Fafda is somewhat an identity of Gujarat when it comes to food. Everyone loved fafda! A Gujarati morning without fafda is like a river without water. Fafda is a popular morning snack in Gujarat made from Bengal gram flour. As with every other festival in India, food is of prime importance and there is special food associated with each religious occasion. This dish is most popularly consumed on festival of Dussehra. On a daily basis, people queue up at sweet shops to get a fresh batch of hot Fafda. People don’t usually make it at home because its recipe is not known and very difficult to get it right. I love trying new varieties of food, and being away from India makes me want to attempt making things at home since Indian authentic snack foods are hard to find. My family loves Fafda and I grew up in India eating them every weekend morning for breakfast. After moving to America, this ritual kind of stopped because it is very difficult to find this snack in the restaurants. After multiple attempts my mom and I found a perfect recipe. This is our favorite meal for breakfast with stir-fried green papaya, green chilies, and spicy peanut chutney. My recipe is easy to make at home, yet tastes like it came from your favorite street shop. Give it a try and enjoy this classic snack with your loved ones.
1.5 cup chickpea flour (besan)
1 tsp baking soda or papad kharo
1 tsp ajwain (thymol-carom seeds)
1 tsp crushed black pepper
1 tsp salt
¼ tsp turmeric (optional)
4 tbsp canola oil
¼ cup water to knead the dough
Oil for frying
Add 2 tbsp oil, salt, turmeric powder, crushed black pepper, ajwain seeds, and baking soda together in a bowl and mix well. Add the chickpea flour and add water little by little to make the dough little softer than chapatti dough. Knead the dough at least for 6-10 minutes. Add 1 tbsp of oil and knead the dough nicely for another 4-5 minutes and leave it aside for 15 minutes covering it with kitchen towel. After 15 minutes, take a small portion of the dough and place it on a greased surface (wooden surface preferred). With base of your palm, flatten the dough and drag the dough in a straight line. This will form a strip. Note: This is very difficult till you are practiced enough. Gently and carefully run a knife below the rolled strip to remove the strip. Deep fry the strip over medium heat till light golden yellow. Remove strip from heat and place on a paper towel to soak out the excess oil. Repeat same step with rest portions. Let it rest for a minute and serve hot with chilies, stir-fry green papaya or spicy peanut chutney.
P.S. Will post the recipe for stir-fry green papaya and spicy peanut chutney soon 🙂