“Fafda served with Fafda ni kadhi and Papaya ni Cheen” is a popular morning snack in Gujarat made from Bengal gram flour. It is most popularly consumed on festival of Dussehra. Early in the morning people queue up at sweet shops to get a fresh batch of hot “Fafda” which goes really well with hot Jalebies. This recipe is for all my Gujju friends who don’t stay in Gujarat anymore and are crazy about Fafda like me but, find it tough to get it. Try this at home and you’ll not miss the fun of hot and fresh Fafda snack. This recipe is good enough for 4 people.
Serves: 2 to 3 servings
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Time: 1 Hour
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Ingedients:
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Method:
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FAFDA:
1 ½ cup/ 200g/ approx 7 oz Bengal gram flour (Besan) sifted
½ + 1/8 tsp soda
¾ tsp salt
1/8 tsp turmeric powder
½ tsp ajwain (carom seeds)
1/8 tsp crushed pepper
1 ½ tbsp oil (plus extra for working on the dough and deep frying)
¼ cup water
KADHI:
1 tbsp bengal gram flour (Besan)
4 tbsp sour yogurt
2 tsp sugar
1/8 tsp turmeric powder
1 glass water
1 tbsp oil
1 medium green chilli (chopped)
5 to 6 curry leaves
1 tsp mustard seeds
Pinch of asafetida
Salt as per taste
Chopped coriander leaves for garnish
PAPAYA CHEEN:
200g/ 2 cups/ approx 7 oz shredded raw papaya
1/8 tsp turmeric powder
1 ½ tsp salt
2 tsp lemon juice
1 green chilli (slit into 4 and deseeded)
5 to 6 curry leaves
1 tbsp oil
1 tsp mustard seeds
Pinch of asafetida
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PAPAYA CHEEN:
Add turmeric powder, salt and lemon juice to shredded raw papaya, mix well and keep it aside for ½ hour.
Squeeze out all water from the shredded papaya and keep in another bowl.
In a small frying pan keep oil to heat. Once oil is hot add mustard seeds to it and let it sputter. Sprinkle pinch of asafetida to it along with green chilli and curry leaves. Pour the temper over the papaya and mix well. Serve with Fafda.
FAFDA:
Mix all in dry ingredients well. Add oil and water and kneed into a semi – tough dough. Apply some oil on your working surface and keep applying pressure to the dough for about 10 minutes till the dough gets nice as soft. Cover and keep aside
Keep oil to heat in a large frying pan
Take the dough and divide into 16 equal portions. Cover and keep aside.
Grease your working surface (wooden is preferred). Take one portion and roll it to a long strip. Place the strip on your working surface. Take a rolling pin and roll it into a flat long strip. Gently and carefully run a knife below the rolled strip to remove the strip. Deep fry the strip over medium heat till light golden yellow. Remove from heat and place on a newspaper to soak out excess oil. Repeat same step with rest portions.
Let it rest for a minute and serve hot with kadhi.
KADHI:
Beat yogurt and flour into a smooth paste. Add water, sugar, turmeric powder and salt to it. Keep this mixture to boil over medium heat.
Take a small frying pan and keep oil in it. Once oil is hot, add mustard seeds and let it sputter. Sprinkle asafetida on it and add green chilli along with curry leaves. Add this tempering to the mixture and boil it for about 10 minutes till the mixture thickens. Garnish with coriander leaves.
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