A Beginner's Guide to Gujarati Farsan
What farsan is, the most popular varieties like khaman, khandvi and patra, and the techniques that make them work.
What is farsan?
Farsan is the Gujarati word for savoury snacks, steamed, fried or roasted, usually served with chutney and tea. It is central to Gujarati hospitality.
The classics
- Khaman and nylon khaman: steamed besan cake with a sweet-sour tadka
- Khandvi: thin besan rolls tempered with mustard and sesame
- Patra: colocasia leaves layered with spiced besan paste and steamed
- Dal wada and methi gota: fried fritters
- Ghughra: stuffed, crisp pastries, often made at Diwali
Three techniques that matter
- Batter consistency: too thick and khaman is dense, too thin and it will not rise.
- Timing: add Eno or soda only when the steamer is ready.
- Tadka: temper mustard, curry leaf and chilli in hot oil so the flavour sits on top.
Want to learn?
Our Gujarati Farsan class covers a long list of steamed and fried farsan and three chutneys.