Fafda
A classic Gujarati snack, these are crispy, savory ribbons made from chickpea flour. Perfect for breakfast or a tea-time treat, especially when paired with fried green chilies and sweet papaya chutney (sambharo).
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.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.
- c.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.
- d.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.
- e.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
Step 2
- a.Shape the Fafda
- b.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.
- c.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.
- d.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.
- e.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
Step 3
- a.Fry the Fafda
- b.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.
- c.Gently slide the shaped fafda strips into the hot oil. Fry 3-4 strips at a time to avoid overcrowding the pan.
- d.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.
- e.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
Step 4
- a.Serve
- b.Fafda are best enjoyed fresh and hot.
- c.Serve immediately with traditional accompaniments like papaya sambharo (raw papaya salad), besan chutney (kadhi), and fried green chilies.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is key. If it's too soft, it will stick while stretching. If it's too hard, it will break. It should be firm but pliable.
- 2Using a wooden board is highly recommended as it provides the right amount of friction for stretching the dough.
- 3The stretching technique requires practice. Use firm, even pressure and a single, confident stroke.
- 4Maintain a steady medium heat for frying. Oil that is too hot will burn the fafda, and oil that is too cool will make them oily and soft.
- 5Papad Khar gives fafda its characteristic crispness and flavor. While baking soda is a substitute, the authentic taste comes from papad khar.
Adapt it for your goals.
Why this is on our healthy list.
Good Source of Protein
Made from besan (chickpea flour), Fafda provides a decent amount of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Fiber
Chickpea flour is a good source of dietary fiber, which aids in digestion, helps maintain bowel health, and can contribute to a feeling of fullness.
Gluten-Free Snack
As it is made entirely from chickpea flour, Fafda is naturally gluten-free, making it a suitable snack for individuals with celiac disease or gluten sensitivity.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is known in traditional medicine to help prevent indigestion and bloating.
Frequently asked questions
A single serving of Fafda (about 8 pieces or 105g) contains approximately 450-500 calories, primarily from the besan and the oil used for deep frying.