Punugulu, mirchi bajji, masala vada are the best snacks for a rainy day in Hyderabad

Hyderabad’s chilly winds and sudden rain spells make the perfect backdrop for craving something deep-fried and local. Think crisp, golden snacks with just the right hit of chilli — flavourful enough to warm you up, but not so spicy that you skip your hot cuppa. If you love crunchy bites, you might end up frying some at home. But if cooking is not your thing, just order in or head to your go-to bajji joint.

Pouring Masala milk tea into a cup.
| Photo Credit:
sandsun

Punugulu: These bite-sized dollops of idli-dosa batter are fried till golden brown and impossible to stop at just one. That slight tang from the fermented batter is your excuse for going in for seconds (or thirds). Let the gut-health benefits of fermentation ease your guilt as you bite into these crunchy, oily little devils.

Best enjoyed with chai, ginger or elaichi, your call.

Mirchi bajjis being fried
| Photo Credit:
RAJU V

Mirchi Bajji: In Hyderabad, this is not just a snack, it is practically a celebration. From wedding menus to desi-themed high teas, the mirchi bajji makes an appearance with pride. Street-side or served on silver trays, it remains a firm local favourite. Made using banana chillies, which are quite mild, the seeds are scooped out and the inside is filled with a salty, tangy mixture that balances the gentle heat. Then, it is dipped in a thick besan batter and fried till golden and crisp.

Honourable mentions go to its bajji cousins: alu bajji (potato) and aratikaya bajji (raw banana), also deep-fried and delicious.

Masala Vada, crisp to perfection
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Special Arrangement

Masala Vada: This holeless vada is hearty, humble, and hard to resist. Made by coarsely grinding soaked split chickpeas (Bengal gram) and sometimes a bit of toor dal with spices, the batter is shaped into flat discs and deep-fried. Sounds simple enough, but the secret to that perfect crunch lies in slow frying over a low flame, with constant stirring. The result is a golden shell that is crisp on the outside and soft, almost fluffy, within.

Definitely calls for a hot cup of chai on the side.

Patti samosa
| Photo Credit:
Prabalika M Borah

Patti Samosa: This is a snack that needs no season, or reason. But when it rains, Hyderabad’s tea stalls start filling up with samosa loyalists, especially those chasing the onion-filled kind. Unlike the samosas (or singaras) loved in the north and east, the Hyderabadi patti samosa is its own thing. Its name comes from the thin dough strips — patti — used to wrap the caramelised onion filling into crisp, triangle-shaped bites.

Pro tip: The non-vegetarian version, packed with spiced minced meat, is a local favourite among seasoned snackers.