fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe |
by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 158271 times
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.
For 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, add the fafda 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 the fafda slightly and serve or store in an air-tight container and use as required.
Fafda Recipe, Gujarati Fafda, Crispy Besan Snack recipe with step by step photos
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Fafda is made of 1 cup besan (bengal gram flour), 2 1/2 tbsp oil, 1/2 tsp carom seeds (ajwain), 1 tsp papad khar, salt to taste and oil for deep-frying.
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The dough cannot be made in advance. Knead it just before deep frying.
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While stretching ensure you apply uniform pressure on the fafda so it is evenly shaped. Also apply the pressure only with the base of your palms.
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While you are shaping the fafda, you can keep the remaining dough covered with a damp muslin cloth to prevent it from drying. Alternatively, use a dish to cover the dough.
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Do not shape them too thin, else you won’t be able to lift it and there are chances that it might break.
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Do not shape all fafda at a time. Shape 2 to 3 fafda at a time and deep fry simultaneously.
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Remember to cool the fafda completely before storing, else they might turn soggy.
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Choose yellow-coloured flour that is clean and free from insects.
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Purchase coarsely or finely ground besan, as desired. For fafda recipe we need finely ground besan. This is the regular besan we use for bhajiyas or kadhi.
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Check the label and buy the freshest stock as it imbibes a rancid smell over time.
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It should also be free broken grains of chana dal.
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Also make sure that there is no evidence of moisture or lumps formation.
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Papad khar is a seasoning that is used in the making of papads and traditionally used in khichu.
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The papad khar is an essential and vital ingredient in papad making, and contributes the necessary crispness and expansion of fried papads and fafda.
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For the dough of fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe, take 1 cup besan (bengal gram flour) in a deep bowl.
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Add 2 1/2 tbsp oil.
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Add 1/2 tsp carom seeds (ajwain).
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Add 1 tsp papad khar.
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Add salt to taste.
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Mix well.
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Knead into a soft dough using enough water till smooth.
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To make fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe, take a small portion of the dough and roll into a 50 mm. (2”) cylindrical roll in between your palms.
![]()
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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. Do not make them too thin, else you won’t be able to lift it and there are chances that it might break.
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Loosen the strip gently with a sharp knife.
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Heat the oil in a deep non-stick pan and deep-fry a few fafda 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.
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Cool slightly and serve fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe or store in an air-tight container and use as required.
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Q. Can I use baking soda instead of papd khar?If yes, what quantity?
A. We have not tried the fafda using baking soda. For best results, we recommend the use of papad khar.
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Q. Can I shape all the fafda and then deep fry all at one go?
A. No, you have to shape 2 to 3 at a time and deep fry, else the fafda might dry up.
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Q. My fafda pieces were soggy even after cooling. What went wrong?
A. Ensure the oil for deep frying is not extremely hot and you fry the fafda on a medium flame and not high flame.
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Nutrient values (Abbrv) per serving
| Energy | 280 cal |
| Protein | 6.8 g |
| Carbohydrates | 19.6 g |
| Fiber | 5 g |
| Fat | 19.4 g |
| Cholesterol | 0 mg |
| Sodium | 24 mg |
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6 FAVOURABLE REVIEWS
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