The Forgotten Diwali Snacks:

Mathri

, Chivda, And Farsi Puri

Quick Summary

Namkeen often gets overshadowed by laddoos and barfis every year. But hidden in dusty jars and old recipe books are the forgotten savouries that once graced the festive platter – mathri, chivda, and farsi puri. These snacks carry regional pride, age-old traditions, and the kind of nostalgia that hits home like a warm chai on a chilly evening.

Deep Dive

When you think about forgotten snacks, you might not imagine papad or nimkis, which continue to dominate Diwali namkeen platters. While namkeen by default aren’t show stoppers, they are sure to be the reliable sidekicks that guests keep munching on throughout the day, with chai, or by themselves, as the conversation flows. This list might be a hit with the older crowd who are steeped in nostalgia and a moment for them to bond with the disconnected younger folks.

Farsi Puri

Originating from Gujarat, farsi puri is a traditional Diwali snack characterised by its crisp texture and subtle spiciness. The dough is made from refined flour (maida) and semolina (rava) and uses spices like cumin and crushed black pepper. Ghee is an integral part of Gujarati cuisine, and farsi puri uses a generous amount. The dough is rolled thin, pricked to prevent puffing, and deep-fried until a deep golden colour. This snack is a staple during Diwali celebrations in Gujarati households, but is not seen as much these days, and is loved with tea.

Mathri

A classic Rajasthani snack, deeply embedded in North Indian festive culture, mathri ebbs and flows year after year for Diwali. It’s made from wheat flour, semolina, and yoghurt, with cumin, fennel, or ajwain (carom seeds). The dough is rolled thick and fried until golden, resembling small biscuits with a perforated surface. It’s quite similar to the Gujarati farsi puri in terms of looks and tastes like namak para. Mathri’s charm lies in its sturdiness and long shelf life, making it a perfect Diwali gift.

Chivda

This one’s a Maharashtrian staple. It’s a mix of roasted or fried flattened rice (poha), peanuts, dried coconut slices, curry leaves, mustard seeds, and green chilli, tempered in oil and spiced with turmeric and asafoetida. Each ingredient is roasted separately to preserve its crunch and carry a distinct flavour. It’s a snack that is light and a perfect refresher, between heavy, greasy Diwali food and even greasier mithai. Chivda is perfect to munch on like bhel or good to go with chai.

Kachri

Kachri, made from rice, is a lesser-known North Indian and Sindhi snack more likely to be found in local stores and homes, rather than multi-channel outlets. It’s crafted by grinding cooked rice into a smooth paste, seasoning it with black pepper or salt, then shaping it into different shapes, typically thin discs, spirals, or sticks. These are then sun-dried over several days. Then the dried kachri are later deep-fried or air-fried, puffing up into crisp, airy snacks. Though still found in some Sindhi households and local bazaars, rice kachri is quietly vanishing, replaced by modern mass-market snacks.

Phini

This one’s a flaky, layered sweet from the hills of Nepal, traditionally made during Tihar, Nepal’s version of Diwali. Phini is closer to a refined mathri, crafted by layering maida dough with a ghee-rubbed rice flour mixture known as satho. The dough is tightly rolled, sliced, flattened, slit, and deep-fried to produce a crisp, spiral-layered treat. Once fried, it’s sprinkled with sugar, giving it a subtle sweetness. Though time-consuming, phini is prized for its intricate texture and festive symbolism. Still made in rural homes, it’s a disappearing delight rarely found in shops today.

Rice Papad

Also called arisi appalam, vadam, or rice papadum, rice papad is a traditional South Indian snack, particularly popular in Tamil Nadu and Andhra Pradesh. The batter uses rice (sometimes mixed with sago), which is soaked, ground into a smooth paste, seasoned with salt, cumin, or chilli, then spread into thin discs and steamed. After steaming, the discs are sun-dried thoroughly till brittle. Finally, they are deep-fried or roasted, puffing into light, crackling wafers.

Deewale

Deewale are a nearly forgotten festive snack once made in Old Delhi homes during Diwali. A special form of mathri, these were shaped by pressing the dough with a thumb to create an impression resembling a diya (oil lamp), giving the snack both its name and symbolic value. Made from a mix of wheat flour, ghee, and spices, deewale are deep-fried until golden and crispy. While mathris remain popular across North India, this diya-shaped variant has all but disappeared from markets and cookbooks.

Bring The Crunch Back Into Diwali

This Diwali, don’t just settle for the usual munchies – give your taste buds a nostalgic jolt with these forgotten namkeens. They’re crunchy time machines bringing back the spicy spirit of celebrations past. So go ahead, dig in, and let these lost flavours light up your festival like never before.