Fafda Recipe

Fafda recipe with step by step pics. Fafda is a fried crispy crunchy tasty snack made with besan (gram flour), laced with carom seeds and black pepper. It is a popular Gujarati vegan snack that is highly addictive and scrumptious. This recipe makes for fafda which tastes similar to the one you get outside.

Fafda served with papaya sambharo and besan chutney is an awesome combination. To make fafda you don’t need many ingredients. Generally, papad khar is used in making fafda. But since papad khar is not easily available I have used baking soda.

Fafda with papaya sambharo and fried green chilies is one of our favorite breakfast. In Mumbai occasionally during weekends, I would buy fafda and the chutneys with some jalebis from a Gujarati snack shop, close to our home.

During that period I was working in the corporate sector and never had the time to make such elaborate breakfast at home. But now I have some time on hand to make elaborate recipes as well as try and test different recipes.

In Gujarat, during Dussehra festival fafda along with papaya chutney, fafda chutney and jalebi is sold like hot cakes. Making these at home is also not difficult. I find it quite easy and with this recipe you can make crispy, crunchy munchy Fafda without any hassle.

Serve fafda warm or at room temperature with some fried green chilies, raw papaya sambaro and besan chutney. You can also serve with Gujarati besan kadhi.

Like the Gujarati fafda jalebi combination, in Indore city poha and jalebi combination is also famous. I have shared the recipe of Indori Poha.

Step-by-Step Guide

How to make Fafda Recipe

1. In a bowl or parat (large plate with rims at the sides) take 1 cup besan (gram flour).

2. Add ¼ teaspoon carom seeds (ajwain), 10 to 12 black pepper (crushed coarsely), ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing).

Also add ⅛ teaspoon baking soda or 2 to 3 pinches of baking soda.

3. Mix very well with a spoon.

4. Now add ¾ teaspoon salt or add as per taste.

5. Add 2 to 3 tablespoons of water in parts.

6. Begin to mix the water with the besan.

7. Then knead to a tight dough.

8. Now add 2 tablespoons of oil.

9. Mix again and continue to knead. Also add water if required. Initially i added 3 tablespoons of water and after adding oil, added 1 tablespoon water.

So in total I added 4 tablespoons water. Depending on the quality of besan, you can add a total of 3 to 4 tablespoons of water.

10. Continue to knead till all the water is absorbed.

11. When the water is absorbed, the stickiness will go away and you will get soft dough. So knead till you get a soft smooth dough. Cover and keep aside the dough for 30 minutes.

Rolling fafda

12. After 30 minutes, make small balls from the dough. Cover them with a lid or a kitchen towel so that they do not become dry.

13. On a wooden board spread oil very lightly. Keep one besan dough ball on the lightly greased wooden tray or board. Do not grease board with much oil as then the fafda cannot be pressed easily. Spread some oil on your hands if you want, before starting the next step.

14. Now with the heels of your palms, with a light pressure and force, press and flatten the dough ball and at the same time move the palms forward. Keep equal pressure throughout but do not put a lot of pressure.

If you apply too much pressure then fafda will stick to board and will break while lifting. This is the only tricky part in the whole recipe. you need to apply light pressure as well as move further while pressing and flattening the fafda dough.

15. You will get a long elongated shaped fafda. Gently pick it up from the board. Also do not make fafda too thin as then it cannot be lifted easily. You can also lift fafda with a knife or spatula.

An alternate method is to roll a large piece of dough with a rolling pin (belan) on a greased rolling board (chakla). Then with a knife cut strips and remove them.

16. Keep it on a separate plate or board which has been greased lightly with oil. Make them this way with the remaining dough balls. Cover with a kitchen napkin so that they do not become dry.

Frying fafda

17. Heat oil in a kadai. When the oil becomes medium hot, check a small tiny piece of the dough. It should gradually come up on top of the oil.

18. Now reduce the flame to low-medium. Add the fafda pieces gently in the oil.

19. Do not overcrowd the kadai. Depending on the size of the kadai, you can add 3 to 4 pieces at a time.

20. Begin to fry at a low-medium flame.

21. When one side is crisp and golden, then with a slotted spoon gently turn over each fafda and continue to fry.

22. Turn over again and fry till crisp. Do not fry till too much browned. Fafda gets fried quickly, so the frying needs attention.

23. Remove with a slotted spoon draining excess oil in the kadai itself.

24. Place them on kitchen paper towels for extra oil to be absorbed. In the same way fry the remaining batches.

25. Serve fafda warm or at room temperature with papaya sambharo or fafda chutney or Gujarati Kadhi.

Few more street food recipes for you!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Fafda Recipe post from the archives, originally published in December 2017 has been updated and republished on January 2023.

Source: Dassana’s Veg Recipes