1 cup gram flour(besan)
1/4 tsp carom seeds
8-10 black pepper, coarsely crushed
1/4 tsp turmeric powder
A pinch of asafoetida
1/8 tsp baking soda
Water as required
2 tbsp oil
Salt as required
1. Firstly, in a large bowl, take gram flour(besan). Add carom seeds, crushed black pepper, turmeric powder, asafoetida and baking soda. Mix them with a spoon.
2. Now, add in 3/4 tsp salt or add as required. Mix them again. Now, add water in parts and knead to a stiff dough. Further add in oil and continue to knead till the besan absorbs the water. Knead till you get a soft dough. Cover with a wet kitchen towel and keep the dough aside for 30 mins.
3. After 30 mins, make small balls from the dough. Cover them with a wet kitchen towel, so that they do not become dry.
4. Now, on a wooden board spread oil very lightly. Now, with the heels of your palms, with a light pressure, press and flatten the dough ball and at the same time move the palms forward.
5. If too much pressure is applied, then the fafda will stick to the board and will break while lifting. So, apply very light pressure to the dough balls.
6. You will get a long, elongated shaped fafda. With light hands, pick it up from the board. Keep it on a separate greased plate. Make all the fafda's in the similar way. Cover them with a wet kitchen towel, so that they do not dry.
7. Now, to fry the fafda's, heat oil in a kadai. When the oil becomes medium hot, add in the fafda pieces gently in the oil. Do not overcrowd the kadai. Begin to fry them on low-medium flame.
8. When one side is golden and crisp, then gently turn over each fafda with a slotted spoon and continue to fry till they turn golden and crisp. Once done, remove them with a slotted spoon, draining off excess oil. Place them on a kitchen towel for the extra oil to be absorbed.
9. Finally, serve the Gujarati Fafda warm or at room temperature with papaya sambharo or fafda chutney or kadhi. Fafda can also be paired and enjoyed with hot jalebis.