Come the season of rain, and the cravings for something spicy and crunchy begin to show up now and then. Suddenly, pairing a plate of samosas or pakoras with a hot cup of chai almost feels like a ritual. While this combination never dissatisfies, India's monsoon snack culture spans far more than just onion bhajias. Across different states around the country, rainy days are welcomed with crispy, spicy, steamed, and roasted delicacies that are deeply embedded in local culture. Surprisingly, many of these snacks are also very easy to make at home with ingredients that are already available in your kitchen.
From the spicy sabudana vadas of Maharashtra to the crunchy nippattu of Karnataka, every region has its own way of satisfying rainy-day cravings. This monsoon, step beyond just the familiar options and taste the flavours from different parts of the country.
These regional choices deliver warmth, crunch, and comfort in every bite, exactly what the season calls for.
Sabudana Vada, Maharashtra
Sabudana vada is a monsoon favourite across Maharashtra as it has crunch and that comforting taste in every bite. The outside is crisp and golden, whereas the inside remains soft with a filling of mashed potato, soft sabudana, and crunchy peanuts. Lightly spiced, fresh chopped coriander, and a squeeze of lemon make it incredibly satisfying when paired with green chutney.
Ingredients
- 1 cup soaked sabudana
- 2 medium boiled potatoes
- ½ cup roasted peanuts, coarsely crushed
- 2 green chillies, finely chopped
- 2 tbsp fresh coriander, chopped
- 1 tsp cumin seeds
- 1 tbsp lemon juice
- 1 tsp salt, or to taste
- Oil for frying, as needed
Method
- Boil potatoes and mash them. Mix the soaked sabudana, crushed peanuts, chopped chillies, coriander, cumin, lemon juice, and salt to make the mixture for the vada.
- Grease your palms and shape the prepared mixture into small patties or discs. Press them gently so that they do not split while frying.
- In a deep kadhai, heat oil and fry the vadas on medium flame until they appear to be crisp and golden on both sides.
- Once fried, drain on a paper napkin and serve hot with coconut chutney or mint chutney.
(Image credit: Freepik)
Nippattu, Karnataka
Nippattu is a crunchy, spiced cracker that pairs perfectly with a hot cup of tea. Prepared by blending rice flour, gram flour, peanuts, sesame, and curry leaves, it has a deep spicy taste and a lovely snap. Make a big batch and store it for a long time, so that you can enjoy it whenever cravings strike.
Ingredients
- 1 cup rice flour
- ½ cup roasted gram flour
- 2 tbsp butter or ghee
- 2 tbsp curry leaves, finely chopped
- ¼ cup peanuts, coarsely crushed
- 1 tbsp sesame seeds
- 1 tsp cumin seeds
- 2 green chillies, finely chopped
- 1 tsp salt, or to taste
- Oil for frying, as needed
Method
- In a bowl, mix rice flour, gram flour, butter, chopped curry leaves, peanuts, sesame seeds, cumin, green chillies, and salt. Knead all of this to make a firm dough.
- Keep the dough to rest for some time and then divide it into equal portions.
- Flatten each portion with a rolling pin into thin discs and then prick lightly so they do not puff up and fry evenly.
- Deep-fry them until they turn crisp and golden. Let it cool down thoroughly and then store it in an airtight box.
Patra, Gujarat
Patra is a steamed snack that has a sweet, tangy, and spicy taste profile that is much lighter than fried treats. Colocasia leaves, or arbi ke patte, are covered with a seasoned gram flour paste, rolled, steamed, and then sliced into spirals, like pinwheels. A tempering on it gives aroma and texture, making it a lovely and flavour-packed teatime snack.
Ingredients
- 8 to 10 colocasia leaves (arbi ke patte)
- 1 cup gram flour
- 2 tbsp tamarind paste
- 2 tbsp jaggery, grated
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp salt, or to taste
- 1 tbsp sesame seeds
- 1 tsp mustard seeds
- 8 to 10 curry leaves
- 2 tbsp oil
Method
- Make a thick gram flour paste and add imli, gur, chilli powder, turmeric, and salt to it.
- Spread this paste evenly on the colocasia leaves, stack them, and roll them tightly to make a log.
- Steam the entire roll until it gets fully cooked, then let it cool a bit before you begin to slice.
- Make a tempering made of mustard seeds, sesame seeds, and curry leaves, put ot over the slices and serve.
Mirchi Bajji, Andhra Pradesh
If you like bold, spicy flavours, Mirchi bajji is for you. Mild green chillies are covered in a spicy besan batter and then fried until they turn crisp, making a snack that feels crunchy and extremely comforting. For the maximum taste, enjoy it hot, as the mirchi remains juicy and tender within.
Ingredients
- 6 large mild green chillies
- 1 cup besan
- 2 tbsp rice flour
- ½ tsp ajwain
- ¼ tsp turmeric
- ½ tsp red chilli powder
- 1 tsp salt, or to taste
- ½ to ¾ cup water, as needed
- Oil for frying, as needed
- Optional stuffing of 2 tbsp spiced potato or onion mixture
Method
- Slit the chillies down the middle and remove the seeds to get a milder taste.
- In a bowl, make a smooth batter prepared with besan, rice flour, ajwain, turmeric, chilli powder, salt, and water.
- Dip each chilli into the batter and cover it evenly on all sides.
- Deep-fry this until crisp and golden and serve immediately with chutney or tomato sauce.
(Image credit: Freepik)
Matar Ghugni, West Bengal
Matar ghugni is a comforting spiced yellow pea snack that feels immensely comforting when you crave something warm and filling. The peas absorb the spice beautifully, making a soft mixture. Top it up with lemon, onions, and bhujia to get the street-style snack at home.
Ingredients
- 1 cup dried yellow peas
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 tbsp ginger, grated
- 1 tbsp garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric
- 2 green chillies, chopped
- 1 tbsp lemon juice
- 2 tbsp fresh coriander, chopped
- ¼ cup bhujia
- 2 tbsp oil
- 1 tsp salt, or to taste
Method
- Soak the yellow peas overnight, then pressure-cook them until they turn soft but not mushy.
- In a pan, heat oil and sauté cumin, ginger, garlic, onions, and tomatoes until the mixture turns aromatic and well-cooked.
- Add the cooked peas, turmeric, coriander powder, green chillies, and salt to this and let it simmer for a short span.
- In the end, add lemon juice from the top, chopped coriander, onions, and bhujia and serve warm.