Fafda - A popular Gujarati Farsan
Learn how to make Perfect Fafda which will have everyone talking! Here’s a fail-proof step-by-step Fafda recipe with pictures and video so that you too, can prepare this Gujarati snack with ease. This is the ultimate guide to homemade Fafda.
FAFDA… I’m sure that no any other word can make me smile more. It just makes me nostalgic about childhood when we used to eat delicious snack for breakfast. I remember Sunday mornings when my dad and I used to bring Garma Garam Fafda and Jalebi from a nearby local shop.
I still remember I would stand near the fafda stall observing the technique of stretching each fafda dough and frying it to perfection. Even though those were not homemade, I used to eat passionately. Such was the taste and the smell of the hot fafdas.
Its almost 25 years since then and I’m still yearn for Fafda and like to eat whenever I get chance.
Watch the video tutorial and you’ll be craving this crispy and soft Fafda:
If you enjoyed this video for Failproof Fafda Recipe please subscribe to our Youtube channel (P.S. Click the BELL icon so you can be the first to know when we post a new video). THANK YOU so much for subscribing!
My First Fafda Recipe Trial
This Fafda recipe and my first ever trial of fafda is inspired by my husband… He is a true fafda lover you can say. Just after my marriage we were in Gujarat for few years and his love for fafda started over there.
Every morning, he used to wake up early so he can buy first batch of freshly made hot fafdas and papaya no sambharo. We knew that you reach at shop even with ten or fifteen minutes delay the papaya no sambharo used to be sold out. So, you can imagine how delicious and popular this snack is!!
Its more than 10 years when we left Gujarat but that nostalgic taste and fragrance of fafda which is still fresh in our memories. Every Sunday morning, we (specially my husband) still feel to have fafda specially with papaya no sambharo.
In Kolkata it is not easily available and also, it’s not easy to supress your desire for fafda hence I decided to learn how to made fafda at home finally.
‘Fafda wali’ – They gave me this name
My fafda love being a Gujarati, my husband’s fafda Cravings and my childhood observation of fafda making skill – These three situations make a Fafda pro today.
My first attempt was terrible, but I tried n tried and finally the result is right before you. That trial was approved by my husband (A true Fafda Lover), my Dad and mom. And from that day they officially call me ‘Fafdawali of the family’.
This is definitely an art to making fafda and it does require some patience, however it is pretty low on the difficulty scale.
And now I feel so proud of myself! :) The Fafda Recipe is not that much difficult actually, rather it’s a tricky one and after some practices one can easily become a FAFDA Pro.
Do not be discouraged by the hand stretching technique. Give it a try…I am sure you will love it!
What are Fafda?
Fafda are crispy, soft and mouth melting long stripes made with besan / gram flour, some flavoured spices and divine topping of fafda masala.
The fafda masala is the most magical part of the recipe, as hint of hing combine with flavourful carom seeds mix with salt, and then drizzled over the top of the long crispy stripes.
It makes for the perfect breakfast snack when served with hot jalebis, Papaya no Sambharo, fried and salty green chilies. Fafda lovers prefers to eat them warm (garama garam) as a breakfast or with a cup of tea in the evening as a snack.
How to make perfect Fafda at home?
Here, you’ll find the most detailed guide to making homemade Fafda. Follow my step-by-step Fafda recipe and learn the best TIPS and TRICKS for traditional Fafda.
Sieve besan or gram flour in a big bowl. Add Ajwain / carom seeds, crushed peppercorns, Papad khar, oil and salt in that and mix well with your fingers.
Adding very little water knead a medium soft dough. Let it rest for 15 minutes and knead again.
Take small dough ball, put on the wooden board using the end of your palm stretch the dough in forward direction. It should be around 5-6 inch long or according to your kadai size.
Now using the sharp long knife remove it from the wooden board. Start with the end that is near to you.
Heat the pan with oil and deep fry them on low flame till crisp. Fry 2-3 Fafda at a time. Once ready, remove it and keep on paper towel lined plate. Sprinkle fafda masala on it.
Enjoy with papaya no sambharo, jalebis and fried green chilies.
On Dussehra or Vijaya Dashami festival, you will see long lines at farsan shop to buy garama garam fafda and jalebi.
Important Tips and Notes for Fafda:
- Besan (gram flour) – Always use fine besan. It makes the fafda very crispy and smooth. fine besan also helps in shaping the fafda perfectly.
- Papad Khar – In authentic recipe of fafda PAPAD KHAR is used. If you don’t have this at your place you can replace this papad khar with baking soda.
- Ajwain (Carom seeds)– Carom seeds are added in fafda to get a wonderful taste. Crush the ajwain between your palm before adding to release its flavor more. Also, as these seeds have some medicinal properties, it is great to add it in this snack.
- Peppercorns – For better flavour Crush the peppercorns coarsely, not powdered.
- Oil – For kneading a smooth dough of fafda, we will add oil to it.
- Resting the dough – It is important to rest the dough after initial kneading. It lets the dough settle and then get to a proper texture.
- Technique – The technique of stretching fafda is very important. Do not be discouraged by the hand stretching technique. Give it a try… I am sure you will love it!
- For stretching Fafda, you need a wooden chopping board or you can use your wooden rolling board also. Don’t grease the board with Oil.
- (Do check out the video for learning Fafda Stretching technique correctly)
- Frying Fafda – Fry Fafda strips always on medium flame to make it crispy.
- Not like other fried food, we are not looking for golden brown colour. It has too just crisp. So, keep an eye on them, do not let them get even a little golden-brown colour.
Papaya no Sambharo and Fafda – A match made in Gujarat
Of course, what would Fafda be without papaya no sambharo? While they are delicious by themselves and would be VERY GOOD with crunchy papaya no sambharo, hot jalebis and fried green chilies in the morning.
Papaya no sambharo just adds the extra bit of love to the recipe.
Now you can make this crunchy and spicy papaya no sambharo at home.
For detailed Papaya no Sambharo Recipe click here
Have a blast when making these Fafda and Papaya no sambharo and of course if you need any help, you know where to find me!
What to serve with Fafda?
Serve fafda with Papaya no sambharo, fried green chili and hot jalebis as a snack or breakfast.
They’re perfect with chai or coffee.
Enjoy these Fafda warm or at room temperature. Indeed, a cup of masala chai is obligatory, not optional. Get your snack on!
How to store them?
For the best taste, it should be served hot or warm. It should be eaten the day it is made. Though it won’t get spoiled the next day, but It tastes best the day it is made.
they stay fresh for up to 1 week at room temperature.
Always store them in an airtight container to prevent it from becoming soggy.
With those pro tips in mind, let’s discuss the troubleshooting
Why my fafda not stretching perfectly?
Knead Dough Very well then Try.
Always use fine besan for perfect result.
Why my Fafda Turn Red in Colour?
The oil temperature is too high.
Use of more papad khar or soda also make them red.
Why my Fafda Remain Soft?
Fry it on very low flame will make it crisp.
Bubbles forming on Fafda?
Because the oil temperature is too high. Oil should not be very hot when you are frying Fafda.
What if I don’t have Papad khar?
You can replace it with Baking Soda.
If you are looking for easy and Quick Dessert recipes, here are my top picks:
Seriously you guys!! Make this Extremely Easy Fafda and Papaya Sambharo today and you and your family will absolutely love this incredibly easy-to-make and full- flavoured Fafda Recipe with Papaya no sambharo.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this Fafda Recipe then definitely drop me a comment and a rating below!
Learn how to make Perfect Fafda which will have everyone talking! Here’s a fail-proof step-by-step Fafda recipe with pictures and video so that you too, can prepare this Gujarati snack with ease. This is the ultimate guide to homemade Fafda.
[cooked-sharing]
Sieve besan or gram flour in a big bowl.
Add Ajwain / carom seeds, crushed peppercorns, Papad khar, oil and salt in that and mix well with your fingers.
Now add little water at a time and knead into a medium soft dough
(Not too soft, not too tight).
Now drizzle oil on the dough. Also apply oil on your palm and start kneading the dough to make it smooth.
Knead it for good 5 minutes and you will see the difference.
Though this dough become so sicky due to besan you have to add little oil in between.
Now cover and let it rest for 15 minutes.
After the resting time, divide the dough into 15-17 equal portions. Make them into smooth oval shaped balls.
Now Heat the oil in a pan for deep frying on medium heat. While that is getting hot, turn heat on low.
Take one dough ball, put on the wooden board. Now press the back end slightly make it thin.
Using the end of your palm stretch the dough in forward direction.
It should be around 5-6 inch long.
(Don’t give too much pressure otherwise it will stick your palm and becomes very thin. We are looking for medium thick strips.)
Now using the sharp long knife remove it from the wooden board. Start with the end that is near to you.
Go straight without stopping and do not damage the shape. You may need to hold the board with another end so it does not wobble.
Now you can lift it very easily. Similarly prepared 2-3 more.
Once the oil is perfect hot, add them into the hot oil and fry. Meantime shape few more fafda.
As it gets crisp and cooked from one side, you need to flip them and fry other side.
Once ready, remove it and keep on paper towel lined plate.
Sprinkle fafda masala on it.
Repeat same process till all fafda done.
Ingredients
Directions
Sieve besan or gram flour in a big bowl.
Add Ajwain / carom seeds, crushed peppercorns, Papad khar, oil and salt in that and mix well with your fingers.
Now add little water at a time and knead into a medium soft dough
(Not too soft, not too tight).
Now drizzle oil on the dough. Also apply oil on your palm and start kneading the dough to make it smooth.
Knead it for good 5 minutes and you will see the difference.
Though this dough become so sicky due to besan you have to add little oil in between.
Now cover and let it rest for 15 minutes.
After the resting time, divide the dough into 15-17 equal portions. Make them into smooth oval shaped balls.
Now Heat the oil in a pan for deep frying on medium heat. While that is getting hot, turn heat on low.
Take one dough ball, put on the wooden board. Now press the back end slightly make it thin.
Using the end of your palm stretch the dough in forward direction.
It should be around 5-6 inch long.
(Don’t give too much pressure otherwise it will stick your palm and becomes very thin. We are looking for medium thick strips.)
Now using the sharp long knife remove it from the wooden board. Start with the end that is near to you.
Go straight without stopping and do not damage the shape. You may need to hold the board with another end so it does not wobble.
Now you can lift it very easily. Similarly prepared 2-3 more.
Once the oil is perfect hot, add them into the hot oil and fry. Meantime shape few more fafda.
As it gets crisp and cooked from one side, you need to flip them and fry other side.
Once ready, remove it and keep on paper towel lined plate.
Sprinkle fafda masala on it.
Repeat same process till all fafda done.
Leave a Reply