Taste of Kathmandu Furundana

Banked Snacks from Kathmandu valley household

I want to dive into the delightful world of Nepali snacks, specifically focusing on the delicious and versatile furandana, a staple in Kathmandu households.

Furandana: A Nepali Snack Sensation

Furandana is a delightful mix of textures and flavors, perfect for satisfying cravings throughout the day. Here's a breakdown of this crowd-pleaser:

• Key Ingredient: Fried Beaten Rice , Moori , Bhuja forms the base, providing a light and crunchy foundation.
• Flavor Frenzy: The beauty lies in customization! Here are some popular additions:Nuts: Peanuts, almonds, cashews add richness and protein.Lentils: Whole or crushed masoor dal (red lentils) for a hearty touch.Peas: Dried or fried peas for pops of flavor and texture.Potato Sticks: Similar to potato chips, offering a savory element.Dry Fruits: Raisins, chopped apricots for a touch of sweetness.Spices: Salt, turmeric, chili powder for a flavor bomb (adjust to preference). I love fried chilli & Ginger , this give me really nostalgic kick !
• Preparation: Traditionally homemade, puffed rice is dry roasted with a little oil and then tossed with your chosen ingredients.

A Recipe for Your Furandana Adventure:

This recipe offers a base to get you started. Feel free to experiment and create your own furandana masterpiece!

Ingredients:

• 2 cups beaten rice
• 2 tablespoons vegetable oil
• 1/4 cup peanuts
• 1/4 cup cashews
• 1/4 cup dried peas
• 1/4 cup chopped potato sticks
• 1/4 cup raisins
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chili powder (optional)
• 4 red chilli dry
• 2 inch ginger julian sticks

Instructions:

1. In a large pan, heat oil over medium heat.
2. Add peanuts and cashews, roast until golden brown, then remove and set aside.
3. Roast peas in the same pan for a few minutes.
4. Add red chilli dry and ginger then beaten rice, salt, turmeric, and chili powder (if using) to the pan.
5. Roast for a couple of minutes, stirring constantly to ensure even browning.
6. Remove from heat and let cool slightly.
7. Combine roasted nuts, peas, potato sticks, raisins, and cooled puffed rice mixture.
8. Toss everything together until well combined.

Enjoy your homemade furandana!

Tips:

• Adjust the ingredients and spices to your liking.
• For a richer flavor, fry the lentils ( I love mung daal lentil ) separately before adding them to the mix.
• Store furandana in an airtight container at room temperature for up to a month.

Beyond Furandana: Exploring Kathmandu's Snack Stash

While furandana reigns supreme, Kathmandu offers a treasure trove of other delectable snacks:

• Sel Roti: Deep-fried, savory rice flour donut, Gluten Free !
• Chiura: Beaten rice flakes, often enjoyed with yogurt or milk.
• Aloo Achaar: Spicy marinated pickled potatoes, a spicy , tangy and refreshing accompaniment.
• Thekua: Deep-fried diamond-shaped pastries, perfect with a cup of tea.

This is just a glimpse into the vibrant world of Nepali snacks. So, next time you're looking for a delightful and travel-friendly treat, consider whipping up a batch of furandana or exploring the diverse snacking scene of Kathmandu!