Rainy Day Food: Why Pakistanis Crave Pakoras and Chai When It Rains

The first heavy rain of the monsoon does something to Pakistani households. Within minutes, someone is slicing onions, someone else is mixing besan, and the smell of frying pakoras drifts out of every kitchen on the street. It’s one of the most shared food traditions in the country, from Karachi flats to village courtyards. Here’s a look at the rainy day table and how to make it at its best.

Why fried food and rain go together

There’s no single reason, and that’s part of the charm. After months of brutal heat, rain cools the air and lifts everyone’s mood. Hot, crisp, spicy food feels right in cool, damp weather, and a steaming cup of chai warms the hands. Families gather at home rather than going out, and frying a batch of pakoras is an easy way to turn a rainy afternoon into a small celebration. Saawan, the monsoon season, has been celebrated in songs and poetry across the region for centuries, and food is part of it.

The rainy day classics

Pakoray. The king of rainy days. Onion, potato, spinach, chilli, and anything else that can be dipped in spiced besan batter. Serve with green chutney or imli chutney.

Samosas. Potato or chicken, fresh from the oil. If you keep some in the freezer, you’re ready the moment it starts raining.

Bread pakora. A favourite in many homes because it’s fast and filling.

Chai. Masala chai or a strong doodh patti. For some families, a rainy afternoon isn’t complete without a second cup.

Aloo paratha. A rainy morning breakfast with butter, yogurt and achar.

Bhutta (roasted corn). Street vendors roast corn over coals, rub it with lemon, salt and chilli, and sell it on rainy evenings.

Jalebi. Hot jalebi from the halwai is another rainy day treat for many families.

Khichdi. For a quieter rainy night, a bowl of khichdi with yogurt and achar is pure comfort.

Crisp frying in humid weather

Humidity can make fried food go soft quickly. A few habits help:

• Keep the batter thick. Pakora batter should coat the vegetables rather than drip off. Too much water makes soggy pakoras.
• Add a little rice flour or cornflour to the besan for extra crunch.
• Salt the onions just before frying, not long before; salt draws out water.
• Fry at the right temperature. Oil that’s too cool makes pakoras greasy; too hot and they brown before cooking through. A small drop of batter should rise steadily, not sink or burn.
• Drain on a rack rather than flat paper, so steam can escape from underneath.
• Serve right away. Pakoras are at their best in the first ten minutes.

Eating safely in the monsoon

The monsoon also brings more stomach infections, because flooding and broken pipes can contaminate water. A few precautions:

• Use boiled or filtered water for drinking and for washing salad vegetables.
• Be more careful with street food, especially chutneys, raw salads and drinks with ice.
• Cook and eat food fresh; humid heat spoils leftovers quickly. Our summer food safety guide has more.
• Don’t reuse frying oil too many times. Strain it after use and throw it out once it turns dark and smells strong.

A rainy afternoon menu

• Onion and potato pakoras with green chutney
• Frozen samosas, fried fresh
• Masala chai
• Something sweet: a quick suji halwa

It’s simple food, and that’s the point. The rain does the rest.