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|Place of origin||Gujarat, India, Rajasthan, Maharashtra, Sindh|
|Region or state||Gujarat, Maharashtra|
|Main ingredients||Potatoes, gram flour|
Farsan or Pharsāṇ (Gujarati: ફરસાણ, Hindi and Marathi: फरसाण) refers to Salty snacks. Farsans are a very important part of Gujarati cuisine, Rajasthani 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.
- Chevdo (Bombay Mix)
- Methi Vada
- Patras, Patarveliya
- Allo Sev
- Besan Sev
- Masala Puri
When India was undivided, the State of Sindh was under Bombay Presidency also called Bombay and Sindh. Due to its proximity with Gujarat, Rajasthan and political ties with then Bombay, it shared similar culinary traditions. Though Farsan is highly adopted in Gujarati cuisines but origin is same. Sindhis in Ulhasnagar have preserved this tradition in the form of few special dishes like Batan Papdi, Sev Dal Sandwich, Dahi Sev Puri, etc.
- Vikas Khanna (25 July 2013). SAVOUR MUMBAI: A CULINARY JOURNEY THROUGH INDIA’S MELTING POT. Westland. p. 378. ISBN 9789382618959. Retrieved 16 March 2017.
- "Farsan Recipe, 150 Gujarati Farsan Recipes Page 1 of 14 - Tarla Dalal". Retrieved 16 March 2017.
- "Farsan • Gujarati Recipes". Retrieved 16 March 2017.
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