Fafda is a delightful and crispy snack originating from the vibrant state of Gujarat, India. Made primarily from besan (gram flour) and flavored with aromatic spices such as carom seeds and black pepper, this vegan treat is a favorite among many. The combination of textures and flavors in Fafda makes it an ideal choice for breakfast or a quick snack. In this article, we’ll guide you through the step-by-step process of making Fafda, ensuring you can enjoy this crunchy delight at home.
Fafda Recipe
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: Gujarati
Course: Breakfast, Snacks
Ingredients
To make Fafda, you’ll need the following ingredients:
- 1 cup besan (gram flour)
- ¼ teaspoon ajwain (carom seeds)
- 10 to 12 black pepper, coarsely crushed
- ¼ teaspoon turmeric (haldi)
- A pinch of asafoetida (hing)
- ⅛ teaspoon baking soda (or 2 to 3 pinches)
- 3 to 4 tablespoons water (or as needed)
- 2 tablespoons oil (for dough)
- ¾ teaspoon salt (or to taste)
- Oil for deep frying (as required)
Instructions
Step 1: Making the Dough
- In a mixing bowl or a large plate with raised edges (called a parat), add 1 cup of besan (gram flour).
- Incorporate the carom seeds, crushed black pepper, turmeric powder, and asafoetida. Add the baking soda as well.
- Mix the dry ingredients thoroughly using a spoon.
- Add ¾ teaspoon salt to the mixture, adjusting to your taste.
- Gradually add water, around 2 to 3 tablespoons, mixing it with the besan to form a tight dough.
- Once combined, incorporate 2 tablespoons of oil and continue kneading. If the dough feels too dry, add an additional tablespoon of water as necessary.
- Knead until the dough becomes smooth and soft. Cover the dough with a cloth and let it rest for 30 minutes.
Step 2: Rolling Out the Fafda
- After the resting period, divide the dough into small balls and cover them to prevent drying out.
- Lightly grease a wooden board with oil.
- Using the heels of your palms, gently flatten each dough ball while pushing your palms forward to create an elongated shape. Be careful not to apply too much pressure to avoid sticking.
- Alternatively, you can roll out a larger piece of dough with a rolling pin on a greased surface, then cut it into strips.
- Place the shaped Fafda pieces on a greased plate and cover them with a kitchen towel to keep them moist.
Step 3: Frying the Fafda
- Heat oil in a deep frying pan (kadai) over medium heat. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface gradually.
- Reduce the heat to low-medium and gently add the Fafda pieces to the oil. Avoid overcrowding the pan; fry 3 to 4 pieces at a time based on the size of your kadai.
- Fry the Fafda until one side is crisp and golden, then carefully flip each piece using a slotted spoon to fry the other side.
- Keep an eye on them as they cook quickly. Remove the Fafda from the oil once they are crispy and lightly golden, and place them on paper towels to absorb excess oil.
Serving Suggestions
Fafda is best served warm or at room temperature. You can enjoy it with papaya sambharo, Fafda chutney, or a bowl of Gujarati kadhi. For a delightful combination, consider pairing Fafda with sweet Jalebi, creating a perfect balance of flavors.