Kanda Bhaji from Maharashtra
In Maharashtra, the arrival of rain is almost synonymous with the sizzle of Kanda Bhaji. These are not just any onion fritters; they are an art form. Thinly sliced onions are mixed with gram flour (besan) and spices, using the moisture from the onions themselves
to form a batter. This technique results in an exceptionally crispy and flavourful bhaji, often spicier than its counterparts elsewhere. Paired with a cup of steaming hot chai, it is the quintessential Mumbai experience to enjoy these crispy delights at a roadside stall while watching the downpour.
Pazham Pori from Kerala
Travel south to Kerala, and you'll find a sweet answer to the monsoon cravings: Pazham Pori. These are golden fritters made from ripe plantains, known locally as nendram pazham. Slices of sweet plantain are dipped into a simple batter of flour, a pinch of turmeric for colour, and a little sugar, then deep-fried to perfection. The result is a snack that’s crispy on the outside with a soft, almost molten banana centre. For any Malayali, the combination of hot Pazham Pori and a cup of tea is the definition of comfort on a rainy day.
Ilish Bhaja from Bengal
The monsoon holds special significance for Bengalis as it marks the season of their most prized fish, the Hilsa or Ilish. As the fish migrate upstream to spawn during the rains, they acquire a unique and rich flavour. One of the simplest and most revered preparations is Ilish Bhaja, or fried Hilsa. The fish slices are typically marinated with just turmeric and salt and then fried in mustard oil until the outside is golden and crisp, while the inside remains tender and oily. Served with a plate of steaming rice, this dish is more than a meal; it's a seasonal celebration.
Bhutta (Roasted Corn) from Everywhere
While deeply regional dishes have their charm, some monsoon snacks are universally loved across India. Chief among them is Bhutta, or roasted corn on the cob. The sight of a street vendor fanning charcoal embers on a rainy evening is a classic monsoon scene. The corn is roasted directly on the coals until it's slightly charred and smoky. It's then rubbed generously with a mix of lemon juice, salt, and red chilli powder, creating a tantalising blend of spicy, tangy, and sweet flavours that perfectly complements the cool, damp weather.
Kadhi Chawal from North India
When you need more than a snack, a bowl of hot Kadhi Chawal offers the ultimate comfort. Popular across North India, this dish consists of a yogurt and gram flour-based curry, slow-cooked to a thick, creamy consistency. The kadhi is often dotted with soft, fried gram flour dumplings called pakoras. This tangy, savoury curry is poured over fluffy basmati rice, creating a wholesome meal that feels like a warm hug. It is a simple, home-cooked dish that brings immense joy, especially on a dreary, rainy day.
