गुजराती फाफड़ा बनाने का आसान और परफेक्ट तरीका, चाय के साथ कुरकुरा नाश्ता | Gujarati Fafda Recipe

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour maintains the flavor while being healthier.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

Take a colander and a big plate, filter 2 cups of besan using the colander.

Add 1 tsp of crushed carom seeds to the besan and mix properly, then keep it aside.

In a bowl, combine 3 tbsp water, 1 tsp salt, 1/2 tsp asafoetida, and 1/4 tsp baking soda, and 2 to 3 pinches of turmeric powder, then mix everything together and keep it aside.

Add 2 tbsp of oil to the besan and rub the oil into the flour with your hands so that the oil gets absorbed and the Fafda gets crispy.

Pour the prepared asafoetida water into the besan mixture and mix it well.

Slowly add more water to prepare a semi-soft dough, pressing the dough to make it more greasy.

Knead the dough again and check its elasticity by pulling it; it should be long and soft.

Cover the dough with a damp cloth and leave it aside to rest for 15 minutes.

Prepare the Papaya Sambharo by cutting 1 raw papaya in half and grating each piece.

In a pan, heat 2 tsp of oil, add 1/2 tsp mustard seeds, and 8 to 10 curry leaves, and 3 to 4 pieces of green chillies, and toss everything for 30 seconds.

Add the grated papaya, along with turmeric powder and red chilli powder, and toss on high flame for 2 minutes.

Add 1/2 tsp salt, 1/2 tsp sugar, and 1 tsp fresh lemon juice to the papaya, and mix everything for 30 to 40 seconds; the Papaya Sambharo is ready, keep it aside.

Check the dough; if it has settled, knead it slightly again.

Take a small portion of the dough and give it a cylindrical shape.

Keep a damp cloth below the chopping board, or you can use a dish.

Place one cylindrical roll on the chopping board, and with the heels of your palms, put light pressure to flatten the roll.

Using a sharp knife, cut the flattened roll in one direction in a single stroke to form Fafda.

Make sure to prepare only 2 to 3 Fafda at a time.

Preheat oil on medium-high flame.

Add the Fafda one by one into the hot oil and fry on medium-high flame only.

If bubbles start to form, it means your Fafda is perfect; cook one side for 2 minutes, then slowly flip to the other side.

Cook the other side; since they are very soft, they hardly take 2 to 3 minutes to cook.

Remove the Fafda from the oil into a strainer.

Fry some green chillies in the same oil, sprinkle some salt, and mix.

Perfectly golden brown Fafda are ready! Prepare a spice mix with some asafoetida and black pepper, mix both, and sprinkle this masala on top of the Fafda.

Serve Fafda with Papaya Sambharo, green chutney, chillies, and jalebi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens