Share
The celebration of Raksha Bandhan in India is rooted in tradition. There are various historical and mythological stories about the festival. One popular legend is from the epic of Mahabharata, where it is said that Draupadi, the wife of the Pandavas, tied a strip of her saree around Lord Krishna's wrist to stop the bleeding from a wound. Touched by her gesture, Krishna vowed to protect her, which he did on several occasions throughout the epic.
Video Credit: Hebbar's Kitchen
Another story dates back to the Mughal period when Rani Karnavati of Mewar sent a rakhi to Emperor Humayun, seeking his protection against invaders. Although they were not related by blood, the rakhi symbolised a bond that Humayun honoured by coming to her aid.
The popular festival celebrates the bond between siblings, particularly the relationship between brothers and sisters. The word raksha means protection and bandhan means bond. The ritual involves sisters tying a protective thread (rakhi) around their brothers' wrists, symbolising their love and prayers for their well-being. In return, brothers give gifts and vow to protect their sisters. The occasion is marked with joy, affection, and the sharing of festive foods, where the family usually spends time together.
The festival is celebrated across India and while there is no specific dish that is made only for this occasion, a variety of sweets and snacks are prepared to make the day special. Here are a few snacks that can easily be made at home.
Namak Para
Photo Credit: Wikimedia Commons
Namak Para is a popular savoury snack that is perfect for Rakshabandhan. These crispy, deep-fried bites are made from a dough of refined flour (maida) mixed with carom seeds (ajwain), salt, and ghee. The dough is rolled out, cut into diamond shapes, and fried until golden brown. It is crunchy and mildly salty, making it an excellent snack to munch on. Its long shelf life also makes it ideal for preparing in advance and storing for the occasion. You can add a pinch of black pepper or cumin seeds to the dough for an extra kick of flavour.
Chakli
Photo Credit: Wikimedia Commons
Chakli, also known as Murukku in South India, is a spiral-shaped, crunchy snack that’s commonly prepared for festivals. Made from a mixture of rice flour, urad dal flour, and spices, the dough is shaped into spirals using a chakli press and then deep-fried until golden. To make the chakli lighter and crispier, add a little butter to the dough before shaping.
Kesar Shrikhand
Photo Credit: Wikimedia Commons
Shrikhand is a creamy, sweet dish made from hung curd and flavoured with sugar, saffron (kesar), and cardamom. It’s a traditional dessert that adds sweetness to the Raksha Bandhan spread. The saffron gives it a beautiful golden colour and it is garnished with chopped nuts such as pistachios and almonds. For a richer flavour, make the shrikhand a day in advance and let it chill in the refrigerator, letting the flavours come together.
Besan Ladoo
Photo Credit: Wikimedia Commons
Besan Ladoo is a quintessential Indian sweet that is often prepared during festivals. Made from roasted gram flour (besan), ghee, and sugar, these ladoos are flavoured with cardamom and garnished with nuts. The key to perfect besan ladoos is slow roasting the gram flour in ghee until it turns golden brown and releases a nutty aroma. The roasted flour is then mixed with sugar and shaped into round, soft balls. These ladoos just melt in the mouth.
Pani Puri
Photo Credit: Wikimedia Commons
Pani Puri, also known as Golgappa or Puchka, is a favourite in most homes. Each bite-sized puri bursts with flavours and textures, making it an exciting snack to enjoy with family. Preparing Pani Puri at home for Rakshabandhan adds a playful element to the celebration, allowing everyone to assemble and enjoy their puris just the way they like them. It may be a good idea to make both spicy and sweet tamarind waters to cater to different taste preferences.
Mathri
Photo Credit: Wikimedia Commons
Mathri is a flaky, deep-fried snack made from a dough of flour, semolina (sooji), and a blend of spices, Mathri is rolled out into small discs and fried until crisp. This snack is slaty and crunchy. Mathri goes best with a cup of tea. It is eaten with pickles and chutneys. For a spicier Mathri, add crushed black pepper or red chilli flakes to the dough.
Khaman Dhokla
Photo Credit: Wikimedia Commons
Khaman Dhokla is a steamed, savoury cake made from gram flour (besan), originating from Gujarat. It’s light, spongy, and has a slightly tangy flavour. The batter is made by fermenting gram flour with yoghurt, water, and a pinch of sugar, which is then steamed and topped with a tempering of mustard seeds, curry leaves, and green chillies. Dhokla is often garnished with freshly grated coconut and chopped coriander, adding freshness and texture to this delicious snack.
