papaya sambharo recipe for fafda
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5 from 2 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: breakfasts, snacks
Cuisine: gujarati
Servings: 12 medium sized fafda
Calories: 88kcal
Author: Dassana Amit


  • 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


making fafda dough

  • in a bowl or parat (large plate with rims at the sides) take 1 cup besan (gram flour).
  • 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.
  • mix very well with a spoon.
  • now add ¾ teaspoon salt or add as per taste.
  • add 2 to 3 tablespoons water in parts.
  • begin to mix the water with the besan. then knead to a tight dough.
  • now add 2 tablespoons oil. 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 used 4 tablespoons water. depending on the quality of besan, you can add a total of 3 to 4 tablespoons of water.
  • continue to knead till all the water is absorbed.
  • 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

  • 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.
  • on a wooden board spread oil very lightly. 
  • 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. 
  • 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 will get a long elongated shaped fafda. gently pick it up from the board. 
  • 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.
  • 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

  • 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.
  • now reduce the flame to low-medium. add the fafda pieces gently in the oil.
  • do not overcrowd the kadai. depending on the size of the kadai, you can add 3 to 4 fafda pieces at a time.
  • begin to fry fafda at a low-medium flame.
  • when one side is crisp and golden, then with a slotted spoon gently turn over each fafda and continue to fry.
  • turn over again and fry fafda till crisp. do not fry till too much browned. fafda gets fried quickly, so the frying needs attention.
  • remove fafda with a slotted spoon draining excess oil.
  • place fafda on kitchen paper towels for extra oil to be absorbed.
  • 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.


Calories: 88kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 161mg | Potassium: 75mg | Fiber: 1g | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.5mg