 and spices. It is typically shaped into thin, elongated strips and has a golden-yellow color.){kind=link}
Gujarati fafda is a crispy and savory snack made with gram flour (besan) and spices. It is typically shaped into thin, elongated strips and has a golden-yellow color. Fafda is renowned for its unique flavor and crunchiness and is often enjoyed with besan kadhi and raw papaya sambharo.
I’ll share the perfect ingredient ratio and a few foolproof tips that will help you make perfect fafda gathiya on your first attempt. Do give it a try!
The key to making perfect Gujarati fafda at home are
- Firstly, use store-bought besan (or gram flour) because it is sticky and contains starch. Also, sieve the besan so that air particles incorporate into it.
- To make soft gathiya, I used gathiya soda, which is easily available in Indian grocery stores. But you can also use papad khar or regular baking soda instead.
- The fafda dough should be tight. Also, knead the dough for 4-5 minutes until it becomes smooth and starchy. This way, you can easily starch it and shape it into thin strips.
- Lastly, fry the gathiya on low-medium flame until it becomes crispy. Store the gathiya in an airtight container, and it will stay good for 1-2 months.
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Fafda recipe | Gujarati fafda recipe | fafda Gathiya with besan kadhi and sambharo
Ingredients
For fafda
- 250 grm besan - gram flour
- ½ tsp ajwain
- ½ cup water
- 1 tsp salt or as per your taste
- 1 tsp or 3 grm gathiya soda - soda ash
- 3 tbsp or 25 grm oil
- Oil for frying
Masala for fafda
- 1 tsp asafetida - hing
- ½ tsp black pepper powder
- ½ tsp black salt
Besan kadhi
- 2 tbsp besan
- 1/8 tsp limbu na phool
- 1 tbsp sugar
- ¼ tsp turmeric powder
- ½ cup + 1 cup water
- 1 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- 2 chopped green chilli
- Salt to taste
Raw Papaya sambharo
- 1 cup grated raw papaya
- 1 tsp red chilli powder
- Salt to taste
- 1 tsp sugar
- 1 tsp lemon juice
- Papaya sambharo with tempering
- 1 cup grated raw papaya
- 1 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- 2-3 chopped green chilli
- ¼ tsp turmeric powder
- Salt to taste
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
Making fafda
- In a mixing bowl, sieve 250 grm besan flour. Add 1 tsp ajwain and mix well.
- Now in a bowl, add ½ cup water 1 tsp salt, 1 tsp gathiya soda (or 1 tsp papad khar), 3 tbsp oil. whisk it till oil and water is combined.
- Add prepared oil-water mixture and knead tight dough for gathiya.
- Grease flour with oil, slightly wet your hand and go on kneading till the dough is nice and soft.
- Then dough needs a good kneading, by the end it should not be sticky. It should be starchy, smooth and slightly changes its color.
- Cover and rest dough for 15 minutes.
- Now to shape the fafda, take a small portion of the dough & roll it into a thick cylinder using hands.
- Place the dough cylinder lengthwise onto the chopping board & then using the base of the palm spread the dough upwards to flatten it out.
- Another method, place cylinder shape dough ball on chopping board and gently roll it on upper direction. Follow the video to see the both methods.
- Then peel the shaped fafda using a knife & fry in the oil directly over medium low heat for a few minutes until the fafda cooks from both the sides, make sure that you don’t fry it for too long as it takes only a few minutes.
- Once fried remove the fafda from the oil & place it onto a sieve. Your perfectly fried fafdas are ready.
- Now in a bowl, add hing, black pepper powder and black salt. mix well and sprinkle masala on fried fafda.
- Serve fafda gathiya with besan kadhi and sambharo.
Besan kadhi
- In a bowl, add besan, limbu na phool, sugar, turmeric powder and ½ cup water. Mix well. Kadhi mixture is ready.
- Now in a pan, add oil, mustard seeds, hing and chopped green chili. saute it.
- Then add 1 cup water and bring it to boil.
- Now add kadhi mixture gradually and mix well.
- Add salt and mix well.
- Cook kadhi mixture on low flame for 5-7 minutes.
- Besan kadhi is ready serve with fafda.
Papaya sambharo
- Wash and remove skin of raw papaya. Grate it with big hole grater.
- Then add red chilli powder, salt, sugar, lemon juice and some coriander leaves. Mix well.
- Raw Papaya sambharo is ready. Serve with fafda.
Papaya sambharo with tempering
- Wash and remove skin of raw papaya. Grate it with medium hole grater.
- Now in a tadka pan, add oil, mustard seeds, hing and chopped green chilli. saute it.
- Add ¼ tsp turmeric powder and mix well.
- Add tempering into grated papaya.
- Then add salt, sugar and lemon juice. Mix well.
- Sambharo is ready serve with fafda.
Notes
- Sieve besan flour so air particles incorporate in it and become slightly fluffy.
- Whisk oil and water so it will easily merge together.
- Knead tight dough for gathiya.
- Knead and starch dough till it slightly changes its color and become smooth.
- Fry gathiya on low-medium flame. Do not fry it on high flame.
- Store prepared gathiya into air-tight container. It stay good for 1-2 months.
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