Kanda Bhaji from Maharashtra
No Maharashtrian monsoon is complete without a steaming plate of Kanda Bhaji. These are not your average onion pakoras; they are gloriously crispy, irregular-shaped fritters that are all about the onion. Thinly sliced onions are mixed with gram flour
(besan), spices like carom seeds and red chilli powder, and a little rice flour for extra crunch. The magic lies in using the onion's own moisture to form the batter, without adding extra water, which results in an intensely flavourful and exceptionally crisp pakora. Paired with a cup of hot masala chai, this popular Mumbai street food is the perfect companion for a rainy evening.
Pazham Pori from Kerala
Down south in Kerala, the rain calls for something sweet. Pazham Pori, also known as Ethakka Appam, are golden fritters made from ripe plantains. Slices of Nendran, a specific variety of banana native to Kerala, are dipped into a simple batter of all-purpose flour (maida), a touch of rice flour for crispness, sugar, and a pinch of turmeric for its vibrant yellow hue. They are then deep-fried until the outside is golden and puffy, while the inside remains soft, warm, and sweet. This beloved tea-time snack is a staple in Keralite homes and a nostalgic treat that perfectly balances sweetness with a satisfying crunch.
Beguni from West Bengal
In West Bengal, the quintessential rainy-day snack is Beguni. These are thin slices of eggplant (begun) dipped in a spiced gram flour batter and fried to perfection. A true Bengali 'telebhaja' (fried snack), Beguni is crispy on the outside with a soft, almost creamy interior. The batter is often seasoned with nigella seeds (kalonji) and sometimes poppy seeds, which impart a distinctive flavour. Traditionally fried in mustard oil for an authentic pungent aroma, Beguni is the classic accompaniment to a comforting bowl of khichuri (rice and lentil porridge), a combination that is considered a soulful monsoon meal in Bengal.
Mirchi Bada from Rajasthan
For those who like their snacks with a spicy kick, the Mirchi Bada from Jodhpur, Rajasthan, is an absolute must-try. This dish features large, less spicy Bhavnagri green chillies, which are slit open, deseeded, and filled with a tangy and spicy mashed potato stuffing. The stuffed chilli is then coated in a thick gram flour batter and deep-fried until it's golden brown and crispy. The result is a multi-layered snack: a crunchy exterior gives way to a soft potato filling, followed by the gentle heat of the chilli. It's a hugely popular street food, especially during the monsoon, and is often served with a tangy chutney.
Punugulu from Andhra Pradesh
Hailing from the coastal regions of Andhra Pradesh, Punugulu are small, crispy, and fluffy deep-fried dumplings that are incredibly addictive. They are traditionally made from a fermented batter of rice and urad dal, similar to what is used for idli and dosa. In fact, they are a popular way to use up leftover batter. The batter is mixed with chopped onions, green chillies, cumin seeds, and fresh coriander leaves before being dropped in small portions into hot oil and fried until golden. These savory, tangy fritters are crispy on the outside and soft within, making them a perfect tea-time snack, often served with a side of peanut or coconut chutney.
