fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with 19 amazing images.
fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe is made with besan and a handful of spices. Learn how to make Gujarati fafda.
To make fafda, combine all the ingredients in a deep bowl and mix well. Knead into a soft dough using enough water till smooth. Take a small portion of the dough and roll into a 50 mm. (2”) cylindrical roll in between your palms. Place the roll on one side of the chopping board or any flat surface and with the base of your palm press and stretch it vertically with light force from one end to the other to form a long strip. Loosen the strip gently with a sharp knife. Heat the oil in a deep non-stick pan and deep-fry on a medium flame till it turns crispy and light brown in colour. You can deep-fry 2 to 3 fafdas at a time. Drain on an absorbent paper. Cool slightly and serve or store in an air-tight container and use as required.
Fafda gathiya is a traditional Gujarati snack, which is kind of like a test of one’s cooking skills! This crispy besan snack requires a lot of practice, and once you master the art, it shows your culinary prowess.
You need to shape and loosen the dough tactfully, and also have to fry the Gujarati fafda on a medium flame. Otherwise, it will remain soft and not become crispy and light brown.
However this crispy besan snack recipe is completely worth the effort and time you spend, and the outcome will be much appreciated by everybody apart from your own satisfaction and pride of biting into homemade Fafda! It is served with a famous Gujarati sweet – jalebi and with raw papaya chutney alongside for Sunday breakfast in many Gujarati households. Fafda-jalebi is also a must on occasions like Dusshera.
Tips for fafda. 1. The dough cannot be made in advance. Knead it just before deep frying. 2. While stretching ensure you apply uniform pressure on the fafda so it is evenly shaped. Also apply the pressure only with the heels of your palms. 3. While you are shaping the fafda, you can keep the remaining dough covered with a damp muslin cloth to prevent it from drying. 4. Do not shape all fafda at a time. Shape 2 to 3 fafda at a time and deep fry simultaneously. 5. Remember to cool the fafda completely before storing, else they might turn soggy.
You can also try other Gujarati dry snacks like Shakarpara and Masala Khakhra.
Enjoy fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with step by step photos.