Fafda is very famous street food (snack) in Gujarat, mostly serve with Jalebi, Fafda and Jalebi are great combination of gujju’s snack items.

Even Gujrat is popular for sweets and snacks especially in Ahmadabad, Surat and Vadodra, these cities are very popular for their other foods too like Dhokla, Khakhra, Dabeli, Patra, Khandvi, and Fafda one of them…It is made from chickpea flour mixed with spices. Generally it goes well with Kadhi chutney and unripe shredded papaya sambharyo. Now days Fafda is available worldwide even on online too… 🙂

Ingredients:

• 2 cup Besan/Chickpeas Flour
• 1 tsp Carom Seeds/Ajwain
• Salt
• 1 tsp Papad Kharo
• 1 tbsp Oil

Other Ingredients

• Oil for Deep Frying

Method:

1. In a mixing bowl, add besan, ajwain, 1 tbsp oil, salt and mix together.
2. In another bowl, add ¼ cup water, papad kharo and mix well until papad Kharo dissolves completely.
3. Add water mixture into the besan mixture, knead it well and make a soft dough.

4. Heat the oil in pan for deep frying.
5. Take the prepared dough and divide into small-small balls.
6. Take one ball and place it on wooden surface.
7. Now with base of your palm, drag the dough in a straight line, holding the dough at the starting point with the other hand, this form like a long strip.
8. Take a knife and remove the strip from surface. Use same process for remaining balls.

9. Fry both sides of prepared strips till golden color over medium heat or till it becomes crisp.

Tips:

• You can use baking powder and baking soda as a substitute of papad kharo.
• You can add turmeric powder for more yellowish color of Fafda.
• Fry Fafda strips always on medium flame to make it crispy.

Fafda

 

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Author: Binjal Pandya

Recipe type: Snack

Cuisine: Indian

Ingredients

• 2 cup Besan/Chickpeas Flour
• 1 tsp Carom Seeds/Ajwain
• Salt
• 1 tsp Papad Kharo
• 1 tbsp Oil

Other Ingredients

• Oil for Deep Frying

Instructions

1. In a mixing bowl, add besan, ajwain, 1 tbsp oil, salt and mix together.
2. In another bowl, add ¼ cup water, papad kharo and mix well until papad Kharo dissolves completely.
3. Add water mixture into the besan mixture, knead it well and make a soft dough.
4. Heat the oil in pan for deep frying.
5. Take the prepared dough and divide into small-small balls.
6. Take one ball and place it on wooden surface.
7. Now with base of your palm, drag the dough in a straight line, holding the dough at the starting point with the other hand, this form like a long strip.
8. Take a knife and remove the strip from surface. Use same process for remaining balls.
9. Fry both sides of prepared strips till golden color over medium heat or till it becomes crisp.

Notes

• You can use baking powder and baking soda as a substitute of papad kharo.
• You can add turmeric powder for more yellowish color of Fafda.
• Fry Fafda strips always on medium flame to make it crispy.

3.5.3208

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