Bengal: Khichuri and Telebhaja
For many Bengalis, a rainy day is incomplete without a steaming plate of khichuri. This one-pot dish of rice and roasted moong dal is the ultimate comfort food, often cooked with vegetables like cauliflower and potatoes. Its consistency can range from
soupy to semi-dry, but it's always seasoned with fragrant spices and a generous dollop of ghee. The meal is elevated by a side of 'telebhaja'—assorted fritters like beguni (batter-fried eggplant slices) or even a fried Hilsa fish, turning a simple dish into a celebratory feast.
Maharashtra: Kanda Bhaji and Chai
In Maharashtra, the quintessential monsoon snack is Kanda Bhaji, or crispy onion fritters. Thinly sliced onions are mixed into a spiced gram flour (besan) batter, often with rice flour for extra crispiness, and then deep-fried to golden perfection. These fritters are noticeably spicier and crispier than other onion pakoras. Enjoyed hot from the kadai, often from a roadside stall, and paired with a cup of piping hot chai, Kanda Bhaji is the perfect way to enjoy a rainy evening.
Kerala: Pazham Pori and Chaya
Travel south to Kerala, and the monsoon snack of choice is sweet, not savoury. Pazham Pori, or banana fritters, are a beloved tea-time treat. Slices of ripe Nendran plantains, a variety specific to the region, are dipped in a lightly sweetened batter of flour and turmeric before being deep-fried. The result is a beautifully golden fritter that's crispy on the outside while the banana inside is soft and melts in your mouth. Traditionally fried in coconut oil, it's the perfect companion to a glass of strong tea, or 'chaya'.
Rajasthan: Mirchi Bada
Rajasthan offers a fiery treat to combat the monsoon chill: the Mirchi Bada. Particularly famous in Jodhpur, this snack consists of large, less spicy Bhavnagri chillies that are slit open and filled with a zesty stuffing of spiced mashed potatoes. The stuffed chilli is then coated in a gram flour batter and deep-fried until crisp and golden. Served hot, often with tamarind or mint chutney, each bite offers a burst of spicy, tangy, and savoury flavours that warms you from the inside out.
Gujarat: Methi na Gota
In Gujarat, the rains call for Methi na Gota, which are soft, spongy fritters made from gram flour and fresh fenugreek leaves (methi). Unlike other pakoras, these have a distinct flavour profile thanks to the slightly bitter methi, which is balanced with spices like crushed peppercorns and coriander seeds. A pinch of sugar and lemon juice in the batter adds a subtle sweet and sour note. Served hot with a side of chutney, these fluffy fritters are a staple in Gujarati households during the monsoon.
Pan-India: Bhutta
Beyond regional specialties, one snack unites the country during the monsoon: Bhutta, or roasted corn on the cob. The sight of street vendors fanning embers to roast corn over an open flame is a classic rainy-day scene. Once charred to perfection, the cob is rubbed with a mixture of salt, red chilli powder, and a generous squeeze of lime juice. The smoky, spicy, and tangy flavours make it a simple yet incredibly satisfying snack to enjoy while watching the rain.
