Kanda Bhaji from Maharashtra
A quintessential monsoon snack from Maharashtra, Kanda Bhaji, or onion fritters, are a street-side staple for a reason. When the rain starts, the desire for these crispy, flavourful fritters skyrockets. Unlike round pakoras, traditional Kanda Bhaji is made
by separating thinly sliced onions, coating them in a lightly spiced gram flour (besan) batter, and deep-frying them into beautifully irregular, crunchy clusters. The secret lies in not adding too much water; the moisture released by the onions themselves is often enough to bind the batter. The result is a snack where the sweet, caramelised flavour of the onion shines through, perfectly complemented by the savoury, spiced crust. Paired with a cup of strong masala chai, it’s a simple pleasure that defines the season. At home, you can add a pinch of ajwain (carom seeds) to the batter to aid digestion and rice flour for extra crispiness.
Pazham Pori from Kerala
Travel down south to Kerala, and the monsoon calls for something sweet and satisfying: Pazham Pori. These are golden fritters made from ripe plantains, known locally as Nendram Pazham. The phrase "rain, kattan chai, and pazham pori" evokes instant comfort for any Malayali. The preparation is simple: ripe plantain slices are dipped into a batter of all-purpose flour (maida), a little rice flour for crispness, a pinch of turmeric for colour, and sometimes sugar for extra sweetness, before being deep-fried to perfection. The magic of Pazham Pori lies in the contrast of textures and flavours—a crisp, golden exterior gives way to a soft, gooey, and naturally sweet plantain on the inside. It’s a beloved tea-time snack found everywhere from bustling street-side stalls (thattukadas) to family homes across the state.
Mirchi Vada from Rajasthan
From the arid landscapes of Rajasthan comes a snack with a bold personality: the Mirchi Vada. Particularly famous in Jodhpur, this is not a snack for the faint of heart, though it's more flavourful than fiery. It consists of large, mild green chillies (Bhavnagari chillies are ideal) that are slit open, deseeded, and filled with a spicy and tangy potato mixture. This potato filling is often seasoned with amchur (dry mango powder), cumin, coriander, and sometimes even pomegranate seeds. The entire stuffed chilli is then coated in a thick besan batter and deep-fried until the outside is a crunchy, golden shell. One Mirchi Vada is quite substantial and often served for breakfast or as an evening snack, sometimes with a tangy tamarind chutney or simply a squeeze of lime.
Beguni from Bengal
In Bengal, the arrival of monsoon clouds means it’s time for 'telebhaja' (fried snacks), and Beguni is a star performer. These are delicate fritters made from eggplant (brinjal). Thin slices of eggplant are dipped in a seasoned gram flour batter and fried, traditionally in mustard oil, which imparts a unique, pungent aroma. The batter is often spiced with nigella seeds (kalonji), turmeric, and red chilli powder. A good Beguni should have a crispy, light coating that shatters at the bite, revealing a soft, almost buttery eggplant slice inside. It's a popular side dish with khichuri during rainy days but is equally cherished as a standalone evening snack with a cup of tea and puffed rice (muri).
Ram Ladoo from Delhi
Don’t let the name fool you; Ram Ladoo has nothing to do with the traditional sweet ladoo. This is a beloved savoury street food from Delhi, perfect for a drizzly evening. Ram Ladoos are soft yet crispy fritters made from a batter of soaked lentils, primarily moong dal and chana dal. After being deep-fried into small, fluffy balls, they are assembled into a chaat. The hot fritters are generously topped with tangy green chutney (often made with radish leaves), sweet tamarind chutney, and, most importantly, a lavish garnish of grated fresh radish. The fresh, pungent radish provides a sharp, cooling contrast to the warm, savoury fritters, creating a delightful explosion of flavours and textures in every bite. It’s a complete snack experience in a bowl.
