Kanda Bhaji from Maharashtra
In Maharashtra, the arrival of monsoon is synonymous with the sizzle of Kanda Bhaji hitting hot oil. These aren't just any onion fritters; they are an art form. Thinly sliced onions are mixed with gram flour (besan), spices, and sometimes a hint of rice
flour for extra crispiness. The secret to the Maharashtrian version's iconic crunchy texture is using the moisture from the salted onions to bind the flour, often without adding any extra water. This results in light, non-doughy fritters where the sweet, caramelised flavour of the onion shines through. Paired with a cup of steaming chai, these bhajis, often called 'Khekda Bhaji' for their crab-like shape, are the ultimate comfort food on a rain-soaked afternoon.
Pazham Pori from Kerala
Travel south to Kerala, and the monsoon snack of choice turns sweet, golden, and utterly delightful. Pazham Pori, or banana fritters, are a beloved tea-time staple. Slices of ripe Nendran bananas, a local variety of plantain, are dipped in a simple batter of all-purpose flour (maida), a pinch of turmeric for colour, and a little sugar. They are then deep-fried until the outside is perfectly crisp and the banana inside becomes warm, soft, and almost melts in your mouth. The subtle sweetness of the ripe plantain makes this a uniquely satisfying treat. Enjoying hot Pazham Pori while watching the relentless Kerala downpour is a core memory for many and an experience that perfectly encapsulates the region's cozy monsoon culture.
Mirchi Bada from Rajasthan
For those who like their snacks with a fiery kick, Rajasthan offers the formidable Mirchi Bada. A specialty of Jodhpur, this snack is not for the faint of heart but is a must-have during the rainy season. Large, less spicy green chillies, like the Bhavnagri variety, are slit open and stuffed with a savory and tangy filling of spiced mashed potatoes. The entire stuffed chilli is then coated in a thick gram flour batter and deep-fried to a golden-brown perfection. The result is a thrilling combination of textures and flavours—a spicy exterior giving way to a soft, flavourful potato filling, with the gentle heat of the chilli rounding it all off. It is often served with a tangy chutney, providing a perfect counterpoint to the spice.
Aloo'r Chop from West Bengal
In West Bengal, a rainy evening is incomplete without 'telebhaja' (deep-fried snacks), and Aloo'r Chop is the undisputed king. These are delicate, flavourful potato fritters that are a staple street food, especially during the monsoon. The process involves creating small, flattened patties from a mash of boiled potatoes seasoned with roasted spices like cumin and red chilli powder, fresh ginger, and green chillies. Each patty is then dipped in a light besan batter and fried until crisp and golden. Often enjoyed with a side of puffed rice (muri) and a cup of strong tea, Aloo'r Chop offers a soulful, warming experience that perfectly complements the romantic gloom of a Bengali monsoon day.
Maddur Vada from Karnataka
Hailing from the town of Maddur between Bengaluru and Mysuru, the Maddur Vada is a unique and beloved snack in Karnataka. Unlike other vadas, this one is not doughnut-shaped or fluffy. Instead, it’s a flat, crispy, and savory disc made from a mixture of rice flour, semolina (rava), and all-purpose flour. Finely chopped onions, curry leaves, green chillies, and a hint of asafoetida give it its distinctive flavour. The dough is pressed flat by hand and then deep-fried until it achieves a beautiful reddish-brown hue and a satisfying crunch. Crispy on the outside and slightly soft on the inside, it's the perfect companion to a filter coffee on a cool, rainy evening.
