- It is crispy, light, and full of nostalgic Nepali flavors.
- It comes together quickly and stays fresh for days.
Furandana is one of Nepal’s most beloved teatime snacks. It is simple, flavorful, and incredibly comforting. It’s the kind of recipe that instantly reminds you of home. Lightly fried beaten rice is mixed with crunchy peanuts, bakhata, fried red chillies, crispy curry leaves, and a touch of black salt. Every handful of it has a mix of texture, aroma, and a nostalgic warmth that feels familiar to anyone raised around Nepali khaja culture.
What makes this recipe beautiful is just how forgiving and effortless it is. You fry everything in small batches, let them crisp up, and then toss them together. No complicated technique, no long cooking time, just a few minutes of patience and you’ll have a snack that tastes festive and homely at the same time.
Whether you’re preparing for guests, craving something crunchy with chai, or building a Nepali khaja set, Furandana fits in perfectly. And since it stores well for up to two weeks, it’s the ideal make-ahead snack for busy days.
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1. Why This Recipe Actually Works
- It has only a few everyday ingredients.
- Frying in small batches keeps everything light and crisp.
- It is gluten-free and vegetarian.
- Stores well without losing crunch.
- Perfect for snacking or even pairing it with Nepali khaja sets.
2. Pro Tips (Beginner-Friendly)
- Only fry beaten rice in small amounts to ensure full puffing of them.
- Use a mesh strainer for quick frying and easy cleanup.
- Let everything cool before storing to prevent it from sogginess.
- Salt lightly first, then adjust after mixing.
- Keep the heat steady so ingredients don’t burn or absorb oil.
Ingredients Explained
Base Ingredients
- Beaten Rice (Chiura/Poha): It is the star of the recipe. It is light, crispy, and perfect for absorbing flavor.
- Peanuts: It adds crunch, nuttiness, and protein to balance the texture.
- Bakhata (Fried Gram Lentils): It gives a salty, crunchy bite and helps to round out the flavor.
- Potato Chips: Adds extra texture and a familiar, satisfying crunch
Flavoring Ingredients
- Black Salt (or regular salt): Balances all the flavors and brings everything together.
- Dried Red Chillies: It adds a smoky, and mild heat and enhances aroma as well.
- Curry Leaves: Gives a fragrant, earthy note that helps to elevate the entire mixture.
- Coriander Leaves: When they get fried, they become crispy and aromatic. It also adds freshness and depth.
- Sunflower Oil: Neutral flavor and ideal for deep frying as they keep everything light and crisp.
Whether you’re pairing it with tea, serving it with pakoras, or preparing a khaja set, Furandana always has a place on the table.
You’ll find this Nepali Furandana to be a combination of all things crispy, light and with lots of flavor! It’s something you will definitely recognize because it brings back memories of many great meals you’ve had, and you’ll be able to create it yourself without having to do an elaborate or complicated setup to create your own homemade snack. Ingredients are fresh, preparation is easy, and the end product tastes just like it came out of a real Nepali kitchen. It’s this simplicity that makes this recipe very valuable.
