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Fafda recipe | Gujarati fafda recipe | fafda Gathiya with besan kadhi and sambharo

Gujarati fafda is a crispy and savory snack made with gram flour (besan) and spices. It is typically shaped into thin, elongated strips and has a golden-yellow color. Fafda is renowned for its unique flavor and crunchiness and is often enjoyed with besan kadhi and raw papaya sambharo.

I’ll share the perfect ingredient ratio and a few foolproof tips that will help you make perfect fafda gathiya on your first attempt. Do give it a try!

The key to making perfect Gujarati fafda at home are
  1. Firstly, use store-bought besan (or gram flour) because it is sticky and contains starch. Also, sieve the besan so that air particles incorporate into it.
  2. To make soft gathiya, I used gathiya soda, which is easily available in Indian grocery stores. But you can also use papad khar or regular baking soda instead.
  3. The fafda dough should be tight. Also, knead the dough for 4-5 minutes until it becomes smooth and starchy. This way, you can easily starch it and shape it into thin strips.
  4. Lastly, fry the gathiya on low-medium flame until it becomes crispy. Store the gathiya in an airtight container, and it will stay good for 1-2 months.
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Recipe Video

Fafda recipe | Gujarati fafda recipe | fafda Gathiya with besan kadhi and sambharo

Author Nehas Cook Book
4 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dry namkeen, Snack, Street Food
Cuisine Indian
Servings 1 box


For fafda

  • 250 grm besan - gram flour
  • ½ tsp ajwain
  • ½ cup water
  • 1 tsp salt or as per your taste
  • 1 tsp or 3 grm gathiya soda - soda ash
  • 3 tbsp or 25 grm oil
  • Oil for frying

Masala for fafda

  • 1 tsp asafetida - hing
  • ½ tsp black pepper powder
  • ½ tsp black salt

Besan kadhi

  • 2 tbsp besan
  • 1/8 tsp limbu na phool
  • 1 tbsp sugar
  • ¼ tsp turmeric powder
  • ½ cup + 1 cup water
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • 2 chopped green chilli
  • Salt to taste

Raw Papaya sambharo

  • 1 cup grated raw papaya
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • Papaya sambharo with tempering
  • 1 cup grated raw papaya
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • 2-3 chopped green chilli
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tbsp sugar
  • 1 tsp lemon juice


Making fafda

  • In a mixing bowl, sieve 250 grm besan flour. Add 1 tsp ajwain and mix well.
  • Now in a bowl, add ½ cup water 1 tsp salt, 1 tsp gathiya soda (or 1 tsp papad khar), 3 tbsp oil. whisk it till oil and water is combined.
  • Add prepared oil-water mixture and knead tight dough for gathiya.
  • Grease flour with oil, slightly wet your hand and go on kneading till the dough is nice and soft.
  • Then dough needs a good kneading, by the end it should not be sticky. It should be starchy, smooth and slightly changes its color.
  • Cover and rest dough for 15 minutes.
  • Now to shape the fafda, take a small portion of the dough & roll it into a thick cylinder using hands.
  • Place the dough cylinder lengthwise onto the chopping board & then using the base of the palm spread the dough upwards to flatten it out.
  • Another method, place cylinder shape dough ball on chopping board and gently roll it on upper direction. Follow the video to see the both methods.
  • Then peel the shaped fafda using a knife & fry in the oil directly over medium low heat for a few minutes until the fafda cooks from both the sides, make sure that you don’t fry it for too long as it takes only a few minutes.
  • Once fried remove the fafda from the oil & place it onto a sieve. Your perfectly fried fafdas are ready.
  • Now in a bowl, add hing, black pepper powder and black salt. mix well and sprinkle masala on fried fafda.
  • Serve fafda gathiya with besan kadhi and sambharo.

Besan kadhi

  • In a bowl, add besan, limbu na phool, sugar, turmeric powder and ½ cup water. Mix well. Kadhi mixture is ready.
  • Now in a pan, add oil, mustard seeds, hing and chopped green chili. saute it.
  • Then add 1 cup water and bring it to boil.
  • Now add kadhi mixture gradually and mix well.
  • Add salt and mix well.
  • Cook kadhi mixture on low flame for 5-7 minutes.
  • Besan kadhi is ready serve with fafda.

Papaya sambharo

  • Wash and remove skin of raw papaya. Grate it with big hole grater.
  • Then add red chilli powder, salt, sugar, lemon juice and some coriander leaves. Mix well.
  • Raw Papaya sambharo is ready. Serve with fafda.

Papaya sambharo with tempering

  • Wash and remove skin of raw papaya. Grate it with medium hole grater.
  • Now in a tadka pan, add oil, mustard seeds, hing and chopped green chilli. saute it.
  • Add ¼ tsp turmeric powder and mix well.
  • Add tempering into grated papaya.
  • Then add salt, sugar and lemon juice. Mix well.
  • Sambharo is ready serve with fafda.


  • Sieve besan flour so air particles incorporate in it and become slightly fluffy.
  • Whisk oil and water so it will easily merge together.
  • Knead tight dough for gathiya.
  • Knead and starch dough till it slightly changes its color and become smooth.
  • Fry gathiya on low-medium flame. Do not fry it on high flame.
  • Store prepared gathiya into air-tight container. It stay good for 1-2 months.
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