During Diwali, crunchy snacks like sev, spicy stuffed chilies, and besan vadi are traditional because they are easy to store, can be made in bulk, and add texture to festive meals. They symbolize prosperity and the joy of sharing bite‑size treats with family and guests.

In Gujarat, sev is often thin and seasoned with carom seeds; in Maharashtra, a thicker, spicier sev is common. South Indian versions may include rice flour for extra crispness, while North Indian sev sometimes incorporates fenugreek leaves for aroma.

Stuffed green chilies are typically served as a side dish alongside dal, rice, or curd. They are cooked slowly so the chilies stay firm while the stuffing becomes tender, offering a balance of heat and savory flavor that complements the main meal.

Besan vadi is a popular snack for festivals like Diwali, Navratri, and regional fairs. Its long shelf‑life makes it ideal for gifting and for serving to guests who may arrive at different times during the celebrations.

The core ingredients are gram flour, rice flour, desi ghee, sesame seeds, ajwain, and peanuts. Substitutes such as chickpea flour for gram flour, corn starch for rice flour, or clarified butter for ghee work, but they slightly alter the flavor and texture.

Common errors include under‑roasting the gram flour, which leaves a raw taste; frying sev at too high a temperature, causing it to break; and over‑stuffing chilies, which can make them burst during cooking. Follow the roasting cues and fry in batches for best results.

A thick mould creates sturdier sev strands that hold up better during frying, especially at medium‑hot oil. Thin sev can become brittle and break apart if the oil is too hot, whereas thick sev stays crisp yet flexible.

Yes, you can assemble the stuffed chilies a day ahead. Store them in an airtight container in the refrigerator and reheat gently in a pan before serving. This keeps the chilies fresh and the stuffing moist.

The sev should turn a uniform golden‑brown color, become dry to the touch, and have a crisp, airy texture. If it still looks pale or feels soft, continue frying a little longer on medium heat.

The YouTube channel Chef Ranveer Brar specializes in Indian cuisine, offering a mix of traditional recipes, modern twists, and detailed technique tutorials that emphasize flavor, authenticity, and festive cooking.

Chef Ranveer Brar focuses on the science behind each step—like proper roasting of gram flour and oil temperature—while other channels may skip these details. His videos blend culinary education with storytelling, making festive recipes both approachable and technically sound.