A Craving Rooted in Comfort
There's a reason the aroma of something hot and savoury feels so right when the skies turn grey. During the monsoon, the drop in temperature and rise in humidity make our bodies seek warmth and energy. Foods like spicy fritters—known variously as pakoras,
bhajis or bondas—provide an instant feeling of comfort. The hot, crispy exterior and soft interior offer a satisfying sensory contrast to the cool, damp weather. This craving is also partly psychological; lower levels of sunlight can lead to a dip in serotonin, our mood-regulating hormone. The combination of carbohydrates, salt, and fat in fried snacks can trigger a dopamine release, offering a quick and pleasurable mood boost on a gloomy day.
The Gentle Appeal of Steamed Pithas
While fritters satisfy the desire for a crunchy, spicy kick, pithas answer a different kind of monsoon need. Pithas are a diverse category of rice-flour cakes or dumplings, popular in Eastern and Northeastern India, that can be sweet or savoury. Many varieties, like the Bhapa Pitha, are steamed, making them a lighter but equally comforting option. Steamed foods are easy on the digestive system, which can become sluggish in the humid monsoon weather. These soft, often delicately filled treats—with ingredients like coconut, jaggery, or lentils—provide warmth without the heaviness of deep-fried snacks. From the sweet, crepe-like Patishapta to the steamed Chitoi Pitha, they represent a gentler, more wholesome approach to rainy-day indulgence.
The Irresistible Crunch of a Good Fritter
If pithas are the soul-warming hug, then fritters are the life of the party. The sizzling sound of batter hitting hot oil is practically a monsoon soundtrack in many Indian households. From the ubiquitous onion and potato pakoras of the north to Maharashtra's Kanda Bhaji and Kerala's Parippu Vada, every region has its own prized version. The magic lies in the texture and flavour. Gram flour (besan) provides a nutty, crispy coating for vegetables like spinach, potato, or paneer. Spices like ajwain (carom seeds), turmeric, and chilli powder don't just add flavour; some, like ajwain, are traditionally believed to aid digestion. This combination of a crunchy bite and a burst of spice makes fritters the perfect companion to a hot cup of masala chai.
A Tradition Steeped in Nostalgia
Beyond the science of cravings, the popularity of these snacks is deeply woven into the cultural fabric of India. For generations, the monsoon has been a time for families to gather indoors, and these foods are a central part of that ritual. The act of preparing and sharing a plate of hot pakoras or pithas is steeped in nostalgia, evoking memories of childhood and the comforting feeling of home. This cultural conditioning is so strong that the mere sound of rain can trigger a desire for these specific foods. The pairing of pakoras with chai, for instance, became a widespread urban ritual in the 20th century, cemented by its portrayal in popular culture and its role in daily life at canteens and railway stations.
