Furandana is a very popular Nepali snack. Made with beaten rice or flattened rice mixed with other deep fried vegetables and nuts, it is salty in taste.  It is served during festivals and weddings with Nepali potato salad since it is considered a vegetarian snack. Traditionally, flattened rice along with all of the ingredients are deep fried in ghee. This recipe is improvised and is less oily than the traditional recipe. However, it tastes equally good and is very addictive.


1 cup vegetable oil to fry
3 cups beaten rice (chiura)
4-5 papadum (bought at Indian store)
5 green chili (thin slices) or use 3 large dried red chili peppers
1/2 cup ginger (Julienne)
2 large potatoes (Julienne)
Fried peanuts (optional)
1 cup duros 
Salt to taste


1. Prepare all the ingredients. Julienne ginger. DSC_1645

2. Cut green chili into small slices. DSC_1646

3. Julienne potato. Drain the water before baking. DSC_1649

4. Sprinkle salt and bake all the cut vegetables at 300F for 20 minutes or until they are crisp. DSC_1659


5. Deep fry dried vegetables in a hot oil until they are golden brown. Use a sifter to drain excess oil. DSC_1664

6. Toast flattened rice for a few minutes or until crisp. DSC_1665

7. Use microwave to cook papadum. 1 minute to 30 seconds is usually good, but it might depend on the microwave. DSC_1681

8. Deep fry 1 cup of duros. DSC_1674

9. Once ingredients are ready, mix in a large dish.  DSC_1671 DSC_1676 DSC_1678

10. Break papadum into smaller pieces. DSC_1682

Enjoy Furandana! It can be stored in an air tight container for a several weeks.  DSC_1663

Comments are closed.