🟡 Authentic Fafda Recipe | Crispy Gujarati Fafda for Breakfast & Snacks

Fafda is one of the most iconic Gujarati snacks, often enjoyed with jalebi during festivals like Dussehra, Navratri, and other special occasions. These crispy besan sticks are not only a traditional Indian street food item but also a popular tea-time snack in Gujarat and across India.

🛒 Ingredients for Fafda (Serves 4)

Dry Ingredients:

• Besan (gram flour) – 1 cup

• Ajwain (carom seeds) – ½ tsp

• Haldi (turmeric powder) – ¼ tsp

• Baking soda – ⅛ tsp

• Salt – to taste

• Crushed black pepper – ¼ tsp (optional)

Wet Ingredients:

• Oil – 1 tbsp (for dough) + for deep frying

• Warm water – ¼ cup (adjust as needed)

📝 Tip: Use fine besan for a smooth dough and better texture.

🧑‍🍳 Make Fafda – Step-by-Step Recipe

✅ Step 1: Prepare the Dough

1. In a large mixing bowl, sieve besan to remove any lumps.

2. Add ajwain, haldi, salt, baking soda, and crushed black pepper (optional).

3. Mix in 1 tbsp oil and start kneading using warm water little by little.

4. Knead into a tight, smooth, and slightly elastic dough. It should not be sticky.

5. Cover and rest the dough for 10–15 minutes.

✅ Step 2: Shape the Fafda Strips

1. Grease a clean surface and your palms with a little oil.

2. Take a small lemon-sized ball of dough and place it on the greased surface.

3. Using the base of your palm, press and drag the dough forward in one smooth motion to form a long strip (around 4–6 inches long).

4. Repeat the process for all remaining dough portions.

🔄 Alternate method: Roll the dough into a cylinder and slice thin strips, then flatten using fingers or a rolling pin.

✅ Step 3: Fry the Fafda

1. Heat oil in a deep kadai or frying pan on medium heat.

2. Once the oil is hot (not smoking), gently slide 3–4 strips at a time into the oil.

3. Fry on medium heat until the fafdas turn golden and crispy (about 1–2 minutes per batch).

4. Drain excess oil using a paper towel or tissue.

5. Repeat for all fafdas.

✅ Step 4: Serve

Serve hot or warm fafda with:

• Papaya sambharo (spicy raw papaya salad)

• Fried green chilies

• Sweet jalebi

• Or a side of mint chutney

🍽️ Best Occasions to Serve Fafda

🧂 Serving Suggestions

• Serve with hot jalebi for an authentic fafda-jalebi combo

• Add fried green chilies and a spoon of sambharo on the side

• Sprinkle with chaat masala for an extra zing

• Enjoy with masala chai or sweet lassi

🥗 Nutrition Facts (Per 1 Fafda Stick – Approximate)

⚠️ These values are approximate and vary based on oil absorption.

💡 Tips & Tricks for Perfect Fafda

• Use warm water to knead – it helps soften the dough.

• Don’t overuse baking soda – it makes the fafda break.

• Pressing technique is key – practice dragging dough using your palm.

• Fry on medium flame – too hot and it will brown outside but remain uncooked inside.

• Add a pinch of hing (asafoetida) for a more traditional flavor.

❓ FAQs About Fafda Recipe

Q: Can I make fafda without baking soda?

You can, but baking soda helps give lightness and prevents toughness. A pinch is enough.

Q: Can fafda be baked instead of fried?

Traditional fafda is deep-fried. Baking may not give the same texture, but you can try air frying as a healthier alternative.

Q: What is sambharo?

Sambharo is a Gujarati-style raw papaya stir-fry, served as a side with fafda.

Q: Can I make fafda in advance?

Yes. You can prepare and store fafda in an airtight container for up to 2–3 days, but it’s best enjoyed fresh.

🧘 Health Angle

While fafda is fried, it’s gluten-free, vegan, and high in plant-based protein from besan (gram flour). If made with less oil or air-fried, it can fit into a low-oil Indian snack category for special occasions.

🔚 Conclusion

Now that you’ve mastered this authentic fafda recipe, you can recreate the joy of Gujarati street food right in your kitchen. Whether served with jalebi, enjoyed with a hot cup of chai, or paired with fried chilies and sambharo, this crispy snack is a must-try for any food lover.

It’s festive, crunchy, savory, and absolutely addictive!