Authentic Gujarati Fafda Recipe

Ingredients

• 1 cup gram flour (besan)
• 1/4 tsp carom seeds (ajwain)
• 1/4 tsp black pepper powder
• Pinch of asafoetida (hing)
• 1/2 tsp baking soda (soda-bi-carb)
• 1 tbsp oil (for moyan/shortening)
• Salt to taste
• Approx. 1/4 cup water (as needed for dough)
• Oil for deep frying
• Extra oil for greasing hands/surface

Instructions

1. 1

   Step 1: Prepare the Dough. In a large bowl, combine gram flour, carom seeds, black pepper powder, asafoetida, baking soda, and salt. Add 1 tablespoon of oil (moyan) and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water, a little at a time, and knead into a very stiff, smooth dough. The dough should be firm but pliable. Cover with a damp cloth and let it rest for 15 minutes.

2. 2

   Step 2: Prepare for Rolling. Lightly grease a clean, smooth work surface (like a marble slab or a large wooden board) with a tiny bit of oil. Also, lightly grease your hands. Divide the dough into small portions, about the size of a lemon.

3. 3

   Step 3: Roll the Fafda. Take one small dough ball. Using the heel of your palm, press and drag the dough ball away from you in a single, smooth stroke, creating a long, thin, almost translucent strip. This technique is key to authentic fafda. It should be very thin. Use a flat knife or scraper to carefully lift the fafda from the surface.

4. 4

   Step 4: Fry the Fafda. Heat oil for deep frying in a wok or deep pan over medium-high heat. The oil should be hot but not smoking. Gently slide 2-3 rolled fafdas into the hot oil. Fry for only 15-20 seconds per side, or until they turn light golden and crisp. Fafda cooks very quickly. Remove with a slotted spoon and drain excess oil on paper towels.

5. 5

   Step 5: Serve. Serve hot, crispy Fafda immediately with Kadhi (chickpea flour gravy), green chili chutney, or the classic combination of Jalebi and fried green chilies.