Shingara
A classic Bengali take on the samosa, the shingara features a crispy, flaky exterior filled with spiced potatoes and peanuts. Hot and served with sour green chutney, it's a street stall staple and monsoon favourite.
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Beguni
Beguni consists of thin eggplant slices coated in a spicy gram flour batter (besan) and deep-fried until golden. It's usually served with puffed rice (muri) and masala chai as a quick but rewarding combination.
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Mirchi Bhaja
This spicy snack is made with big green chilies, plain or filled, breaded with besan batter and fried to a crunch. Spicy, crunchy, and extremely addictive, it goes incredibly well with a steaming hot cup of chai.
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Peyaji
Peyaji or onion fritters or pyaz pakora, peyaji is a snack made using thin slices of onions, green chilies, and besan. Fried until they become crisp, it's a monsoon favorite that's best consumed straight out of the kadhai.
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Aloo Chop
Spiced mashed potatoes are shaped into balls or patties, dipped in besan batter, and deep-fried until golden and crunchy. Aloo chop is one of Bengal’s most popular teatime snacks during the rainy season.
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Dimer Devil
Bengal’s take on the egg chop, dimer devil consists of hard-boiled eggs coated in spiced minced meat or mashed potato, then breaded and deep-fried. It’s rich, filling, and perfect for indulgent evenings.
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Mochar Chop
This interesting snack consists of banana flower (mocha), chopped very finely and blended with spices, then formed into cutlets and fried. It's a tasty and healthy snack that proves Bengal's fondness for vegetarian food.
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Kochuri
Spiced lentil (dal) or green pea-stuffed (koraishuti), deep-fried puris that go well with spicy potato curry. Although enjoyed as a festive or breakfast food, they're also popular as a monsoon snack.
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Dhonepata Bora
Rejuvenating coriander fritters prepared using fresh dhania (coriander) leaves, green chilies, and besan. These are light, crispy, and highly aromatic, making them the ideal herbal addition to your tea-time table.
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Chingri Chop
Minced prawn mixed with spices is formed into patties, coated with flour, egg, and breadcrumbs, and deep-fried until golden. Served with green chutney, this indulgent snack is a monsoon treat to be relished.
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