Fafda
Crisp, thin gram-flour strips served the Gujarati Dussehra way with papaya sambharo and green chutney.
- Active prep
- 20 min
- Cook
- 30 min
- Yield
- 4 servings
About 50 minutes total elapsed time, including 0 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Fafda is the savoury half of a classic Gujarati Dussehra breakfast. The dough is deliberately stiff, rolled paper-thin and fried quickly so each strip crisps. Keep the oil steady rather than very hot, or the outside darkens before the centre cooks.
Ingredients
- 2 cups gram flour (besan), sifted
- 1/4 tsp carom seeds (ajwain)
- 1/4 tsp turmeric
- 1/2 tsp salt
- 2 tbsp oil for the dough
- About 1/2 cup water
- Oil for deep frying
- Papaya sambharo and green chutney to serve
Method
- 1
Sift the gram flour with the ajwain, turmeric and salt so there are no lumps.
- 2
Rub in the dough oil, then add water gradually and knead to a stiff, firm dough.
- 3
Divide into small balls and keep them covered so they do not dry out.
- 4
Roll each ball into a very thin, even strip on a lightly oiled surface.
- 5
Fry a few strips at a time in medium-hot oil, turning once, until pale gold and crisp.
- 6
Cool completely before stacking so the strips stay crisp, then serve with the sides.
Helpful tips
- Keep the oil medium, not smoking, so the strips cook through before they brown.
- A stiff dough gives thin crisp fafda; a sticky dough tears as you roll.
Nutrition & portion guidance
Fafda is made with gram flour and is deep-fried. Calories and fat vary with thickness, frying method and the oil absorbed. The oil in the pan is not the amount eaten, so this recipe does not give an unverified calorie figure.
Start with a small serving on a plate and keep accompaniments separate. Jalebi, chutney and fried chillies add to the meal and are not included in a fafda-only estimate. For packaged fafda, use the label’s serving weight and nutrition information.
Want a sweet alongside? Try a measured mini besan ladoo →Plan ahead
Make the dough and sambharo in the morning, fry the fafda while the jalebi syrup is warm, and store cooled strips in a dry airtight box.
Common questions
Why did my fafda turn soft?
Thick strips, cool oil or stacking while warm all soften fafda. Roll thinner, fry at a steady medium heat and cool fully before storing.
Can I make fafda ahead?
Yes. Cool it completely, pack it airtight at room temperature, and re-crisp briefly in a warm oven if it softens.