Kanda Bhaji from Maharashtra
In the bustling streets of Mumbai and across Maharashtra, the first drops of rain trigger an almost universal craving for Kanda Bhaji. These are crispy, deep-fried onion fritters, far from the perfectly round pakoras. Their charm lies in their chaotic,
uneven shape, which creates an irresistible texture of crunchy edges and a soft, savoury interior. Made from a simple batter of gram flour (besan), thinly sliced onions, and a handful of spices like ajwain (carom seeds) and turmeric, they are a celebration of simplicity. Served piping hot with a side of spicy green chutney and a cup of cutting chai, they are the definitive sound and taste of a rainy day in Western India.
Khichuri and Ilish Bhaja from West Bengal
For Bengalis, the monsoon is incomplete without the hilsa fish, or Ilish. The season marks the time when the fish, rich with roe, swim upstream. The ultimate rainy-day comfort meal is a plate of soft, fragrant Khichuri (a mushy rice and lentil dish tempered with ghee and spices) served alongside a piece of Ilish Bhaja—hilsa steak marinated simply with salt and turmeric and shallow-fried to perfection. The rich, oily texture of the fish complements the wholesome simplicity of the khichuri. It's a culinary pairing that speaks of home, tradition, and the deep-rooted connection between nature's cycles and the Bengali kitchen.
Pazham Pori from Kerala
Travel south to Kerala, where the monsoon arrives first, and you’ll find Pazham Pori, a beloved tea-time snack. These are sweet fritters made from ripe Nendran bananas, a specific variety native to the region known for its firm texture and mild sweetness. The banana slices are dipped in a simple, sweetened batter of all-purpose flour and rice flour, and deep-fried until golden brown. The result is a beautiful contrast: a crisp, golden exterior giving way to a soft, warm, and gooey banana centre. Paired with a glass of hot tea or coffee, it’s a simple pleasure that provides a sweet, comforting warmth against the cool, damp weather.
Bhutta (Roasted Corn) across North India
Perhaps the most rustic and widespread monsoon snack is Bhutta, or roasted corn on the cob. As the rains begin, street vendors with their small charcoal grills appear on every corner. The corn is roasted directly over the embers, which gives it a smoky, charred flavour. Once cooked, it’s rubbed generously with a mixture of salt, red chilli powder, and a squeeze of fresh lime juice. The combination of smoky, sweet, spicy, and tangy flavours is an explosion in the mouth. Eating a Bhutta while walking in the light drizzle is a core monsoon experience for many across North and Central India.
Mirchi Bada from Rajasthan
From the arid state of Rajasthan comes a snack with a fiery kick, the Mirchi Bada. A specialty of Jodhpur, this consists of large, mildly spicy green chillies stuffed with a zesty potato filling (aloo masala). The entire stuffed chilli is then coated in a thick gram flour batter and deep-fried until golden and crisp. It’s larger, spicier, and more substantial than a regular pakora. The initial heat of the chilli is beautifully balanced by the soft, spiced potato within and the crunchy outer layer. It’s often enjoyed with a sweet and tangy tamarind chutney or simply a slice of bread, making for a hearty snack that boldly welcomes the rains.
Bhutte ka Kees from Madhya Pradesh
Indore, a city famous for its street food, offers a unique monsoon delicacy called Bhutte ka Kees. This isn't a fritter or a whole cob, but a savoury porridge-like dish. Fresh, tender corn kernels are grated and then slow-cooked in milk and ghee until they form a thick, creamy consistency. The dish is tempered with mustard seeds and green chillies and finished with a garnish of fresh coriander and grated coconut. It’s a soft, comforting, and mildly spiced preparation that showcases the sweetness of the season's corn in a completely different light. It’s a true testament to the culinary ingenuity found in central India.
