Friday, April 12, 2024
HomeVegetarianFafda Recipe

Fafda Recipe


The Gujarati snack Fafda may sound humorous when spoken, however it absolutely doesn’t style humorous. In reality, it tastes fab. And why shouldn’t it additionally? It’s a crispy, crunchy fried snack. Thus, is very addictive and delicious similar to another fried Indian snack. The Fafda Recipe is an easy one and the primary ingredient of this preparation is gram flour (besan). My model can be laced with the flavors of carom seeds (ajwain) and black pepper (kali miri). So, I might really name it higher than what’s obtainable within the markets.

fafda served on a butter paper lined plate with a bowl of papaya sambharo and a bowl of fafda chutney kept on the top in the background with text layover.fafda served on a butter paper lined plate with a bowl of papaya sambharo and a bowl of fafda chutney kept on the top in the background with text layover.

About Fafda

If there’s one sought-after meals duo in Gujarati delicacies, it’s the Fafda and Jalebi. I imply jalebi, in any other case is also a much-loved candy snack pan India. However in the case of a yummy candy and salty mixture, notably in Gujarati meals, that is what it’s best to feed your self.

Each these additionally make for an incredible breakfast alternative in addition to widespread treats throughout festivals like Navratri, Dussehra and Diwali. Principally, Fafda is a fried rectangular snack, primarily made with gram flour or chickpea flour (besan). Since that is the primary ingredient within the Fafda Recipe, the snack can be yellow in shade.

Alongwith this, Fafda is flavored with elements like ajwain and black pepper. Even I’ve added these in my recipe. All this together with some baking soda, oil and salt in kneaded right into a mushy and clean dough which is portioned and flattened/lower into elongated shapes of lengthy rectangles.  

Lastly, these items are fried in sizzling oil until they get crisp. At the moment, Fafda is not only an excellent widespread vegan snack in Gujarat, however different components of the nation in addition to abroad.

fafda topped with papaya sambharo and served on a butter paper lined plate with text layover. fafda topped with papaya sambharo and served on a butter paper lined plate with text layover.

Extra on this recipe

Fafda served with Papaya Sambharo, besan chutney and fried inexperienced chilies is a smashing mixture. Even I’ve recollections of having fun with this pairing. At dwelling, this has been one in all our favourite breakfasts as effectively.

Once I used to remain in Mumbai, I might purchase Fafda together with the chutneys and a few jalebis from a Gujarati snack store near our dwelling. This was roughly customary in the course of the weekends. Throughout that point, I used to be working within the company sector and by no means used to get time to make such elaborate recipes at dwelling.

Because the time I took to running a blog and following my ardour whole-heartedly, I’ve been regularly making this Fafda Recipe together with making an attempt and testing many others at dwelling itself. And I have to say that nothing can beat the standard of homecooked or do-it-yourself meals.

For the Fafda Recipe, you really don’t want any many elements. Typically, papad khar is utilized in its making. Since this explicit ingredient is just not simply obtainable, I’ve labored on a recipe that makes use of baking soda in it.

Like I discussed earlier, Dussehra and Diwali festivals are the time when this snack with its accompaniments is bought like sizzling truffles in Gujarat. Making these at dwelling can be not troublesome. I discover it fairly straightforward and with this recipe you can also make crispy, crunchy munchy Fafda with none problem.

You realize one of the simplest ways to serve this snack, that’s with the fried inexperienced chilies, besan chutney and the uncooked papaya sambharo. However it’s also possible to pair it with Gujarati besan kadhi. Have it heat or at room temperature, its simply going to be fab.

Step-by-Step Information

How one can make Fafda

Making dough

1. In a bowl or parat (giant plate with rims on the sides), take 1 cup gram flour (besan).

gram flour added in a large plate for making dough for fafda recipe.  gram flour added in a large plate for making dough for fafda recipe.

2. Add ¼ teaspoon carom seeds (ajwain), 10 to 12 coarsely crushed black peppercorns, ¼ teaspoon turmeric powder, 1 pinch asafoetida (hing) and ⅛ teaspoon or 2 to three pinches baking soda.

carom seeds, coarsely crushed black peppercorns, turmeric powder, asafoetida and baking soda added to the gram flour for making dough for fafda recipe. carom seeds, coarsely crushed black peppercorns, turmeric powder, asafoetida and baking soda added to the gram flour for making dough for fafda recipe.

3. Combine very effectively with a spoon.

ingredients mixed well with the gram flour for making dough for fafda recipe. ingredients mixed well with the gram flour for making dough for fafda recipe.

4. Now, add ¾ teaspoon salt or as per style.

salt added to the gram flour. salt added to the gram flour.

5. Add 2 to 3 tablespoons water in components.

water added in parts to the gram flour mixture. water added in parts to the gram flour mixture.

6. Start to combine the water with the besan.

mixing water with the gram flour for making dough for fafda recipe. mixing water with the gram flour for making dough for fafda recipe.

7. Then, knead to a stiff dough.

stiff dough kneaded for fafda recipe. stiff dough kneaded for fafda recipe.

8. Now, add 2 tablespoons oil.

oil added to the kneaded dough. oil added to the kneaded dough.

9. Combine once more and proceed to knead. Additionally, add water if required. Initially, I added 3 tablespoons water and after including oil, added 1 tablespoon water. So, in whole, I added 4 tablespoons water. Relying on the standard of besan, you may add a complete of three to 4 tablespoons water.

oil mixed and kneaded into the dough for fafda recipe. oil mixed and kneaded into the dough for fafda recipe.

10. Proceed to knead until all of the water is absorbed.

kneading dough till all the water is absorbed. kneading dough till all the water is absorbed.

11. When the water is absorbed, the stickiness will go away and you’ll get a mushy dough. So, knead until you get a mushy, clean dough. Cowl and maintain apart for half-hour.

soft and smooth dough kneaded for fafda recipe. soft and smooth dough kneaded for fafda recipe.

Rolling Fafda

12. After half-hour, make small balls from the dough. Cowl them with a lid or a kitchen towel in order that they don’t turn out to be dry.

small balls made from the kneaded dough for fafda. small balls made from the kneaded dough for fafda.

13. On a wood board, unfold oil very calmly. Preserve one dough ball on the calmly greased board. Don’t grease the board with a lot oil as then the fafda can’t be pressed simply. Unfold some oil in your arms if you’d like, earlier than beginning the following step.

one dough ball kept on lightly greased wooden board. one dough ball kept on lightly greased wooden board.

14. Now, with the heels of your palm and with a light-weight stress and drive, press and flatten the dough ball and on the similar time transfer the palms ahead. Preserve equal stress all through, however don’t put loads of stress. For those who apply an excessive amount of stress, then Fafda will stick with the board and can break whereas lifting. That is the one difficult half in the entire recipe. You must apply mild stress in addition to transfer additional whereas urgent and flattening the Fafda dough.

flattening dough ball to shape fafda. flattening dough ball to shape fafda.

15. You’ll get a protracted elongated formed Fafda. Gently decide it up from the board. Additionally, don’t make it too skinny, as then it can’t be lifted simply. It’s also possible to raise it with a knife or spatula. An alternate methodology is to roll a big piece of dough with a rolling pin (belan) on a greased rolling board (chakla). Then, with a knife, lower strips and take away them.

dough ball flattened into a fafda. dough ball flattened into a fafda.

16. Preserve it on a separate plate or board which has been greased calmly with oil. Make extra Fafdas with the remaining dough balls. Cowl with kitchen serviette, in order that they don’t turn out to be dry.

dough balls shaped into fafda. dough balls shaped into fafda.

Frying Fafda

17. Warmth oil in a kadai. When the oil turns into medium sizzling, verify with a tiny piece of the dough. It ought to progressively come up on high of the oil.

checking the temperature of the hot oil for fafda recipe. checking the temperature of the hot oil for fafda recipe.

18. Now, scale back the warmth to low-medium and add the Fafda items gently within the oil.

adding fafda pieces in hot oil. adding fafda pieces in hot oil.

19. Don’t overcrowd the kadai. Relying on the dimensions of the kadai, you may add 3 to 4 items at a time.

frying fafda pieces in hot oil. frying fafda pieces in hot oil.

20. Start to fry on low-medium warmth.

frying fafda pieces in hot oil. frying fafda pieces in hot oil.

21. When one facet is crisp and golden, with a slotted spoon gently flip over each bit and proceed to fry.

frying fafda pieces on the other side.  frying fafda pieces on the other side.

22. Flip over once more and fry until crisp. Don’t fry until an excessive amount of browned. Fafda will get fried rapidly, so the frying wants consideration.

frying fafdas in hot oil. frying fafdas in hot oil.

23. Take away with a slotted spoon, draining extra oil.

removing fried fafdas from hot oil with a slotted spoon. removing fried fafdas from hot oil with a slotted spoon.

24. Place them on kitchen paper towels for additional oil to be absorbed. In the identical method, fry the remaining batches.

fried fafda kept on kitchen paper towel. fried fafda kept on kitchen paper towel.

25. Serve Fafda heat or at room temperature with papaya sambharo, fafda chutney or Gujarati kadhi.

fafda served on a butter paper lined plate with a bowl of papaya sambharo kept on the top in the background with text layover. fafda served on a butter paper lined plate with a bowl of papaya sambharo kept on the top in the background with text layover.

Knowledgeable Ideas

  1. Relying on the standard of besan, you’ll have to add water to arrange the dough. Normally, it’s someplace between 3 to 4 tablespoons.
  2. If you’re flattening the Fafda along with your arms, then ensure to maintain equal stress all through and never apply an excessive amount of stress. For those who try this, then the Fafda will stick with the board and can break whereas lifting.
  3. Guarantee to not make extraordinarily skinny Fafdas as then you definitely won’t be able to raise them simply.
  4. One other method of shaping this snack is to roll a big piece of dough with a rolling pin on a greased rolling board. Then, with a knife, lower into thick strips.

Extra Avenue Meals Recipes To Attempt!

Please remember to fee the recipe within the recipe card or depart a remark under in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

papaya sambharo recipe for fafdapapaya sambharo recipe for fafda

Fafda Recipe

Fafda is a fried crispy crunchy tasty snack made with besan (gram flour), laced with carom seeds and black pepper. A well-liked Gujarati vegan snack.

Prep Time 10 minutes

Cook dinner Time 20 minutes

Whole Time 30 minutes

Stop your display screen from going darkish whereas making the recipe

making dough

  • In a bowl or parat (giant plate with rims on the sides) take 1 cup besan (gram flour).

  • Add carom seeds (ajwain), crushed black pepper, turmeric powder and asafoetida (hing). Additionally add ⅛ teaspoon baking soda or 2 to three pinches of baking soda.

  • Combine very effectively with a spoon.

  • Now add ¾ teaspoon salt or add as per style.

  • Add 2 to three tablespoons water in components.

  • Start to combine the water with the besan. then knead to a good dough.

  • Now add 2 tablespoons oil. combine once more and proceed to knead.

  • Additionally add water if required. Initially I added 3 tablespoons water and after including oil, added 1 tablespoon water. So in whole I used 4 tablespoons water. Relying on the standard of besan, you may add a complete of three to 4 tablespoons of water.

  • Proceed to knead until all of the water is absorbed.

  • When the water is absorbed, the stickiness will go away and you’ll get mushy dough. So Knead until you get a mushy clean dough. cowl and maintain apart the dough for half-hour.

rolling fafda

  • After half-hour, make small balls from the dough. Cowl them with a lid or a kitchen towel in order that they don’t turn out to be dry.

  • On a wood board unfold oil very calmly. 

  • Now with the heels of your palms, with a light-weight stress and drive, press and flatten the dough ball and on the similar time transfer the palms ahead. 

  • For those who apply an excessive amount of stress then fafda will stick with board and can break whereas lifting. That is the one difficult half in the entire recipe. 

  • You’ll get a protracted elongated formed fafda. Gently decide it up from the board. 

  • An alternate methodology is to roll a big piece of dough with a rolling pin (belan) on a greased rolling board (chakla). Then with a knife lower strips and take away them.

  • Preserve it on a separate plate which has been greased calmly with oil. Make fafda this fashion with the remaining dough balls. Cowl with a kitchen serviette in order that they don’t turn out to be dry.

frying fafda

  • Warmth oil in a kadai. When the oil turns into medium sizzling, verify a small tiny piece of the dough. It ought to progressively come up on high of the oil.

  • Now scale back the flame to low-medium. Add the fafda items gently within the oil.

  • Don’t overcrowd the kadai. Relying on the dimensions of the kadai, you may add 3 to 4 items at a time.

  • Start to fry at a low-medium flame.

  • When one facet is crisp and golden, then with a slotted spoon gently flip over every fafda and proceed to fry.

  • Flip over once more and fry until crisp. Don’t fry until an excessive amount of browned. Fafda will get fried rapidly, so the frying wants consideration.

  • Take away with a slotted spoon draining extra oil.

  • Place them on kitchen paper towels for additional oil to be absorbed.

  • Serve them heat or at room temperature with papaya sambharo or fafda chutney or gujarati kadhi. or it’s also possible to benefit from the combo of fafda jalebi.

Diet Information

Fafda Recipe

Quantity Per Serving

Energy 88 Energy from Fats 54

% Day by day Worth*

Fats 6g9%

Sodium 161mg7%

Potassium 75mg2%

Carbohydrates 5g2%

Fiber 1g4%

Protein 1g2%

Vitamin A 10IU0%

Calcium 7mg1%

Iron 0.5mg3%

* % Day by day Values are based mostly on a 2000 calorie food regimen.

Like what you see?

Keep updated with new recipes and concepts.

This Fafda Recipe from the archives was first revealed in Could 2017. It has been up to date and republished in March 2024.


RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments