Festive season in India doesn’t begin with fireworks, it begins with a frying pan. Every Diwali, our kitchens turn into mini snack factories, churning out bhujia, chakli, and every possible thing that could clog an artery. The result? The festival ends not with blessings but with bloating, cholesterol, and a side of guilt.
But hey, it doesn’t have to be that way. DTPS brings you cleaned-up versions of your favorite namkeen recipes – same crunch, same taste, No excess calorie. Because Diwali should light up your home, not your cholesterol.
Why This Works
Most Indian namkeens are deep-fried in recycled oil and loaded with sodium (ajinomoto) that messes up your hormones and water retention. This DTPS-approved recipe skips the frying, ups the protein, and keeps the crunch, all under 150 calories per serving.
Ingredients (For 2 Servings)
- 1 cup roasted makhana (fox nuts)
- ½ cup roasted black chana
- 1 tsp ghee or olive oil
- ½ tsp turmeric powder
- ¼ tsp black salt
- ½ tsp jeera powder
- 4–5 curry leaves
- Optional: pinch of red chili or chat masala
How to Make It
- Heat 1 tsp ghee in a kadhai.
- Add curry leaves, turmeric, and spices — sauté for 10 seconds.
- Toss in makhana and chana. Roast on low flame till crisp (5–7 min).
- Let it cool and store in an airtight jar for up to 10 days.
Benefits You can’t Miss-Out On-
- Protein-rich: Both makhana & chana promote satiety and muscle repair.
- Low GI: Keeps blood sugar stable — no post-snack cravings.
- Healthy fats: Ghee helps nutrient absorption and supports gut lining.
- Antioxidants: Curry leaves & turmeric reduce bloating and inflammation.
Conclusion:
This Diwali, swap guilt for glow. Healthy eating doesn’t mean boring food, it means smarter choices that love your body back. With a handful of ingredients and a mindful approach, you can keep the festive crunch alive without the cholesterol crash. Because when your snacks are light, your celebrations feel lighter too. After all, the only thing that should be heavy this season is your diya, not your digestion.
