Gujarati snacks are called farsāṇ in the West Indian State. Snacks are a very important part of their cuisine as farsāṇ has an extended shelf life, are easily prepared in a mostly parched state, and can be conveniently carried for consumption by Indian travellers to foreign lands.
A variety of farsāṇ is prepared on special occasions to entertain guests and is otherwise simply enjoyed with tea. Farsāṇ is popular all over India especially in Maharashtra due to the presence of a large number of Gujaratis.
Farsāṇ is prepared in a number of ways. There are steamed ones, deep-fried ones, tava-cooked ones, freshly-prepared spicy ones, or simply those that are dried for storage. The list is endless.
Some of them are:
Chivda: A mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpea flour noodles (sev), corn, vegetable oil, chickpeas, flaked rice, fried onion and curry leaves. This mix is flavoured with salt and a blend of spices that include coriander and mustard seed. It is a standalone snack as well as part of a meal.
Bhajiya: Bhaji, bhajji or bajji is a spicy snack or entree dish similar to a fritter with several variants. Outside the Indian states of Gujarat, Maharashtra, Andhra Pradesh, Tamil Nadu and Karnataka, such preparations are called pakoras. It is usually served as a topping with various Indian meals and is also popular as a tea-time snack.
Ganthiya: Also known as gathiya, these are deep-fried snacks made from chickpea flour. They are a popular tea time snack that is soft but not crunchy like many other snacks.
Mathri: A flaky biscuit made from flour, water, and cumin seeds. It is a preserved food as it can stay edible for days. Mathri is served with mango, chilly or lemon pickle along with tea and is also served at marriages and pujas.
Besan Sev: Small pieces of crunchy noodles made from chickpea flour paste, seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness. Sev is eaten as a standalone snack as well as a topping on dishes like Bhelpuri and Sevpuri.