A favorite fried snack made with chickpea flour (Besan) from Gujarat.
- 1 cup besan/chickpea flour
- ¼ cup warm water
- 1 tbsp oil hot
- ⅛ tsp baking soda
- ¼ tsp haldi ( turmeric powder)
- ¼ tsp ajwain ( carom seeds )
- ⅛ tsp heeng ( asafoetida )
- ¼ tsp kali mirch ( black pepper )
- ¼ tsp salt
Mix all dry ingredients with oil without adding water first.
Add minimal water and knead into a semi hard dough.
Take a small piece of dough. Roll it into a thin,long and flat shape.
Deep fry it in oil on medium heat. Flip and cook evenly on both sides till rawness disappears.
Serve hot with crispy jalebi,chutney and raw papaya salad
Refer Jalebi recipe here
For raw papaya salad , grate raw papaya and temper with mustard seeds,chillies,salt,turmeric and curry leaves.
Traditionally the fafda is rolled by hand,but it requires good expertise, hence making it with rolling pin is an easier option
Papad khar is also used in place of baking soda, however since its not that easily available, you may use baking soda.
If you need a soft dough, then you will not get that crisp fafda.