Fafda: How To Make This Fashionable Gujarati Farsaan (Snack)


Highlights

  • Farsaan plays a significant role in the food culture of Gujarat
  • One of the major varieties of Gujarati farsaan is fafda
  • Fafda makes a popular breakfast and time-time snack among Gujaratis

Discussion about Gujarati cuisine is never complete without a special mention to the expansive spread of snacks it offers. Traditionally known as farsaan, these savoury snacks play a significant role in the food culture of the state. As per the book ‘A Historical Dictionary of Indian Food’, by food historian K.T Achaya, “farsaan is a class of Gujarati snacks along with Nasto, consisting of items that can be eaten as a snack or as a part of a major meal.” One of the major varieties of Gujarati farsaan is fafda – a crispy rectangular-shaped deep-fried snack item.

It is said that fafda is eaten the most during the Dussehra festival. However, it also makes a popular breakfast and time-time snack among Gujaratis. This savoury item is quintessentially eaten with spicy green chilli chutney and jalebi.

Also Read: 5 Gujarati Snacks or Farsaan You Can Enjoy With a Cup of Tea

Farsaan plays a significant role in the food culture of Gujarat

How To Make Fafda | Fafda Recipe:

Although it is easily available in the market, fafda is usually prepared at home in Gujarat. All we need to prepare fafda at home are some basic ingredients like besan, papad khar, ajwain, haldi, oil and salt. However, papad khar (a seasoning used for making papad) can be replaced with baking soda for preparing this dish.

For the full step-by-step recipe of fafda, click here.

The recipe looks simple, but making an authentic fafda needs skill and enough practice. But, fret not! We have got you covered.

Here are a few tips and tricks that will make the process of preparing fafda easier:

  • Make sure the dough you knead has a medium soft texture; the dough should be softer than puri but tougher than roti.
  • Always rest the dough for at least 30 minutes after kneading. Cover the mixing bowl with a lid.
  • Always use oil (not ghee) for kneading and never pour water at one go. Remember, excess water or oil might spoil the dish and make it soggy.
  • Never use a rolling pin to flatten the dough to get the rectangular shape of the fafda. Instead, press the small balls (from the dough) with your palm on a chopping board or any flat base.
  • If you feel scraping out the fafda strip from the base is tough, use greased polythene or butter/parchment paper. Place the dough in between the polythene or paper and press it with hand. This will help you to scrape out the fafda strip without breaking it.

Prepare this Gujarati-special fafda at home and store for your evening chai-time cravings. Happy snacking!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

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