Maharashtra’s Kanda Bhaji
No rainy day in Maharashtra is complete without Kanda Bhaji, or crispy onion fritters. These are not your average pakoras; their defining feature is an extra-crispy texture achieved by using thinly sliced onions and relying on the moisture from the onions themselves
to bind the batter. Start by thinly slicing two large onions. In a bowl, mix the onions with salt and set them aside for about fifteen minutes to release their water. To this, add one cup of gram flour (besan), two tablespoons of rice flour for crunch, red chilli powder, turmeric, and fresh coriander. Mix everything without adding extra water to form a thick, coarse batter. Heat oil in a pan and drop spoonfuls of the mixture, frying on medium heat until they turn golden brown and delightfully crispy. Serve these hot with a cup of masala chai for the perfect monsoon experience.
Kerala’s Parippu Vada
From the lush landscapes of Kerala comes the Parippu Vada, a crunchy and savory lentil fritter that is a staple during the monsoon. These vadas get their unique, coarse texture from a mix of coarsely ground lentils. To make them, soak a cup of split pigeon peas (toor dal) or a mix of toor and chana dal for at least two hours. Drain the water completely and grind the lentils into a coarse paste, leaving some whole for texture. To this batter, add finely chopped onions, green chillies, grated ginger, and curry leaves. Mix well, shape the mixture into small, flat patties with your hands, and deep-fry them in hot oil until they are golden brown and crisp on the outside. The aromatic blend of spices makes it a comforting snack on a cool, rainy evening.
Bengal’s Beguni
In Bengal, the arrival of rain is often celebrated with Telebhaja, or fried snacks, and Beguni is a beloved favorite. These are delicate, crispy fritters made from eggplant (brinjal). The magic lies in the soft, buttery eggplant slice inside a perfectly crisp gram flour coating. To prepare, slice a medium-sized eggplant into thin rounds or lengthwise strips. For the batter, combine a cup of gram flour (besan) with two tablespoons of rice flour, a pinch of nigella seeds (kalonji), turmeric powder, red chilli powder, and a little salt. Whisk in water gradually to form a smooth, medium-thick batter. Dip each eggplant slice into the batter, ensuring it's evenly coated, and slide it into hot mustard oil for that authentic Bengali flavor. Fry until golden and crisp, then drain on a paper towel. Beguni is traditionally served with puffed rice (muri) or alongside a comforting bowl of khichuri.
Rajasthan’s Mirchi Bada
Jodhpur’s iconic Mirchi Bada is a fiery and flavorful snack perfect for the season. It consists of large, mild green chillies stuffed with a spicy potato filling, coated in batter, and fried to perfection. First, prepare the filling by mashing boiled potatoes and mixing them with spices like amchur (dry mango powder), fennel powder, coriander powder, and garam masala. Make a slit in large, light green chillies and carefully remove the seeds to reduce the heat. Stuff the potato mixture into the chillies. For the batter, mix gram flour with turmeric, chilli powder, a pinch of baking soda, and salt, adding water to create a thick coating consistency. Dip each stuffed chilli into the batter and deep-fry until the outside is golden and crisp. The combination of the spicy filling and the crunchy exterior is truly irresistible.
North India’s Moong Dal Cheela
For those seeking a lighter, pan-fried option, the Moong Dal Cheela is a popular North Indian choice. These savory lentil pancakes are both healthy and delicious. To make the batter, soak yellow moong dal for about three hours, then grind it into a smooth paste with ginger, green chillies, and a little water. The batter should have a pouring consistency, similar to a pancake batter. To this, add salt, turmeric, and finely chopped coriander leaves. You can also add grated carrots or finely chopped onions for extra flavor and nutrition. Heat a lightly oiled tawa or non-stick pan, pour a ladleful of batter, and spread it in a circular motion to form a thin pancake. Cook on both sides until golden brown and slightly crisp at the edges. Serve hot with a side of mint chutney or yogurt.
