Fafda is a popular Gujarati snack with besan (chickpea) flour and spices. It is a crispy and savory snack that you can enjoy with a cup of tea or coffee.
Traditionally, fafda and jalebi are served as a breakfast on Dussera. Savory fafda and sweet jalebi are the delicious combos that you can find in every corner of Ahmadabad. I prepared the fafda at home today since it is raining here I crave for something hot, crunchy, and savory snack. It tastes similar to the bhaji but it is slightly crunchy with a flavor of ajwain.
Smart Cooking Tips:
- Add water little by little and knead a dough. Kneading the dough for at least 5 minutes is important. Apply oil on your hands while kneading this helps to avoid the dough from sticking to your hand.
- Shaping the fafda needs little practice but it is not that difficult to do.
Deep fry over a medium heat to avoid the fafda getting burned.
Fafda chutney is a quick side dish with chickpea flour, curd, or lemon juice and spices. It is traditionally served with Fafda, Gathiya, and Cholafali.
- Combine the chickpea flour, turmeric powder, chili powder, salt and mix well. Add enough amount of water just to cover the flour and whisk well. Keep aside.
- Heat the oil in a deep non-stick pan, add the mustard seeds and let it crackle.
Add the green chilies, ginger, curry leaves, asafoetida and mix well.
- Add the besan mixture, sugar and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the lemon juice and mix well. Serve immediately with fafda.
Fafda is a popular Gujarati snack with besan (chickpea) flour and spices. It is a crispy savory snack that you can enjoy with a cup of tea or coffee.
- 1 cup Besan (Chickpea Flour)
- 0.25 tsp Ajwain
- 0.50 tsp Salt (to taste)
- 0.50 tsp Black Pepper Powder
- 0.25 tsp Turmeric Powder
- 0.25 tsp Baking Soda
- 2 tbsp Oil (for dough)
- 1 cup Oil (for frying)
- 0.25 cup water (for kneading dough)
In a wide bowl, add besan flour, salt, ajwain, black pepper powder, turmeric powder, baking soda, oil and mix well.
Add water gradually 1 tbsp at a time and knead for five minutes until the dough is soft, smooth and shiny. Cover and set the dough for 15 to 20 mins.
Divide the dough into small portions and shape them into a cylindrical shape.
Apply oil on your palms to avoid the dough from sticking. Place the shaped dough on a clean wooden surface and stretch into thin strips like I shown in the picture.
Use a kitchen knife gently to take out the stripes from the wooden board and deep fry in the oil over a medium heat until crispy and serve.
How to serve fafda?
Serve fafda with roasted chili and jalebi or with fafda chutney.