Namkeen at 5%, loose or packed
Notification 9/2025-Integrated Tax (Rate) lists namkeens, bhujia, mixture, chabena and similar edible preparations in ready-for-consumption form under 2106 90 in the 5% schedule, whether or not pre-packaged and labelled. This settles an old source of confusion where packaged and branded namkeen carried a different rate from loose namkeen. From 22 September 2025, both are at 5%, so the shop can use one rate across loose trays and branded packs.
Khakhra is nil-rated
The GST Council exempted khakhra, chapati and roti, and the Council's FAQs explain that all Indian breads by whatever name called have been exempted. Khakhra is commonly classified under 1905 or 2106. A farsan shop should therefore move khakhra in its billing master to nil, and show it in a separate exempt section of the bill. Because khakhra is exempt, the input tax credit on ingredients used to make it, such as oil and flour, must be reversed in proportion.
Chikki and sugar confectionery
Chikki and gajak are often sold in farsan shops. Sugar confectionery under 1704 sits in the 5% schedule, and the notification lists chikki and gajak among sugar-based items. Keep chikki separate from namkeen in the item master so that any future change to one does not alter the other.
Composition and inter-state sales
A small farsan shop can opt for composition as a trader or manufacturer, issuing bills of supply without GST. However, composition is not available to a person who supplies goods inter-state, so a shop shipping farsan boxes to customers in other states through its website or courier must be in the normal scheme.
E-commerce sales and TCS
Farsan shops selling through e-commerce marketplaces have tax collected at source by the marketplace under section 52. The shop must be registered and should reconcile the TCS credit in its electronic cash ledger with its sales through each marketplace. Invoices for marketplace orders must still carry the correct HSN and rate.
Frying on the premises and FSSAI
A farsan shop that fries namkeen on site is a food manufacturer for FSSAI purposes and usually needs a state licence rather than basic registration once its turnover or production crosses the limits. FSSAI also requires used cooking oil to be monitored for total polar compounds above certain consumption levels. None of this changes the GST rate, but the licence number printed on the bill must match the category and premises actually licensed, and food safety officers do check it.