Traditional Indian Snacks, Baked the Way They Were Meant To Be

Most traditional snacks sold online are fried in palm oil and stabilised with preservatives so they can sit in a warehouse. Ours are not. Baking instead of frying takes roughly 40% of the fat out, and same-day sealing is what keeps them fresh without chemistry — which is why the ingredient list on the back of the pack runs to six or eight things you would recognise in your own kitchen.

Thekua is the one most people come for. Whole wheat, jaggery and ghee, crimped by hand and baked until it is golden and gently crisp — the Chhath Puja sweet of Bihar, made the way a grandmother would recognise. Gujiya follows the same rule: a khoya and dry-fruit filling, folded and sealed by hand, never mass-stamped.

Both travel well, which is the point of a traditional snack. Order a 300 g pouch to try, or a 1 kg pack for a festival — and everything above ₹499 ships free anywhere in India.