How to make Fafda -

A popular Gujarati deep-fried farsan – it goes well with jalebis.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Papad (पापड़)

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Fafda checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Rassawala Khaman Dhokla Adraki Jhinga Wheat Cookies Crisp Calamari

Fafda

Fafda Recipe Card

Print

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fafda Recipe

  • Gram flour (besan) 2 cups

  • Papad khar 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Oil 3 tablespoons + for deep-frying + for greasing

  • Salt to taste

Method

Step 1

Combine gram flour, papad khar, turmeric powder, chilli powder, carom seeds, salt and oil in a bowl and mix well. Add sufficient water and knead into soft dough.

Step 2

Transfer the dough onto a worktop and knead well. Transfer into a bowl, cover with damp muslin cloth and set aside for 30 minutes. Divide the dough into small portions.

Step 3

Heat sufficient oil in a kadai.

Step 4

Grease the worktop with some oil, shape each portions into a cylinder and stretch into long strips pressing with your palm. Trim the edges with a knife and deep-fry each strip in hot oil till golden and crisp. Drain on absorbent paper.

Step 5

Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.