Fafda

Instructions

1. Prepare the dough
   In a large mixing bowl, combine besan, salt, turmeric powder, black pepper powder, carom seeds, and sesame seeds. Mix well. Heat oil in a small pan until hot but not smoking, then pour it over the flour mixture. This process is called 'moyan' and helps make the fafda crispy.
2. Knead the dough
   Add baking soda to the mixture and begin kneading. Gradually add water, a little at a time, and knead into a firm but pliable dough. The dough should not be soft or sticky. Cover with a damp cloth and let it rest for 15-20 minutes.
3. Roll the dough
   Divide the dough into 4-5 equal portions. Take one portion, roll it into a smooth ball, and flatten it slightly. Apply a little oil on your rolling surface and rolling pin. Roll the dough into a thin rectangle, about 1-2 mm thickness. Using a knife or pizza cutter, cut long strips approximately 1.5-2 inches wide and 6-7 inches long.
4. Prepare for frying
   Heat oil in a deep pan or kadai to medium-high heat (around 350°F/175°C). The oil should be hot but not smoking. Test by dropping a small piece of dough - it should rise to the surface immediately without browning too quickly.
5. Fry the fafda
   Carefully slide 3-4 strips of dough into the hot oil. Don't overcrowd the pan. As they begin to float, gently press them down with a slotted spoon to prevent them from puffing up too much. Fry until they turn golden brown and crisp, about 2-3 minutes per batch.
6. Drain and cool
   Remove the fried fafda with a slotted spoon and place them on paper towels to drain excess oil. They will become crispier as they cool down. Continue with the remaining dough in batches.
7. Serve
   Once cooled, arrange the fafda on a serving plate. Traditionally, fafda is served with papaya chutney (made from grated raw papaya), green chutney, and a sprinkle of sev (crispy gram flour noodles). You can also serve it with sliced raw papaya, fresh green chilies, and a sprinkle of black salt for an authentic Gujarati experience.