Fafda is crunchy snack made from Chick pea flour and served with hot fried chillis or Chutney. In the morning, people are lined up at fafda stall for freshly made fafdas. I love those dasy when I also used to go and pick some fafdas from those stalls(Lariwala)
- 1 cup besan (chick-pea flour)
- 1/4 tsp Papad Kharo or baking soda
- 1/4 tsp salt tsp or to taste
- 1/4 tsp ajwain (thymol-carom seeds)
- 1/8 tsp haldi (turmeric)(optional)
- Less than 1/4 cup water
- 1 tbsp oil
- More oil to deep-fry
Mix Papad Kharo and salt into water. Mix the besan, ajwain, haldi, 4 tbsp oil together. Add water and knead into a soft dough. Take a portion of the dough and place it on a greased surface. With base of your palm, drag the dough in a straight line, holding the dough at the starting point with the other hand. This will form a strip. Fry these strips over medium heat till crisp. Note: this is a difficult thing till you are practiced enough. You can also roll into thin rounds between two sheets of greased polythene
I had lot of request to share Fafda Chutney recipe. So below is the recipe. And you can also watch the video below to see how Indian vendors make the Fafda and Chutney.
- 1/2 cup Gram Flour (besan / chick pea flour)
- 1/2 cup yogurt (dahi)
- 1/2 tsp black salt
- 1 tbsp chopped green chili or adjust to your taste
- 1/2 tbsp ginger or adjust to your taste
- 2 tbsp finely coriander leaves
- 1 tbsp finely chopped mint leaves-if you don't like flavor of mint leave out
- A pinch of Asafoetida
- 1/2 tsp mustard seeds
- Salt to taste
- 1 tbsp oil
- 3 cups water
Grind ginger, green chillies, coriander leaves, mint leaves together to make a paste. Keep a paste aside.
Mix gram flour, curd and 3 cups of water in a bowl. Blend mixture using hand blender until it becomes smooth.
Heat 1 tablespoon of cooking oil in a pan. Add mustard seeds in it. When seeds start popping, add asafoetida in it.
Add prepared mixture of curd, gram flour and water in it. Add salt and black salt in it according to your taste. Cook over medium flame for around 7 -8 minutes until mixture starts boiling. Stir occasionally to prevent mixture from sticking to the bottom of a pan.
Turn off the heat and add previously prepared ginger-chilli-mint-coriander paste in it. Mix well.
Your Fafda Chutney is ready to serve with Gujarati Fafda (Gathiya).