Fafda (ફાફડા)
Crisp, ribbon-shaped gram flour fritters seasoned with ajwain and black pepper — the weekend breakfast icon of Gujarat, usually paired with jalebi.
Cuisine: Gujarati (Gujarat) · Style: Fried · Protein: Lentils · Total time: · Difficulty: medium · Servings: 4 · Spice: 2/5
Ingredients
- 2 cups besan
- 2 tbsp oil
- 1/2 tsp ajwain
- 1/2 tsp black pepper powder
- 1/4 tsp baking soda
- 1/2 tsp papad khar (optional)
- Water as needed
- Oil for deep frying
- Salt to taste
Steps
- Mix besan with salt, ajwain, pepper, baking soda, and papad khar.
- Add 2 tbsp oil and knead with warm water into a stiff, smooth dough.
- Rest the dough for 15 minutes.
- Take a small portion and press it flat on a greased board into a long ribbon using the heel of your palm.
- Lift carefully with a knife and slide into hot oil on medium-low heat.
- Fry until crisp but not too dark — about 2 minutes per fafda.
- Drain on paper and serve warm with papaya sambharo, green chutney, and fried chillies.