Fafda with Green Chili Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the sifted besan, papad khar, crushed ajwain, turmeric powder, hing, salt, and black pepper powder. Whisk well to mix.
   • Add 3 tbsp of oil to the dry mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a crispy texture.
   • Gradually add lukewarm water, a little at a time, and knead to form a firm, smooth, and pliable dough. The dough should be stiffer than chapati dough but not dry or crumbly.
   • Knead the dough for 6-8 minutes on a clean surface until it is very smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
2. 2

   Shape the Fafda

   • After resting, knead the dough again for a minute. Divide it into 25-30 small, equal-sized portions and roll each into a small cylindrical log shape.
   • Place a wooden board or a clean, ungreased countertop in front of you. Take one dough log and place it at the edge of the board closest to you.
   • Using the base of your palm (the fleshy part near your wrist), press down firmly on the dough log and drag it forward in one single, swift, and even stroke. This will stretch the dough into a long, thin strip.
   • The strip should be almost translucent. Carefully slide a thin, sharp knife or a metal spatula under the fafda strip to lift it from the board without breaking it. This requires practice, so don't worry if the first few break.
3. 3

   Fry the Fafda

   • Heat the oil for deep frying in a wide kadai or pan over medium heat. The oil should be moderately hot (around 170°C / 340°F). To test, drop a tiny piece of dough; it should rise to the surface steadily without browning too quickly.
   • Gently slide the shaped fafda strips into the hot oil. Fry 3-4 strips at a time to avoid overcrowding the pan.
   • Fry for about 45-60 seconds, then flip and fry for another 30-45 seconds until they are a very light golden color and crisp. Fafda should not be dark brown.
   • Using a slotted spoon, remove the fafda from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Fafda are best enjoyed fresh and hot.
   • Serve immediately with traditional accompaniments like papaya sambharo (raw papaya salad), besan chutney (kadhi), and fried green chilies.