A famous Bengaluru snack, Congress kadlekai recipe is a mixture of roasted split peanuts, crisp curry leaves and a blend of spices. These masala peanuts are a common sight in local bakeries. For that distinctive savoury kick, the peanuts are roasted until crisp and then tossed with chilli powder, turmeric and hing. The key to a delicious Congress kadlekai recipe is finding the perfect balance between the nutty flavour of the peanuts and the spicy seasoning. The earthy aroma of curry leaves, the mild heat of black pepper and the punch of red chilli powder make this snack irresistible. To prevent the spices from turning bitter, cook them briefly over a low heat so they coat the peanuts evenly. For a touch of sweetness to balance the heat, add a pinch of sugar, though this is entirely optional. No deep-frying is necessary for this simple, homemade recipe. Once the peanuts are roasted and peeled, the seasoning takes just a few minutes to prepare. Serve these crunchy peanuts with filter coffee or tea, keep a jar handy for guests, or use them as a crunchy garnish for Karnataka-style churumuri and other chaats.

Navratri 2026 begins on 11 October, which means nine days of fasting food are about to land on the table, and a crunchy snack that needs almost no cooking is worth having in a jar before the first day arrives. This farali poha is perfect for snacking along with other festive delights. It is a sweet-and-salty mix of potato sticks, roasted nuts and makhana, finished with black pepper, curry leaves and green chillies, and ready in under ten minutes. If you are fasting, then this snack is perfect as unlike the typical breakfast poha this has no rice in it. This farali poha’s crunchy base here comes from potato sticks, bulked up with almonds, cashews, peanuts and makhana. Turmeric and red chilli powder, which are also commonly left out of fasting food, do not feature in this recipe either. The pepper, sugar, chilli and curry leaf do all the talking, and the texture and flavour come from a few small details. The nuts are dry roasted first, then makhana. Caster sugar goes in next and is tossed through until every potato stick is lightly coated. Nothing here needs fussing over, which suits a busy Navratri 2026 week.

Pudina thogayal is a true gem in the realm of South Indian cuisine: a vibrant, earthy, and fragrant chutney made by blending fresh mint leaves with roasted lentils, coconut, and a dash of spices. Thogayal stands out from regular chutneys with its thicker, punchier texture, making it perfect for mixing with hot rice and ghee. But don’t stop there. It’s also delicious spread on dosa, idli, or even a sandwich. The combination of urad dal and chana dal adds a nutty depth to this thogayal recipe, while tamarind introduces a subtle tang and red chillies provide the perfect kick. Mint (pudina) is a beloved herb in South Indian homes, particularly in Tamil Nadu, cherished for its refreshing qualities and delightful fragrance. This thogayal recipe is super easy to whip up and a wonderful way to make the most of a big bunch of mint. Enjoy it alongside simple curd rice on a warm afternoon or as a delightful side for more elaborate weekend meals. For those who adore bold South Indian flavours and anyone on the hunt for a new, delicious condiment, pudina thogayal is a must-have in your meal.