment to a meal of dal and rice. The magic of Beguni lies in its texture—the crispy coating giving way to the soft, almost creamy eggplant inside. It is often enjoyed on its own or with a sprinkle of black salt, embodying the soul of Bengali comfort food.
Bhutta (Roasted Corn) from North India
A universal favourite across North India, the humble Bhutta, or roasted corn on the cob, is the very essence of monsoon street food. As the clouds gather, vendors appear with their small charcoal grills, fanning the embers to roast fresh corn. The corn is charred over an open flame until the kernels are tender and smoky. It is then rubbed generously with a mixture of salt, red chilli powder, and a squeeze of fresh lime juice. The smoky, spicy, and tangy flavours coming together in each bite are a simple, rustic pleasure that evokes nostalgia for millions.
Masala Vadai from Tamil Nadu
Down in Tamil Nadu, the arrival of rain calls for a batch of crispy Masala Vadai. Unlike its softer cousins, this vadai is famous for its delightful crunch. It is made from a coarse paste of chana dal (split chickpeas) mixed with chopped onions, fennel seeds, ginger, curry leaves, and dried red chillies. The mixture is shaped into small, rough patties and deep-fried. The fennel seeds give it a distinctive, aromatic flavour, and its coarse, crunchy texture makes it incredibly addictive. Paired with a simple coconut chutney, it's the perfect snack to share with family on a cool, rainy evening.
