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
- Mix the besan, ajwain, pepper, turmeric, soda, salt and oil. Knead a smooth dough with water.
- Knead it again with oiled hands for a few minutes until soft and pliable. Rest for 15 minutes.
- 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.
- Lift the strip carefully with a knife and fry in medium-hot oil until crisp and pale golden.
- 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.