There is something about the monsoon that instantly changes what we crave. The first spell of rain almost always calls for comforting flavours, crispy fried snacks, warm spices, steaming cups of tea, and
desserts that feel both nostalgic and indulgent. But this season, the monsoon menu is also getting a refreshing makeover, with cafés extending mango season well beyond summer through inventive beverages and desserts.
Whether you’re cooking at home or planning your next café outing, here’s a roundup of monsoon treats that deserve a place on your rainy-day checklist.
Patra: A Timeless Monsoon Favourite
Few snacks capture the flavours of the rainy season quite like Patra, a traditional Gujarati delicacy made with colocasia (arbi) leaves and a sweet-spicy gram flour filling.
Chef Atul Kumar Bipin Kumar Verma, Executive Chef at IRA by Orchid Hotel, Nashik, recommends balancing tamarind, jaggery, sesame seeds, and aromatic spices to create the signature filling before layering, rolling, and steaming the leaves. Once sliced, the patra is lightly tempered with mustard seeds, cumin, curry leaves, and sesame before being finished with fresh coconut and coriander.
The result is a wholesome snack that perfectly balances sweet, spicy, tangy, and earthy flavours, ideal for rainy evenings.
Quick Recipe
Ingredients
For the Besan Paste
Besan (gram flour) – 240 g
Tamarind pulp – 30 g
Grated jaggery – 25–30 g
Red chilli powder – 5 g
Turmeric powder – 2 g
Coriander-cumin powder – 5 g
Sesame seeds – 10 g
Salt – 8–10 g (adjust to taste)
Water – 180–220 ml (as required)
For the Tempering
Oil – 40 g
Mustard seeds – 4 g
Cumin seeds – 2 g
Asafoetida (hing) – 0.5 g
White sesame seeds – 9 g
Curry leaves – 2 g
Grated coconut – 15 g
Chopped coriander leaves – 10 g
Method
1. Prepare the Besan Paste
In a bowl, combine besan, tamarind pulp, jaggery, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, and salt. Gradually add water and whisk until a thick, smooth, spreadable paste is formed.
2. Layer the Leaves
Place a colocasia (arbi) leaf with the shiny side facing down. Spread a thin, even layer of the besan mixture over the leaf. Place another leaf on top and repeat the process. Continue layering 3–4 leaves.
3. Roll the Leaves
Fold the sides inward and roll the layered leaves tightly from the base to form a firm log. Repeat with the remaining leaves and paste.
4. Steam
Steam the rolls for 20–25 minutes or until they become firm and cooked through. Allow them to cool completely.
5. Slice
Cut the steamed rolls into approximately 1 cm thick rounds.
6. Prepare the Tempering
Heat oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Once they crackle, add sesame seeds and curry leaves.
7. Finish the Patra
Add the sliced patra pieces and gently toss in the tempering. Cook for 2–3 minutes until lightly coated.
8. Garnish & Serve
Garnish with grated coconut and chopped coriander leaves. Serve warm as a delicious monsoon snack.
Why it’s perfect for the monsoon:
Patra combines the earthy goodness of colocasia leaves with the comforting flavours of jaggery, tamarind, and spices, making it a nutritious and satisfying rainy-season treat.
Nothing Beats Hot Onion Pakodas
If there’s one snack that has become synonymous with the monsoon, it’s undoubtedly the humble onion pakoda.
According to Mahesh Sonavane, Jr. Sous Chef at Sayaji Hotel, Pune, the secret lies in allowing sliced onions to rest with gram flour and spices before frying. As the onions release their natural moisture, they create a batter that delivers pakodas with an irresistibly crisp exterior and soft, flavourful centre.
Served piping hot with fried green chillies, green chutney, tamarind chutney, or a steaming cup of masala chai, onion pakodas remain one of the season’s simplest yet most comforting pleasures.
Quick Recipe
Onion Pakoda (Kanda Bhaji) by Mahesh Sonavane by Jr. Sous Chef, Sayaji Hotel, Pune
Ingredients
Onions – 380 g, thinly sliced
Besan (gram flour) – 140 g (assuming 14 g is a typo; if it’s actually 14 g, please keep the original quantity)
Salt – 6 g (or to taste)
Green chilli – 1, finely chopped
Fresh coriander – 4 g, finely chopped
Coriander powder – 4 g
Turmeric powder – 4 g
Red chilli powder – 4 g
Ajwain (carom seeds) – 6 g
Oil – For deep frying
Method
Preparing the Batter
Thinly slice the onions and transfer them to a large mixing bowl.
Add the besan, salt, chopped green chilli, coriander, coriander powder, turmeric powder, red chilli powder, and ajwain.
Drizzle in 1 tablespoon of oil and mix everything well using your fingertips, ensuring the onions are evenly coated.
Let the mixture rest for 5–6 minutes. The onions will naturally release moisture, helping the batter bind together.
If the mixture appears too wet, add 1–2 teaspoons of besan to achieve the right consistency. Avoid adding water unless absolutely necessary.
Frying the Pakodas
Heat oil in a deep kadai over medium heat.
Once the oil is hot, gently drop small portions of the onion mixture into the oil. Do not overcrowd the pan.
Fry on a medium flame, turning occasionally, until the pakodas become crisp and evenly golden brown.
Remove using a slotted spoon and drain on absorbent paper.
Repeat with the remaining batter.
Serving Suggestion
Serve the Onion Pakodas piping hot with fried green chillies, spicy green chutney, tamarind chutney, or tomato ketchup, alongside a hot cup of masala chai for the perfect monsoon snack.
When Mango Season Meets the Monsoon
While many assume mango season ends with summer, some of the sweetest and most fragrant varieties actually arrive just as the rains begin.
Celebrating this seasonal transition, Savorworks Coffee & Chocolate has introduced a limited-edition Monsoon Mango Journey, bringing together late-harvest mangoes with specialty coffee, matcha, and Thai-inspired desserts.
According to Meghna Kanojia, Head Roaster, Savorworks, the collection explores how ripe mangoes can complement coffee through carefully balanced layers of sweetness, acidity, texture, and aroma.
Sip the Season
Leading the seasonal menu is the Mango Cloud, a refreshing blend of clarified espresso, coconut water, house-made mango syrup, and a silky mango foam. Light yet flavourful, it captures the tropical freshness of ripe mangoes while allowing the coffee’s delicate notes to shine through.
For those seeking something richer, the Mango Dirty Latte pairs Savorworks’ signature milk latte with fresh mango syrup, espresso, and creamy mango foam, resulting in a drink that is both comforting and refreshing.
The menu also features the vibrant Mango Matcha, combining earthy matcha with the sweetness of seasonal mangoes, offering a refreshing alternative for non-coffee drinkers.
A Thai Classic Finds a Home in India
The experience concludes with Savorworks’ OG Mango Sticky Rice, inspired by Thailand’s iconic dessert.
Prepared using premium sticky rice that undergoes a traditional two-day preparation process, the dessert combines house-made coconut cream with fresh seasonal mangoes to create an authentic rendition of the classic.
According to Krishna, Bakery & Pastry Head at Savorworks Coffee & Chocolate, the dessert holds special significance because one of the brand’s founders is Thai.
“We wanted to respect the authenticity of the dessert rather than modernise it unnecessarily. From the traditional preparation of the sticky rice to the house-made coconut elements, every detail is designed to honour the original Thai dessert while sharing it with our guests in India.”
The Best of Both Worlds
The beauty of the monsoon lies in its ability to bring together comfort and freshness on a single table. Whether it’s a plate of homemade patra, crispy onion pakodas enjoyed with masala chai, or a café visit for mango-infused coffee and authentic Thai-inspired desserts, this season offers countless reasons to indulge.
From traditional recipes passed down through generations to innovative seasonal creations that celebrate the last of the mango harvest, there’s no better time to savour the comforting flavours that make the rains so memorable.
