Fafda () is a popular Indian snack native to the western state of

Gujarat Gujarat () is a States of India, state along the Western India, western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the List of states and union territories ...

. Often eaten during festivals, fafda is rectangle in shape and yellowish in color. Fafda is a type of

papad A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of Vigna mungo, black gram bean flour is either Deep frying, deep fried or cooked with dry heat (flipped ...

and is part of a category of snack food called

farsan Farsan () is a city in the Central District of Farsan County, Chaharmahal and Bakhtiari province, Iran, serving as capital of both the county and the district. Climate Demographics Ethnicity The city is populated by Lurs The Lur ...

History

Fafda became famous because of a festival named '' Dusherra''. Traditionally, fafda and

jalebi ''Jalebi'' is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''zoolbia'', ''jerry'', ''mushabak'', ''z'labia'' ...

are the most sought-after sweet and salty combination in Gujarati cuisine. The two snacks are popular as breakfast items among

Gujarati people The Gujarati people, or Gujaratis, are an Indo-Aryan peoples, Indo-Aryan ethnolinguistic group who reside in or can trace their ancestry or heritage to a region of the Indian subcontinent primarily centered in the present-day western Indian sta ...

Preparation and serving

To create fafda,

gram flour Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/ ''kaala chana'', a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent, including Indian, Bangladeshi, Burmese, ...

oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) and lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturate ...

, carom seeds (

ajwain Ajwain or ajowan (''Trachyspermum ammi'') () —also known as ajowancaraway, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the pl ...

), papad khar and

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

are mixed in a bowl. A dough is made from the mixture using enough water. Small balls of the dough are rolled into a cylindrical shape, and after flattening, deep-fried till they turn crispy. On festival days, the shops that make fafda can have lines that start at 4 am. It is served with a chutney and salty fried-green chilis. Fafda is also accompanied with spicy shredded vegetables colloquially called "sambharo". The vegetables in the sambharo can be carrots or shredded spicy

papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within ...

References

Indian cuisine Gujarati cuisine {{India-cuisine-stub

History

Preparation and serving

See also

References