A light, healthy snack, Furandana is an easy-to-prepare Nepali delicacy.
Furandana is a popular delicacy enjoyed over all of Nepal. This beloved food is a wonder snack having beaten rice as its core constituent. The dish is taken as lunch or an in-between-snack with tea.
A country of traditional living and of traditional eating, furandana is a combination of different local products which keeps the taste unique and fresh, somewhat representing the country we live in where people of different sects and background find a way to live in harmony.
There can be no Nepali who is not familiar with furandana. We are stocked with this snack consisting of nuts, seeds, lentils, peas, rice flakes, potato sticks and dry fruits. It is a flexible dish and is never made with fixed proportions. Each family improvises on the recipe. Although it consists of a lot of ingredients, it is relatively easy to make, with little skill and work. The ingredients are easily available at grocery stories and a stock of the furandana can be prepared and stored up to six months to be enjoyed later.
What you need
1/half cups vegetable oil
1/half cups rice flakes
1/4th cup sugar
1 teaspoon salt
1/2 teaspoon of ground pepper
1/2 teaspoon of cayenne pepper
1/4 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
1/4 cup roasted sunflower seeds
1 tablespoon coconut chips
8 dried red chillies
1 cup finely chopped cilantro
6 to 8 mild green chillies
1/2 cup finely chopped garlic
4 to 6 large clove of ginger, thinly sliced
1/2 cup golden raisins
1/2 teaspoon cumin seeds
1/2 teaspoon ajowain seeds
1/4 teaspoon brown mustard seeds
2 tablespoon sesame seeds
How to prepare
1. A frying pan with 1/2 cup of oil
2. Place the rice flakes in the pan with, sugar, salt, turmeric, pepper and mango powder.
3. Stir in potato sticks, chickpeas, mung beans, spiced nuts, peanuts, sunflower seeds and coconut.
4. Heat the remaining oil in a skillet over medium heat high.
5. When hot, fry the sliced chillies until red brown.
6. The rice flake adds to it.
7. In the same oil fry the cilantro, ginger, garlic, until crispy.
8. Remove from the pan, the oil soaked out and mixed this with the rice flakes.
9. Fry the raisins until they puff up and add to the rice flakes.
10. In the remaining oil, fry the cumin, ajawain and mustard seeds until they turn fully black and fragrant.
11. Reduce the heat, and add to it the sesame seeds until crackling.
12. Remove the spice, dry the oil, and add to the rice flakes.
13. The spices mix with rice flour properly.
14. Store immediately and store in an airtight container.