Lockdown Cooking | Fafda

Fafda is a deep-fried Gujarati snack made from Bengal gram flour. Fafda is often paired with hot jalebi and papaya chutney, and is widely consumed by people who have a sweet tooth!

What did I use?

  • Bengal gram flour – 250 grams
  • Dry roasted salt – 1 teaspoon
  • Papad khar or Soda bicarb – 1/2 to 3/4 teaspoon
  • Ajwain or carrom seeds – 1 teaspoon [ hand-crushed ]
  • Asafoetida – 1/2 teaspoon
  • Oil – 2 tablespoon
  • Oil – for frying
  • Hot water – 6 tablespoon

How did I make it?

  • First, I mixed salt, papad khar, and hot water. I kept this aside while I started working on my next step
  • As my next step, I took a deep bowl and mixed flour, hand crushed carrom seeds, asafoetida, and oil. Next, I started adding the soda solution which I prepared. I started adding in parts and kneaded to form a very stiff dough.
  • I kneaded the dough for about 8 to 10 minutes till my dough was smooth and stiff. If the dough is extremely stiff, then oil/water can be added to the top, but it has to be hot.
  • That’s it! my dough was ready. My next step was to divide the dough into small lump-sized balls and start flattening the dough.
  • For preparing fafdas, I took a ball sized – dough and placed it on a surface, and then used my palm to apply pressure and flatten it ( check the image video below for reference ).
  • Next, I used a knife to unmould the flattened dough and started frying on a low flame till crisp.
  • Fafda is ready! ❤️

Published by Rishika Powany

My name is Rishika, and I’m a Freelance writer. I am passionate about generating creative content and coaching people in Public Speaking. I help people promote and grow their brands through various Content Writing techniques. At the same time, I also show you how to hack your interviews, gain more confidence, and speak more effectively through communication strategies.

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