Gujarati Recipes For

Tea Time Snacks

Featuring Farsan Like Khaman, Fafda, And More

Khaman 

Khaman dhokla is a light, fluffy, and soft Gujarati farsan made using gram flour (besan). The instant version does not need fermentation, making it one of the easiest Indian snacks to prepare in under 30 minutes.

Ingredients (serves 4):

Base batter:

• Besan (gram flour), sifted: 1.5 cups

• Semolina (optional, for texture): 1 tbsp

• Water: ¾ cup

• Sugar: 1 tsp

• Salt: ½ tsp

• Fruit salt (plain): 1 tsp

• Lemon juice or citric acid: 1 tbsp lemon juice or ¼ tsp citric acid

• Ginger-green chilli paste: 1.5 tsp

• Turmeric: ¼ tsp

• Oil: 1 tbsp

For tempering:

• Oil: 2 tbsp

• Mustard seeds: 1 tsp

• Sesame seeds: 1 tsp

• Curry leaves: 8-10

• Green chillies (slit): 2

• Water and sugar syrup: ¼ cup water and 1 tsp sugar (for final pour-over)

Method:

1. Sift besan and semolina into a bowl. Add sugar, salt, turmeric, ginger-green chilli paste, lemon juice, oil, and water. Whisk into a smooth, lump-free batter.

2. Grease and preheat a steamer pan. Add the fruit salt to the batter just before steaming and mix quickly in one direction. Do not overmix.

3. Immediately pour into the greased pan and steam for 12-15 minutes until set (toothpick should come out clean). Cool slightly and cut into squares.

4. For tempering, heat the oil and add mustard seeds until they crackle. Add sesame seeds, curry leaves, and green chillies.

5. Add water and sugar, bring to a boil, then pour over the khaman.

Fafda 

Fafda is a distinct member of the larger gathiya family. While gathiya comes in various textures and shapes, fafda is easily recognised by its flat, ribbon-like appearance and signature crunch. It is one of the most iconic Gujarati tea-time snacks, and also a festival staple. Eating fafda-jalebi, especially on the festival of Dussehra, is a long-standing tradition in Gujarat.

Ingredients (serves 4):

• Besan (gram flour), sifted: 1 cup

• Ajwain (carom seeds), slightly crushed: ¼ tsp

• Black peppercorns, coarsely crushed: 10-12

• Turmeric powder: ¼ tsp

• Asafoetida (hing): a pinch

• Baking soda: 2-3 pinches

• Salt: to taste

• Oil (for dough): 1 tbsp

• Water (warm): 3-4 tbsp

• Oil (for deep frying): as needed

Method:

1. Mix besan, ajwain, pepper, turmeric, hing, baking soda, and salt in a bowl. Add oil and rub in until crumbly. Add warm water gradually and knead into a smooth, medium-soft dough (not sticky). Grease dough with oil, knead well for 7-8 minutes, cover, and rest for 15-20 minutes. 

2. Divide into small portions and shape into oval balls. Flatten each on a greased surface and stretch into thin strips using the palm; lift carefully with a flat knife.

3. Deep fry on medium heat until crisp but pale. Drain and serve warm.

Khandvi

Khandvi recipe is known for being tricky, and the entire success depends on cooking the batter to exactly the right consistency. The batter is made with gram flour and buttermilk, which is cooked and rolled into thin, soft layers. The khandvi then gets seasoned with mild spices and tempered with mustard seeds, curry leaves and green chillies.

Ingredients (serves 4):

• Besan (gram flour), fine variety: 1 cup

• Sour buttermilk: 3 cups (or 1 cup sour curd and 2 cups water)

• Ginger-green chilli paste: 1.5 tsp

• Turmeric: ½ tsp

• Asafoetida: a pinch

• Salt: to taste

For tempering:

• Oil: 1 tbsp

• Mustard seeds: 1 tsp

• Sesame seeds: 1 tsp

• Green chillies (slit): 2

• Curry leaves: 8-10

• Asafoetida: a pinch

For garnish:

• Fresh coconut (grated): 2 tbsp

• Coriander leaves (chopped): 2 tbsp

Method:

• Whisk besan, buttermilk, ginger-green chilli paste, turmeric, asafoetida, and salt into a smooth batter (keep a 1:3 besan-to-buttermilk ratio).

• Grease plates or a smooth surface.

• Cook batter on low heat, stirring continuously until thick and leaving the sides (8-12 minutes).

• Test the readiness by spreading a small portion; it should set and roll easily.

• While hot, spread thin layers on greased plates quickly.

• Cool, cut into strips, and roll tightly.

• Prepare tempering with oil, mustard seeds, sesame seeds, green chillies, curry leaves, and asafoetida; pour over rolls.

• Garnish and serve.

Dhokla 

While khaman is often called dhokla by most people outside Gujarat, authentic Gujarati dhokla refers to the fermented version. Khatta dhokla is made by grinding and fermenting flour using urad dal and rice. It is denser, has a naturally sour flavour from fermentation, and is cream or off-white in colour.

Ingredients (serves 4):

Base batter:

• Besan: 1 cup

• Curd (slightly sour): ½ cup

• Water: ½ cup

• Ginger-green chilli paste: 1 tsp

• Lemon juice: 1 tsp

• Sugar: ½ tsp

• Turmeric: ¼ tsp

• Salt: to taste

• Fruit salt: ¾ tsp

For tempering:

• Oil: 1.5 tbsp

• Mustard seeds: 1 tsp

• Sesame seeds: 1 tsp

• Curry leaves: 8-10

• Green chillies (slit): 2

• Water, and sugar syrup: ½ cup water and 1 tsp sugar (to pour over)

Method:

1. Mix besan, curd, water, ginger-green chilli paste, lemon juice, sugar, turmeric, and salt into a smooth batter. Rest for 10 minutes.

2. Grease a steamer pan. Add fruit salt just before steaming, mix once, and pour immediately. Steam for 15-18 minutes until set (toothpick comes out clean).

3. Cool slightly and cut into pieces.

4. Prepare tempering with oil, mustard seeds, sesame seeds, curry leaves, and chillies. Add water and sugar, boil, and pour over. Garnish and serve.

Patra

Patra is made using tender colocasia (arbi) leaves, which are coated with a spiced besan batter, rolled, steamed, and tempered with mustard, sesame seeds, cumin, and curry leaves. It is also called alu vadi in Maharashtra and pathrode in Karnataka, but the Gujarati patra uses besan as its primary coating.

Ingredients (serves 4):

For patra rolls:

• Colocasia leaves (arbi ke patte): 10-12 medium

• Besan: 1.5 cups

• Tamarind pulp: 3 tbsp

• Jaggery (grated): 2 tbsp

• Ginger-green chilli paste: 1 tsp

• Red chilli powder: 1 tsp

• Turmeric: ½ tsp

• Coriander-cumin powder: 1 tsp

• Sesame seeds: 1 tsp

• Asafoetida: a pinch

• Salt: to taste

• Water: as needed (to make thick paste)

For tempering:

• Oil: 1 tbsp

• Mustard seeds: 1 tsp

• Sesame seeds: 1 tsp

• Curry leaves: 8-10

• Asafoetida: a pinch

For garnish:

• Fresh coconut (grated): 2 tbsp

• Coriander (chopped): 2 tbsp

Method:

1. Wash leaves, trim thick veins, and pat dry.

2. Mix besan, tamarind, jaggery, spices, sesame, hing, salt, and water into a thick paste (balance sweet-sour-spicy flavours). Layer 3-4 leaves with paste, fold sides, and roll tightly into logs; seal with paste.

3. Steam for 25-30 minutes until cooked.

4. Cool slightly, slice into round discs.

5. Temper oil with mustard seeds, sesame, curry leaves, and hing; shallow fry slices until lightly golden. Garnish and serve.

The Art of Farsan on a Plate

Gujarati farsan is a masterclass in transforming a single ingredient (besan) into completely different dishes with their own unique textures and tastes. Take the pillowy softness of khaman, the delicate rolls of khandvi, or the crispy fafda; each Gujarati recipe is ingenious with a good balance of flavour, technique, and timing.