Fafda Recipe

The Gujarati snack Fafda might sound funny when spoken, but it surely doesn’t taste funny. In fact, it tastes fab. And why shouldn’t it also? It is a crispy, crunchy fried snack. Thus, is highly addictive and scrumptious just like any other fried Indian snack. The Fafda Recipe is a simple one and the main ingredient of this preparation is gram flour (besan). My version is also laced with the flavors of carom seeds (ajwain) and black pepper (kali miri). So, I would actually call it better than what’s available in the markets.

About Fafda

If there’s one sought-after food duo in Gujarati cuisine, it is the Fafda and Jalebi. I mean jalebi, otherwise also is a much-loved sweet snack pan India. But when it comes to a yummy sweet and salty combination, particularly in Gujarati food, this is what you should feed yourself.

Both these also make for an amazing breakfast choice as well as popular treats during festivals like Navratri, Dussehra and Diwali. Basically, Fafda is a fried rectangular snack, primarily made with gram flour or chickpea flour (besan). Since this is the main ingredient in the Fafda Recipe, the snack is also yellow in color.

Alongwith this, Fafda is flavored with ingredients like ajwain and black pepper. Even I have added these in my recipe. All this along with some baking soda, oil and salt in kneaded into a soft and smooth dough which is portioned and flattened/cut into elongated shapes of long rectangles.  

Finally, these pieces are fried in hot oil till they get crisp. Today, Fafda is not just a super popular vegan snack in Gujarat, but other parts of the country as well as overseas.

More on this recipe

Fafda served with Papaya Sambharo, besan chutney and fried green chilies is a smashing combination. Even I have memories of enjoying this pairing. At home, this has been one of our favorite breakfasts as well.

When I used to stay in Mumbai, I would buy Fafda along with the chutneys and some jalebis from a Gujarati snack shop close to our home. This was more or less customary during the weekends. During that time, I was working in the corporate sector and never used to get time to make such elaborate recipes at home.

Since the time I took to blogging and following my passion whole-heartedly, I have been frequently making this Fafda Recipe along with trying and testing many others at home itself. And I must say that nothing can beat the quality of homecooked or homemade food.

For the Fafda Recipe, you actually don’t need any many ingredients. Generally, papad khar is used in its making. Since this particular ingredient is not easily available, I have worked on a recipe that uses baking soda in it.

Like I mentioned earlier, Dussehra and Diwali festivals are the time when this snack with its accompaniments is sold like hot cakes in Gujarat. Making these at home is also not difficult. I find it quite easy and with this recipe you can make crispy, crunchy munchy Fafda without any hassle.

You know the best way to serve this snack, that is with the fried green chilies, besan chutney and the raw papaya sambharo. But you can also pair it with Gujarati besan kadhi. Have it warm or at room temperature, its just going to be fab.

Step-by-Step Guide

How to make Fafda

Making dough

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

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

3. Mix very well with a spoon.

4. Now, add ¾ teaspoon salt or as per taste.

5. Add 2 to 3 tablespoons water in parts.

6. Begin to mix the water with the besan.

7. Then, knead to a stiff dough.

8. Now, add 2 tablespoons oil.

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 water.

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

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

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.

13. On a wooden board, spread oil very lightly. Keep one dough ball on the lightly greased board. Do not grease the 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.

14. Now, with the heels of your palm and 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 the 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.

15. You will get a long elongated shaped Fafda. Gently pick it up from the board. Also, do not make it too thin, as then it cannot be lifted easily. You can also lift it 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.

16. Keep it on a separate plate or board which has been greased lightly with oil. Make more Fafdas with the remaining dough balls. Cover with kitchen napkin, so that they do not become dry.

Frying Fafda

17. Heat oil in a kadai. When the oil becomes medium hot, check with a tiny piece of the dough. It should gradually come up on top of the oil.

18. Now, reduce the heat to low-medium and add the Fafda pieces gently in the oil.

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

20. Begin to fry on low-medium heat.

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

22. Turn over again and fry till crisp. Do not fry till too much browned. Fafda gets fried quickly, so the frying needs attention.

23. Remove with a slotted spoon, draining excess oil.

24. Place them on kitchen paper towels for extra oil to be absorbed. In the same way, fry the remaining batches.

25. Serve Fafda warm or at room temperature with papaya sambharo, fafda chutney or Gujarati kadhi.

Expert Tips

1. Depending on the quality of besan, you will have to add water to prepare the dough. Usually, it is somewhere between 3 to 4 tablespoons.
2. If you are flattening the Fafda with your hands, then make sure to keep equal pressure throughout and not apply too much pressure. If you do that, then the Fafda will stick to the board and will break while lifting.
3. Ensure not to make extremely thin Fafdas as then you will not be able to lift them easily.
4. Another way of shaping this snack is to roll a large piece of dough with a rolling pin on a greased rolling board. Then, with a knife, cut into thick strips.

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This Fafda Recipe from the archives was first published in May 2017. It has been updated and republished in March 2024.