Shital's-Kitchen: Fafda

Tuesday, August 4, 2015

Fafda

Gujus love to eat... yes, we love to eat farsans and sweets. Guju meal is incomplete with sweets. And when it comes to tea time, we love gathiya, chakli, chivda, khakhra, farsi puri, and much more. :) Gujus also love their breakfast on the day of special occasions and festivals which would be hot Jalebis with crispy-soft fafdas, and the side of papaya chutney.

This recipe and my first ever trial of fafda is inspired by my mom... she so loves and craves for fafdas that every weekend my dad brings freshly made, hot fafdas from a very popular Farsan shop in Mumbai. Yes you would typically find a long queue of people outside the farsan shop wanting to get their packets of hot jalebis and fafdas. So you can imagine how delicious and popular this snack is!! :) While talking to my mom I started craving for these and thought of making some at home with some jalebis. My mom and I brainstormed the ingredients and discussed the recipe and the result is right before you. Finally approved by my dad, my mom and I are officially called 'Fafdawala of the family' :)

Fafda is a deep fried long strip made of chick pea flour. It is crisp to touch, but soft and melts in the mouth. In combination with sweet delicious jalebis, they are just out of the world. I like to observe things around me. Especially observing farsan wala preparing jalebis and fafdas. I remember as a little child I would go to the market with my mom and I would stand near the fafda stall observing the technique of stretching each fafda dough and frying it to perfection. And now I feel so proud of myself! :) Fafda making is really easy. Do not be discouraged by the hand stretching technique. Give it a try... I am sure you will love it!

Ingredients to make15-20 Fafdas
1/4 cup besan or chickpea flour
1/4 tsp. papad kharo
1/4 tsp. salt
1/4 tsp. coursely ground pepper corns
1/4 tsp. ajwain/carom seeds
3 tbsp. oil
3 tbsp. water
Oil for frying

Method:

In a small pan, dry roast papad kharo for 30-45 seconds and remove in a bowl.
Mix 3 tbsp. oil with 3 tbsp. water in a pan and slightly warm the liquids.
Mix, besan, papad kharo, salt, pepper, ajwain in a bowl.
Add warm liquid mixture and mix to make a dough. If the dough feels very soft, add some dry besan flour and mix well. If it is too hard add few drops of water. The dough should be firm but not hard. It should be soft and malleable enough to stretch with the heel of your palms but firm enough to maintain the shape.
Take a tsp. size of dough and form a 2 inch long rope. On a flat wooden surface place he dough lengthwise and stretch it using the heels of your palms. Using a sharp thin knife blade quickly scrape the dough from the board. Add the dough strip to hot oil to fry. Fry both sides till it slightly changes color. Do not allow it to get dark. Check the video below.
Serve fafdas with papaya nu sambhariyu and fried green chillies.

In a small pan, dry roast papad kharo for 30-45 seconds and remove in a bowl.

Mix 3 tbsp. oil with 3 tbsp. water in a pan and slightly warm the liquids.

Mix, besan, papad kharo, salt, pepper, ajwain in a bowl.

Add warm liquid mixture and mix to make a dough. If the dough feels very soft, add some dry besan flour and mix well. If it is too hard add few drops of water. The dough should be firm but not hard. It should be soft and malleable enough to stretch with the heel of your palms but firm enough to maintain the shape.

Take a tsp. size of dough and form a 2 inch long rope. On a flat wooden surface place he dough lengthwise and stretch it using the heels of your palms. Using a sharp thin knife blade quickly scrape the dough from the board. Add the dough strip to hot oil to fry. Fry both sides till it slightly changes color. Do not allow it to get dark.