Fafda
Fafda is one of the most popular Gujarati snacks. As I belong to a Gujarati family, I know how my family and relatives relish Fafdas, especially during festivals. Fafda served with Chutney and Jalebi is the best combination. We Gujaratis have this combination without fail on Dussehra. Generally people observe fast for straight nine days during Navratris. And it is believed that the fast should be broken by having something that is prepared out of gram flour. Hence Fafda is the right fit on Dussehra and in terms of taste it goes so well with Jalebi.
How to make Gujarati Fafda at home?
Let me tell you, Fafda isn't a very easy recipe to make. It tests your cooking skills. The crispy Besan snack would need a lot of patience. It will definitely show your culinary prowess once you master the art of making perfect Gujarati Fafda at home. So let us move onto the recipe of homemade Gujarati Fafda.
Homemade Fafda Recipe
Ingredients:
Gram flour (Besan) 1 cup
Turmeric powder 1/4 teaspoon
Carom seeds (Ajwain) 1/4 teaspoon
Asafoetida (Hing) 1 pinch
Papad Khar 1 pinch or Baking Soda
Oil for frying
Salt to taste
Water as required
Preparation Steps:
Take a mixing bowl. Add Besan, turmeric powder, Hing, Papad Khar, salt and oil (1/2 teaspoon). Gently mix all the ingredients.
Now add very little water and knead the dough. You can add more water if required. I added three tablespoons of water after adding oil followed by one more tablespoon of water. So depending on the quantity of gram flour (Besan), you can add three to four tablespoons of water. As mentioned earlier, I added total four tablespoons of water.
Knead the dough till the water is absorbed. If the dough is still sticky, continue kneading the dough till it becomes soft and smooth.
Take a wooden board and spread very little oil on it. Take a small oval shaped dough and place it on the bottom side of your wooden board. Now with the heels of your palm, press and flatten the oval shaped dough, simultaneously move your palm forward. Apply light and uniform pressure throughout. Please don't apply too much of pressure.
The above mentioned step is a bit tricky and needs practice as well as patience. As mentioned, we need to apply light pressure as well as move further while pressing and flattening the dough.
Now you can pick the long elongated shaped Fafda dough with a knife or a spatula.
Alternate method to make Fafda is to roll a large piece of the dough with rolling pin on a greased board.
Time to fry the Fafda!
Heat the oil in a Kadai on medium flame. Check the oil temperature by dropping a tiny piece of dough in it. The dough should come on the top of the oil.
Now reduce the flame to low and add Fafda piece gently in the oil.
Depending on the size of the Kadai, you can add Fafda piece accordingly.
Fry the Fafda on low and medium flame till it is crispy and golden on both the sides.
Place the fried Fafda on kitchen paper towel to absorb extra oil.
Serve room temperature Fafda with fried green chilli or Papaya Sambharo or Gujarati Kadhi. As mentioned earlier, Fafda goes well with Jalebi also!
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