The Soul of the Spread
Primarily a Maharashtrian tradition, 'faral' refers to a platter of homemade snacks prepared in bulk before Diwali. These treats are made to be shared with family, friends, and neighbours who visit during the festival, embodying the spirit of community
and celebration. The preparation itself is often a cherished family activity, bringing generations together in the kitchen. A well-balanced faral plate is a study in contrasts, offering a delightful mix of textures and flavours, from spicy and crunchy to rich and sweet.
Chakli: The Savoury Spiral
No faral is complete without Chakli, a beautiful, spiral-shaped savoury snack. Made from a dough of rice flour, gram flour, and a blend of spices like chilli, cumin, and sesame seeds, it is piped into its iconic shape and fried until perfectly crisp. Also known as Murukku in other parts of India, its irresistible crunch and mildly spicy flavour make it a favourite across all ages and a cornerstone of the faral platter.
Poha Chivda: The Crunchy Mixture
Poha Chivda is a light, crunchy, and addictive savoury mix. The base is flattened rice (poha), which is either pan-roasted or fried. It is then tossed with a tempering of mustard seeds, curry leaves, and turmeric, along with fried peanuts, roasted dal, and sometimes dry coconut slices. This snack strikes a perfect balance of salty, sweet, and tangy, making it an ideal accompaniment to a cup of hot tea during festive chats.
Shankarpali: The Diamond Crisps
Shankarpali, also called Shakarpara, are small, diamond-shaped fried biscuits that come in both sweet and savoury versions. The savoury (or 'tikhat') kind is seasoned with spices like carom seeds and cumin. The sweet version is lightly sweetened, crispy, and flaky. Their bite-sized nature and satisfying crunch make them a simple yet essential part of the spread, loved by children and adults alike.
Ladoo: The Essential Sweet Sphere
Ladoos are perhaps the most iconic Indian sweet and a must-have for any celebration. During Diwali, Besan Ladoo (made from roasted gram flour) and Rava Ladoo (made from semolina or 'suji') are especially popular. Roasted slowly in ghee and combined with sugar, cardamom, and nuts, these spherical sweets are a symbol of joy and togetherness. Their rich, melt-in-the-mouth texture makes them a beloved offering to both gods and guests.
Karanji: The Sweet Crescent
Karanji is a delicate, crescent-shaped pastry with a sweet filling. Known as Gujiya in North India, this deep-fried treat features a crispy outer shell made from flour and a rich inner stuffing of grated coconut, jaggery or sugar, poppy seeds, cardamom, and chopped nuts. The combination of the crisp pastry and the aromatic, sweet filling creates a delightful textural contrast that is deeply satisfying.
Anarse: The Traditional Treat
Anarse are a unique and traditional sweet, particularly popular in Maharashtrian faral. These are delicate, disc-shaped sweets made from a fermented dough of rice flour and jaggery. The discs are coated with poppy seeds or sesame seeds before being gently fried in ghee. The result is a pastry that is crispy on the outside and wonderfully soft and melt-in-the-mouth on the inside, offering a truly distinct and festive flavour.
