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.

If you’re on the lookout for a recipe that’s not only light and refreshing but also surprisingly satisfying, you’re in for a treat. Chickpea salad is that vibrant bowl of goodness you can throw together in no time, and it is loaded with crunch, flavour, and a ton of nutrition. So, whether it’s a bright lunch, a snack for your picnic, or a side dish for your dinner spread, this salad is sure to win everyone over.