Furandana with tea

A popular snack enjoyed all over Nepal, Furandana has beaten rice as its core ingredient. It is often taken as lunch or as an in-between-snack with tea. Although it is eaten all over Nepal, the process of preparing it and also the ingredients vary according to place and also taste. The different combination of the local ingredients keeps it unique and tasty.


Rare are the Nepalese who are not familiar with this snack. People in urban areas usually buy it at the various sweets shops and grocery stores while people in town prefer to prepare it themselves. The magic lies in the choice of ingredients and their proper balance. Even the procedure of preparing it is pretty simple and does not take much time although the ingredients are many. The items/ingredients are easily available in the market and once prepared, it Furandana could be stores for about six months.

Ingredients

½ cup vegetable oil

1 and half cup rice flakes

1/4th cup sugar

1 teaspoon salt

½ teaspoon of ground pepper

½ teaspoon of cayenne pepper

¼ teaspoon of mango powder

2 cups canned fried potato

2 cups chickpea flour noodles

1 cup fried split chickpeas

1 cup fried yellow mung beans

1 cup assorted spiced nuts

1 cup fried peanuts

¼ cup roasted sunflower seeds

1 tablespoon coconut chips

8 dried red chilies

1 cup finely chopped cilantro

6 to 8 mild green chilies

½ cup finely chopped garlic

4 to 6 large clove of ginger, thinly sliced

½ cup golden raisins

½ teaspoon cumin seeds

½ teaspoon ajawain seeds

¼ teaspoon brown mustard seeds

2 tablespoon sesame seeds

Procedure

First of all, take a frying pan and keep it to heat.


Now, add ½ cup of oil. When the oil is heated, add the rice flakes in the pan with sugar, salt, turmeric, pepper and mango powder. Now, add potato sticks, chickpeas, mung beans, spiced nuts, peanuts, sunflower seeds and coconut and stir it. Now, fry the sliced chilies until they turn red brown. Then add rice flakes to it. In the same oil, fry cilantro, ginger, garlic until they turn crispy. Remove them from the pan, soak the oil out of the mixture and then add it to the rice flakes. Now, fry the raisins until they are puffy and then add them to the flakes as well. Then, fry the cumin, ajawain and mustard seeds in the remaining oil until they turn black and give out fragrance. After that, reduce the heat and add sesame seeds until they start crackling. Now, remove the spice, dry the oil and add them all to the rice flakes. Mix the rice flakes with the spices properly. When done, store it in an airtight container and enjoy it with tea anytime you like.