| Prep | Cook | Total | Serves |
|---|---|---|---|
| 15 min | 20 min | 35 min | 4 servings |
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 calories |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 2 g |
Fafda is more than just a snack; it’s a symbol of Gujarati culture and a favorite treat, especially on Dusshera. Achieving that perfect balance of a crispy exterior and a soft interior can be tricky, but with the right technique, you can get it right on your first attempt. Here is a foolproof way to make street-style Gujarati Fafda in your own kitchen.
Ingredients
Instructions
- In a large mixing bowl, add sieved besan, salt, papad khar, and ajwain. Mix them well.
- Add the oil (moyan) to the flour and rub it between your palms until the flour looks crumbly.
- Gradually add water and knead the mixture into a smooth, soft, and firm dough. Be careful not to make it too sticky.
- Divide the dough into small, equal-sized balls.
- Grease your palm and the kitchen counter with a little oil. Place a dough ball on the counter and use your palm to press and drag it forward in a long, thin strip.
- Carefully lift the strip and place it on a piece of parchment paper or a greased plate.
- Heat oil in a kadai on medium flame. Once hot, carefully slide the fafda into the oil.
- Fry on medium heat until they become golden and crispy. Drain excess oil using a paper towel.
Your perfect Gujarati Fafda are ready! Serve them hot with fried green chillies, kadhi, or a side of papaya sambharo for the complete authentic experience.
