Kanda Bhaji from Maharashtra
No monsoon experience in Mumbai or anywhere in Maharashtra is complete without a plate of Kanda Bhaji. Unlike round, uniform pakoras, these are delightfully chaotic clusters of thinly sliced onions held together by a light gram flour (besan) batter. The
magic is in the texture—the onions are not lost in the batter but are the star, becoming sweet and tender on the inside while their edges get incredibly crispy. Often seasoned with ajwain (carom seeds) and a hint of chilli, these fritters are fried until golden and brittle. Paired with a cup of steaming, strong masala chai, Kanda Bhaji is more than a snack; it's a monsoon ritual, a feeling of comfort shared in homes and at roadside stalls as the rain pours down.
Pazham Pori from Kerala
Travel south to Kerala, and you'll find a different kind of monsoon comfort: the sweet and satisfying Pazham Pori. These are fritters made from a specific type of ripe plantain called Nendran Pazham, which is native to the region. The bananas are sliced lengthwise, dipped in a simple, often sweetened batter of maida (all-purpose flour) and a little rice flour for crispness, and deep-fried to a glorious golden-yellow hue. The result is a beautiful contrast: a crunchy outer layer giving way to a soft, almost custardy banana inside that melts in your mouth. It's a beloved tea-time snack that perfectly balances sweetness and texture, making it an ideal treat to enjoy while watching the lush Kerala landscape get drenched in rain.
Mirchi Vada from Rajasthan
For those who like their monsoon snacks with a bit of a kick, the Mirchi Vada from Rajasthan is an undisputed champion. This isn't just a simple chilli pakora. It features large, less-spicy Bhavnagari chillies that are slit open, deseeded, and filled with a tangy, flavourful stuffing of spiced mashed potatoes. This entire stuffed chilli is then coated in a thick besan batter and deep-fried until the outside is golden and crunchy. Every bite offers a journey of flavours and textures—the crispy batter, the soft and zesty potato filling, and finally, the mild heat of the chilli itself. It is a hearty, beloved street food, especially in cities like Jodhpur, and a perfect fiery antidote to the cool, damp weather.
Beguni from West Bengal
In Bengal, the arrival of rain often means it's time for Khichuri, and the perfect companion to this comforting meal is a crispy, light-as-air Beguni. Beguni are fritters made from thin slices of eggplant (brinjal) dipped in a spiced gram flour batter and fried until they puff up and turn golden. The secret lies in slicing the eggplant thinly and getting the batter just right—it should be light enough to create a delicate, crispy shell without overpowering the soft, creamy texture of the cooked eggplant inside. Often enjoyed with a sprinkle of black salt and a side of puffed rice (muri), Beguni is a simple, elegant snack that defines monsoon evenings in the region.
Ram Ladoo from Delhi
Don't let the name fool you; there's nothing sweet about this iconic Delhi street food. Ram Ladoo are savoury fritters made from a batter of soaked and ground moong dal (split mung lentils) and sometimes chana dal, which makes them wonderfully fluffy and protein-rich. After being deep-fried into small, golden, bite-sized balls, they are transformed into a delectable chaat. The warm fritters are generously topped with a heap of grated radish (mooli), drizzled with tangy green chutney and sometimes sweet tamarind chutney, and finished with a squeeze of lemon juice. This combination of hot, soft fritters with the sharp, fresh crunch of radish makes it a quintessential monsoon and winter snack in the capital.
