The sound of oil crackling in a kadai, the sight of steel dabbas stacked neatly in a cabinet, and the distinct perfume of anything freshly produced at home are what create a specific type of magic in 90s kitchens, one that wasn't brought about by store-bought packets or gourmet countertops. The busy hands that somehow always found time to knead, roll, fry, or roast them were more than just snacks; they were symbols of love. They made lengthy train rides more bearable, filled school tiffins, and united neighbours over endless mugs of tea. And in 2025, when the world is moving more quickly than ever before, that charm is subtly returning to remind us that some of the most basic pleasures are also the most ageless.

1. Shakkar Para & Namak Para

Ingredients (for both versions):

• Whole wheat flour – 2 cups
• Ghee – 4 tbsp
• Water – as needed for kneading
• Oil – for frying

For Shakkar Para (sweet):

• Sugar – ¾ cup
• Water – ½ cup

For Namak Para (savoury):

• Carom seeds (ajwain) – 1 tsp
• Salt – 1 tsp

Method for Shakkar Para & Namak Para:

1. Mix flour with ghee until crumbly.
2. For shakkar para, add plain water to knead. For namak para, add ajwain + salt before kneading.
3. Rest the dough for 15 minutes. Roll out to medium thickness, cut into diamonds.
4. Deep fry on medium heat until golden.
5. For shakkar para: prepare sugar syrup with one-thread consistency, toss fried pieces in syrup, and let them dry.
6. Pro Tip: Air-fry instead of deep-frying for a guilt-free version. Keep the flame low for even crispiness.

2. Aloo Bhujia

Ingredients for Aloo Bhujia:

• Gram flour (besan) – 2 cups
• Boiled potatoes – 2 medium (grated)
• Red chilli powder – 1 tsp
• Turmeric – ½ tsp
• Asafoetida – a pinch
• Salt – 1 tsp
• Oil – for frying

Method for Aloo Bhujia:

1. Mash boiled potatoes well.
2. Mix with besan, spices, and 2 tbsp hot oil. Add water gradually to form a smooth dough.
3. Grease a sev maker, load dough, and press directly into hot oil in spirals.
4. Fry until golden and crisp. Drain and cool.
5. Pro Tip: For healthier bhujia, bake the pressed strands at 180°C until crisp.

3. Nariyal Burfi

Ingredients for Nariyal Burfi:

• Fresh grated coconut – 2 cups
• Sugar – 1½ cups
• Milk – ½ cup
• Ghee – 2 tbsp
• Cardamom powder – ½ tsp

Method for Nariyal Burfi:

1. Grease a tray with ghee.
2. Heat coconut + milk in a pan, cook until the milk reduces.
3. Add sugar and keep stirring until the mixture thickens.
4. Add ghee and cardamom, cook until it leaves the sides of the pan.
5. Spread on a tray, set, and cut into squares.
6. Pro Tip: Add a layer of melted dark chocolate on top for a 2025-style fusion burfi.

4. Chivda (Poha Mixture)

Ingredients for Chivda (Poha Mixture):

• Thin poha – 3 cups
• Peanuts – ½ cup
• Cashews – 2 tbsp
• Curry leaves – 10–12
• Green chillies – 2 sliced
• Turmeric – ½ tsp
• Salt & sugar – to taste
• Oil – 2 tbsp

Method Chivda (Poha Mixture):

1. Dry roast poha on low heat until crisp. Set aside.
2. Heat oil, fry peanuts and cashews until golden. Remove.
3. In the same oil, add curry leaves, chillies, and turmeric. Toss poha back in.
4. Add fried nuts, salt, and a pinch of sugar. Mix well.
5. Store in an airtight jar.
6. Pro Tip: Add roasted makhana or baked cornflakes for a healthier, crunchy twist.

5. Papad Rolls

Ingredients for Papad Rolls:

• Papads – 6
• Boiled potatoes – 2 (mashed)
• Green chilli – 1 (finely chopped)
• Coriander – 2 tbsp
• Chaat masala – ½ tsp
• Oil – for frying

Method for Papad Rolls:

1. Make stuffing with mashed potato, chilli, coriander, chaat masala, and salt.
2. Lightly roast papads (don’t make them too crisp).
3. Place stuffing, roll tightly, and seal edges with water.
4. Fry until golden and serve hot.
5. Pro Tip: Brush papad rolls with oil and bake instead of frying. Serve with green chutney for an authentic 90s feel.

6. Mathri (Masala Crackers)

Ingredients for Mathri (Masala Crackers):

• Wheat flour – 2 cups
• Semolina (sooji) – ½ cup
• Ajwain – 1 tsp
• Salt – 1 tsp
• Ghee – 3 tbsp
• Water – as needed
• Oil – for frying

Method for Mathri (Masala Crackers):

1. Mix flour, sooji, ajwain, salt, and ghee. Rub until crumbly.
2. Add water gradually, knead into stiff dough.
3. Roll into discs, prick with a fork.
4. Fry on medium flame until crisp.
5. Pro Tip: Pricking ensures mathris don’t puff like puris. Bake them at 170°C for a lighter version.

7. Banana Chips

Ingredients for Banana Chips:

• Raw bananas – 4
• Salt – 1 tsp dissolved in ½ cup water
• Coconut oil – for frying

Method for Banana Chips:

1. Peel bananas, slice thinly using a slicer.
2. Heat oil, drop slices in small batches.
   Add a tsp of salted water to the oil while frying for extra crispness.
3. Drain and cool before storing.
4. Pro Tip: Use an air fryer with a light spray of oil for a modern version. Toss with pepper or peri-peri masala for a funky twist.

8. Methi Mathri with Mango Pickle

Ingredients for Methi Mathri with Mango Pickle:

• Wheat flour – 2 cups
• Dried fenugreek leaves (kasuri methi) – 2 tbsp
• Ajwain – ½ tsp
• Salt – 1 tsp
• Ghee – 3 tbsp
• Water – for dough
• Oil – for frying

Method for Methi Mathri with Mango Pickle:

1. Mix flour, methi, ajwain, salt, and ghee. Add water and knead the stiff dough.
2. Roll small discs and prick with a fork.
3. Fry until golden brown.
4. Serve with homemade mango pickle.
5. Pro Tip: Pair methi mathri with sweet lemon pickle for a true 90s snack vibe.

9. Suji Veg Toast

Ingredients for Suji Veg Toast:

• Bread slices – 6
• Semolina (suji) – 1 cup
• Curd – ½ cup
• Onion – 1 (finely chopped)
• Capsicum – 1 (finely chopped)
• Green chilli – 1 (optional)
• Salt – ½ tsp
• Oil – for roasting

Method for Suji Veg Toast:

1. Mix suji, curd, veggies, and salt into a thick batter.
2. Spread on bread slices.
3. Heat the tawa, and roast the bread until the suji side is golden.
4. Serve hot with ketchup or chutney.
5. Pro Tip: For kids, add grated cheese on top before roasting for a fusion 90s–2025 snack.

10. Chana Jor Garam

Ingredients for Chana Jor Garam:

• Black gram (kala chana) – 2 cups (soaked overnight)
• Onions – 1 (chopped)
• Tomatoes – 1 (chopped)
• Green chilli – 1 (chopped)
• Chaat masala – ½ tsp
• Lemon juice – 1 tbsp
• Salt – to taste

Method for Chana Jor Garam:

1. Soak kala chana overnight. Drain and pat dry.
2. Flatten slightly with a rolling pin.
3. Dry roast or fry until crisp.
4. Toss with onions, tomatoes, chillies, masala, and lemon juice.
5. Pro Tip: Roast in the oven for a healthier batch. Serve warm as an evening protein snack.

The hum of daily routines, the cosiness of family chats, and the comfort of something crisp, golden, and fragrant waiting in a tin box are the foundation of our childhood memories, which are rarely about extravagant feasts. It takes more than just cooking to bring back those memories; it also involves slowing down, honouring tradition, and preserving the flavours that used to brighten our evenings and make our summers unforgettable. Every bite tells a tale, and every recipe transports you back to a simpler, happier era. And maybe that's why the echoes of the 1990s still taste sweeter than ever, even in 2025's trendiest kitchens.

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