Fafda chutney recipe with step by step pics. Making this besan chutney is ridiculously easy, quick and tastes good with fafda, gathiya, chorafali and gota.
There are many variations of making this Gujarati besan chutney. in some variations curd is added where the chutney is similar to a kadhi. This fafda chutney recipe that I have shared here does not use curd.
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To get the sourness in the chutney i have used lemon juice. You can add curd or buttermilk to make this fafda chutney. If using curd or Buttermilk, then do not add lemon juice. The recipe is also made without onion and garlic.
Making fafda chutney is easy and does not take much time. You can make the chutney just before you fry the fafdas. So by the time the fafdas are fried, the chutney is warm and can be served with the hot or warm fafda along with papaya chutney.
I have also shared fafda recipe and papaya chutney recipes. Links below:
If you are looking for more recipes from Gujarati cuisine then do check:
Fafda Chutney
INGREDIENTS
for besan mixture
- ¼ cup besan (gram flour)
- 1.5 cups water
- ⅛ teaspoon or 2 to 3 pinches turmeric powder
- ⅛ teaspoon or 2 to 3 pinches red chilli powder
- salt as required
other ingredients
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- 6 to 7 curry leaves
- 1 green chili - finely chopped or 1 teaspoon
- 1 inch ginger or 1 teaspoon
- 1 pinch hing (asafoetida)
- 2 to 3 teaspoons lemon juice or add as required
- ½ teaspoon sugar or add as required
INSTRUCTIONS
making besan mixture
- Take ¼ cup besan (gram flour) in a mixing bowl.
- Add 2 to 3 pinches of turmeric powder, 2 to 3 pinches red chilli powder and salt as required.
- Add 1.5 cups water.
- Mix very well to get a smooth slurry (or solution) without any lumps.
making fafda chutney
- Heat ½ tablespoon oil in a sauce pan or any pan. Add ½ teaspoon mustard and let them crackle. Keep the flame to a low.
- When the mustard seeds crackle, add 1 green chili (finely chopped) and 1 teaspoon finely chopped ginger.
- Saute till the raw aroma of ginger goes away. This takes a few seconds.
- Then add 6 to 7 curry leaves and 1 pinch asafoetida (hing). mix very well.
- Add the besan slurry. stir and mix very well.
- Simmer this besan chutney mixture on a low to medium-low flame.
- Keep stirring at intervals so that lumps do not form and the mixture does not stick on the bottom of the pan.
- Simmer for 6 to 7 minutes. The besan chutney will thicken. Check the taste and the rawness of the besan should not be there. If you feel rawness in the besan, then cook for a few more minutes. In case the chutney looks thick, then add some more water to it.
- Once the besan chutney has cooked, then add ½ teaspoon sugar. mix very well.
- Switch off the flame and then add 2 to 3 teaspoons lemon juice or add as required.
- Again mix very well.
- Check the taste of fafda chutney. There should be some sourness or “khattas” as we call in hindi in the chutney. Check the seasonings and if required you can add some more red chilli powder, salt or sugar. you can add some chopped coriander leaves at this step.
- Serve fafda chutney with fafda, gathiya, chorafali or methi na gota.
NUTRITION INFO (approximate values)
Preparation to make fafda chutney
A) making besan mixture:
1. Take ¼ cup besan (gram flour) in a mixing bowl.
2. Add 2 to 3 pinches of turmeric powder, 2 to 3 pinches red chilli powder and salt as required. For a spicy chutney you can add ½ teaspoon red chilli powder.
3. Add 1.5 cups water.
4. Mix very well to get a smooth slurry (or solution) without any lumps.
Making fafda chutney
5. Heat ½ tablespoon oil in a sauce pan or any pan. Add ½ teaspoon mustard seeds and let them crackle. Keep the flame to a low.
6. When the mustard seeds crackle, add 1 green chili (finely chopped) and 1 teaspoon finely chopped ginger.
7. Saute till the raw aroma of ginger goes away. This takes a few seconds.
8. Then add 6 to 7 curry leaves and 1 pinch asafoetida (hing).
9. Mix very well.
10. Add the besan slurry.
11. Stir and mix very well.
12. Simmer this besan chutney mixture on a low to medium-low flame.
13. Keep stirring at intervals so that lumps do not form and the mixture does not stick on the bottom of the pan.
14. Simmer for 6 to 7 minutes. The besan chutney will thicken. Check the taste and the rawness of the besan should not be there. If you feel rawness in the besan, then cook for a few more minutes. In case the chutney looks thick, then add some more water to it.
15. Once the besan chutney has cooked, then add ½ teaspoon sugar.
16. Mix very well.
17. Switch off the flame and then add 2 to 3 teaspoons lemon juice or add as required.
18. Again mix very well. Check the taste of besan chutney. There should be some sourness or “khattas” as we call in hindi in the besan chutney. Check the seasonings and if required you can add some more red chilli powder, salt or sugar. You can add some chopped coriander leaves at this step.
19. Serve fafda chutney with fafda, gathiya, chorafali or Methi na gota.
Lemo
