Introduction

 

Gujarati fafda — the crispy, golden strips of goodness that instantly transport me back to the vibrant streets of Gujarat. I vividly remember the first time I tasted this savory snack during a trip to Ahmedabad. The bustling markets were filled with the aroma of freshly fried fafda, and I couldn't resist trying a piece. From that moment on, I was hooked. Recreating that authentic taste at home became a personal mission, and after many trials and errors, I finally mastered the art of making restaurant-style Gujarati fafda right in my own kitchen.

 

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Recipe of Restaurant-Style Gujarati Fafda

 

Ingredients:

 

For Fafda:

• Besan (Gram Flour): 1 ½ cup
• Papad Khar: 1 tsp
• Hing (Asafoetida): ½ tsp
• Water: as required
• Salt: ½ tbsp
• Ajwain (Carom Seeds): 1 ½ tsp
• Oil: 2 tsp + ½ tbsp
• Green Chillies: 4-5 pcs
• Jeera Powder: a pinch
• Coriander Powder: a pinch
• Amchur Powder: a pinch
• Black Pepper: ½ tbsp
• Rice Flour: ½ tbsp

For Raw Papaya Sambharo:

• Oil: 1 tbsp
• Mustard Seeds: 1 tsp
• Curry Leaves: 9-10 pcs
• Green Chilli: 1 pc
• Hing (Asafoetida): 1 tsp
• Salt: 1 tsp
• Turmeric Powder: 1 tsp
• Red Chilli Powder: a pinch
• Sugar: 1 tsp
• Vinegar: 1 tbsp

 

 

Method:

 

1. Preparation of Raw Papaya Sambharo:

   • Peel and grate a raw papaya.
   • Heat oil in a pan, add mustard seeds, curry leaves, let them crackle.
   • Add green chillies, grated raw papaya, and sauté.
   • Add hing, salt, turmeric, red chilli powder, sugar, vinegar, and cook for 5-6 mins.

2. Preparation of Powdered Masala:

   • Grind black pepper, salt, hing, amchur powder, rice flour, ajwain to a fine powder.

3. Making Fafda:

   • In a bowl, mix papad khar, hing, water, and keep it aside.
   • Sieve besan into a plate, add salt, ajwain, 2 tsp oil, rub together.
   • Add the mixture of hing & papad khar, mix.
   • Add water, knead to a tight smooth dough.
   • Add ½ tbsp oil, knead for 2-3 mins.
   • Cover with a damp cloth and keep aside.
   • Take a portion of dough, shape into a cylindrical shape.
   • Flatten with palm, scrape with a knife.
   • Fry in medium-hot oil until crispy.
   • Drain excess oil, sprinkle powdered masala.

4. Serve:

   • Fry green chillies, sprinkle salt, jeera powder, coriander powder, amchur powder.
   • Serve Fafda with sambharo and fried green chillies.

 

Enjoy the crispy and flavorful Gujarati Fafda right in your own kitchen, and savor the authentic taste of Gujarat's culinary heritage!

 

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About the Recipe

 

Gujarati fafda is a traditional snack originating from the western state of Gujarat in India. Made from a simple mixture of chickpea flour (besan), spices, and water, the dough is rolled out into thin sheets, cut into strips, and deep-fried until crisp and golden brown. Fafda is typically enjoyed with spicy green chutney or tangy tamarind chutney and is a popular choice for breakfast or as a tea-time snack. Its addictive crunch and flavorful taste make it a favorite among Gujaratis and food enthusiasts alike.

 

 

Cooking Tips

 

1. Use Fresh Chickpea Flour

For the best texture and flavor, use fresh chickpea flour (besan) that has been sifted to remove any lumps.

2. Knead the Dough Thoroughly

Ensure the dough is kneaded well to develop gluten and achieve a smooth consistency. This will help in rolling out thin and even sheets of fafda.

3. Fry at the Right Temperature

Maintain a consistent oil temperature while frying the fafda to ensure they cook evenly and become crispy without absorbing too much oil.

 

 

Pairing Guide

 

Gujarati fafda pairs perfectly with spicy green chutney made with cilantro, mint, and green chilies, or with tangy tamarind chutney for a burst of flavor. Enjoy it alongside a hot cup of masala chai for the ultimate snack experience.

 

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Frequently Asked Questions about Gujarati Fafda

 

1. What is Gujarati fafda made of? Gujarati fafda is made from chickpea flour (besan), spices, water, and sometimes baking soda.

2. Can I make fafda without chickpea flour? Chickpea flour is the main ingredient in fafda, and it's essential for achieving its signature taste and texture. There's no suitable substitute for chickpea flour in this recipe.

3. How thin should I roll out the fafda dough? Roll out the fafda dough as thin as possible without it tearing. Thinner sheets result in crispier fafda.

4. Can I store leftover fafda? Yes, you can store leftover fafda in an airtight container at room temperature for up to a week. Reheat them in the oven for a few minutes to regain their crispiness.

5. Is fafda gluten-free? Traditional Gujarati fafda is gluten-free since it's made from chickpea flour. However, if you're buying pre-made fafda or eating it at restaurants, always check the ingredients for any potential gluten-containing additives.

6. Can I bake fafda instead of frying it? While it's possible to bake fafda for a healthier alternative, it won't achieve the same crispy texture and authentic taste as fried fafda.

7. What other snacks can I serve with fafda? Fafda pairs well with other Gujarati snacks like jalebi, dhokla, khandvi, and sev.

8. Can I freeze fafda dough? Yes, you can freeze fafda dough for up to a month. Thaw it in the refrigerator overnight before rolling and frying.

9. Why is my fafda not crispy? If your fafda is not crispy, it may be due to uneven rolling, improper frying temperature, or not kneading the dough enough.

10. Can I make fafda ahead of time for a party? Yes, you can make fafda ahead of time and store it in an airtight container. However, for the best taste and texture, fry it just before serving.

 

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