Ingredients:
Base Ingredients:
- Gram flour (Besan) sev – 1 cup
- Gathiya (thick sev) – ½ cup
- Nylon sev (fine sev) – ½ cup
- Boondi (fried chickpea balls) – ½ cup
- Cornflakes or poha (flattened rice) – ½ cup
- Peanuts – ¼ cup
- Cashews (optional) – ¼ cup
- Curry leaves – 10-15 leaves
- Raisins (optional, for a sweet touch) – 2 tbsp
Spices & Seasoning:
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp
- Black salt or regular salt – to taste
- Hing (Asafoetida) – a pinch
- Chaat masala – ½ tsp
- Sugar (optional, for balance) – ½ tsp
- Oil – for deep frying
Step 1: Fry the Ingredients
- Heat oil in a deep pan over medium heat.
- Fry peanuts until golden brown; remove and drain on paper towels.
- Fry cashews and raisins (if using); remove and drain.
- Fry curry leaves until crispy; remove and drain.
- Fry boondi, sev, gathiya, and cornflakes/poha separately until crispy.
Step 2: Prepare the Masala
- In a small bowl, mix turmeric, red chili powder, hing, black salt, chaat masala, and sugar.
- Heat 1 tbsp oil in a pan and sauté the spice mix for a few seconds.
Step 3: Mix Everything
- In a large bowl, combine all fried ingredients.
- Sprinkle the spiced oil mix evenly and toss well to coat.
Step 4: Cooling & Storing
- Let the Farsan cool completely before storing.
- Store in an airtight container for up to 3-4 weeks.
Nutritional Information (Approx. per 100g):
- Calories: 450-500 kcal
- Carbohydrates: 55-60g
- Protein: 8-10g
- Fat: 20-25g (due to frying)
- Fiber: 3-5g
- Sodium: 250-350mg
Health Benefits:
- Crunchy & Flavorful: Perfect combination of various textures.
- Rich in Protein: Includes gram flour and peanuts for protein content.
- Long Shelf Life: Ideal for storage, travel, and gifting.

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