Fafda Fun: Crafting Perfectly Crunchy Treats at Home

wellhealthorganic.com Fafda: Fafda, a beloved Gujarati snack, is a delectable fried treat known for its crispy texture and delightful flavors. Crafted from besan (gram flour) infused with fragrant carom seeds and black pepper, this vegan snack is a favorite among many.

Fafda

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Cuisine: Gujarati
• Course: Breakfast, Snacks

Ingredients:

1. 1 cup besan (gram flour)
2. ¼ teaspoon ajwain (carom seeds)
3. 10 to 12 black pepper, crushed coarsely
4. ¼ teaspoon turmeric (haldi)
5. 1 pinch asafoetida (hing)
6. ⅛ teaspoon baking soda 
7. 3 to 4 tablespoons water
8. 2 tablespoons oil
9. ¾ teaspoon salt, or as required
10. Oil for deep frying, as required

Also Read: Masoor dal in english

Instructions:

Making the Dough:

1. In a bowl or large plate, combine besan, carom seeds, crushed black pepper, turmeric powder, asafoetida, and baking soda.
2. Mix well with a spoon.
3. Add salt and gradually incorporate water to knead into a tight dough.
4. Drizzle oil over the dough and continue kneading until smooth.
5. If necessary, add additional water to reach the desired consistency.
6. Cover the dough and allow it to rest for 30 minutes.

Rolling Fafda:

1. After resting, divide the dough into small balls and cover them to prevent drying.
2. Lightly grease a wooden board with oil.
3. Using the palms of your hands, gently press and flatten each dough ball into elongated shapes, taking care not to apply too much pressure.
4. Alternatively, roll out a large piece of dough on a greased surface and cut it into strips.
5. Arrange the fafda on a greased plate, covering them with a kitchen towel to retain moisture.

Also Read: American Chop Suey

Frying Fafda:

1. Heat oil in a kadai until moderately hot.
2. Test the oil by dropping a small piece of dough; it should gradually rise to the surface.
3. Reduce the flame to low-medium and carefully add the fafda pieces to the oil, ensuring not to overcrowd the kadai.
4. Fry the fafda on low-medium heat until golden and crisp on both sides.
5. Remove the fafda with a slotted spoon and drain excess oil on paper towels.
6. Enjoy your fafda warm or at room temperature accompanied by papaya sambharo, fafda chutney, Gujarati kadhi, or alongside jalebi for a delightful combination.