Authentic Gujarati Fafda & Papaya SambharoVeg
Learn how to make authentic, crispy Gujarati Fafda at home with this easy, step-by-step recipe. These traditional gram flour snacks are perfectly seasoned with ajwain and hing, delivering that signature crunch. We also include a quick recipe for Sambharo, a refreshing raw papaya chutney that pairs perfectly with Fafda. Follow these professional tips to achieve the ideal texture and taste for your next tea-time treat. Perfect for festivals, celebrations, or whenever you crave a savory snack!
Ingredients
2 cups Gram Flour (besan)
1 tsp Carom Seeds (Ajwain)
1 tsp Salt
1 tsp Asafoetida
1 tsp Baking Soda
2 pinch Turmeric Powder
2 tbsp Oil
3 tbsp Water
For the Papaya Sambharo:
1 small Raw Papaya (grated)
2 tsp Oil
1 tsp Mustard Seeds
8 piece Curry Leaves
3 piece Green Chilli (slit)
A pinch Turmeric Powder
A pinch Red Chilli Powder
1 tsp Salt
1 tsp Sugar
1 tsp Lemon Juice
For Garnish/Serving:
Heeng & Black Pepper powder mix: (Optional, for sprinkling on top)
Instructions
Step 1— Preparing the Fafda Dough
1
Sieve the gram flour into a large bowl to ensure there are no lumps and to aerate the flour.
2
Add crushed ajwain to the besan and mix well.
3
In a separate small bowl, mix water with salt, heeng, baking soda, and turmeric powder.
4
Add oil to the besan and rub it thoroughly with your fingers until well incorporated.
5
Add the liquid mix to the besan, then add a little extra water as needed to form a semi-soft dough.
6
Knead the dough well. To achieve the perfect texture, you can beat the dough with a pestle and continue kneading until it becomes elastic and stretchy.
7
Cover the dough with a damp cloth and let it rest.
Step 2— Making Papaya Sambharo
1
Peel and grate a raw papaya using the coarse side of a grater.
2
Heat oil in a pan. Add mustard seeds, curry leaves, and slit green chillies. Sauté briefly.
3
Add the grated papaya, a pinch of turmeric, and a pinch of red chilli powder. Sauté on high flame.
4
Add salt, sugar, and lemon juice. Mix well and set aside.
Step 3— Shaping and Frying the Fafda
1
Take small portions of the dough and roll them into cylinders. Place a cylinder on a chopping board.
2
Using the palm of your hand, apply firm pressure to one end and drag it along the board to flatten the dough into a strip.
3
Use a flexible, sharp knife held at a straight angle to scrape the strip off the board in one smooth, continuous stroke.
4
Heat oil to medium-high. Deep fry the fafda strips until crispy, ensuring they are golden. Flip carefully during frying.
5
Sprinkle with a mixture of heeng and black pepper powder if desired. Serve hot with the prepared papaya sambharo and fried green chillies.
Nutrition Facts
3 servings per recipe
