Remember when Priya aka Kareena Kapoor from 3 Idiots went to Rancho’s hostel to meet Rancho aka Amir Khan and she mentioned the word ‘Fafda’ while talking to him. That time all the Gujaratis were like “Yeah! This is our movie”. Well, so from the previous line it’s pretty much evident that Fafda is a dish or more of a snack that is exclusively served in Gujarat. It is also its birthplace. This crispy delight is rectangular in shape and yellow in color.
Which food is the best companion for Fafdas?
You can have Fafda solely but in many places of Gujarat, it is accompanied by Jalebi which is considered to be the ultimate go-to companion dish while having it. Also, Fafda and jalebi represent the contrasting taste. Here, jalebi is the cute sweet angel and Fafda is the rebellious salty element. The combination of the two is consumed in breakfast by Gujarat people.
A glance into Fafda’s history
Fafda obtains its popularity due to the festival of Dusshera. But what did the festival of Dusshera did exactly, which made this snack so famous? There is a mythological fact behind it. It is in saying that every fast that is done, should be broken with a dish which is made of gram flour or has huge amounts of gram flour in it. Fafda is a commonly existing gram flour dish and that is why the fast of Dusshera is broken with Fafdas. So Dusshera always starts with the huge role of Fafda which made it so loved among people.
Health Traits of Fafda
Fafda is made of gram flour. Gram flour proves to be healthy for the human body. It makes the body fit and enhances the proper working of the body. As it is jam-packed with proteins, fibers, vitamins, and minerals, it is beneficial for health. It has been proven to be a great substitute for regular flour as it has fewer calories and is more filling. But this can only happen when you consume Fafdas occasionally because too much of anything is either harmful or toxic for the body. Fafdas are deep-fried and it makes this dish not fit to be eaten every day.
- 2 cups of Besan/gram flour
- ¼ teaspoon of turmeric/Haldi
- ½ teaspoon of Kashmiri red chili powder
- salt (according to your taste)
- ¼ teaspoon of Ajwain/carom seeds
- ¼ teaspoon of baking soda
- 2 tablespoon of oil
- Water to knead the dough
- Oil for deep frying
Step 1: Let us start by making the dough for Fafdas. Take a large mixing bowl and add 2 cups of Besan, ¼ tsp of turmeric, ½ tsp of chili powder, ¼ tsp of ajwain, ¼ tsp of baking soda, and salt to taste. Give these dry ingredients a mix to combine everything.
Step 2: Then, add 2 tbsp of oil to the above dough. You need to knead it properly to combine all the oil in it. Mix it well.
Note: The mixing should be minutely done with proper focus and concentration because if all the above ingredients in steps 1 and 2 aren’t mixed properly then it will be difficult to form a dough.
Step 3: Further heat some water for kneading. It should be lukewarm. Then add it to the dough as required and then knead it.
Step 4: Knead for around 5 minutes or till the time when the dough turns soft, smooth, and tender.
Note: The dough’s smooth texture is an indicator that your job of making a perfect proportioned dough is done.
Step 5: So now you have a full-formed soft dough. Add a tsp of oil to the dough and start oiling the dough’s surface with either a brush, a spoon, or just your hands. The oiling will coat the dough well.
Note: Brush such as Spatulus BBQ Basting Brush can be used for coating the dough with oil.
Step 6: Cover the dough with a moist cloth and keep it like that for 30 minutes.
Step 7: Afterwards when you are ready to make Fafdas, knead the dough again for a minute or so. And also start heating some oil in a frying pan to fry the Fafda.
Note: While Kneading, make sure you maintain the dough’s softness and smoothness. If at any point in time its texture becomes hard or rough then bringing it back to the soft form can be very difficult.
Step 8: Then, pinch a ball sized dough and make a cylindrical shape.
Step 9: Remember, this is the tricky part. You need to be patient and keep trying. Place the cylindrical shaped dough on a wooden board and stick it on one side.
Step 10: Then carefully press it from one side and stretch it thin with the help of your palms in a forward direction.
Step 11: Take out the dough from the wooden board by scraping it off with the help of a knife.
Note: It should be taken off with a proper procedure and technique, without causing any damage to the shape of the Fafda.
Step 12: After scraping it off, deep fry it well in hot oil. Do not overcrowd the Fafdas. Put around three to four of them at a time to be cooked. Not more than that as it won’t cook well with more numbers. The texture, shape, and even the taste may get disturbed due to that. So the less, the better.
Step 13: Stir occasionally keeping the flame on medium. Also, keep checking them.
Note: Increased or frequent stirring of the Fafdas will result in it not cooking so well. So stir it from time to time.
Step 14: Fry the Fafdas for a minute or two till they obtain the typical golden color and crispy texture.
Step 15: It is ready and you will finally get to treat yourself with this salty, magnificent, and groovy Fafda. Serve with green chutney and you are all set!
Some helpful tips:
- While kneading the Besan dough, always make it really smooth and soft. This will require some effort but it is really worth it. You will need to knead it for about 15 minutes to achieve that soft texture.
- You should always use lukewarm water to knead the dough as it will be easier to combine everything and it will always result in a soft dough. You can even try this tip to knead the dough for making Puris, they will always come out soft.
- Rest the dough necessarily for about thirty minutes or else the crispy texture won’t come.
- Additionally, you can add black pepper for enhancing its flavor.
- It can be stored in an airtight container for a week or so and serve as required.
Do you know the fun fact? You don’t have to travel all over to Gujarat to taste this dish because this easy, pure, and fundamental recipe of Fafda is right here for you to try whenever you want. Fafda’s combination with Jalebi is iconic and serves to be delectable. With the fusion of salt and sweet relish, it’s a sure fact that your taste buds will be like, “I am having my best time”. It has a salty flavor which will make you rediscover the traditional salty flavor tang a bit more. So get ready to undergo a stunning quest of a homey Fafda that will make you say, “A vanagi vaha cake che” or “Fafda vaha vaha”, meaning this dish tastes wow!