mixed farsan

Mixed Farsan Glossary |Health Benefit + Recipes with Mixed Farsan | Tarladalal.com Viewed 25917 times


Mixed farsan refers to a mixture of roasted or fried ingredients like chiwda(rice flakes), papdi(salted fried gram flour cookies),cornflakes, peanuts, roasted moth beans, dried fruits,salt and spices. Farsan is popular snacking item in Gujarati and Rajasthani cuisine. They are readily available in the market or can also be prepared at home. Deep fry the cornflakes in hot oil till crisp but not brown. Drain and place in wide plate. Repeat for cornflakes. Next fry the peanuts, curry leaves, cashew, raisins, green chillies one at a time. Drain all well. Add to the fried flakes. Sprinkle all the other ingredients over the flakes. Mix well till masala is evenly coated, with hands. Commercially mixed farsan is available in different variation like Navratan farsaan, Chana Dal, Dal-Sev Mixed, Masala Peanuts, American Chips, Masala Channa, Chillies Gathiya , etc.Store the mixed farsan in airtight container and serve with beverages of choice as snacks.

How to select

Mixed Farsan is available under different brands in the market. The ingredients and the choice of spices vary as per the brands. The basic Ingredients for Mixed Farsan are Pulses, Gram Flour, Refined Groundnut Oil, salt and spices and ingredients for Rajasthani Chiwda are Pulses, Grams, Gram Flour, Refined Groundnut oil, Cashews, Raisins, Salt, Spices. Packing available in Paper Box of 100gms or 250gms.Check the expiry date and the list of ingredients before buying.

Culinary uses

· Mixed farsan can be served plain along with a cup of coffee or tea
· Add onion, chillies, tomatoes, lime juice to the mixed farsan to make a tangy delectable chaat
· Add mixed farsaan in bhelpuri, papri chaat or ragda patties as a topping to add crunchiness to the dish.

How to store

Store mixed farsaan in an airtight container and keep it in a cool and dry place in the cupboard.

Health benefits

· Mixed farsaan is usually rich in salt and fat content and should be used only in moderation.
· Roasted farsaan is better than the fried varieties.

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