In some areas of Uttar Pradesh, rice farsan is prepared during Karwa Chauth. These farsan, made from rice flour, are traditionally stuffed with lentils. They are boiled or steamed. They are very tasty, but they are very filling, so they often remain.
If you have leftover farsan, there is no need to throw them away in the morning. From them, you can make a crispy breakfast for the whole family in just 10 minutes that will appeal to both children and adults. A simple recipe is presented below.
Ingredients for Frying Rice Farsan
Preparing the Farsan
Take the leftover rice farsan from the evening. Cut them into small pieces with a knife. This will ensure even distribution of spices on the farsan and facilitate the frying process.
Preparing the Aromatic Base
Heat oil in a pan. Add mustard seeds and let them sizzle. Then fry cumin, green chili, and curry leaves for a few seconds. After this, add turmeric and red chili.
Frying the Farsan
When the aromatic base is ready, add the chopped farsan to the pan. Gently stir, thoroughly mixing them with the spices. Fry over medium heat for 5–7 minutes until the farsan are heated through and acquire a light golden color.
Serving with Herbs
After the farsan is well fried, sprinkle finely chopped coriander on top. Then arrange them on a plate and serve.