Fafda

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Ingredients
  • 1 cup Besan
  • ½ tsp Salt
  • ¾ tsp Sanchoro
  • 3 tbsps Water
  • 3 tbsps Oil
  • ½ tsp Ajmo (slightly crushed)
  • ½ tsp Crushed black pepper
  • ⅛ tsp White chili powder (or to taste (optional))
  • Oil (for frying)
Instructions
  1. Please read full recipe before attempting to make.
  2. In a blender, add salt, sanchoro, water and oil and blend until frothy.
  3. Mix ajmo, pepper and chili powder in the besan.
  4. Add frothy water to besan and make a smooth, stretchy, hard dough.
  5. Cover the dough with damp cloth and let it rest for 10 minutes.
  6. Make small marble sized balls from the dough.
  7. Take one ball and make a small indentation on one side with your thumb.
  8. Place ball on the edge of the wooden board, indented side away from you.
  9. Now press the ball and slide the palm of your hand to the end.
  10. Remove Fafda in a quick stroke with a knife.
  11. As you make each Fafda place in heated oil and fry on medium heat.
  12. Use tongs when frying to help curve the long sides of the Fafda in slightly.
  13. This will help hold the chutney when eating.
  14. Serve with Fafda chutney (see “Chutneys” section) and fried green chilies.