🌧️ Delicious Rainy Day Pakora Recipes from Different States of India

Rainy days in India are incomplete without a steaming plate of crispy pakoras and a hot cup of chai. Every region across the country has its own unique take on this beloved snack. From the bustling lanes of Mumbai to the calm hills of Himachal, pakoras come alive with local flavors, ingredients, and stories. Let’s take a deep culinary dive through some iconic pakora recipes across various Indian states — perfect to enjoy when the monsoons knock on your door.

Delicious crispy onion pakora with green chutney

Image by vecstock on Freepik

1. Punjab: Amritsari Paneer Pakora

Main Ingredients: Paneer, besan (gram flour), carom seeds, chaat masala, green chili paste, ginger-garlic paste

This crispy, golden pakora is a Punjabi favorite. Soft paneer chunks are marinated with spices and then dipped in a besan batter before deep frying. The key lies in using ajwain (carom seeds) to enhance the flavor and support digestion.

Tip: Use fresh homemade paneer and let it marinate for at least 30 minutes for best taste.

2. Maharashtra: Kanda Bhaji (Onion Pakora)

Main Ingredients: Sliced onions, besan, coriander, green chilies, turmeric, red chili powder

Kanda Bhaji is a monsoon staple in Mumbai and Pune. The thinly sliced onions are mixed with spices and flour until they release moisture naturally — no need to add water — giving them an ultra-crispy texture when fried.

Serving Suggestion: Pair with pav (bread rolls) and chutney for an authentic Maharashtrian feel.

3. Gujarat: Methi Na Gota

Main Ingredients: Fresh fenugreek leaves (methi), besan, hing (asafoetida), ginger paste, soda

These fluffy fritters are packed with methi and mild spices. Soda or Eno makes them light and airy. The flavor of methi with a hint of sweetness from sugar balances perfectly with the pungent hing.

Pro Tip: Serve with tamarind-date chutney to enhance the earthy bitterness of methi.

4. West Bengal: Mochar Chop (Banana Flower Pakora)

Main Ingredients: Banana blossom (mocha), boiled potatoes, garam masala, mustard oil

This unique pakora uses banana flowers, known for their labor-intensive cleaning process. Cooked with Bengali spices and mashed with potatoes, they are then shaped into croquettes, coated with besan and fried.

Cultural Note: Mochar chop is a festive dish served during family gatherings and Durga Puja snacks.

5. Kerala: Pazham Pori (Banana Fritters)

Main Ingredients: Ripe Nendran banana, maida (refined flour), sugar, turmeric

Not your usual pakora, but a beloved monsoon treat. Sliced ripe bananas are dipped in a sweet batter and shallow fried till golden. Crisp on the outside and melt-in-the-mouth inside — a must-try during rains!

Health Twist: Use whole wheat flour and jaggery instead of maida and sugar for a healthier version.

6. Rajasthan: Mirchi Vada

Main Ingredients: Bhavnagri green chilies, besan, spiced potato filling

This fiery snack is not for the faint-hearted. Big green chilies are stuffed with spiced mashed potatoes, dipped in besan batter, and fried to perfection. The contrast of spicy and creamy textures is divine.

Balancing Tip: Serve with sweet imli (tamarind) chutney to tame the heat.

7. Himachal Pradesh: Bhey Pakora (Lotus Stem)

Main Ingredients: Bhey (lotus stem), besan, carom seeds, turmeric, amchur

Bhey or lotus stem is sliced, boiled, and mixed with a spiced gram flour batter. It's then deep fried till crispy. The dish has a lovely earthy texture and a crunchy bite, perfect for the hills' misty ambiance.

Pro Tip: Always parboil lotus stem to remove any dirt and ensure tenderness.

8. Tamil Nadu: Onion Pakoda with Curry Leaves

Main Ingredients: Sliced onions, rice flour, curry leaves, fennel seeds, green chilies

Tamil-style pakodas use rice flour for extra crispness. The added curry leaves and saunf give a burst of fragrance, making them uniquely flavorful and perfect for tea time.

Tip: Fry in coconut oil for traditional Tamil flavor.

9. Uttar Pradesh: Aloo Pakora

Main Ingredients: Potato slices, besan, turmeric, ajwain, salt

One of the most basic yet comforting pakoras — thin potato slices coated in a spiced besan batter and fried until golden. Often sold by street vendors across UP during rainy evenings.

Serving Tip: Enjoy with green chutney or ketchup and a dash of chaat masala.

10. Assam: Kol Phulor Bora (Banana Blossom Fritters)

Main Ingredients: Banana flowers, mustard oil, garlic, rice flour, turmeric

Kol phulor bora is a lesser-known gem. Banana flowers are chopped, mixed with garlic and turmeric, then dipped in rice flour batter and fried. Slightly bitter and spicy, this dish reflects Assamese simplicity and earthiness.

Regional Note: Often served with rice and dal during festive meals.

🌍 Why Pakoras are the Heart of Indian Rainy Days

Pakoras are more than snacks — they're an emotion tied to the rains. The sizzling sound as they hit hot oil, the aroma that fills homes, and the warmth they bring to damp afternoons all make pakoras a monsoon essential. Across states, pakoras offer a lens into regional cultures, ingredients, and traditional cooking methods that vary with climate and taste.

Essential Tips for Perfect Pakoras Every Time

  • Use cold water in your batter for extra crispiness.
  • Do not overcrowd the frying pan — fry in small batches.
  • Let the batter rest for 10–15 minutes before frying.
  • Besan + rice flour = maximum crunch.
  • Store leftovers in an oven, not fridge, to retain crispiness.

Whether you're curled up with a book or chatting with friends, these pakora recipes from different Indian states will make your monsoon delightful and deeply satisfying. Try them out and share your favorite in the comments below!