5 Delicious And Healthy Gujarati Farsan Recipes

Snacks are synonymous with Gujaratis. They will always have a personalised snack box, no matter where they reside around the world. Gujarati farsan is often associated with deep-frying and oiliness, but there are many other healthy preparations that don't involve any kind of frying. 

In this blog, we shall look at the five Farsan Gujarati recipes that are health-conscious.

Top 5 Farsan Gujarati Recipes 

1. Dhokla

Dhokla, a steamed Gujarati dish, is a healthy choice of fermented goodness. Since it is rich in protein and fibre and low in calories, it serves as a satisfying snack and promotes digestive health.

Ingredients

• 1 cup gram flour (besan)
• 1 cup yoghurt
• 1 teaspoon ginger-green chilli paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 10-12 curry leaves
• 1 tablespoon chopped coriander leaves
• 1 tablespoon lemon juice
• 1 teaspoon baking soda

How To Prepare

1. To make a smooth batter, combine the gram flour, yoghurt, ginger-green chilli paste, turmeric powder, salt, and ghee in a bowl. Water can be added as needed.
2. Apply ghee to any flat surface, such as a dhokla steamer plate.
3. Add a little amount of baking soda to the batter after combining it with some water in a different bowl. Blend thoroughly.
4. Pour the batter into the plate that has been greased right away, and steam it for 15 to 20 minutes.
5. Add curry leaves, sesame seeds, and mustard seeds to hot oil in a pan. Pour it over the steaming dhokla once they start to splutter.
6. Chop the dhokla and sprinkle it with lemon juice and coriander leaves.
7. Serve hot with tamarind or mint chutney.

2. Khandvi 

Khandvi is a famous and healthy Gujarati dish that is made using gram flour. Being rich in protein, it promotes the health of muscles, facilitates digestion, and offers a low-calorie choice for a well-balanced diet. 

Ingredients

• 1 cup chickpea flour (besan)
• 1/4 cup whole wheat flour
• 1 cup low-fat or Greek yoghurt
• 2 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste

For Tempering

• 1 tablespoon olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Curry leaves
• Finely chopped coriander for garnish

How to prepare

1. Mix 1 cup chickpea flour, 1/4 cup whole wheat flour, 1/2 tsp turmeric, 1 cup low-fat yoghurt, and salt in a bowl with two cups of water.
2. Blend into a velvety mixture, including optionally finely chopped vegetables.
3. Cook until the mixture thickens, about medium heat.
4. Once the batter has cooled, spread it out onto a plate that has been oiled and cut into strips. You can then tightly roll these strips.
5. Heat 1 tablespoon of olive oil, then add 1 teaspoon each of mustard and cumin seeds, curry leaves, and a small pinch of asafoetida for tempering.
6. Pour the tempering onto the rolled khandvi and sprinkle chopped coriander on top.
7. After letting it cool, cut it into small pieces and serve. 

3. Patra

Patra, or colocasia leaves, are high in fibre, vitamins, and minerals. Eating improves your heart health, facilitates digestion, and supplies vital nutrients, all of which contribute to your general well-being.

Ingredients

• 1 cup besan (chickpea flour)
• 8-10 arbi (colocasia) leaves, chopped, cleaned and dried
•  1 tablespoon tamarind paste
•  1 teaspoon ginger-green chilli paste
•  1 teaspoon red chilli powder
•  1/2 teaspoon turmeric powder
•  1 teaspoon coriander-cumin powder
•  1 tablespoon jaggery, grated
•  Salt to taste

For Tempering

• 2 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• A pinch of asafoetida (hing)
• Curry leaves

How To Prepare

1. Prepare a smooth batter by combining besan, tamarind paste, ginger-green chilli paste, red chilli powder, turmeric powder, coriander-cumin powder, jaggery, and salt with water.
2. Layer the Arbi leaves with the batter.
3. Tightly roll, steam for 20 to 25 minutes, and then allow to cool.
4. Cut the cooled rolls into circles.
5. Heat a small amount of ghee, then add curry leaves, asafoetida, mustard and sesame seeds for tempering. Drizzle the sliced patra with it and serve.

4. Khaman

Khaman is a steamed snack made from gram flour that is gluten-free, low in fat, and high in protein. Being rich in nutrients promotes general health, helps with digestion, and gives energy.

Ingredients

• 1 cup gram flour (besan)
• 1/4 cup semolina (sooji)
• 1 cup yoghurt
• 1/2 teaspoon turmeric
• 1 teaspoon ginger-green chilli paste
• 1 tablespoon lemon juice
• Salt to taste
• Water 
• Chopped coriander (for garnish)
• Grated coconut (for garnish)

For tempering

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• Green chillies chopped
• Curry leaves

How to prepare

1. Combine 1 cup yoghurt, 1/4 cup semolina (sooji), and 1 cup gram flour (besan) in a bowl.
2. Add 1 teaspoon ginger-green chilli paste, 1/2 teaspoon turmeric, 1 tablespoon lemon juice, and salt to taste. Blend thoroughly.
3. Add water gradually to make a smooth batter. Give it a 15 to 20 minute rest.
4. Pour the batter onto a steaming plate that has been greased.
5. Heat two tablespoons of oil and add curry leaves, mustard seeds, sesame seeds, and green chilies for tempering.
6. After steaming the Khaman, cut it into squares and cover with the tempering.
7. Add grated coconut and chopped coriander as garnish.
8. Accompany with a green chutney.

5. Khakra 

Khakra is a common Gujarati snack made with whole wheat flour. This snack is low in fat, high in fibre, and adaptable. It also helps with digestion, gives long-lasting energy, and supports a balanced diet.

Ingredients

• 1 cup whole wheat flour
• 1 tablespoon oil
• Salt to taste
• Water

How to Prepare

1. To make a firm dough, combine 1 cup whole wheat flour, 1 tablespoon oil, salt, and water in a bowl.
2. Using a rolling pin, roll each of the dough's small balls into a thin disc.
3. Transfer the disc shaped khakra onto a hot pan and cook until bubbles appear before flipping sides until golden. 
4. Apply pressure to the cooked khakhra with a cloth to get rid of the bubbles.
5. Roast the Khakhra on low heat and repeat the same process for the remaining. 
6. Let them cool before putting them in an airtight container.

Takeaway

Try these intriguing Gujarati snacks mentioned above instead of settling for pakodas and bhajiyas for both a flavoured and nutritious experience.

Visit Healthy Master for a wide range of healthy snack products.