Kanda Bhaji from Maharashtra
Walk down any street in Mumbai or Pune when the skies open up, and you'll be greeted by the irresistible aroma of Kanda Bhaji. These are crispy onion fritters, and they are the quintessential monsoon snack of Maharashtra. Unlike other onion pakoras, the Maharashtrian
version is known for its extra-crispy texture, achieved by thinly slicing the onions and using a minimal amount of gram flour (besan) as a binder, often without adding any water. The moisture from the onions themselves is enough to bring the batter together. Spiced with chilli and sometimes carom seeds (ajwain), these fritters are deep-fried to a perfect golden-brown. Paired with a cup of steaming hot chai and some fried green chillies, Kanda Bhaji isn't just a snack; it's a rainy-day ritual.
Bhutta (Roasted Corn) Across North India
The sight of a street vendor roasting corn on a coal fire is an iconic image of the Indian monsoon. Bhutta, or roasted corn on the cob, is a simple yet profoundly satisfying snack enjoyed across the country, especially in the northern states. The corn is roasted directly over an open flame until the kernels are tender and slightly charred, giving them a deliciously smoky flavour. The real magic, however, lies in the dressing. The hot cob is generously rubbed with a mixture of salt, red chilli powder, and chaat masala, all applied with a wedge of lime that adds a tangy burst of juice with every application. It’s a multi-sensory experience: the warmth of the cob, the smoky aroma, and the explosion of spicy, tangy flavours make it the perfect companion for a walk in the rain.
Pazham Pori from Kerala
In Kerala, the phrase "rain, kattan chai, and pazham pori" evokes a deep sense of comfort and nostalgia. Pazham Pori, also known as Ethakka Appam, are sweet fritters made from a specific variety of ripe plantain called Nendran bananas. These plantains are sliced, dipped in a simple batter of all-purpose flour (maida), a bit of sugar, and a pinch of turmeric for that beautiful golden colour, and then deep-fried. The result is a delightful contrast of textures: a crispy, golden exterior giving way to a soft, sweet, and almost gooey banana inside. It is a staple evening snack found everywhere from roadside stalls (thattukadas) to family homes, and its warmth offers the perfect sweet counterpoint to a cool, rainy day in the south.
Mirchi Bajji from Andhra and Telangana
For those who like their rainy-day snacks with a bit of a kick, the Mirchi Bajji from Andhra Pradesh and Telangana is the ultimate treat. These are fritters made from large, less spicy varieties of green chillies, like the Bhavnagri chilli. The chillies are slit open, de-seeded, and often filled with a tangy stuffing, which can range from tamarind paste to a spiced potato or gram flour mixture. They are then dipped in a thick gram flour batter and deep-fried until crisp and golden. Served hot, sometimes cut open and filled with chopped onions and a squeeze of lemon, each bite is a thrilling mix of the crunchy batter, the mild heat of the chilli, and the tangy filling. It's a snack that is guaranteed to warm you up from the inside out.
Samosa and Chai in the North
Could any list of Indian comfort food be complete without the timeless duo of samosa and chai? While enjoyed year-round, this combination takes on a special significance during the monsoon. A perfect samosa is a work of art: a flaky, golden pastry shell giving way to a warm, savoury filling of spiced potatoes and peas. The feeling of breaking open a hot, crispy samosa while the rain pours down outside is a simple, unparalleled joy for many. Paired with a steaming cup of adrak wali chai (ginger tea), it becomes more than just a snack; it is a cherished tradition, a moment of pure comfort that is deeply woven into the cultural fabric of rainy days across North India.
