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Farsan or Pharsāṇ (Gujarati: ફરસાણ, Hindi and Marathi: फरसाण) refers to salty snacks originating from the Indian subcontinent. [1] Farsans are a very important part of Marwari cuisine, Gujarati cuisine, Marathi cuisine and Sindhi cuisine, wherein a wide variety of them are prepared on special occasions and to entertain guests, and are also enjoyed with tea. [2]
Some farsan are eaten as snacks or light meals by themselves. Gujaratis will often refer to dal-bhat-rotli-saak as their everyday meal. For special occasions, this basic quartet is supplemented with additional shaak, sweet dishes, and farsan. A festive Gujarati thali often contain over a dozen items. Dietary rules restrict the permissible ...
Locho is a steamed farsan (snack/side dish) that originated in Surat, Gujarat, India. [1] It is made from gram flour. The dish derives its name from its loose consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is not served in regular shaped cut pieces.
Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. [1]
Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western state of Maharashtra and Gujarat in India. [2] It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes.
It is an important ingredient of the farsan (savoury) chevda. Malapua: A pancake served as a dessert or a snack. The batter for malapua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot.
[1] [2] The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). [3] It is usually served hot with bread or rolls [4] toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal.
Fafda is a type of papad and is part of a category of snack food called farsan. History. Fafda with chutney. Fafda became famous because of a festival named Dusherra.