Farsan & Chavana Mixture
Farsan, Pharsan or Farshan is name given to salty namkeen snacks originating from India. They are an important part of Gujarati Cuisine, Marathi Cuisine & Sindhi Cuisine, wherein a wide variety of Farshan are prepared on special occasions and festivals like Diwali, Holi, & Eid, to entertain guests and are also enjoyed with tea and other meals. Farsan is also found throughout the rest of India, due to the influx of Gujarati and Rajasthani’s traders and tradition. Some of the prominent varieties of Farsan includes, Dhokla, Fafda, Khaman, Khandvi, Mendu Vada, Gathiya, Dhebra, Bhakarwadi, Chevdo, Bhajiya and Chavanu.
A term that originates from Sanskrit word ‘Charvan’ meaning raw, dry, or roasted foods like popped grains, puffed rice, flattened rice sev, roasted chickpeas, and roasted dry fruits. Be it spicy, sweet, salty, savoury, namkeen or sour, Chavana mixture ticks almost all flavour profiles. Once you pop some Chavana mixture into your mouth, it is sure to take you in a rollercoaster of flavourful experiences. A container filled with Chavana mixture will be invariably found across all Gujju houses. When pre-packed Chavana Mixture was not mainstream, the namkeen was blended or hand-mixed by grandmothers and mothers, according to one’s own preferences.
It was never about the right or wrong blend; it was always the preferred blend. If the Chavana is mixed for elderly with chewing challenges, the request would be for all the soft Farsans to be added, and if small kids were to enjoy it, the spicy quotient of the mixture is kept low, while the adults always prefer hot spicy and crunchy mix. Chavanu Mixture in some parts of Gujarat is also called Bhusu because of its smooth texture. Bhusu literally translates to saw dust. Made from the mix of gram flour, ground nuts, corn flakes, rice flakes, lentils, and authentic Indian spices and masalas, the ingredients make it a healthy snack for everyone who loves a good Indian namkeen.