Dussehra Special Halwai jesa Fafda/Recipe with Besan Chutney/Tips & Tricks for perfect Fafda/फाफड़ा.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious while all-purpose flour is more economical.

asafoetida

💰Cheaper: garlic powder

Garlic powder can provide a similar flavor profile.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer nutrition while sunflower seeds are often cheaper.

Sift 2 cups of gram flour through a sieve for fine texture.

Add 3/4 teaspoon salt, 1/2 teaspoon asafoetida, and 1 teaspoon crushed carom seeds to the flour.

Add 1/8 teaspoon baking soda and mix well.

Add a pinch of turmeric and 2 teaspoons of oil, then mix again.

Gradually add water, about 6 tablespoons, while kneading to form a dough that is initially firm and then softened with more water as needed.

Knead the dough until it is smooth and not sticky, adding a little oil to your hands if necessary.

Divide the dough into small lemon-sized balls and flatten them with your palm.

Roll out the dough into thin strips and cut them into desired shapes.

Heat oil in a wide frying pan until moderately hot, testing with a small piece of dough.

Fry the strips on low heat until they turn golden brown and crispy, flipping gently to avoid breaking.

For the kadhi, mix 2 tablespoons of gram flour, 1/8 teaspoon turmeric, and 1/2 teaspoon salt in a bowl.

Add 1 cup of water gradually to create a smooth batter without lumps.

In a separate pan, heat 2 teaspoons of oil and add 1/4 teaspoon mustard seeds until they crackle.

Add 1/2 lemon juice and 1/4 cup of water to the kadhi mixture, then cook on medium heat for about 5 minutes until it thickens.

Finish the kadhi with 1 tablespoon of chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens