Farsan or Pharsāṇ (, Hindi and ) are salty snacks that originated in the Indian subcontinent. Farsans are consumed in Marwari cuisine, Gujarati cuisine, Marathi cuisine and Sindhi cuisine, wherein a wide variety are prepared on special occasions and to entertain guests, and are also consumed with tea. Farsan is also found throughout the rest of India, particularly Maharashtra due to the influx of Gujarati and Rajasthani traders and migration of Sindhis in Mumbai.
Some are fried items which are then dried and can be stored; others are fresh or steamed.
The main varieties are: Dhokla Fafda Khaman Chevdo (Bombay Mix) Chakri Bhajiya Khandvi Medu Vada Patras, Patarveliya Gathiya Mathri Muthia Vanva Handvo Aloo Sev Besan Sev Dhebra Gota Bakarwadi Masala Puri Bhujiya
History
When India was undivided, the State of Sindh was under Bombay Presidency also called Bombay and Sindh. Due to its proximity with Gujarat, Rajasthan and political ties with the then Bombay, it shared similar culinary traditions. Although Farsan is widely embraced in Gujarati cuisine, its origin remains the same. Sindhis in Ulhasnagar have preserved this tradition in the form of few special dishes like Besan Papdi, Sev Dal Sandwich, Dahi Sev Puri, etc.
References
http://sindhirasoi.com/recipe-index/breakfast/snacks/