From Gujarat: The Delicate Khandvi
Lighter than its fried counterparts, Khandvi is a beloved snack from Gujarat that offers a sophisticated alternative. These savoury, melt-in-the-mouth rolls are made from a smooth batter of gram flour (besan) and curd, cooked to a perfect consistency,
spread thinly, and then rolled into tight, delicate spirals. The magic lies in the tempering of mustard seeds, sesame seeds, and fresh coriander poured over the top, which adds a burst of flavour. Its light texture and savoury taste make it a guilt-free indulgence, perfect for those who want to avoid heavy, oily foods without sacrificing flavour during the rainy season.
From West Bengal: The Crispy Beguni
In Bengal, the arrival of monsoon is often celebrated with a plate of Khichuri accompanied by Beguni. This simple yet incredibly satisfying snack consists of thin slices of eggplant (baingan) dipped in a spiced gram flour batter and fried until golden and wonderfully crisp. The batter, often seasoned with nigella seeds (kalonji) and sometimes poppy seeds, gives it a distinctive aromatic crunch that contrasts beautifully with the soft, cooked eggplant inside. Enjoyed on its own with a cup of tea, Beguni is a quintessential rainy-day fritter that captures the essence of Bengali comfort food.
From Kerala: The Sweet Pazham Pori
For those with a sweet tooth, Kerala’s Pazham Pori is a monsoon must-have. Also known as banana fritters, this iconic tea-time snack is made using ripe plantains (Nethrapazham), which are sliced, dipped in a sweet batter of flour, and deep-fried to perfection. The result is a fritter that is crispy on the outside, while the inside is soft, warm, and sweet, offering a delightful melt-in-your-mouth experience. The pairing of hot, sweet Pazham Pori with a steaming cup of tea is a classic combination that many in Kerala associate with the comfort and nostalgia of a rainy day.
From Andhra Pradesh: The Tangy Punugulu
A popular street food from Andhra Pradesh, particularly in coastal districts like Vijayawada, Punugulu is a delicious way to use leftover idli or dosa batter. These small, deep-fried dumplings are crispy on the outside and soft and spongy on the inside. The batter is typically mixed with finely chopped onions, green chillies, and cumin seeds, which infuse the fritters with a savoury and slightly tangy flavour. Often served with a side of spicy peanut or coconut chutney, Punugulu offers a satisfying crunch and a burst of flavour that can brighten up any gloomy monsoon evening.
From Hyderabad: The Fiery Mirchi Bajji
For those who crave a spicy kick, the Hyderabadi Mirchi Bajji is the ultimate indulgence. These are not just any chilli fritters; large, less spicy green chillies are slit, deseeded, and often filled with a tangy stuffing made from tamarind paste, spices, or sometimes mashed potatoes. They are then dipped in a thick gram flour batter and deep-fried. The 'cut mirchi' variation involves chopping the fried bajjis and serving them topped with chopped onions and a squeeze of lemon, enhancing the flavours further. This popular street food delivers a complex taste experience—spicy, tangy, and savoury all at once—making it a beloved snack across Telangana and Andhra Pradesh.
