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Other than these sides, it can be eaten with a cup of tea.Gujarati Panchang (ગુજરાતી પંચાંગ) is an OFFLINE and FREE Gujarati Panchang Calendar app developed with love for all Indians and Hindu across the globe. Serve fafda with fried green chili, papaya sambharo and fafda chutney as a snack or breakfast. Serving suggestion: This is popular dussehra snack that is paired with jalebi. Though it won’t get spoiled the next day, but It tastes best the day it is made. Repeat same process till done.įor the best taste, it should be served warm. So keep an eye on them, do not let them get even a little golden brown color.ġ6) Once ready, remove it using slotted spatula and keep on paper towel lined plate. NOTE: not like other fried food, we are not looking for golden brown color. Meantime shape few more fafda.ġ5) As it gets crisp and cooked from one side, you need to flip them and fry other side. Similarly prepared 2-3 more.ġ4) Once the oil is hot, add them into the hot oil and fry. You may need to hold the board with other end so it does not wobble.ġ3) Now you can lift it very easily.
Start with the end that is near to you.ġ2) Go straight without stopping and do not damage the shape. We are looking for medium thick strips.ġ1) Now using the sharp long knife we will remove it from the board. Don’t give too much pressure otherwise it will stick your palm and becomes very thin. You can use wooden chopping board.ĩ) Now press the back end slightly make it flat.ġ0) Using the end of your palm stretch the dough in forward direction. Since my rolling board is wooden, I used that. While that is getting hot, take one dough ball, put on the board. Make them into smooth oval shaped balls.Ĩ) Now Heat the oil in a pan for deep frying on medium heat. Now cover and let it rest for 15-20 minutes.ħ) After the resting time, divide the dough into 15-17 equal portions.
Knead it for good 7-8 minutes and you will see the difference. Because of the besan, this dough will be really sticky, so at this point wash your hands and proceed.Ħ) Also apply oil on you palm and start kneading the dough to make it smooth. Crush the ajwain between your palm before adding to release its flavor more.Ĥ) and knead into a medium soft dough (Not too soft, not too tight). NOTE: Crush the peppercorns coarsely, not powdered. Add salt, crushed peppercorns, ajwain, baking soda and hing in that.
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How to make fafda recipe (Step by Step Photos):ġ) Take besan in a bowl. Khandvi // Khaman // Methi muthia // Methi gota In Gujarati cuisine, besan is widely used. To enjoy the best taste, it should be eaten with papaya sambharo, kadhi chutney (aka fafda chutney) and fried green chili.
There are many varieties of gathiya and this is one of them hence the name fafda gathiya. While shaping and removing from the board, first couple may not get right. The procedure looks little intimidating, but trust me it is very easy to make. But since we are making it at home and we do not have practice, skill and that big kadai for frying, the size will be small (around 6 inch). The store bought ones are really really long in size (around 1 foot to 1.5 feet). They are not crispy like other snack ( chakli, namak pare, sev, tikha gathiya). These are just crisp yet soft and melt in your mouth as your eat. On dussehra festival, you will see a long lines at farsan shop to buy garama garam fafda and jalebi. People prefers to eat them warm (garama garam) as a breakfast. A popular combination is fafda jalebi that you will find in any farsan shop in Gujarat. Fafda Recipe - a popular Gujarati snack or breakfast item made from besan.
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