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GUJARATI FAFDA RECIPE

FAFDA / PATHA GATHIYA / GATHIYA

BY DISHA LAHORI

Fafda is a popular Gujarati snack. In many festivals, fafda is the most preferred snack. Fafda is rectangular in shape and yellowish in complexion. 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

Fafda got famous by a festival named Dusherra. Traditionally, fafda and jalebi are the most sought-after sweet and salt combination in Gujarati cuisine.[1] The two snacks are popular as breakfast items among gujarathis.

It is served with a chutney and salty fried-green chilis.Fafda is also accompanied with spicy shredded vegetables colloquially called “sambharo”. The vegetables in the sambharo can be carrots or shredded spicy PAPAYA. 

INGREDIENTS

  • 250 grams besan
  • 2 grams Papad Kharo Powder [1/2 tsp ]
  • 6 grams salt [ 1 ½ tsp roughly ]
  • 25 grams oil [ 4 tsp ]
  • 5 grams ajwain seeds [ 1 ¼ tsp ]
  • Half cup water (125 ml)
  • Hing & black pepper powder as required

NOTE – here we are using papad khar . Instead you can use baking soda

NOTE –
PAPAD KHAR – is an important ingredient added while making indian fryums or papads.It helps in crispiness and expansion of papads after frying .It prolongs the shelf life of papads .

METHOD

Mix besan + salt+ ajwain + papad khar + 3 tsp oil  in a bowl.

Make medium soft dough by adding little water at a time.

Then drizzle oil on the dough, grease your palm and knead the dough for good 5 – 6 minutes to make it smooth.

Again add 1 tsp oil and knead well for a min

Heat the oil on low heat for deep frying.

Take a small portion of the dough and roll into oval shaped balls.

Take one ball put it on a wooden board. Press the one end slightly and then using your palm stretch the dough in forward direction to make it long. it should be thin.Stretch it in one go .

Now take a sharp long knife, run it under the rolled fafda to remove it from the board.

And drop into hot oil, fry 3 – 4 at a time on low flame.

Fry both sides till they get crisp and cooked. Colour should not change .

Once fried remove it to absorbent paper .

Sprinkle asafoetida + black pepper pwdr as needed all over .

It is served with a chutney and salty fried-green chilis + kadhi  and sambharo.

JALEBI RECIPE – Homemade instant jalebi recipe

2 – Jalebi recipe

SAMBHARO RECIPE –Papaya sambharo / raw papapya chutney

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