How To Store Homemade

Indian Snacks

For Longer: Natural Preservation Techniques

Quick Summary

Just like the cameos in Marvel movies, the snack drawer (or cupboard) in an Indian kitchen is the gift that keeps on giving. It’s there to support you through late-night cravings and mid-day binge sessions. Naturally, then, who wouldn’t want to extend the shelf life of these snacks and enjoy them time after time? 

Deep Dive

You took time out on a Sunday to whip up a batch of your favorite Indian snacks. Now, you’re left with large portions of crispy chivda, roasted nut mix, or perhaps delightfully twisted murukku. But can your homemade snacks stand the test of time? While they have none of the chemical additives and preservatives that store-bought snacks use to increase their shelf life, they can still last for a long time. How? It’s all about cooking, storing, and using natural preservation techniques.

Cooking Techniques That Promote Longevity

It goes without saying that storage plays a crucial role in ensuring homemade snacks retain their texture and taste for a long time. But for the best results, start with the right cooking techniques.

• Cooking/Drying technique: There’s a reason grandmothers would dry papad under the sunroof. It’s because of dehydration. Removing all moisture from food items extends their shelf life by inhibiting bacterial growth. You can opt for air-drying, sun-drying, or even a food processor to remove moisture. Additionally, when frying items, drain the excess oil completely. If not drained, excess oil can turn rancid and turn the items stale. 
• Thoroughly Frying/Roasting: Additionally, make sure items are fried or roasted all the way through and not partially. Fully frying evaporates all water from the dough. Partially fried items, on the other hand, may have leftover moisture that can lead to sogginess after cooling. 
• Low-moisture ingredients: Using ingredients that are high in quality but low in moisture can also extend the shelf life of the final product. Opt for roasted flours (like roasted gram flour) instead of using them raw. Also, cook with coconut oil or ghee. Both have lower water content and higher stability. Pro tip: Use rock salt and dried neem leaves when roasting. This naturally keeps away the bugs. 
• Proper cooling: It’s incredibly important to allow all cooked items to cool properly before you begin sealing or storing them. If items are not cooled properly (brought to room temperature), moisture can build up due to trapped steam (especially with fried items). The result? Soggy texture and a higher chance of bacterial growth.