Gongura Pachadi is a staple chutney from Andhra Pradesh, loved for its bold, tangy taste and earthy spice balance. Prepared with gongura (sorrel leaves), red chillies, and roasted spices, this chutney packs flavour into every bite. It is usually served with hot rice and a drizzle of ghee, making it a household favourite across Andhra homes.

Farsan is a term originating from Gujarat, India, that broadly refers to fried, savory snacks. Bhel is a popular Indian street food, usually made with a base of puffed rice. If you have Farsan lying at home, from sev and chakli to chevda and namkeen, then transform them into crunchy Navratri bhel in minutes. If you’re still fasting, you can use roasted makhanas as a base instead. And if you’re not fasting, you can add onions to the mix, too. This Navratri bhel from leftover snacks is easy to put together, highly customisable, and delightfully crunchy.

Pazham pori, also referred to as ethakka appam, is a favourite tea-time snack from Kerala that many people adore. It’s made by taking ripe nendran bananas, coating them in a light flour batter, and deep-frying them until they’re perfectly golden. The result is a delightful mix of a crunchy exterior and a tender, sweet interior. Enjoying pazham pori with a hot cup of chai is truly a comforting experience that evokes a sense of nostalgia.