Monsoon Munchies: Deep-Fried Treats That Make Chai Even Better

By Aarushi Prakash | Pune, June 15

As rain taps gently on the windows and the aroma of wet earth fills the air, there’s one ritual that defines the Indian monsoon — a steaming cup of chai paired with something hot and crispy. From home kitchens to bustling street corners, the season is incomplete without the perfect snack to accompany that comforting sip of tea.

All-Time Classics
One of the most loved monsoon snacks is the Samosa — a golden, triangular pastry stuffed with spicy mashed potatoes and peas. Crisp on the outside and soft inside, it pairs perfectly with masala chai and is often served with tangy green chutney or tamarind sauce.

Another timeless favourite is the Vegetable Cutlet. Made with mashed vegetables like carrots, beans, and potatoes, coated in breadcrumbs and shallow-fried, it offers a mild spice and a satisfying crunch that balances well with a cup of sweet, milky chai.

Straight from the Streets
As soon as the rain begins to fall, many kitchens come alive with the sound of sizzling Pakoras or Bhajiyas. These fritters are made by dipping slices of onion, potato, or spinach in a seasoned gram flour batter and deep-frying them. They’re best eaten hot, straight from the pan.

Heavier but equally popular are Bread Pakoras. These are made by sandwiching a spicy potato mixture between two slices of bread, dipping the sandwich in gram flour batter, and frying it to golden perfection. The result is a filling, crunchy bite that pairs beautifully with thick, hot chai.

From Mumbai’s street food scene comes the iconic Vada Pav. Here, a spiced potato vada, coated in besan and fried till golden, is placed inside a soft pav, layered with chutneys and often accompanied by a fried green chilli. Spicy and satisfying, it’s a monsoon must-have.

Regional Favourites & Variations
For a softer bite, many turn to Paneer Pakoras — cubes of paneer dipped in gram flour batter and fried until crispy on the outside but tender inside. Some versions include a chutney stuffing for an extra punch of flavour.

Mirchi Bhaji offers a dramatic look with large green chillies battered and fried whole. Despite their fiery appearance, these chillies are typically mild and go well with ginger chai.

The humble Aloo Vada, made with mashed potatoes, mustard seeds, and curry leaves, brings simple, homely comfort with every bite.

Then there’s the crunchy yet chewy Sabudana Vada, made from sago pearls, mashed potatoes, and crushed peanuts. Though traditionally eaten during fasts, these are a tasty twist to your usual monsoon menu.

Whether you’re curled up at home or enjoying the roadside bustle, these deep-fried delights add warmth and flavour to every rainy-day tea break. With each crispy bite and sip of chai, monsoon memories are made.