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Farsan (food)
Farsan or Pharsāṇ (Gujarati: ફરસાણ, Hindi and Marathi: फरसाण) refers to salty snacks originating from the Indian subcontinent. 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. 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. 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: * Dhokla * Fafda * Khaman * Chevdo (Bombay Mix) * Chakri * Bhajiya * Khandvi * Medu Vada * Patras, Patarveliya * Gathiya * Mathiya * Vanva * Handvo * Aloo Sev * Besan Sev * Dhebra * Gota * Bhakarwadi * Masala Puri History When India was undivided, the State of Sindh was under Bombay Presidency a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khandvi (food)
Khandvi (Gujarati: ખાંડવી ''khāṇḍvī''), also known as Patuli, Dahivadi or Suralichi Vadi (Marathi: सुरळीची वडी), is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. Khandvi is readily available across India and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home. It is sometimes served with garlic chutney Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili pep .... Preparation Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chili peppers. The batter is coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhokla
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse ''Bengal gram'', but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans. History ''Dukkia'', a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati ''Varanaka Samuchaya'' (1520 CE). Preparation Dried rice and split chickpeas (chana dal) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds or cumin seeds. Dhokla is usually ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bombay Presidency
The Bombay Presidency or Bombay Province, also called Bombay and Sind (1843–1936), was an administrative subdivision (province) of British India, with its capital in the city that came up over the seven islands of Bombay. The first mainland territory was acquired in the Konkan region with the Treaty of Bassein (1802). Mahabaleswar was the summer capital. The Bombay province has its beginnings in the city of Bombay that was leased in fee tail to the East India Company, via the Royal Charter of 27 March 1668 by King Charles II of England, who had in turn acquired Bombay on 11 May 1661, through the royal dowry of Catherine Braganza by way of his marriage treaty with the Portuguese princess, daughter of John IV of Portugal. The English East India Company transferred its Western India headquarters from Surat in the Gulf of Cambay after it was sacked, to the relatively safe Bombay Harbour in 1687. The province was brought under Direct rule along with other parts of British I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhebra
Dhebra ( gu, ઢેબરા) is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaf, it's called ''methi dhebra''. Preparation To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan ( rolling pin). Then, both sides of the dhebra are streamed with vegetable oil on a tava, until small brown spots appear. This is a plain dhebra, made of millet flour ( bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the ''methi dhebra'', in which methi (fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...) is added as flavour. Flavour Fenugreek, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sev (food)
Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness. Ready-to-eat varieties of sev, including flavoured sev, are available in Indian stores. Sev is eaten as a standalone snack as well as a topping on dishes like bhelpuri and sevpuri. Sev can be made at home and stored for weeks in airtight containers. Sev is a popular snack in India with several regional variations, particularly for chaat snacks in Uttar Pradesh and Bihar where it is eaten topped with sweetened boondi. The snack is also popular in Madhya Pradesh, especially in the cities of Indore, Ujjain and Ratlam, where many snack foods consist of sev as a main ingredient. In Madhya Pradesh, sev is used as a side ingredient in almost every chaat snack food, especially ''ratlami sev'', which is made from cloves and chickpea flour. Many varieties of se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Handvo
Handvo ( gu, હાંડવો) is a savory vegetable cake originating from Gujarat, India. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added. Preparation Handvo batter is made by mixing rice and various lentils, which are rinsed, dried, and then ground. The pulses are mixed with yogurt to prepare a fermented batter. The batter is mixed with yogurt and spices and is then steamed. Variations Handvo can be made with moong dal (split yellow gram) or chola dal (split cow peas) instead of rice. Vegetable handvo is a variety based on gram flour and contains vegetables like peas, cabbage, and also includes garam masala Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mathri
''Mathri'' ( raj, मठरी, hi, मठी, ''Mathi'') is a Rajasthani snack. It is a kind of flaky biscuit from north-west region of India. Once a local delicacy, ''mathi'' or ''mathri'' as its often called, is now available in almost all sweet shops in India. Similar to Namak para, it is made from flour, water, and, optionally, carom seeds. The creation of this snack was influenced by the need for food that will stay edible for days. The finished products are often stored in big jars at room temperature. ''Mathri'' is a popular snack to take along during travels. ''Mathri'' is served with mango, chilli or lemon pickle along with tea. It is also served at marriages and ''poojas''. ''Masala mathri'' is a variant of ''mathri'' with spices added to make it more crispy. ''Mathri'' is also available in different flavours, such as fenugreek leaves (''methi''), pickle (''achari mathri''), cumin (''jeera'') and masala (mixed spices). It is one of the most popular snacks in North ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gathiya
Ganthiya ( gu, ગાંઠિયા/ગાંઠીયા) are deep fried Indian snacks made from chickpea flour. Along with Khakhra, Fafda, Dhokla, and Khandvi (among others), they are among the most popular snacks originating from the Indian State of Gujarat. They are a popular teatime snack not only in Gujarat but across India and also among NRIs across the world. They are sometimes soft and not always crunchy like most other Indian snacks. A sweeter version is called ''Mitha Ganthiya''. Bhavnagar Bhavnagar is a city in the Bhavnagar district of the Saurashtra region of Gujarat, a States of India, state of India. It was founded in 1723 by Gohil Koli, Bhavsinhji Takhtasinhji Gohil (1703–1764). It was the capital of Bhavnagar State, whi ... city of Gujarat is famous for its variety of Ganthiya. References Indian snack foods Chickpea dishes {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patrode
Patrode/Patrodo/Patra/Patrodu originally a vegetarian dish from India. It is also adapted in the Himachal Pradesh region, UP & Bihar as "Rikvach" and some other names in other parts of India. It is known as ,"Patrodé" in 'Tulunadu' region, Patra in Gujarat, Chembila Appam in Kerala , Patrodo in Maharashtra (especially in Malvan) & Goa, Patrode in Tulu Nadu & Patrodu in Himachal Pradesh. Patra in Sanskrit & its derivative languages means leaf & vade/vado means dumpling. It is also known aRikvachin UP and Bihar and Saina in Fiji. It is made from colocasia leaves (''chevu'' in Tulu, taro, ''kesuve'' or ''arbi'') stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar). In July 2021, it has been identified as one of the ''traditional food recipes'' from the AYUSH system of medicine by the Union Ministry of AYUSH. according ministry of AYUSH, Iron-rich colocasia leaves help in improving the hemoglobin level. The leaves contain phenols, tanni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vada (food)
Vada is a category of savoury fried snacks native to South India. Vadas can be described variously as fritters, cutlets, or dumplings. Alternative names for this food include vadai, vade, and bada. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold unlike the Aloo Tikki. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav). History According to K. T. Achaya, Vadai (Vada) was popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhaji
A bhaji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India, it is also very popular in Pakistan, and Trinidad and Tobago, and it can be found for sale in street-side stalls, especially in '' tapris'' (Marathi: टपरी) (on streets) and ''dhabas'' ( Punjabi: ਢਾਬਾ) (on highways). It is also a common starter in Anglo-Indian cuisine across the United Kingdom. The Guinness World Record for the largest onion bhaji is held by one weighing made by Oli Khan and Team of Surma Takeaway Stevenage on the 4th of February 2020. Regional varieties Outside Southern and Western India, such preparations are often known as ''pakora''. Its variations include the chili bajji, potato bajji, onion bajji, plantain bajji and the bread bajji (or bread pakoda). Another version is called bonda (in south India), vada (in Maharashtra) and Gota (in Gujarat). Bonda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murukku
Murukku (Malayalam – മുറുക്ക്, Tamil – முறுக்கு) is a savoury, crunchy snack originating from the Indian subcontinent. The name ''murukku'' derives from the Tamil word for "twisted", which refers to its shape. In India, murukku is especially common in the states of Andhra Pradesh, Tamil Nadu, Karnataka, and Kerala. It is called ''murkulu or janthukulu'' in Andhra Pradesh. It is also common in countries with substantial Indian and Sri Lankan diaspora communities, including Singapore, Fiji, Malaysia, and Myanmar (Burma). Murukku, called ''sagalay gway'' (; ) in Burmese, is a common snack and is used as a topping for a regional dish called dawei mont di. Other names of the dish include kn, ಚಕ್ಕುಲಿ ''chakkuli'', Odisha: ଦାନ୍ତକଲି Dantkali ta, முறுக்கு ''murukku'', mr, चकली ''chakali'', gu, ચકરી ''chakri'', te, చక్రాలు ''chakralu'', or జంతికలు ''jant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
