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.
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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.
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