Farsan (food) facts for kids
Khandvi, a popular Gujarati snack (Farsan)
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| Course | Snack |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Gujarat, Maharashtra, Sindh |
| Created by | એક |
| Main ingredients | gram flour |
Farsan, also called Pharsāṇ, is a name for yummy, salty snacks from the Indian subcontinent. Think of them as delicious treats! These snacks are super important in Gujarati cuisine, Marathi cuisine, and Sindhi cuisine. People often make many different kinds of Farsan for special parties or when guests come over. They are also perfect to enjoy with a cup of tea. You can find Farsan all over India, especially in Maharashtra. This is because many traders from Gujarat and Rajasthan, and people from Sindh, moved to places like Mumbai.
Popular Farsan Snacks
Some Farsan snacks are fried and then dried. This means you can store them for a while. Other types are fresh or steamed. These are usually best eaten right away.
Here are some of the main types of Farsan you might enjoy:
- Dhokla
- Fafda
- Khaman
- Chevdo (also known as Bombay Mix)
- Chakri
- Bhajiya
- Khandvi
- Mendu Vada
- Patras or Patarveliya
- Gathiya
- Mathiya
- Vanva
- Handvo
- Aloo Sev
- Besan Sev
- Dhebra
- Gota
- Bhakarwadi
- Masala Puri
The Story Behind Farsan
Long ago, before India was divided, the region of Sindh was part of the Bombay Presidency. This area was also called Bombay and Sindh. Because Sindh was close to Gujarat and Rajasthan, and had connections with Bombay, it shared many similar food traditions.
Even though Farsan is very popular in Gujarati cooking today, its roots are shared. Sindhi people living in Ulhasnagar have kept these old traditions alive. They do this by making special dishes like Besan Papdi, Sev Dal Sandwich, and Dahi Sev Puri. These dishes are a tasty way to remember their history.
