Fafda
04-10-2024
www.kitchenfoodrecipes.com
Ingredients:
2 cups gram flour (besan)
1/4 teaspoon baking soda
1/2 teaspoon ajwain (carom seeds)
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida (hing)
Salt to taste
2 tablespoons oil (plus more for deep frying)
Water, as needed
Fried green chilies and papaya chutney, for serving (optional)
Instructions:
1. Prepare the Dough
In a large mixing bowl, combine the gram flour, baking soda, ajwain, turmeric powder, asafoetida, and salt.
Add the oil to the dry ingredients and mix well. The mixture should have a crumbly texture.
Gradually add water, a little at a time, and knead into a soft yet firm dough. The dough should not be sticky but should be pliable and smooth.
2. Shape the Fafda
Divide the dough into small balls, roughly the size of a lemon.
Take one dough ball and place it on a flat surface. With the help of your palm, press down and stretch the dough into a long, thin strip (around 5-6 inches long and 2 inches wide).
Use a rolling pin if needed to get an even thickness. Repeat with the remaining dough balls.
3. Fry the Fafda
Heat oil in a deep-frying pan over medium heat. Test the oil by dropping a small piece of dough into it. If it rises to the surface quickly, the oil is ready.
Carefully place the stretched dough strips into the hot oil, a few at a time. Fry until they are golden brown and crispy, turning occasionally to ensure even frying.
Once done, remove the fafda with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
4. Serve and Enjoy
Serve the fafda hot with fried green chilies and a tangy papaya chutney on the side. These accompaniments add a burst of flavor that complements the crispy texture of the fafda perfectly.
Tips:
Make sure to knead the dough well, as this helps in achieving the right texture for crispy fafda.
The dough should be firm but smooth. If it’s too soft, add a little more gram flour to adjust the consistency.
To make the papaya chutney, grate raw papaya and mix it with salt, turmeric, red chili powder, and lemon juice for a quick, tangy side.
Fafda is best enjoyed fresh, right after frying, to savor its crispiness!
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