Whether it is during Sharadiya Navaratri or any other fasting period, one often craves something savory and crunchy. Store-bought snacks (namkeen) are frequently too oily, or the sago (sabudana) tends to get sticky and cling to one's teeth.

To address this, we have brought you an easy recipe that allows you to prepare a perfectly crispy, delicious, and non-sticky *phalahari* (fasting-friendly) snack mix right at home.

Ingredients for the *phalahari* snack mix:
1 cup 'nylon' (fine-grain) sago (*sabudana*)
2–3 large raw potatoes
1/2 cup peanuts
10–12 curry leaves
1 teaspoon black pepper powder
Rock salt (*sendha namak*) – to taste
1 teaspoon powdered sugar (if you prefer a sweet-and-tangy flavor)
Peanut oil or *ghee* (clarified butter) for frying

Easy method to prepare the *phalahari* snack mix:
First, peel the raw potatoes and grate them. Rinse the potato shreds thoroughly 3–4 times in clean water to remove all the starch. Drain the water using a strainer, then spread the shreds out on a cotton cloth for 15–20 minutes to let them dry. This trick ensures that your potato shreds turn out perfectly crispy.

Heat the oil or *ghee* in a pan until it is very hot. Add the *nylon* sago in small batches; it will puff up and double in size almost instantly. Frying it over high heat ensures it cooks through completely and does not stick to your teeth when eaten. Remove the fried sago and place it on a paper towel.

Next, add the dried potato shreds to the same hot oil and fry them until they turn golden brown and crispy. Next, fry the peanuts and curry leaves until they become crunchy, then remove them from the oil.

In a large bowl, combine the fried sago (sabudana), potato strips, peanuts, and curry leaves. Add rock salt (sendha namak), black pepper powder, and powdered sugar, then mix everything gently.

There you have it—your crunchy and flavorful 'phalahari' (fasting-friendly) snack mix is ​​ready! Allow it to cool completely, then store it in an airtight container. Enjoy this crispy snack with your tea for the next 9 days.

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