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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).
Prepare the Dough
Shape the 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).
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 275.33 calories per serving with 10.44g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Fry the Fafda
Serve
Add 1/2 teaspoon of red chili powder and a pinch of garlic powder to the dough for a spicier kick.
Mix 1 tablespoon of finely chopped dried fenugreek leaves (kasuri methi) into the dough for an aromatic, herby flavor.
Made from besan (chickpea flour), Fafda provides a decent amount of plant-based protein, which is essential for muscle repair and overall body function.
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.
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.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is known in traditional medicine to help prevent indigestion and bloating.
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.
Fafda is a deep-fried snack and is high in calories and fat, so it should be consumed in moderation. However, its base ingredient, besan (chickpea flour), is a good source of protein, fiber, and is gluten-free.
This usually happens for two reasons: the dough is too dry and hard, or you are not applying even pressure. Ensure your dough is well-kneaded and has the right firm-but-pliable consistency. Practice applying a steady, even pressure with the base of your palm in one go.
Yes, you can substitute 1 tsp of Papad Khar with 1/2 tsp of baking soda. The texture and taste will be slightly different, but it's a common and effective substitute.
Once completely cooled, store fafda in an airtight container at room temperature. They will stay crispy for up to a week.
The classic and most popular combination is Fafda-Jalebi. It is traditionally served with a side of raw papaya salad (sambharo), a tangy besan chutney, and fried green chilies.
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