Gujaratis are well known for their varitiey of snacks. Fafda, jalebi, khaman-dhokla, surati locho, Handvo, etc.
Fafda is a famous street food found in every nook and corner especially in the morning. What Vadapav is to Mumbai, Fafda is to Gujarat.
These are nothing but fried crisp chickpeas flour snack served usualky with a special kadhi and fried green chillies along with Jalebi. Here’s my way to make this dish.
- 1 cup chickpea flour/gram flour(besan)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ajwain
- 1/4 teaspoon pepper, finely ground
- 3 tablespoon oil + for deep frying
- 1/4 cup water, or as required
- A pinch of asafoetida/ hing
1. In a large bowl, take chickpea flour(besan). To this add the carom seeds and pepper powder. Mix well.
2. Now take 1/4 cup water . Add baking soda and salt to it. Stir well.
3. To the flour mixture add oil and mix well. Now gradually add water and prepare a semi-hard dough.
*Dough should not be as hard as we knead for poori nor as soft as we use for parathas.
4. Once the dough is ready, it still might be sticky. Add few drops of oil to it and knead it for 5-7 minutes.
5. Once done, rest the dough for about 15-20 minutes. After resting, divide the dough into 12-15 equal sized portions and make them into small balls.
6. Roll each of these balls into long and thin strips. (As shown in video) Ensure that the rolling and peeling is done at one stretch to avoid the dough breaking up.
If you find it difficult to follow the above shown method of making fafdas, then you can place the doughball between greased plastic sheets or butter paper and roll out with the help if rolling pin.
7. Now heat the oil in large deep frying pan and slip each of the long dough strips carefully into the pan.
8. Deep-fry the fafda dough strips on low flame for 2-3 minutes, turning them till they are browned on both sides. Remove them from the oil once done and serve the fafdas hot.