Bhutta (Roasted Corn on the Cob)
Across the country, the aroma of roasted corn is synonymous with the arrival of the monsoon. Freshly harvested corn cobs are roasted over hot coals by street vendors, then rubbed with a mixture of lemon juice, salt, and red chilli powder. This simple
snack is more than just food; it’s an experience. The smoky flavour, combined with the tangy and spicy seasoning, is the perfect companion for a walk in the rain. While available throughout the year, the taste of freshly picked corn during the rainy season makes Bhutta an undisputed monsoon king. It's a healthy, satisfying snack that connects people from all walks of life.
Kanda Bhaji (Maharashtrian Onion Fritters)
In Maharashtra, the monsoon feels incomplete without a plate of hot, crispy Kanda Bhaji and a steaming cup of masala chai. These onion fritters, also known as pakoras, are a beloved street food snack. Unlike other pakoras, the Maharashtrian version is known for being extra crispy, a texture achieved by using thinly sliced onions, gram flour (besan), and often a touch of rice flour, with very little water. The onions release their own moisture, which helps bind the batter, resulting in a light, crunchy fritter packed with the sweet flavour of onion. Enjoyed at roadside stalls or made at home, Kanda Bhaji is the ultimate comfort food on a rainy day.
Pazham Pori (Kerala's Banana Fritters)
Travel down to Kerala, and you'll find a sweet treat that brightens up gloomy, rain-filled afternoons: Pazham Pori. These are golden fritters made from ripe Nendran bananas, a local variety of plantain. The banana slices are dipped into a simple batter of all-purpose flour (maida), a pinch of turmeric for colour, and a little sugar before being deep-fried. The result is a snack that's delightfully crispy on the outside while being soft, warm, and sweet on the inside. Paired with a cup of strong tea, or 'kattan chaya', Pazham Pori is a quintessential monsoon snack enjoyed at tea stalls and homes across the state.
Moong Dal Cheela (North Indian Lentil Crepes)
A healthier but equally delicious monsoon option popular in North India is the Moong Dal Cheela. These savoury pancakes are made from a batter of soaked and ground split mung lentils (moong dal), spiced with ginger, green chillies, and cumin. They are light, easy to digest, and packed with protein. The batter is poured onto a hot griddle and cooked until golden and slightly crisp. Sometimes stuffed with a filling of paneer or mixed vegetables, these cheelas make for a wholesome breakfast or evening snack. They offer a comforting warmth that is perfect for the cool, damp weather of the rainy season.
Ilish Macher Paturi/Bhapa (Bengal's Steamed Hilsa)
For Bengalis, the monsoon is celebrated with the arrival of Ilish, or Hilsa, the king of fish. This fish is anadromous, meaning it migrates from the sea to rivers to spawn during the rainy season, which is when it is at its most flavorful and rich in oils. Two of the most cherished preparations are Bhapa Ilish (steamed hilsa) and Ilish Paturi. In Bhapa Ilish, the fish is steamed with a pungent paste of mustard, green chillies, and yoghurt. For Paturi, the marinated fish is wrapped in banana leaves and then steamed or lightly pan-fried, which locks in its distinct aroma and buttery texture. Enjoyed with a plate of hot rice, it's a seasonal delicacy that is deeply woven into Bengal's cultural fabric.
Aloo Bonda (Spiced Potato Fritters)
Aloo Bonda, a popular snack in South India and Maharashtra, is another monsoon favourite. Also known as Batata Vada in Maharashtra, this snack consists of a spicy mashed potato filling that is shaped into balls, dipped in a gram flour batter, and deep-fried until golden brown. The filling is typically spiced with mustard seeds, curry leaves, turmeric, and green chillies, creating a burst of flavour with every bite. The crispy outer layer gives way to a soft, spiced potato centre, making it an incredibly satisfying treat. Served hot with chutney, it's the perfect snack to enjoy while watching the rain fall.
