Farsan (food)
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 Khandvi, a popular Gujarati snack (Farsan) | |
| Course | Snack |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Gujarat, Maharashtra, Sindh |
| Created by | એક |
| Main ingredients | gram flour |
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] Farsan is also found throughout the rest of India, particularly Maharashtra due to the influx of Gujarati and Rajasthani traders and migration of Sindhis in Mumbai.[1]
Some are fried items which are then dried and can be stored; others are fresh or steamed. The following are the main varieties of Farsan:[2][3]
- Dhokla
- Fafda
- Khaman
- Chevdo (Bombay Mix)
- Chakri
- Bhajiya
- Khandvi
- Medu Vada
- Patras, Patarveliya
- Gathiya
- Mathri
- Muthia
- Vanva
- Handvo
- Aloo Sev
- Besan Sev
- Dhebra
- Gota
- Bakarwadi
- Masala Puri
- Bhujiya
History
[edit]When India was undivided, the State of Sindh was under Bombay Presidency also called Bombay and Sindh. Due to its proximity with Gujarat, Rajasthan and political ties with then Bombay, it shared similar culinary traditions. Though Farsan is highly adopted in Gujarati cuisines but origin is same. Sindhis in Ulhasnagar have preserved this tradition in the form of few special dishes like Besan Papdi, Sev Dal Sandwich, Dahi Sev Puri, etc.
References
[edit]- ^ a b Vikas Khanna (2013). SAVOUR MUMBAI: A CULINARY JOURNEY THROUGH INDIA'S MELTING POT. Westland. p. 378. ISBN 9789382618959. Archived from the original on 17 March 2017.
- ^ a b "Farsan Recipe, 150 Gujarati Farsan Recipes Page 1 of 14 - Tarla Dalal". Retrieved 16 March 2017.
- ^ "Farsan • Gujarati Recipes". Retrieved 16 March 2017.
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