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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
08/10/2025
Diwali is a time when sweets and snacks take centre stage. But making them can be overwhelming. This article explores how to prepare ahead-of-time snacks, store them, and reheat and use them fresh when needed. Dive deeper to know which snacks you can make ahead of time, and enjoy a fuss-free Diwali.
Mathri, kachori, chakli, and namak para are the quintessential Diwali snacks. They are spiced, fried, and require careful preparation and attention to retain their taste, aroma and crunch. Preparing them on the day of the festival can be a very overwhelming task, which cannot give the exact flavour, and even the texture can be compromised. With guests over and little time on hand, it can be a stressful and tricky situation one wants to avoid.
To make these snacks ahead of time and make them last, you have to combine traditional techniques with modern prep-ahead and storage methods. Par-frying, pre-roasting, and baking snacks before freezing allows them to maintain crispness, while airtight containers prevent moisture absorption and spoilage.
By adopting these make-ahead methods, you can enjoy the exact flavours of Diwali snacks without last-minute kitchen chaos. It also enables portion control, gifting, and long-lasting freshness, which allows you to celebrate the festival for an extended period.
Mathris are flaky, spiced biscuits made from flour, ghee, and carom seeds. To make them freezer-friendly, mix flour, ghee, salt, and ajwain, then knead the mixture into a firm dough before rolling it into discs. Par-fry lightly or freeze raw discs in airtight containers, separating layers with parchment paper. Bake or deep-fry directly from freezer; par-fried mathris need only 2–3 minutes of frying to regain crispness.
Kachoris are crisp, deep-fried pastries with lentil or spiced fillings. Freezer prep ensures you can enjoy fresh snacks over several days. To make stuffed kachoris, fill the dough discs with a mixture of moong dal, urad dal, or a spiced potato mixture. Arrange the uncooked kachoris on a tray, freeze until firm, and then transfer them to zip-lock bags or airtight containers. Fry or bake directly from frozen, as this preserves both the crispness and the aroma of the filling. You can prepare multiple batches in advance, so you can fry only what you need each day of Diwali.
Chivda is a dry snack and a popular tea-time treat. It freezes exceptionally well due to low moisture content. To make this, roast flattened rice (poha) with peanuts, curry leaves, green chillies, and mild spices. Cool completely and store in airtight containers. Can be stored in the freezer for 2–3 weeks. Re-toast briefly in a dry pan to get back the aroma and crunch of chivda.
Both namak para and chakli are fried until golden and seasoned with spices. The process is almost the same for both; you need to knead flour with oil and water, shape into sticks (namak para) or coils (chakli), and par-fry lightly. Store in airtight containers with parchment separators in a cool place. Deep-fry from frozen for 2–3 minutes to regain crispness. You can also air-fry or bake them for a less oily version.
Freeze in small batches to thaw only what’s needed. Always separate snacks with parchment paper to prevent sticking. Use silica packs or rice sachets in containers to absorb residual moisture. Label and date the packets so that you can use older batches first, ensuring nothing is wasted. A hot oven or dry frying pan restores crunch for most fried snacks.
If you use the above freezer-friendly snack prep, your Diwali can be transformed from a stressful one into a stress-free one. With simple methods like par-frying and storing in air-tight containers, you can make the snacks ahead, par-fry them, and use them anytime during the festival with fresh frying or air-frying techniques. These hacks will ensure your Diwali is stress-free, allowing you to enjoy fresh and crispy snacks throughout the festival.
