Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Fafda

Traditional 9. Fafda recipe

🧺 Ingredients

• Besan (gram flour): 250g (2 cups)
• Water: 200-250ml (¾-1 cup)
• Oil: 15ml (1 tbsp) for dough + 500ml for deep frying
• Salt: 5g (1 tsp)
• Turmeric powder: 1g (⅛ tsp)
• Ajwain (carom seeds): 5g (1 tsp)
• Red chili powder: 2g (⅜ tsp)
• Asafoetida (hing): pinch
• Black pepper (crushed): 2g (⅜ tsp)

👩‍🍳 How to make Fafda

1. In a bowl, sift besan to remove lumps (use fine sieve).
2. Add salt, turmeric, ajwain, red chili powder, asafoetida, and crushed black pepper. Mix well.
3. Add 15ml oil to besan mixture. Rub in with fingers until breadcrumb texture.
4. Add water gradually, kneading to form a thick, smooth batter (like thick dosa batter, pourable but not watery).
5. Let batter rest 10 minutes. It should thicken slightly.
6. Heat 500ml oil in a deep pan on medium-high heat (3-4 minutes). Oil should be hot but not smoking.
7. Test oil temperature: Drop a tiny pinch of batter—should sizzle immediately and rise to surface.
8. Using a special fafda press (or syringe-style nozzle), fill with batter.
9. Squeeze fafda: Hold press at 45-degree angle above hot oil, 5cm above surface. Squeeze batter in spiral or zigzag pattern, about 10cm long. Use scissors to cut batter.
10. Fafda should puff immediately and start floating.
11. Fry 1-2 minutes per side on medium heat. Visual cue: Should be golden-brown, crispy, light (float easily).
12. Remove with slotted spoon to paper towels.
13. Repeat with remaining batter.
14. Color: Golden-brown, not dark
15. Texture: Crispy outside, light inside (should make crunching sound)
16. Float: Rises immediately to surface

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