7 Must-Try

Gujarati Farsan Dishes

For Perfect Tea Time

Farsan is a collective term used for types of snacks in Gujarati Cuisine. Some of these dishes are steamed, and some are fried, making them perfect to entertain guests at festivals or enjoy during breakfast. The preparation of these farsan dishes usually relies on classic ingredients like gram flour, fresh greens and aromatic spices. From handvo to khakra, this guide features seven different farsan dishes that are perfect for tea time.

Handvo is a savoury cake prepared with a fermented batter of lentils and rice, filled with fresh vegetables, herbs and aromatic spices. It was traditionally prepared in a sagdi or clay pot over a coal stove, giving this dish an earthy and smoky flavour. However, this handvo recipe is cooked until soft on the inside and crispy on the outside, using modern kitchen appliances. This satiating dish can be served for breakfast with a hot cup of chai or as a warm evening farsan with green chutney.

The Khichu recipe from Gujarat uses rice flour, which is boiled in a mixture of water, salt, cumin, and green chillies until a thick dough forms. This dough can be used to make papads that are called khichiya papad. However, to serve it as a tea-time farsan, this dough needs to be steamed until done. Enjoy this light and healthy snack hot with a drizzle of ghee and pickle masala on top.

Khandvi, also known as Patuli, is a yellowish rolled snack made from a batter of gram flour and yoghurt, cooked into a smooth batter and rolled into thin, soft layers. The mixture is tempered with mustard seeds, curry leaves and green chillies and is seasoned with mild spices. This delicious khandvi recipe is garnished with coconut and coriander and has a melt-in-the-mouth and soft texture, making it perfect for a tea-time farsan dish.

Khaman dhokla is a gluten-free classic Gujarati farsan that has to be a health enthusiast's favourite. Unlike spongy dhokla, khaman is made with gram flour and has a soft, fluffy texture with a slightly sweet, tangy flavour. However, both these dishes are finished with a tempering of curry leaves, mustard seeds and green chillies. Pair it with green chutney, tamarind chutney, and curd to enhance the taste during tea time.

Patra, also known as pathrode, is another farsan dish perfect for monsoon tea-time evenings. This is because it is made from arbi leaves, which are primarily available during the rainy season in India. The Patra recipe offers a unique combination of flavours in each bite, with the earthiness of colocasia leaves and the tanginess of besan flour filling. There is a popular variation of this snack known as farali patra, which is available during the fasting season in every Gujarati farsan shop and prepared at home.

Gujarati dal vada is different from South Indian dal vada, as this farsan dish is made with chilka moong dal. This dal vada recipe is popular in Ahmedabad, where street vendors commonly sell these hot, fried vadas wrapped in newspaper, along with fried green chillies and onions. These yellow moong dal vadas are crispy on the outside and soft on the inside, making them perfect for entertaining, monsoon cravings, or tea-time snacking.

Khakra is a thin, crispy and savoury cracker-like bread, best for tea-time or a light snack during the day. From herb-infused varieties like methi and jeera to spicy options like masala and garlic, one can savour a wide range of this snack. The Khakra recipe requires rolling the dough disc thin to achieve a crispy texture, which can be relished with tea or coffee or can be enjoyed with yoghurt or chutney for a satisfying, quick snack.