Fafda is a popular Gujarati snack traditionally deep-fried until crisp. For this improved air fryer version, I use besan, red lentil flour and plain flour. I cook small dough balls in boiling water, knead them again, then shape and air fry the fafda. This second test turned out lighter and crispier than my earlier steamed-strip method. You can adjust the final cooking time depending on how crisp you like it.
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Why make fafda in an air fryer?
This version uses oil mixed into the dough and a little more for brushing, rather than a pan of oil for deep-frying. Cooking the dough balls in boiling water and re-kneading before shaping replaces the earlier method of steaming the shaped strips.
Ingredients for air fryer fafda
You will need besan (gram flour), red lentil flour, plain flour, water, oil, baking soda, turmeric powder, ajwain (optional), paprika or red chilli powder, amchur (dry mango powder), and salt. There is additional oil for brushing. All measurements are in the recipe card below.
How to make air fryer fafda
Step 1: Sift the besan, red lentil flour and plain flour to break up any lumps.
Step 2: Combine all three sifted flours in a mixing bowl.
Step 3: Add turmeric, ajwain, paprika or chilli powder, amchur, baking soda and salt. Mix the dry ingredients well.
Step 4: Mix the oil and water together separately.
Step 5: Pour the oil-and-water mixture into the dry ingredients and mix.
Step 6: Divide the soft dough into small balls.
Step 7: Bring a saucepan of water to a boil. Add the dough balls and cook them in the boiling water for 10 minutes.
Step 8: Remove the balls and let them cool enough to handle. Knead them again until smooth, adding a little more oil or water as needed.
Step 9: Divide and flatten the dough into long, thin fafda strips of even thickness.
Step 10: Preheat the air fryer to 160°C for 5 minutes. Brush or spray the strips lightly with oil and arrange without overlapping.
Step 11: Air fry at 160°C for about 7 minutes. Check the crispiness and adjust cooking time slightly if required. Cool before serving.
Tips for crispier fafda
Keep the strips thin and even. This improved version uses equal quantities of three flours. The flour ratio, thickness and final cooking time affect crispiness. Check frequently if extending the air-fryer time, since very thin pieces may become hard.
Variations and substitutions
For a besan-only, deep-fried version, use my traditional Gujarati fafda recipe. Adjust the chilli to taste or omit optional ajwain. For another crisp savoury snack with red lentil flour, see my air fryer teekha gathiya. You can serve fafda alongside homemade jalebi. Other flour ratios may require different amounts of water and different cooking times.
Air Fryer Fafda
Equipment
- Air fryer
- saucepan
Ingredients
- ½ cup besan (gram flour)
- ½ cup red lentil flour
- ½ cup plain flour
- ½ cup water for initial dough; a little extra for re-kneading if needed
- 3 tablespoon oil for dough
- 3 pinches baking soda
- ¼ teaspoon turmeric powder
- ½ teaspoon ajwain (carom seeds) optional
- ½ tablespoon paprika or red chilli powder or to taste
- ½ teaspoon amchur (dry mango powder)
- salt to taste
- oil extra for re-kneading and brushing
Instructions
- Combine besan, red lentil flour, plain flour, baking soda, turmeric, ajwain, paprika or chilli powder, amchur and salt.
- Mix 3 tablespoon oil with ½ cup water. Add to the dry ingredients and knead into a soft dough.
- Divide the dough into small balls. Lower into boiling water and cook for 10 minutes.
- Remove the cooked dough balls and let them cool enough to handle. Re-knead until smooth, using a little additional water and oil if needed.
- Divide and flatten the re-kneaded dough into thin, even, long fafda strips.
- Preheat the air fryer to 160°C for 5 minutes. Lightly brush or spray the strips with oil; arrange in a single layer without overlapping.
- Air fry at 160°C for 7 minutes. Check for crispness and adjust slightly for thickness and your air fryer. Allow to cool before serving.
Notes
Frequently asked questions
Shape thin, evenly sized strips and check after the tested 7 minutes at 160°C. If you want them crisper, add a little more cooking time while watching carefully.
This recipe is made from dough balls cooked in boiling water, then re-kneaded, shaped and air fried. There is no soaking or freezing step, and cooking from frozen has not been tested.
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