Diwali is an Indian festival celebrated extravagantly. The story behind this celebration has deep traditional roots connecting to people's religious beliefs, yet it's an occasion that brings people together. And the biggest part of this get-together is a designed table with scrumptious snacks and sweets, filling people's stomach and heart with warmth. So, if you want to celebrate Diwali 2025 with traditional Indian Diwali snacks, this blog is for you to know their essence, preparation, and roots in Indian culinary craft.
What are Authentic Indian Diwali Sacks and the Reason for The Preparation?
Preparation of Diwali snacks is not just about making some food, but rather is deeply rooted in an idea of bonding and love shared by family and friends. In different parts of India, a diverse spread of traditional snacks is prepared; each state adds its own flavor to the festival.
For instance, chakli, chivda, karanji, ladoo, anarse, and shankarpali are staples of Maharashtra, whereas Gujarat offers fafda, ghathiya, and sev. In South India, especially Tamil Nadu and Karnataka, people relish murukku, thattai, and mixture, while North India is known for mathri, namakpare (a savory version of the sweet sankarpali), samosas, and pakoras. In Rajasthan, bikaneri bhujia and moong dal kachori are festive favorites, and Bengal celebrates with nimki and ghugni.
Each region's snacks are an amalgamation of ingredients and traditions, making them closer to the heart of the locals and enhancing the joy of sharing. In most regions, the Diwali snacks preparation is carried out for a week, making them on a large scale with extended family and neighbors, and sharing them, intending to share joy and happiness; hence, the preparation of Diwali snacks goes beyond food. Just like lighting diyas dispels darkness, preparing and sharing faral spreads warmth, abundance, and togetherness in the community.
Crispy and Crunchy Classic Indian Diwali Snacks Recipe To Light Your Diwali Platter:
1.Chakli (Maharashtra/South India):
A quite famous snack all over India is the life of Diwali snack platter, and is made in both Maharashtra and the Southern state of India, where it is called Murruku. I will tell you both the ways of preparation so you can add a different delight to your culinary this Diwali.
Ingredients: (Preparation for 1kg)
Flour (For classic South Indian preparation, use rice flour 700g and urad dal 200g. For the Maharashtrian preparation, use a prepared bhajni mix available in the market (mix of rice, chana, moong, and urad daal flour in equal proportion)
Clarified butter (Ghee 100g)
Sesame seed, Ajwain (carom seeds), Cumin seeds (1 tbsp each coarsely ground)
Salt, asefoetida (to taste)
Spices (as per your taste )
Water (as needed)
Oil (for deep frying)
How to Prepare:
Mix your dry ingredients, i.e., rice flour, gram flour, spices, sesame, and salt. If you are getting the bhajni mix, use it after thoroughly mixing, add the clarified butter (ghee), and mix it
Add warm water gradually to form a smooth dough. Once the dough is formed, fill it into the chakli vessel, press, and shape spirals on parchment.
Deep fry those spirals in medium-hot oil till golden and crisp. If you want a healthy version, you can bake them in the oven or use an air fryer, as per your availability.
Once your crispy chakali or murruku are ready, store them in airtight containers for longer preservation and to retain their crispy texture.
2.Shankarpali/Namakpare (Maharashtra/ North India)
Shankarpali is a sweet delicacy made in Maharashtra, and there is a savory version of the same made in the Northern states of India. So get into the prep so you can make both versions of Diwali snacks at home,
Ingredients: (Preparation for 1kg)
All-purpose flour (maida 900 g)
Semolina (light dry fry 250 g)
Ghee (150 g)
Sugar (250 g)
Milk (200 ml optional, some people use milk, but that is suggested for small batches to be consumed within 24 hours, to make long preserving shankarpali, avoid using milk)
Cardamom powder ( ½ tsp)
Salt (a pinch)
Oil (for deep frying)
How to Prepare:
With milk preparation (ideal for a small batch of 250 gm): Boil milk with 2 cups of sugar until it dissolves, and cool slightly. Mix all the dry ingredients, flour 100g, semolina 100g, cardamom, and salt, then add ghee and sweetened milk to knead into a dough. Cover the dough with a wet cloth to keep it moisturized. Start making big-sized balls and roll them into thick sheets, and cut diamond or square shapes, fry in medium oil till golden brown, cool, and store in an airtight container.
Without milk preparation: Start by grinding your sugar into fine powder, and separately mix all the dry ingredients, flour 900g, semolina 250g, cardamom, and salt, then add ghee, add slightly warm water gradually, and knead into a dough. Cover the dough with a wet cloth to keep it moisturized. Start making big-sized balls and roll them into thick sheets, and cut diamond or square shapes, fry in medium oil till golden brown, cool, drain the excess oil on a paper towel, and store in an airtight container.
Namakpare, the savory preparation: In a large bowl, mix flour, semolina, ajwain, and salt, rub in ghee/butter until the mixture becomes crumbly. Gradually add water and knead into a firm but smooth dough, cover and rest for 15–20 minutes. Heat oil in a deep frying pan over medium heat. Fry the pieces in batches, turning occasionally, until golden brown and crisp. Remove and drain excess oil on paper towels, store in an air-tight container.
3.Chivda/Namkeen Poha (Maharashtra)
This is the most famous flattened rice namkeen, famous in Maharashtra as a snack for Diwali. This is my favourite, but only prepared by my mom, so today I would share the recipe I learned from her.
Ingredients: (Preparation for 1kg)
Thin Poha (flattened rice 700 g)
Roasted peanuts (150 g)
Roasted chana dal (100 g)
Cashews and dry coconut chunks (100 g optional)
Curry leaves (2 sprigs)
Green chilies (small pieces cut according to your taste)
Coriander seeds, fennel seeds (2 tbsp ground to a fine powder)
Asefotida (hing as per taste, or 1 tbsp)
Mustard seeds (2 tsp)
Turmeric (2 tsp)
Sugar (2 tbsp)
Salt (to taste)
Oil (100 ml)
How to Prepare:
Bring all ingredients together, heat the oil on a medium flame, fry curry leaves, nuts, coconut chunks, and dal till crunchy.
Separately, on a slow flame, start frying mustard seeds with chillies, and let them turn crunchy.
In in dry pan, stir the thin poha and make them slightly crispy. Once the chillies are crunchy, add the prepared spice mix and turmeric to them, and add them to the nuts fry and combine all the mixture when it is hot.
Adjust salt and sugar as per your taste to the mixture and store in an air-tight container.
4.Mathri (North India)
This is one of the Classic India Diwali snacks that can be savoured with chutney, pickle, and tea; making it is simple with a few steps. Let’s know how.
Ingredients: (Preparation for 1kg)
All-purpose flour (800 g)
Semolina (rava 200 g)
Ajwain (2 tsp)
Cumin seeds (1 tsp)
Ghee (200 g)
Salt (to taste)
Water (as needed)
Oil (for frying)
How To Prepare:
Mix the dry ingredients like flour, rava, spices, salt, and add ghee, then add water gradually to form a stiff dough. Rest the dough for 30 minutes, then roll it into small discs, prick with a fork. Fry in medium oil till crisp and golden, cool and store.
5.Moong Dal Kachori (Rajasthan)
Kachori are famously included in chats and savoured as dahi kachori in many regions of India, yet it is a traditional Diwali snack prepared in Rajasthan, so let's see how to prepare kachori at home that most of us generally buy in chats.
Ingredients: (Preparation for 1kg)
For dough:
Maida (700 g)
Ghee (150 g)
Salt (1 tsp)
Water (as needed)
For filling:
Moong dal (soaked & coarsely ground 300 g)
Fennel seeds (1 tsp)
Coriander seeds (crushed 1 tsp)
Cumin seeds (1 tsp)
Asafoetida ( ½ tsp)
Red chili powder (1 tsp)
Garam masala (1 tsp)
Amchur (1 tsp)
Salt (to taste)
Oil (3 tbsp)
How to Prepare:
Make stiff dough with maida, ghee, and salt, and rest for 30 minutes. In a pan or vessel, heat oil, and sauté dal with spices till aromatic. Cool it for further preparation. Make small dough balls and stuff them with filling, and seal them.
Heat oil or ghee for frying. Once hot, gently put the kachori into deep fry on a low flame till golden and flaky. Cool it and serve
To make a Healthy Diwali snack version of it, one can bake it or tandoori fry it as per their availability.
6.Nimki (Bengal)
From the region of sweet dishes, a savory item that would complete your Diwali snack platter, let's see how to make these Diwali snacks at home.
Ingredients: (Preparation for 1kg)
Maida (900 g)
Ghee (150 g)
Kalonji (nigella seeds 1 tsp)
Salt (to taste)
Water (as needed)
Oil (for frying)
How to Prepare:
Sift the flour in a bowl, then add ghee, salt, and kalonji. Add water gradually and knead the stiff dough; let it rest for 20 minutes.
Roll into discs, cut diamond shapes, prick with a fork, Fry in medium oil till crisp, Cool and store in airtight jars.
7.Karanji/Gujiya: (Maharashtra/ North India)
This is one delicacy made through many regions of India; though the stuffing is different, it is always sweet. Let’s see how to make these Indian Diwali snacks.
Ingredients: (Preparation for 1kg)
For dough: All-purpose flour (maida 700 g)
Semolina (sooji/rava 150 g)
Ghee (150 g)
Salt (½ tsp)
Water (as needed)
For Filling: Fresh grated coconut (or desiccated) – 400 g
Jaggery (300 g grated)
Poppy seeds (3 tbsp)
Cardamom powder (1 tsp)
Cashews & raisins (100 g chopped)
Ghee (2 tbsp)
Ghee or oil (for frying, as your preference)
How to Prepare:
Mix maida, semolina, and salt. Rub in ghee till crumbly. Add water and knead into a stiff dough. Cover and rest for 30 minutes.
Heat 2 tbsp ghee in a pan, roast the coconut and poppy seeds lightly. Add jaggery, stir until melted and mixed. Add dry fruits and cardamom powder. Let cool.
Roll out small puris, place 1 tbsp filling in the center, fold into a half-moon shape, and seal edges (use a fork or pleating)
Heat oil/ghee on medium. Fry batches until golden and crisp, cool & Store: Let cool completely before storing in an airtight tin.
These are some of the recipes I have tried over the years, and of course, we can't forget the ladoos, but I will keep that for my sweets of Diwali section. Do try these and enjoy your Diwali with a scrumptious spread.
FAQs:
1.What snacks to serve for Diwali?
Ans) For Diwali snacks, it depends on personal preference what one would like to serve, but classic India Diwali snacks include a mix of sweet and savory snacks that are served to delight guests.
Popular choices include Chakli, Murukku, and Mathri for crunch, Shankarpali and Karanji/Gujiya for sweetness, and Chivda or Namakpare for a spicy touch. Moong Dal Kachori and Nimki add regional variety. Include laddoos or dry fruit bites as festive treats. Offering a balanced platter of crispy, sweet, and savory snacks reflects tradition, hospitality, and the joy of sharing during the festival of lights.
2.What are the names of snacks eaten on Diwali?
Ans) During Diwali, families across India enjoy a wide variety of traditional snacks known as faral. Popular choices include Chakli (crispy spirals), Murukku, Mathri (flaky discs), Shankarpali (sweet, crunchy bites), Karanji/Gujiya (sweet, stuffed pastries), and Namakpare (savory crisps).
Other favorites Snacks of Diwali are Chivda (spiced flattened rice), Moong Dal Kachori, Nimki (Bengali savory), and assorted laddoos. These snacks combine sweet, salty, and spicy flavors, reflecting regional traditions, hospitality, and the festive spirit of Diwali, making them perfect for sharing with guests and family.
3.What are some traditional Diwali snacks?
Ans) Traditional Diwali snacks, known as faral, vary across India but share the common goal of celebrating the festival with flavors, crunch, and sweetness. Popular savory options include Chakli and Murukku from South India, Mathri, Namakpare, and Moong Dal Kachori from North India, and Chivda from Maharashtra.
Sweet treats feature Shankarpali, Karanji/Gujiya, and assorted laddoos, often made with ghee, nuts, and cardamom. Snacks like Nimki and dry fruit bites add regional variety. These treats are prepared in bulk, symbolizing prosperity, hospitality, and togetherness, allowing families to share them with guests throughout the festival of lights.
4.Is it easy to make Diwali snacks at home?
Ans) Yes, it is easy to make Diwali snacks at home; one just needs a detailed recipe and proper measurements. One trick is one can try make small patches previously, then move to big batches.
5.What is the Diwali food menu?
Ans) A traditional Diwali food menu is a festive spread combining sweets, savories, snacks, and hearty dishes. It usually begins with savory snacks like Chakli, Murukku, Mathri, Namakpare, and Chivda, followed by main courses such as poha, puris, sabzis, or festive rice dishes. Sweet treats are essential, including Karanji/Gujiya, Shankarpali, laddoos, halwa, and dry fruit desserts. Accompaniments like pickles, chutneys, and raita enhance flavors. Beverages such as masala chai or lassi complete the menu. This balanced combination of sweet, salty, and spicy items reflects Indian traditions, hospitality, and the celebratory spirit of Diwali.
6.What sweets can we give on Diwali?
Ans) During Diwali, sweets are a central part of the celebration, symbolizing prosperity, happiness, and the sweetness of life. Popular options include laddoos like motichoor, besan, and coconut laddoo, which are easy to prepare and store. Kaju katli and pista barfi add a rich, nutty flavor, while Karanji/Gujiya offers a festive, stuffed pastry delight. Shankarpali/Shakkarpare are sweet, crunchy bites loved across households.
Regional favorites like rasgulla, sandesh (Bengal), mysore pak (South India), and pedha provide variety and reflect local traditions. These sweets are often packed in decorative boxes, gifted to friends and relatives, or served during pujas and festive gatherings, spreading joy and celebration.
7.Are Diwali snacks Healthy?
Ans) Diwali snacks, while delicious, are traditionally fried or sweetened, so their healthiness depends on preparation and portion size. Savory snacks like Chakli, Murukku, Mathri, and Namakpare are rich in carbohydrates and fats, whereas sweets like laddoos, Karanji, and Kaju Katli contain sugar, ghee, and nuts. However, many recipes incorporate lentils, gram flour, rice flour, or nuts, offering protein, fiber, and healthy fats.
If you want Healthy Diwali snacks, choosing baked or air-fried versions, using less sugar or oil would be best. Or consuming in moderation can make Diwali treats more balanced. Ultimately, these snacks are part of a cultural celebration, meant to be enjoyed mindfully rather than daily staples.
P. Manika (Performist, Content Writer)
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