Gujarati Fafda Puri, also known as Vanva, is one of the most popular traditional Gujarati snacks, especially prepared and enjoyed during festivals and special occasions. This delicious snack is made using gram flour (besan), a few basic spices, and simple ingredients easily available in your kitchen. It has a wonderfully crispy, crunchy texture and a delicious flavour that makes it hard to resist.
Making perfectly crispy fafda or vanva at home may seem a little tricky, but with the right ingredient proportions and preparation techniques, you can achieve excellent results. In this recipe, I will share the perfect ingredient ratio, a step-by-step method, and some easy no-fail tips to help you make crispy, crunchy and flavourful Gujarati fafda puri on your very first attempt.
So, this festive season, do try this traditional Gujarati farsan at home and enjoy it with your family!
Tips to Make Perfect Crispy Vanva (Gujarati Fafda)
- Firstly, to make vanva (fafda), I have used a combination of gram flour (besan), maida, and regular spices. Adding a little maida to the besan provides starchiness to the dough, helping the fafda turn thin, crispy, and crunchy. Traditionally, urad dal flour is also used in fafda dough. However, as it may not be easily available in every grocery store, maida is a convenient alternative.
- Secondly, prepare a white mixture by grinding oil and water together. Add a little baking soda to this mixture. This white mixture helps make the vanva crispy from the outside while keeping it light and soft inside. The dough should be tight and stiff, so avoid adding too much water. I recommend adding water gradually in batches while kneading to maintain the right consistency.
- Also, beat the vanva (fafda) dough thoroughly until it becomes smooth, pliable, and slightly lighter in colour. This step is important as it helps develop the right texture and makes the fafda crispy and light after frying.
- Lastly, fry the vanva (fafda) in hot oil over a high flame initially, then reduce the flame to medium to allow them to cook evenly and become crispy. Once fried, transfer them to a plate and let them cool completely. Store the cooled vanva in an airtight container to maintain their crispiness and freshness for a longer time.
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Recipe video
Gujarati fafda puri recipe | Gujarati vanva | besan fafda
Ingredients
- 2 cup besan
- 2 tbsp maida
- ¼ tsp turmeric powder
- ¼ tsp hing
- 1 tsp ajwain
- 1 tsp black pepper
- 6 tbsp water or as required
- 1/8 tsp baking soda
- Salt to taste
- 2 tbsp oil
- Oil for frying
Instructions
- In a mortar and pestle, add 1 tsp ajwain and 1 tsp black pepper. Crush them coarsely.
- In a mixing bowl, add 2 cups besan, 2 tbsp maida, ¼ tsp turmeric powder, ¼ tsp hing and the crushed masala. Mix well.
- Now, in a pan, add approximately 6 tbsp water and heat it slightly. Switch off the flame, then add ⅛ tsp baking soda, salt to taste and 2 tbsp oil. Mix well. Your white mixture is ready.
- Add this white mixture to the flour mixture and knead into a tight and stiff dough for fafda.
- Apply 1 tsp oil over the dough and beat it using a rolling pin or pestle for 7–8 minutes, until it becomes smooth and pliable and its colour turns slightly lighter. Alternatively, you can knead and beat the dough using your hands.
- Stretch the dough and shape it into a log. Cut it into equal-sized portions.
- Take a lemon-sized dough ball and grease two plastic sheets with oil. Place the dough ball in the centre of one sheet and cover it with the other sheet. Press it using a flat-bottomed bowl to make thin fafda. (Refer to the video for the technique.)
- Heat oil in a pan for deep frying. Carefully add the prepared fafda to the hot oil over high heat. Then, lower the flame and fry until the fafda turns crispy. It takes approximately 1–2 minutes.
- Remove the fried fafda and place it on a wire rack to drain excess oil. Fry all the remaining vanva (fafda) in the same way.
- Serve the crispy besan fafda (vanva) once cooled slightly. Allow the remaining fafda to cool completely and store it in an airtight container for a longer shelf life.
Notes
- Maida gives the fafda dough its elasticity and helps make it pliable.
- A pinch of baking soda adds fluffiness and softness to the fafda.
- Traditionally, urad dal flour is used in fafda dough. You can use ¼ cup of urad dal flour instead of maida.
- The white mixture helps make besan fafda crispy on the outside and soft on the inside.
- Knead the dough until it becomes very tight and stiff for making vanva (fafda).
- Beat the fafda (vanva) dough until it becomes smooth, pliable, and lighter in colour.
- Roll the fafda dough into very thin strips.
- While frying, add the fafda to hot oil over high heat, then reduce the flame to medium to make it crispy.
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