Monsoons and Pakoras:
Exploring the significance of pakoras as a comfort food during the rainy season in India.
Source: Twitter, Advertisement on twitter by Street Food
Express showing the cultural significance of monsoon and pakoras.
The Indian monsoon season, a defining feature of the country’s climate, holds immense cultural, agricultural, and economic importance. This rainy or the monsoon season lasts from June till September that brings the most happening people together, rejuvenating the parched lands after the long, dry summer months. This season in India is characterized by heavy rainfall, lush greenery, and a distinct drop in temperatures, transforming the landscape and the daily lives of millions of people. But the arrival of the monsoon is eagerly anticipated, not just for its life-sustaining water but also for the cultural and social practices that accompany it.
Monsoon not only rejuvenates the environment but also brings a wave of cultural and culinary traditions that are eagerly anticipated by millions. Icy-cold sugary drinks during summer, Gajar ka halwa in winter and Pakode in rainy season – we all have had these common seasonal cravings that often make us ditch our healthy diet plan in favour of these seasonal delights. In monsoon, street vendors no wonder do a brisk business. Even though we are aware of the health risks of our indulgence, we are still compulsively drawn towards a plate of crispy street delights and spicy chutney during raining season. One such tradition is the preparation and consumption of pakoras, a beloved deep-fried snack that has become almost synonymous with the monsoon. During the monsoon season, most of us Indians like hot savoury snacks like Bhutta ( a charcoal-grilled corn), Khichdi, Samosas, Aloo Tikki or Jalebi with a hot cup of tea or coffee. But over here Pakoras take a special place as the comfort food during the monsoon season in India. But have you ever wondered why pakoras immediately come to mind when we think of the monsoon season? There are many possible reasons for this which we will discuss further in the article.
Pakoras: A Monsoon Staple
Source: Medium, a picture showing different types of pakoras often served with ‘chai’ and ‘green chutney’.
Pakoras are a beloved snack in India, consisting of vegetables, gram flour, and spices. It is a popular snack in South Asian cuisine, particularly in India, Pakistan, Nepal, and Bangladesh. They are deep-fried fritters made by coating vegetables, meat, or fish in a seasoned chickpea flour (besan) batter. The batter typically includes spices such as cumin, coriander, turmeric, and chili powder. The coated ingredients are then deep-fried until crispy and golden brown. It is known also known under other spellings like pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako, and chop. This culinary tradition goes beyond mere enjoyment. Pakoras, often paired with a hot cup of tea (chai), provide a comforting contrast to the cool, rainy environment. The act of preparing and sharing pakoras becomes a communal experience, bringing families and friends together to enjoy the simple pleasures of food and companionship. The sound of raindrops pattering on roofs and the earthy aroma of wet soil are accompanied by the irresistible scent of pakoras frying in hot oil. This combination creates a nostalgic and comforting atmosphere that many Indians associate with home and family.
Just as various foods have their historical backgrounds and origin stories, pakoras too have their own history. An early variation of pakora appears in Sanskrit literature and Tamil Sangam literature but the recipe is not clearly provided as they only mention it as ‘a round cake made of pulse fried in oil’ and ‘crispy fried vegetables’ which were served as part of the meals. Early known recipes come from Manasollasa (a 12th-century Sanskrit text composed by the Kalyani Chalukya king Someshvara III. It is a work covering topics such as polity, governance, economics, astronomy, and food) which mentions “Parika” (pakoda) and the method of preparing it with vegetables and gram flour. Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil. Over time, the recipe evolved, incorporating various ingredients like paneer, chicken, fish, and even bread. The Mughal influence in India further enriched the flavours and varieties of pakoras like Egg Pakora, Mutton Pakora, Chicken Pakora etc. While they were known as ‘Pakkawat’ earlier, later these deep-fried fritters came to be known as a ‘Pakora’. Pakkawat was made by combining words like ‘pakwa’ meaning cooked, and ‘vata’ meaning small pieces. It is said that it was the Portuguese because of whom we can eat potato-onion fritters because they brought potatoes to India in the 16th century.
The Science behind the yum and the yearn!
Source: Indya, A scene of Rajkumar Santoshi’s movie ‘Ajab Prem Ki Ghazab Kahani’.
This scene depicts the characters enjoying ‘moong dal k pakore’ in monsoon season.
Monsoon, in Bollywood movies, has played a regular catalyst in romance, with pakoras playing a symbolic role. Various Bollywood movies like “Dilwale Dulhania Le Jayenge (1995)”, “Monsoon Wedding (2001)”, “Ajab Prem Ki Ghazab Kahani (2009)” etc shows the relation between the Indian monsoon season and pakoras. Characters are often shown enjoying pakoras, either homemade or bought from street vendors, during these rainy moments. The act of eating pakoras in such scenes not only highlights the sensory pleasure of indulging in crispy snacks during the rain but also reflects a deeper cultural connection to monsoon rituals in India. But why pakoras are craved and considered as a comfort food mostly during the monsoon season? Dr Siddhant Bhargava, co-founder of Food Darzee, a health and nutrition company, revealed that the science behind these cravings is that the hormone serotonin which keeps us happy and optimistic, dips in monsoon. He further stated, “Lack of proper sunlight is the main reason, which also affects the production of Vitamin D in the body. Our body desires carbohydrates in such situations, as carbs are best to boost Serotonin levels in our body. However, within some time the levels go down again and the cravings are back.” Consuming certain types of foods, including fried foods, can lead to the release of Dopamine in the brain. Dopamine hormone is associated with pleasure and reward. But this is just a scientific reason. In addition, hot and spicy foods trick your body into raising its temperature. That is primarily why you might start sweating upon finding that chilli in your pakoda, and every sip of tea stimulates it further. In short, your body has certain mood- and temperature-related needs, and chai-pakoda has gradually become the quintessential rebound during monsoons. The cultural reason may differ according to people’s own view points. According to Vineet Subramanyam, author of Eat & Greet, People typically crave the type of food that is the exact opposite of the weather – cold ice-cream on hot days, warm cider on cold days and something crisp and crunchy when it’s damp and soggy outside He says “Pakoras happen to be a great choice because people don’t want to leave the house when it’s raining – and everyone usually has basics like onion, chilies and ginger laying around in the house”. And secondly, he says that making pakoras are quick! The whole process of cutting up an onion, tossing in some spices and chickpea flour and frying up the crispy morsels takes 15–20 mins – nothing like immediate gratification. Their crispy exterior and soft, flavourful interior provide a satisfying contrast that appeals to the senses, especially during cooler, rainy weather. The process of deep-frying pakoras creates a warmth that is both literal and figurative, offering a comforting sensation during the monsoon season. Furthermore, the act of preparing and sharing pakoras during the monsoon fosters a sense of togetherness and community. Whether made at home with family or purchased from street vendors, pakoras encourage social interaction and lastly, the tradition of enjoying pakoras during the monsoon season has been passed down through generations, ingraining them deeply in cultural practices and memories.
Source: Hindustan Times, A sizzling platter of pakoras is served with green chutney at ‘Pahalwanji k Pakore’ in Old Delhi. (Anish Ganguli/HT Photo)
Just like our country is known for its diversity, similarly pakoras are too known for its different types, flavours, shapes, and sizes. The beauty of pakoras lies in their versatility. They can be made with a wide variety of ingredients, each bringing its own unique flavour and texture to the dish. From the simplicity of onion pakoras to the heartiness of bread pakoras, there is a type of pakora to suit every palate and occasion. According to Time of India, best type of pakoras to be eaten during monsoon are pyaaz pakora, bread pakora, moong dal pakora, palak pakora and onion pakoras but we will now explore some of the most popular types of pakoras preferred by Indians during the monsoon season, each with its distinct preparation and taste profile.
- Onion pakoras also known as ‘pyaaz k pakore’ are made with thinly sliced onions mixed in a batter of gram flour, cumin, coriander, turmeric, chili powder, and salt. The mixture is then deep-fried until golden and crispy. These pakoras are a popular monsoon snack, served hot with chutneys or masala tea.
- Like onion pakoras, aloo (Potato) pakoras are also cut in round shape and mixed in the batter of gram flour which includes different spices and are deep fried. Onion and aloo pakoras are the most consumed snacks during the rainy season in India.
Source: HarpalSsokhi, Pyaaz pakora served with fried chillies.
3. Fresh spinach leaves are coated in the gram flour batter and fried to create these light and crispy pakoras. They have a slightly bitter taste from the spinach, balanced by the savoury batter.
4.Bread pakoras are made by stuffing slices of bread with a spicy potato filling, then dipping them in a seasoned gram flour batter and deep-frying until golden brown. Ingredients include bread, boiled potatoes, spices, and gram flour. Sometimes a huge piece of cottage cheese (paneer) is put as a filling in bread pakoras which makes it more flavourful. This savoury snack is crispy outside and soft inside, perfect for monsoon indulgence.
Source: Hindustan Times, Bread pakoras at New Vishal Corner in Nehru Place are a must have.
Bread pakoras are usually made in a triangular shape. (Photo: Anish Ganguli/ HT Photo)
5. Fish pakoras are made by marinating fish pieces in a mixture of gram flour, yogurt, ginger-garlic paste, turmeric, red chili powder, and garam masala. The marinated fish is then deep-fried until golden and crispy. This results in a flavourful, crunchy exterior with tender, juicy fish inside.
While pakoras are a quintessential favourite, there are several other snacks that are equally cherished during the monsoon season. If pakoras are the most craved for monsoon snacks, then kachoris are right next in line. Fried, crispy, and absolutely delicious snack made from a flaky, deep-fried pastry filled with a spicy mixture of lentils or peas that goes perfectly with the vibe of the rainy season. Second are hot piping jalebis that goes relatively well as a monsoon snack! Jalebis are sweet, spiral-shaped treats made from a fermented batter that is deep-fried and then soaked in sugar syrup. They are particularly enjoyed hot and fresh during the cool, rainy weather. The combination of their crisp exterior and syrupy sweetness makes jalebis an irresistible monsoon dessert. Roasted corn on the cob, locally known as bhutta, is another popular street food during the monsoon. The corn is roasted over an open flame until slightly charred and then seasoned with a mix of lemon juice, salt, and chili powder. This snack offers a smoky, tangy flavour that is both refreshing and comforting, making it a favourite among monsoon relivers. Fourthly this Maharashtrian dish is one of the most popular monsoon snacks across the country. Made with a crispy fried vada placed between two soft buns, Vada pavs are a treat for the soul if you love flavoursome snacks. Last but not the least is the beloved Indian snack i.e. Samosas which are deep-fried pastries filled with a spicy mixture of potatoes, peas, and sometimes meat which are often enjoyed with tamarind chutney or mint chutney.
But still Pakoras hold a special place in Indian cuisine, particularly cherished for their role in social and cultural gatherings, seasonal festivities, and everyday snacking. they symbolize comfort, tradition, and the communal spirit of sharing food. Pakoras are a versatile dish that reflects India’s diverse culinary landscape. Each region boasts its own variations, incorporating local ingredients and spices. In North India, onion, and potato pakoras are particularly popular, while in South India, banana and eggplant pakoras are more common. This regional diversity showcases the adaptability of pakoras and their ability to blend into different cultural contexts, making them a unifying snack enjoyed across the country. Pakoras are a staple in Indian festivals and social gatherings. During festivals like Diwali, Holi, and Ramadan, pakoras are prepared and shared with family and friends, symbolizing hospitality, and togetherness. They are also a common feature in weddings and parties, where they serve as a popular appetizer. The ease of preparation and the variety of possible fillings make pakoras an ideal choice for feeding large groups, reinforcing their role in community bonding and celebration. Street vendors across the country offer freshly made pakoras, serving them with tangy chutneys that enhance their flavour. This accessibility makes pakoras a beloved snack for people from all walks of life, contributing to their widespread popularity.
In conclusion, the monsoon season and pakoras share a special relationship that goes beyond mere culinary delight. Pakoras, with their crispy texture and aromatic flavours, symbolize comfort, togetherness, and the joy of indulging in seasonal treats during the rainy days. As the rain pours outside, the warmth of freshly fried pakoras paired with a steaming cup of chai creates a cozy atmosphere that brings people together, whether at home, in festivals, or on bustling streets. This tradition not only satisfies the palate but also nourishes the soul, reinforcing the cultural significance of pakoras as a beloved snack that embodies the spirit of monsoon in India.
Bibliography
- Sen C. T. “Food Culture in India”, Published by: Greenwood Press, 2004.
- “Chai, Pakora and Monsoon: A Match Made in Heaven”, BudLeaf Tea, Available at: https://budleaf.com/chai-and-monsoon-match-made-in-heaven/
- India.com Lifestyle Staff, “Why Do We Crave Piping Hot Pakora And Samosa During Monsoon? Expert Reveals”, Edited by Tanya Garg, Published: July 20, 2023 https://www.india.com/lifestyle/why-do-we-crave-piping-hot-pakora-and-samosa-during-monsoon-expert-reveals-6177418/
- Hindustan Times, “Monsoon cravings decoded: Why we crave for samosa or pakora during rainy season?”, By Parmita Uniyal, https://www.hindustantimes.com/lifestyle/health/monsoon-cravings-decoded-why-we-crave-for-samosa-or-pakora-during-rainy-season-101689664935420.html
- The Weather Channel, “Here’s Why We Crave the Quintessential Chai-Pakoda During the Rainy Hours of Monsoon”, By Ankush Banerjee, 21 August 2023, TWC India. Available at: https://weather.com/en-IN/india/monsoon/news/2023-07-22-why-we-crave-chai-pakoda-during-the-rainy-hours-of-monsoon
- ZeeZest.com, “15 Indian Snacks To Make Rainy Evenings Better”, Team ZZ, Published on Oct 2022. Available at: https://zeezest.com/food/15-indian-snacks-to-make-rainy-evenings-better-2549
Quora, “Why do we feel like eating pakora during rain?”, Vineet Subramanyam. Available at: https://www.quora.com/Why-do-we-feel-like-eating-pakora-during-rain
