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Fafda

AI-drafted · awaiting admin review

Long, crisp strips of besan dough fried golden and eaten with papaya sambharo, fried green chillies and kadhi-style chutney.

Region: GujaratOccasion: Sunday breakfast; DussehraTime: 40 minServes: 4Vegetarian

Ingredients

  • 2 cups besan
  • ½ tsp ajwain (carom seeds)
  • ½ tsp crushed black pepper
  • ¼ tsp turmeric
  • A pinch of soda bicarbonate or papad khar
  • 3 tbsp oil
  • Salt to taste
  • Water to knead
  • Oil for deep-frying
  • To serve: grated raw papaya salad (sambharo), fried green chillies

Method

  1. Mix the besan, ajwain, pepper, turmeric, soda, salt and oil. Knead a smooth dough with water.
  2. Knead it again with oiled hands for a few minutes until soft and pliable. Rest for 15 minutes.
  3. Take a small ball, place it on a wooden board, and push it forward with the heel of your palm into a long thin strip.
  4. Lift the strip carefully with a knife and fry in medium-hot oil until crisp and pale golden.
  5. Serve with sambharo, fried chillies and besan chutney.

History

Fafda is pressed out by hand on wooden boards in farsan shops, and the palm-rolling skill is passed from cook to cook.

Significance

On Dussehra, Gujaratis eat fafda with jalebi, and long queues form outside sweet shops across the State.

Sources