8 forgotten Indian snacks that deserve a place on your plate again

India's snack culture extends far beyond samosas, pakoras and namkeen. Across the country, generations grew up enjoying regional treats made from millets, rice, jaggery, lentils and seasonal ingredients. Many of these snacks were once household staples but have gradually faded as convenience foods became more common.

From crispy rice cakes to sweet sesame treats, here are eight traditional Indian snacks that deserve a comeback.

1. Thekua (Bihar and Jharkhand)

A staple during Chhath Puja, thekua is a deep-fried biscuit made with whole wheat flour, jaggery, ghee and fennel seeds. Crisp on the outside and mildly sweet within, it keeps well for days and has long been a favourite homemade snack with tea.

2. Khajur (Odisha)

Not to be confused with dates, Odisha's khajur is a flaky, layered pastry that's deep-fried and coated in sugar syrup. Once a common sight in neighbourhood sweet shops, it remains a festive favourite but is becoming increasingly difficult to find outside traditional bakeries.

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3. Chegodilu (Andhra Pradesh and Telangana)

These crunchy, ring-shaped snacks are made from rice flour and spices before being deep-fried until crisp. Often prepared during festivals, chegodilu are known for their addictive crunch and are still made in many homes, even if packaged versions have become less common.

4. Tilkut (Bihar)

Made by pounding roasted sesame seeds with jaggery or sugar into firm discs, tilkut is especially popular during Makar Sankranti. Its nutty flavour and simple ingredients reflect a time when seasonal, locally sourced foods dominated Indian kitchens.

5. Sanna (Goa)

These soft rice-and-coconut idlis were once a staple in many Goan Catholic households, especially during celebrations. Though still prepared in some homes, they have largely disappeared from everyday snack menus.

6. Gulgule (North India)

Soft, golden fritters made with wheat flour, jaggery and fennel seeds, gulgule have been a beloved homemade snack across Uttar Pradesh, Haryana and parts of Rajasthan for generations. They're quick to make but are increasingly overshadowed by commercially produced sweets and biscuits.

7. Kai Murukku (Tamil Nadu)

Unlike the machine-made murukku commonly sold today, kai murukku is carefully shaped by hand into delicate spirals before frying. The labour-intensive process has made it a speciality that's now mostly reserved for festivals and family celebrations.

8. Chhurpi (Sikkim and Arunachal Pradesh)

Traditional Himalayan hard cheese, chhurpi, is often enjoyed as a lozenge snack, which softens as it dissolves. While common in mountain communities, it remains relatively unknown across much of India despite its rich protein content and unique flavour.

Why are these snacks disappearing?

Many traditional snacks require time, skilled preparation and recipes passed down through generations. As urban lifestyles have become busier and packaged foods more accessible, fewer households prepare them regularly. At the same time, changing tastes and mass-produced alternatives have pushed many regional favourites out of the spotlight.

Yet interest in India's culinary heritage is growing once again. From artisanal food brands to regional cafés, many forgotten snacks are finding new audiences, helping preserve recipes that have long been part of local traditions.