Poha Chivda: The Quintessential Crunch
No Diwali is complete without a large jar of Poha Chivda sitting on the counter. This beloved Maharashtrian snack mix is the epitome of festive munching. At its heart is flattened rice (poha), which is either deep-fried or, for a lighter touch, roasted
until perfectly crisp. This crunchy base is then elevated with a tempering of oil, mustard seeds, and curry leaves. The real magic, however, lies in the additions. A generous mix of peanuts, roasted chana dal (daliya), cashews, and thin slices of dry coconut adds layers of texture and flavour. A final toss with turmeric, a hint of sugar for sweetness, and sometimes amchur (dry mango powder) for a tangy kick makes it an irresistible trail mix that keeps you coming back for more.
Chakli/Murukku: Spirals of Delight
Instantly recognizable by its beautiful spiral shape, Chakli, also known as Murukku in South India, is a deep-fried marvel of texture and taste. The name 'Murukku' itself is derived from the Tamil word for 'twisted'. The dough is typically crafted from a base of rice flour, which provides the essential crispness, often combined with other flours like gram flour (besan) or urad dal flour for added flavour and richness. Spiced with ingredients like carom seeds (ajwain), sesame seeds, and a touch of chilli powder, the dough is extruded through a special press (a 'chakli maker') directly into hot oil. Frying them on a steady medium heat ensures they cook through evenly, resulting in a snack that is crunchy, flavourful, and notoriously addictive.
Ribbon Pakoda: Crispy, Flavourful Ribbons
As the name suggests, this South Indian delicacy is known for its distinctive flat, ribbon-like shape. Ribbon Pakoda, also called Ola Pakoda, gets its unique form from a specific plate used in the same press that makes chakli. Made from a dough of rice flour and gram flour, it is seasoned with chilli powder, asafoetida (hing), and sometimes butter or hot oil, which makes the final product extra crispy. When pressed into hot oil, the dough fries into long, wavy ribbons that are incredibly light and crunchy. It's a simpler, quicker alternative to Murukku but delivers an equally satisfying crunch, making it a staple in many households during the festive season.
Namkeen Shankarpali: Savoury Diamond Cuts
While its sweet counterpart (Shakarpara) is more widely known, the savoury version, Namkeen Shankarpali, is a beloved tea-time snack, especially in Maharashtra and Gujarat. These are small, diamond-shaped crackers made from a stiff dough of all-purpose flour (maida), sometimes with semolina (rava) for extra crispness. The dough is seasoned with salt, cumin seeds, and carom seeds before being rolled out and cut. The key to their flaky texture is the addition of hot oil or ghee to the flour, a technique known as 'moyan'. Fried on a low to medium flame until golden brown, they emerge as crispy, flaky bites that are the perfect counterpoint to a sweet mithai.
Mathri: The Flaky North Indian Cracker
A staple in North Indian homes, particularly in Rajasthan and Punjab, Mathri is a simple, rustic, and deeply satisfying cracker. Traditionally prepared for festivals like Diwali and Karva Chauth, these disc-shaped snacks are prized for their flaky, layered texture, which is similar to a pie crust. The dough is typically made from all-purpose flour (maida) or whole wheat flour (atta), and generously flavoured with spices like ajwain (carom seeds), crushed black pepper, and kasuri methi (dried fenugreek leaves). A generous amount of fat (ghee or oil) is worked into the flour to ensure flakiness. The dough is then rolled into small discs, often pricked with a fork to prevent them from puffing up, and deep-fried on a low flame until crisp and golden. They are perfect on their own or served with a dollop of pickle.
