Kanda Bhaji from Maharashtra
In Maharashtra, the first showers of monsoon are almost always greeted with a plate of Kanda Bhaji, or onion fritters. These are not your average pakoras; the secret lies in thinly slicing the onions and using the moisture from the onions themselves,
along with spices, to bind the gram flour (besan). This results in an exceptionally crispy and light fritter where the sweet taste of the onion shines through. The traditional method involves mixing sliced onions with salt, red chilli powder, and coriander powder, then adding besan and mixing it all by hand without adding extra water. The mixture is then fried in small, irregular clumps until golden and crunchy. Best enjoyed with a cup of strong masala chai, Kanda Bhaji is the ultimate comfort food when the skies turn grey.
Beguni from West Bengal
Travel east to Bengal, and you'll find Beguni, a beloved rainy-day snack. These are delicate, thin slices of eggplant coated in a light, spiced gram flour batter and fried to perfection in mustard oil. Unlike a thick, heavy pakora, a good Beguni has a thin, crisp coating that perfectly complements the soft, almost creamy eggplant inside. The batter is typically made from besan and a little rice flour for extra crispiness, seasoned with turmeric, red chilli powder, and sometimes nigella seeds (kalonji). Often enjoyed as an evening snack with tea, Beguni is also a classic accompaniment to Khichuri, making it a staple during the rainy season.
Pazham Pori from Kerala
For those who crave something sweet during a downpour, Kerala offers Pazham Pori, or banana fritters. This iconic tea-time snack is made using a specific type of ripe plantain called 'Nendram Pazham', which is sweeter and firmer than regular bananas. The plantains are sliced lengthwise, dipped in a simple, sweet batter of all-purpose flour (maida), a pinch of turmeric for colour, and a little sugar, and then deep-fried until golden. The result is a delightful contrast of a crispy outer layer and a soft, warm, gooey banana centre. The subtle sweetness of the fritter makes it a perfect companion to a cup of hot tea or coffee on a cool, rainy evening.
Mirchi Vada from Rajasthan
From the arid lands of Rajasthan comes a snack with a fiery kick, the Mirchi Vada. Particularly famous in Jodhpur, this is a large, non-spicy variety of green chilli, like the Bhavnagari chilli, that is stuffed with a flavourful and tangy potato mixture. The stuffing is a mash of boiled potatoes, seasoned with spices like coriander powder, cumin, dry mango powder (amchur), and sometimes nuts and raisins for texture. The stuffed chilli is then coated in a gram flour batter and deep-fried. The final product is a substantial snack that is spicy, tangy, and savoury all at once. It’s often served with tamarind or green chutney, and one vada is usually filling enough for a satisfying snack.
Aloo Tikki from North India
Aloo Tikki is a universally loved street food snack across North India that becomes especially popular during the monsoon. These are crisp potato patties made from mashed boiled potatoes mixed with spices. While recipes vary, the basic formula involves mashing potatoes and adding ingredients like cornflour or breadcrumbs for binding, along with spices such as cumin powder, chaat masala, and red chilli powder. The mixture is shaped into patties and then shallow-fried or pan-fried until golden and crisp on the outside and soft on the inside. Sometimes, the tikkis are stuffed with a mixture of spiced chana dal and peas. They can be enjoyed simply with chutneys or served as a chaat, topped with yogurt, tamarind chutney, and onions.
