fafda recipe, how to make fafda recipe

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papaya sambharo recipe for fafda

fafda is a fried crispy crunchy tasty snack made with besan (gram flour), laced with carom seeds and black pepper. a popular gujarati snack.

5 from 3 votes
total time:
30minutes

fafda recipe with step by step pics. fafda is a fried crispy crunchy tasty snack made with besan (gram flour), laced with carom seeds and black pepper. fafda is a popular gujarati snack. this fafda recipe makes for fafda which tastes similar to the fafda you get outside.

fafda recipe

fafda served with papaya sambharo and besan chutney is an awesome combination. i have shared both the recipes:

to make fafda you don’t need many ingredients. generally papad khar is used in making fafda. but since papad khar is not easily available i have used baking soda.

fafda with papaya sambharo and fried green chilies is one of our favorite breakfast. in mumbai ocassonially during weekends, i would buy fafda and the chutneys with some jalebis from a gujarati snack shop, close to our home. during that period i was working in the corporate sector and never had the time to make such elaborate breakfast at home. but now i have some time on hand to make elaborate recipes as well as try and test different recipes.

fafda recipe

in gujarat, during dussehra festival fafda along with papaya chutney, fafda chutney and jalebi is sold like hot cakes. making fafda at home is not difficult. i find it easy. with this recipe you can easily make crispy and crunchy fafda.

serve fafda warm or at room temperature with some fried green chilies, raw papaya sambaro and besan chutney. you can also serve with gujarati besan kadhi.

like the gujarati fafda jalebi combination, in indore city poha and jalebi combination is also famous. i have shared indori poha recipe also.

if you are looking for more recipes from gujarati cuisine then do check:

papaya sambharo recipe for fafda
5 from 3 votes
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fafda recipe

fafda is a fried crispy crunchy tasty snack made with besan (gram flour), laced with carom seeds and black pepper. a popular gujarati snack.
course breakfasts, snacks
cuisine gujarati
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 12 medium sized fafda
rough calories per serving 88 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup besan (gram flour)
  • ¼ teaspoon ajwain (carom seeds)
  • 10 to 12 black pepper - crushed coarsely
  • ¼ teaspoon turmeric (haldi)
  • 1 pinch asafoetida (hing)
  • teaspoon baking soda or 2 to 3 pinches baking soda
  • 3 to 4 tablespoons water or add as required
  • 2 tablespoons oil
  • ¾ teaspoon salt or add as required
  • oil for deep frying, as required

how to make fafda recipe

making fafda dough

  1. in a bowl or parat (large plate with rims at the sides) take 1 cup besan (gram flour).

  2. add carom seeds (ajwain), crushed black pepper, turmeric powder and asafoetida (hing). also add ⅛ teaspoon baking soda or 2 to 3 pinches of baking soda.

  3. mix very well with a spoon.

  4. now add ¾ teaspoon salt or add as per taste.

  5. add 2 to 3 tablespoons water in parts.

  6. begin to mix the water with the besan. then knead to a tight dough.

  7. now add 2 tablespoons oil. mix again and continue to knead.

  8. also add water if required. initially i added 3 tablespoons water and after adding oil, added 1 tablespoon water. so in total i used 4 tablespoons water. depending on the quality of besan, you can add a total of 3 to 4 tablespoons of water.

  9. continue to knead till all the water is absorbed.

  10. when the water is absorbed, the stickiness will go away and you will get soft dough. so knead till you get a soft smooth dough. cover and keep aside the dough for 30 minutes.

rolling fafda

  1. after 30 minutes, make small balls from the dough. cover them with a lid or a kitchen towel so that they do not become dry.

  2. on a wooden board spread oil very lightly. 

  3. now with the heels of your palms, with a light pressure and force, press and flatten the dough ball and at the same time move the palms forward. 

  4. if you apply too much pressure then fafda will stick to board and will break while lifting. this is the only tricky part in the whole recipe. 

  5. you will get a long elongated shaped fafda. gently pick it up from the board. 

  6. an alternate method is to roll a large piece of dough with a rolling pin (belan) on a greased rolling board (chakla). then with a knife cut strips and remove them.

  7. keep it on a separate plate which has been greased lightly with oil. make fafda this way with the remaining dough balls. cover with a kitchen napkin so that they do not become dry.

frying fafda

  1. heat oil in a kadai. when the oil becomes medium hot, check a small tiny piece of the dough. it should gradually come up on top of the oil.

  2. now reduce the flame to low-medium. add the fafda pieces gently in the oil.

  3. do not overcrowd the kadai. depending on the size of the kadai, you can add 3 to 4 fafda pieces at a time.

  4. begin to fry fafda at a low-medium flame.

  5. when one side is crisp and golden, then with a slotted spoon gently turn over each fafda and continue to fry.

  6. turn over again and fry fafda till crisp. do not fry till too much browned. fafda gets fried quickly, so the frying needs attention.

  7. remove fafda with a slotted spoon draining excess oil.

  8. place fafda on kitchen paper towels for extra oil to be absorbed.

  9. serve fafda warm or at room temperature with papaya sambharo or fafda chutney or gujarati kadhi. or you can also enjoy the combo of fafda jalebi.

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how to make fafda recipe

1. in a bowl or parat (large plate with rims at the sides) take 1 cup besan (gram flour).

besan for making guajrati fafda recipe

2. add ¼ teaspoon carom seeds (ajwain), 10 to 12 black pepper (crushed coarsely), ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). also add ⅛ teaspoon baking soda or 2 to 3 pinches of baking soda.

besan for making guajrati fafda recipe

3. mix very well with a spoon.

besan for making guajrati fafda recipe

4. now add ¾ teaspoon salt or add as per taste.

besan for making guajrati fafda recipe

5. add 2 to 3 tablespoons water in parts.

besan for making guajrati fafda recipe

6. begin to mix the water with the besan.

besan for making guajrati fafda recipe

7. then knead to a tight dough.

making fafda recipe

8. now add 2 tablespoons oil.

making fafda recipe

9. mix again and continue to knead. also add water if required. initially i added 3 tablespoons water and after adding oil, added 1 tablespoon water. so in total i added 4 tablespoons water. depending on the quality of besan, you can add a total of 3 to 4 tablespoons of water.

making fafda recipe

10. continue to knead till all the water is absorbed.

making fafda recipe

11. when the water is absorbed, the stickiness will go away and you will get soft dough. so knead till you get a soft smooth dough. cover and keep aside the dough for 30 minutes.

making fafda recipe

rolling fafda

12. after 30 minutes, make small balls from the dough. cover them with a lid or a kitchen towel so that they do not become dry.

making fafda recipe

13. on a wooden board spread oil very lightly. keep one besan dough ball on the lightly greased wooden tray or board. do not grease board with much oil as then the fafda cannot be pressed easily. spread some oil on your hands if you want, before starting the next step.

making fafda recipe

14. now with the heels of your palms, with a light pressure and force, press and flatten the dough ball and at the same time move the palms forward. keep equal pressure throughout but do not put a lot of pressure. if you apply too much pressure then fafda will stick to board and will break while lifting. this is the only tricky part in the whole recipe. you need to apply light pressure as well as move further while pressing and flattening the fafda dough.

making fafda gathiya recipe

15. you will get a long elongated shaped fafda. gently pick it up from the board. also do not make fafda too thin as then it cannot be lifted easily. you can also lift fafda with a knife or spatula. an alternate method is to roll a large piece of dough with a rolling pin (belan) on a greased rolling board (chakla). then with a knife cut strips and remove them.

making fafda gathiya recipe

16. keep it on a separate plate or board which has been greased lightly with oil. make fafda this way with the remaining dough balls. cover with kitchen napkin so that they do not become dry.

making fafda gathiya recipe

frying fafda

17. heat oil in a kadai. when the oil becomes medium hot, check a small tiny piece of the dough. it should gradually come up on top of the oil.

making fafda recipe

18. now reduce the flame to low-medium. add the fafda pieces gently in the oil.

making fafda recipe

19. do not overcrowd the kadai. depending on the size of the kadai, you can add 3 to 4 fafda pieces at a time.

making fafda recipe

20. begin to fry fafda at a low-medium flame.

making fafda recipe

21. when one side is crisp and golden, then with a slotted spoon gently turn over each fafda and continue to fry.

making fafda recipe

22. turn over again and fry fafda till crisp. do not fry till too much browned. fafda gets fried quickly, so the frying needs attention.

fafda recipe

23. remove with a slotted spoon draining excess oil.

fafda recipe

24. place fafda on kitchen paper towels for extra oil to be absorbed. in the same way fry the remaining batches of fafda.

fafda recipe

25. serve fafda warm or at room temperature with papaya sambharo or fafda chutney or gujarati kadhi.

fafda recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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8 comments/reviews

  1. Hello, my husband loves fafda but it is not as easily available where we live so I will most definitely try it.

    I have used your site to learn how to cook great meals. I started following your site with the methi mattar malia recipe (methi is one of my fav vegetables too :). And now it is my go to site for all indian recipes. My husband also follows your recipe to the T, (recently he used it to cook palak paneer) and it comes out extremely good.

    Thank you for sharing your recipes.

    • welcome pritha. glad to know that both of you are following the site and the recipes are coming out well. this is a very good fafda recipe and i am sure you will like it.

  2. hello

    love your recipes but can you please make the recipes so i can copy and paste them to my recipes folder as i do not make them as they come to me, i would like to save them for future uses

    thx

    • welcome bhu. glad to know that you like the recipes. as of now we don’t have the technical expertise to do it. but we have kept your suggestion in mind.

  3. Hi Dassana
    I made fafda with raw papaya sambharo and besan chutney
    Fafda didn’t come out crispy it was soft The taste was good
    I don’t know where i went wrong in kneading or frying
    Pls guide
    Thank u

    • rams, fafda will be soft if its not fried enough. they have to look crisp and be golden. if they are fried well, then they will be crisp. also while kneading too much water can make the fafda soft. so just add enough water to make a smooth dough. hope this helps.

      • Thank u Dassana
        I will give one more try 😊

        • welcome rams.

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