Traditional Diwali Savories: The Authentic Guide to "Faral" and Namkeen

Diwali is not only a celebration of sweets but also a showcase of "Faral"—a traditional platter of savory snacks that balance the festive palate. These crispy, spiced delicacies are prepared in large batches to last throughout the five-day festival, serving as a warm welcome for guests and a staple for family gatherings.

Below is an curated selection of essential savory recipes, reflecting the rich diversity of traditional Indian kitchens.

1. Bhajanichi Chakli (Spiced Savory Spirals)

A crown jewel of the Maharashtrian Diwali Faral, Chakli is a crunchy, spiked spiral made from "Bhajani"—a specially prepared flour of roasted lentils and grains.

Ingredients:

• For Bhajani Flour: 2 cups rice, 1 cup chana dal (split chickpeas), 1/2 cup urad dal (black gram), 1/4 cup moong dal, 2 tbsp coriander seeds, 1 tbsp cumin seeds.

• For the Dough: 2 cups Bhajani flour, 1 tsp carom seeds (ajwain), 2 tbsp white sesame seeds, 1 tsp red chili powder, 1/4 tsp asafoetida (hing), 2 tbsp hot oil (mohan), and hot water for kneading.

Method:

1. Roasting: Dry roast all grains and lentils separately until aromatic. Grind them together into a fine flour.

2. Kneading: Mix the flour with spices, sesame seeds, and hot oil. Gradually add hot water to form a firm but pliable dough.

3. Shaping: Use a Chakli Maker (press) with a star-shaped disc. Press out spirals onto squares of parchment paper.

4. Frying: Deep fry on medium heat until the bubbling stops and the chaklis turn golden brown and crisp.

2. Poha Chivda (Festive Trail Mix)

Chivda is the ultimate festive snack—a light, crunchy mix of flattened rice, nuts, and tempering that embodies the spirit of sharing.

Ingredients:

• 3 cups thin poha (flattened rice)

• 1/2 cup peanuts

• 1/4 cup roasted gram (dalia)

• 1/4 cup dry coconut slices

• 10-12 curry leaves and 3-4 green chilies (slit)

• Spices: 1/2 tsp turmeric, 1 tsp powdered sugar, salt, and 1/2 tsp citric acid (optional for tang).

Method:

1. Roasting: Dry roast or sun-dry the poha until it becomes crisp (it should break easily when pressed).

2. Tempering: Heat oil in a large pan. Fry peanuts, dalia, and coconut slices until golden; remove and set aside.

3. Spicing: In the same oil, add mustard seeds, curry leaves, and chilies. Turn off the heat and add turmeric and salt.

4. Mixing: Combine the roasted poha, fried nuts, and tempering. Toss gently to avoid breaking the poha. Finish with powdered sugar for a balanced sweet-savory flavor.

3. Khasta Mathri (Spiced Flaky Crackers)

Mathri is a popular North Indian snack, known for its biscuit-like flakiness and deep aroma of carom seeds and black pepper.

Ingredients:

• 2 cups all-purpose flour (maida) or whole wheat flour

• 1/4 cup semolina (sooji) for extra crunch

• 1/2 cup ghee (solidified) for shortening

• 1 tsp carom seeds (ajwain) and 1 tsp coarsely crushed black pepper

• Salt to taste and chilled water for kneading.

Method:

1. Moyan (Shortening): Rub ghee into the flour and semolina until the mixture resembles breadcrumbs and holds shape when pressed in your palm.

2. Kneading: Add spices and salt. Use very little chilled water to bring the dough together. It should be rough and hard, not smooth.

3. Shaping: Roll small balls and flatten them into discs. Prick them with a fork to prevent puffing during frying.

4. Frying: Fry on the lowest possible heat. Slow cooking is the secret to the signature "Khasta" (flaky) texture.

4. Butter Murukku (South Indian Rice Spirals)

Unlike the hearty Chakli, Butter Murukku is light, melt-in-the-mouth, and flavored with the richness of fresh butter.

Ingredients:

• 2 cups rice flour

• 1/2 cup gram flour (besan)

• 2 tbsp unsalted butter (at room temperature)

• 1 tsp cumin seeds or sesame seeds

• A pinch of asafoetida and salt.

Method:

1. Mixing: Combine rice flour, besan, seeds, salt, and hing. Rub in the butter until well incorporated.

2. Dough: Add water gradually to make a soft, non-sticky dough.

3. Pressing: Use a murukku press with a star or multi-hole disc. Press the dough directly into moderately hot oil in random strands or small circles.

4. Frying: Fry until the "hissing" sound of the oil subsides, indicating the moisture has evaporated.

5. Savory Namak Pare (Diamond Cuts)

These salty, crunchy diamonds are a staple in every Indian household during Diwali, perfect for snacking between heavy meals.

Ingredients:

• 2 cups maida

• 1/4 cup oil or ghee for the dough

• 1 tsp carom seeds (ajwain)

• Salt to taste and water for kneading.

Method:

1. Dough: Mix flour, salt, and ajwain with oil. Knead into a tight, stiff dough using minimal water.

2. Cutting: Roll the dough into a thin sheet. Use a knife or a cutter to create small diamond patterns.

3. Frying: Deep fry on medium heat until they turn an even golden-beige. They will continue to crisp up as they cool.

Pro-Tips for Perfect Savories

• The "Moyan" Rule: The amount of fat (ghee/oil) added to the flour before kneading determines the crunch. If the dough doesn't hold its shape when pressed, add a teaspoon more.

• Oil Temperature: Savories like Mathri require low heat for deep cooking, while Murukku and Chivda components need medium-high heat to prevent them from absorbing too much oil.

• Cooling: Never store hot or warm snacks. Allow them to sit at room temperature for at least 3-4 hours before sealing them in airtight jars to preserve their crispness for weeks.