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! ❤️

Lockdown Cooking | 100% fat free whole wheat bread

How about trying to bake bread without any oil or butter? This time, I tried baking a healthier version of whole wheat bread using just 4 ingredients! Plus, I baked it without using an oven. Check it out! 🙂

Serves : 3 

Preparation time: 15 minutes

Baking time: 35 minutes

Resting time: 90 minutes

What did I use?

  • Whole wheat flour – 4 cups
  • Warm water – 2 cups
  • Instant yeast – 2 teaspoon
  • Salt – 1 teaspoon

How did I make it?

  • As my first step, I took a deep bowl and added warm water to it. Next, I added yeast and salt, and mixed it till my yeast dissolved. Since I used active yeast, I did not wait for the yeast to ferment.
  • My next step was to add the flour in parts and knead for about 10 to 15 minutes, till the dough becomes soft. My dough was sticky as I did not use any oil or butter to the dough. 
  • Once kneaded, I covered the dough and allowed it to rest for 60 minutes.
  • After 60 minutes, I kneaded the dough for about 5 minutes and placed it in the baking tray. After that, I allowed it to rest for about 30 more minutes.
  • While my dough was resting, I took a saucepan with lid and placed it on a high flame to pre-heat it.
  • Once my dough had rested well, I placed the baking tray on the saucepan and covered it to ensure that no heat escapes while baking. 
  • I baked the bread on a medium flame for 35 to 40 minutes, or till the bread is golden brown.
  • Once baked, I allowed it to cool and then served!
  • Freshly baked bread is ready! ❤️