Pazham Pori from Kerala
Imagine biting into a sweet, soft, and comforting fritter while watching the rain outside. That’s Pazham Pori for you. Hailing from Kerala, this beloved tea-time snack is made from ripe Nendran bananas, a local variety known for its firm texture and subtle
sweetness. The bananas are sliced lengthwise, dipped in a simple batter of flour, a pinch of turmeric for colour, and a little sugar, then deep-fried to golden perfection. The result is a beautiful contrast: a slightly crisp outer layer giving way to a warm, almost molten banana inside. It’s a simple, soulful snack that captures the essence of a cosy monsoon evening in the South.
Kanda Bhaji from Maharashtra
No monsoon list is complete without mentioning the king of Mumbai’s street-side stalls: Kanda Bhaji. These are not your average onion pakoras. The magic lies in the preparation. Thinly sliced onions are mixed with gram flour (besan), spices, and very little water, allowing the onions' own moisture to form most of the batter. This technique ensures that the fritters are incredibly crispy and light, with distinct strands of caramelised onion shining through. Often seasoned with ajwain (carom seeds) for digestion, these bhajis are best enjoyed piping hot, perhaps with a side of dry garlic chutney, as you listen to the downpour.
Beguni from Bengal
In Bengal, the monsoon often means an inseparable bond between khichuri and 'telebhaja' (fried snacks). At the heart of this tradition is the elegant Beguni. It consists of thin slices of eggplant (begun) dipped in a spiced gram flour batter and fried, traditionally in mustard oil for that authentic, pungent aroma. What makes it special is the addition of kalonji (nigella seeds) and sometimes a pinch of poppy seeds to the batter, lending a unique, sharp flavour. The ideal Beguni has a shatteringly crisp coating that reveals a soft, creamy eggplant inside. It’s a simple yet profoundly satisfying snack, perfect with a cup of chai or as an accompaniment to a rainy-day meal.
Ram Ladoo from Delhi
Don’t let the name fool you; there’s nothing sweet about this iconic Delhi street food. Ram Ladoo are actually savoury fritters made from a ground batter of moong dal and chana dal. These lentil balls are fried until they are fluffy on the inside and perfectly crisp on the outside. But the experience doesn't end there. The real magic is in the serving. The hot ladoos are generously topped with tangy green chutney, sometimes a sweet tamarind chutney, and, most importantly, a heap of grated radish (mooli). This fresh, pungent garnish cuts through the richness of the fried snack, creating a complex and addictive explosion of flavours and textures that is synonymous with Delhi's winter and monsoon seasons.
Maddur Vada from Karnataka
Originating from the town of Maddur on the Bengaluru-Mysuru highway, the Maddur Vada is a snack with a unique identity. Unlike the fluffy, doughnut-shaped vadas common in the South, this version is a flat, disc-shaped patty that is both crispy and chewy. It’s made from a mix of rice flour, semolina (rava), and all-purpose flour, combined with finely chopped onions, curry leaves, and green chillies. A key step involves adding hot oil to the dough, which gives the vada its characteristic crisp and flaky texture. It’s a hearty, savoury snack that holds its crunch well, making it a perfect travel companion and an even better treat to munch on during a rainy afternoon.
