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As the festival of Diwali 2026 approaches, preparations for the festive snack platter often get started with familiar favourites such as sev, chivda, chakli, mathri, namak pare, etc. These savoury treats are easy to share, pair well with a cup of chai and can be made well in advance for family gatherings. However, Diwali snacking offers plenty more variety than the usual farsan selection from different parts of the country. They offer their own traditional savoury snacks preparations, that is prepared with local flours, lentils, spices and unique cooking techniques.
Some are shaped into small rings, others are flattened into crisp discs or twisted into detailed spirals before they are fried. Their flavours also change, from the coconut and chilli notes of southern Indian snacks to the ajwain-rich taste of Rajasthani mathri. For Diwali 2026, bring a regional touch to your celebrations by adding a few of these lesser-known preparations to the snack platter. They offer new tastes and flavours while maintaining the familiar crunch that is loved by everyone during the festive season.
Kodubale: Karnataka
Kodubale is a famous savoury snack from Karnataka, named after it resembles traditional bangles. These crunchy rings are prepared with rice flour, roasted gram flour, grated coconut and spices like dried red chillies, cumin and hing. The ingredients are prepared into a firm dough, rolled into thin ropes and then joined at the ends to make rings before deep-frying them. Coconut gives a mild sweetness, whereas the chillies deliver gentle heat. Kodubale has a sturdy, crisp texture that makes it appropriate for festive snack boxes. Serve it with filter coffee or masala chai to get its best taste.
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Thattai: Tamil Nadu
A familiar part of Tamil Nadu's Diwali snack preparations, thattai is a flat, round savoury snack,k making a firm, crunchy bite. Rice flour makes its base, whereas urad dal flour, soaked chana dal, sesame seeds, curry leaves and red chilli powder add flavour and some texture. The dough is divided into small portions, flattened into thin discs and then deep-fried until it turns golden. Some household versions also have some crushed peanuts for an additional nutty crunch. Thattai has a light spicy, savoury taste, with a pleasant sesame fragrance. Enjoy it with filter coffee or coconut chutney as part of a festive snack platter.
Chegodilu: Andhra Pradesh
Chegodilu, also known as chegodi or chekodi, is a classic snack shaped in small, crunchy rings. Rice flour is mixed with soaked moong dal, cumin, sesame seeds, red chilli powder and a little ghee to prepare the dough. Small portions are rolled into ropes, shaped into rings and briefly cooked before deep-frying them until crisp. This preparation helps the rings hold their shape and create their distinctive firm texture. The flavour is lightly nutty, with cumin and chilli adding a savoury tang. Serve chegodilu with spiced buttermilk or a simple yoghurt dip to perfectly complement its heat.
Kadboli: Maharashtra
Kadboli is a classic spiral-shaped snack associated with Maharashtra, especially its Konkan region. It is made using a combination of rice flour, chickpea flour, urad dal flour and moong dal flour, seasoned with cumin, ajwain, chilli powder and salt. The flours are first mixed with water to make a firm dough, rolled into thin lengths and then shaped into small coils before being deep-fried. The mix of grains and lentils gives kadboli a dense, crunchy texture, whereas ajwain and cumin give it a unique savoury fragrance. It pairs beautifully with mango pickle served with hot tea.
(Credits: Wikkimedia Commons)
Chorafali: Gujarat
Chorafali is a famous Gujarati savoury snack, especially enjoyed during Diwali. Prepared with a blend of gram flour or besan and urad dal flour, it has a light, airy consistency and a light crunch. The dough is kneaded until it turns smooth, rolled out thinly and then cut into strips before being deep-fried. As the strips get puffed up in hot oil, they develop their distinctive crisp texture. Once fried, they are usually sprinkled with some chilli powder and black salt, giving them a tangy, spicy taste. Chorafali is often relished with green chutney and makes a unique addition to a festive farsan platter.
