7 street foods to strictly avoid in monsoon and 7 easy home alternatives

Monsoon may bring chai cravings and pakoda dreams, but it also brings muddy roads, sneaky germs, and food that’s been sitting out in the open too long. Street food feels different in the rain, and not always in a good way. Waterlogged carts, damp ingredients, and flies buzzing around your favourite vendor’s stall are not ideal. During the rainy season, it's smart to skip a few roadside staples and make safer, tastier versions at home. You still get the spice, the warmth, and the comfort without the risk. Here’s what to avoid and what to make instead.

Pani puri
Rainwater and roadside water don’t mix well, especially during monsoon. The chances of contamination are high, especially in uncooked favourites like golgappas. But that doesn’t mean you have to miss out. Make them at home using clean water, chilled pudina paani, and your choice of safe, fresh stuffing. You still get the crunch, the flavour, and the refreshment, just without the risk of stomach trouble or falling sick after.

Chutney-drenched chaats
Tamarind and mint chutneys used by street vendors often sit out all day, making them prone to spoilage or fermentation, especially in humid monsoon weather. A safer option is to make a quick chaat at home using roasted chana, chopped onions, fresh curd, and your own chutneys. You’ll still enjoy the tang, the crunch, and that spicy kick, but with fresher ingredients and far less risk of an upset stomach.

Skip cart fruit bowls
Colourful fruit carts may look inviting, but in the monsoon, cut fruits left out in the open can easily collect germs and lead to stomach infections. It’s safer to slice your own fruits at home like papaya, banana, apple or pear. Add a sprinkle of chaat masala, cinnamon or a squeeze of lime. You get the same freshness, more fibre and a cleaner, safer way to stay hydrated.

Uncovered samosas

Samosas sitting out during rainy days can turn damp and pick up moisture, making them a breeding ground for germs. Instead, make mini versions at home with your favourite fillings like aloo, peas or even cheese. Bake or shallow-fry them for that perfect crunch without too much oil. You still get the crispiness and comfort, but with better hygiene and none of the sogginess that spoils the treat.

Deep-fried bhajiyas from open stalls
During monsoon, street vendors often reuse the same oil multiple times, which mixes with moisture and becomes unsafe. This can lead to acidity, stomach infections, and an oily aftertaste. Make pakoras at home with fresh besan, ajwain, and seasonal veggies like palak or onion. Fry in clean oil and serve hot with coriander chutney and a squeeze of lemon. You get the same crunch, better flavour, and peace of mind.

Skip unrefrigerated dairy
In the monsoon, dairy items like lassi, kulfi, and milk-based sweets sold outside can spoil quickly if not stored properly. This makes them risky for digestion. Instead, make your own kulfi at home with reduced milk, cardamom, saffron, and chopped nuts. Freeze in moulds and enjoy a creamy, cooling treat that’s safe and satisfying. No preservatives, no sour aftertaste, only pure homemade comfort you can trust.

Boiled chana or corn from roadside carts


Chaats made with sweet corn or kala chana often sit soaked for hours at roadside stalls and are reheated multiple times, especially during monsoon. This increases the risk of bacterial growth. At home, steam fresh sweet corn and mix with butter, lemon juice, and a pinch of masala. Or roast kala chana with salt and chilli for a crunchy, protein-rich snack that’s safe, tasty, and freshly made every time.