Kanda Bhaji from Maharashtra
No monsoon list is complete without onion fritters, and Maharashtra's Kanda Bhaji is a masterclass in texture and flavour. Unlike softer pakoras, these are exceptionally crispy, thanks to a few key techniques. Sliced onions are salted and left to 'sweat',
releasing their own moisture to bind the gram flour (besan) batter, meaning little to no extra water is needed. A touch of rice flour is often added to the mix for that signature crunch. Known on the streets of Mumbai as 'khekda bhaji' for its crab-like shape, these fritters are spicy, savory, and the perfect companion to a steaming cup of tea as the rain lashes down outside. They are a staple at roadside stalls during road trips across the state, often served simply in newspaper with chutney.
Pazham Pori from Kerala
Venturing south, Kerala offers a sweet counterpoint to the savory storm of fritters. Pazham Pori, or banana fritters, are a beloved tea-time snack, especially cherished during the rainy season. The star of this dish is the 'nendran' plantain, a variety specific to Kerala, which is allowed to become perfectly ripe and sweet. Slices of this banana are dipped into a simple, slightly sweet batter of plain flour (maida), a little rice flour for crispness, and a pinch of turmeric for its golden colour. Deep-fried, ideally in coconut oil for authentic flavour, the result is a revelation: a crispy, puffy exterior giving way to a soft, almost molten banana center. It's a comforting snack that feels like a warm hug on a cool, damp day.
Beguni from West Bengal
In Bengal, the monsoon often means khichuri, and the perfect partner for this comforting rice and lentil dish is Beguni. These are delicate, crispy fritters made from thin slices of eggplant (brinjal). The eggplant is sliced, salted, and then coated in a well-spiced batter of gram flour, rice flour, and often a pinch of nigella seeds (kalonji) and poppy seeds for a distinct flavour. Fried until golden and puffed up, Beguni is a texture-lover's dream. While they are a classic accompaniment to a larger meal, they are just as popular on their own as a 'telebhaja' (fried snack) to be enjoyed with tea, especially on a rainy afternoon.
Ram Ladoo from Delhi
Don't let the name fool you; there is nothing sweet about this iconic Delhi street food. Ram Ladoo are savory fritters made from a batter of soaked lentils, typically moong dal and chana dal. These soft, fluffy pakodis are fried to a golden crisp and then transformed into a delicious chaat. The hot fritters are topped with a generous amount of tangy green chutney, sometimes a sweet tamarind chutney, and finished with the crucial ingredient: a pile of freshly grated radish (mooli). The sharp, pungent crunch of the radish perfectly cuts through the richness of the fried dal, creating a snack that is a true explosion of textures and flavours. It's a North Indian monsoon and winter favorite for a reason.
Methi na Gota from Gujarat
Hailing from Gujarat, Methi na Gota are soft, spongy fritters packed with the wonderfully complex flavour of fresh fenugreek leaves (methi). These are a cornerstone of Gujarati 'farsan' (snack) culture and become especially popular during the monsoon and winter months. The batter is made from gram flour and seasoned with ingredients like green chillies, ginger, and whole spices like coriander seeds and carom seeds. A pinch of sugar is often added to balance the slight bitterness of the methi, and a bit of baking soda helps make the gotas light and airy inside while remaining crisp outside. Traditionally served with a sweet and sour kadhi or a simple fried chilli, these are incredibly moreish.
