Bhutta (Roasted Corn on the Cob)
A quintessential monsoon sight across India is the 'bhutta-walla' fanning embers by the roadside. This humble snack of roasted corn on the cob is a pan-Indian favourite that feels incomplete without a rainy backdrop. The corn is typically roasted over
hot coals until the kernels are tender and slightly charred, giving it a distinct smoky aroma. It is then rubbed generously with a mixture of salt, red chilli powder, and a zesty squeeze of lemon juice. This simple yet flavourful combination of smoky, spicy, and tangy notes makes it a light and satisfying snack to enjoy while watching the downpour.
Kanda Bhaji (Onion Fritters) from Maharashtra
In Maharashtra, the arrival of rain is synonymous with Kanda Bhaji. These are not just any onion pakoras; they are exceptionally crispy onion fritters that are a staple street food, especially in Mumbai. What makes them unique is that the batter is made with gram flour (besan), spices, and very little or no water. The moisture released from the thinly sliced onions is often enough to bind the flour, resulting in a fritter that is intensely flavourful and crunchy. Paired with a cup of hot masala chai, these spicy, savoury fritters offer the perfect warmth and crunch on a cool, damp day.
Pazham Pori (Banana Fritters) from Kerala
Venture south to Kerala, and you'll find Pazham Pori, a beloved sweet snack that defines monsoon evenings. Also known as Ethakka Appam, these fritters are made from ripe plantains (Nendran bananas), which are sliced, dipped in a sweet batter of flour and a pinch of turmeric for colour, and then deep-fried until golden. The result is a delightful contrast of a crispy, slightly sweet outer layer and a soft, melt-in-your-mouth banana inside. The phrase 'rain, kattan chai, and pazham pori' captures a sense of pure comfort for many Malayalis, making it an essential rainy season experience.
Beguni (Eggplant Fritters) from West Bengal
In West Bengal, rainy afternoons often call for a plate of Beguni. This popular Bengali snack, a type of 'telebhaja' (fried snack), consists of thin slices of eggplant (begun) dipped in a spiced gram flour batter and fried to crispy perfection. The batter is often seasoned with nigella seeds (kalonji), which adds a distinctive, subtle flavour. Beguni has a crispy exterior that gives way to a soft, tender eggplant inside. It is commonly served with puffed rice (muri) or as an accompaniment to Khichuri (a rice and lentil dish), making it a soulful and comforting meal on a dreary, wet day.
Moong Dal Cheela (Savory Lentil Pancakes)
A lighter but equally satisfying monsoon option popular in North India is the Moong Dal Cheela. These are savoury pancakes made from a batter of soaked moong dal (split yellow lentils), ginger, green chillies, and spices. The batter is spread thinly on a hot tawa, similar to a dosa, and cooked until crisp. Often filled with crumbled paneer or chopped vegetables, these protein-packed pancakes are both healthy and delicious. Served hot with a side of green chutney, they provide a wholesome and warming meal that feels just right for the season.
Mirchi Bajji from Andhra and Telangana
For those who enjoy a fiery kick, the Mirchi Bajji from Andhra Pradesh and Telangana is a monsoon must-try. These are large, less spicy green chillies that are slit, sometimes stuffed with a tangy mixture of tamarind or spices, then dipped in a thick gram flour batter and deep-fried. The fritter is crispy on the outside while the chilli inside becomes soft and flavourful. Despite their spicy reputation, they are an immensely popular snack during the rains, often enjoyed with finely chopped raw onions and a squeeze of lemon to balance the heat. It’s a snack that provides a satisfying warmth from the inside out.
