Fafda recipe

 Recipe for fafda with illustrated steps. Fafda is a delectable snack that is deep-fried and crunchy, made with besan (gram flour) and seasoned with black pepper and carom seeds. It's a delicious and incredibly addicting vegan snack from Gujarat. This recipe yields fafda that tastes a lot like the one you get from the market.

Making the Fafda Recipe 1. Place one cup of besan (gram flour) in a bowl or parat, a large dish with side 

rims.

2. Include 1 pinch asafoetida (hing), ¼ teaspoon of carom seeds (ajwain), 10 to 12 roughly crushed black peppercorns, ¼ teaspoon of turmeric powder, and so on.

Additionally, incorporate ⅛ teaspoon or two to three pinches of baking soda.

Use besan to prepare the Gujarati fafda recipe.

3. Use a spoon to thoroughly mix.

Use besan to prepare the Gujarati fafda recipe.

4. Next, add ¾ teaspoon of salt, or more to taste.

Use besan to prepare the Gujarati fafda recipe.

5. Gradually stir in 2 to 3 teaspoons of water.

Use besan to prepare the Gujarati fafda recipe.

6. Start combining the water and besan.

Use besan to prepare the Gujarati fafda recipe.

7. Knead to a tight dough after that.

how to make fafda recipe

8. Add 2 tablespoons of oil at this point.

how to make fafda recipe

9. Mix once more while kneading. Add water as well, if needed. After adding the oil, I added 1 tablespoon after adding 3 tablespoons of water at first.

I thus added four tablespoons of water in total. You can use three to four teaspoons of water in total, depending on the quality of the besan.

creating the fafda recipe

10. Keep kneading until the water is completely absorbed.

preparing fafda recipe 11. The stickiness will disappear and you'll have soft dough after the water is absorbed. Knead the dough until it becomes smooth and soft. After covering, set the dough aside for half an hour.

creating the fafda recipe

fafda rolling 

12. Form the dough into tiny balls after 30 minutes. To prevent them from drying out, place a lid on them or cover them with a dish towel.

preparing the fafda recipe 

13. Very lightly spread oil on a wooden board. On the wooden tray or board that has been lightly oiled, place one ball of besan dough. Avoid heavily oiling the board as this will make it difficult to press the Fafda. If desired, apply some oil to your hands before moving on to the next step.

14. Press and flatten the dough ball with the heels of your palms while simultaneously moving your palms forward. Use very little pressure. Don't apply too much pressure; instead, maintain constant pressure.

Overpressurizing the fafda will cause it to adhere to the board and crack during lifting. The only difficult component of the entire recipe is this. In order to press and flatten the fafda dough, you must move forward and use light pressure.

15. You'll receive a fafda with an extended, long shape. Remove it from the board with care. Additionally, avoid making Fafda too thin, as this will make lifting difficult. Additionally, a knife or spatula can be used to lift fafda.

Using a rolling pin (belan) to roll out a big piece of dough on a board that has been oiled is an alternative technique (chakla). Next, cut the strips with a knife and take them out.

16. Store it on a different plate or board that has been lightly oiled. Continue making these with the leftover dough balls. To prevent them from drying out, place a kitchen napkin over the top.

17. Heat the oil in a kadai for frying. Once the oil reaches a medium temperature, examine a minuscule portion of the dough. It ought to progressively rise to the top of the oil.