Nylon Fafda Gathiya is a popular Gujarati snack known for its thin, crispy texture and delicious savory flavor. Made with gram flour (besan) and a few basic spices, this traditional farsan is perfect for breakfast or as a tea-time snack. In this recipe, I share my special technique for preparing the gathiya dough, along with the ideal ingredient proportions to help you make thin, crispy, and market-style fafda gathiya at home.
The secret to making perfect nylon fafda gathiya lies in using the right ingredient proportions and preparing the dough with the correct consistency. I also share some useful tips and tricks to help you achieve evenly shaped, flavorful, and crispy gathiya with a slightly soft texture inside when freshly fried. By following my step-by-step instructions, you can easily prepare delicious homemade fafda gathiya.
To complete this traditional Gujarati snack, I also share recipes for Fafda Gathiya Kadhi and Gujarati Sambharo. The kadhi is a flavorful gram flour-based accompaniment, while sambharo is a delicious side dish made with raw papaya. Both are easy to prepare and pair wonderfully with hot, freshly fried fafda gathiya. Give this recipe a try, and enjoy your favorite market-style fafda gathiya in the comfort of your own kitchen!
The key to making perfect Gujarati fafda at home are
- Firstly, use store-bought besan (gram flour) to prepare the gathiya dough, as it gives the desired texture for making thin, crispy gathiya. To make the gathiya light and slightly soft inside, I use gathiya soda, which is readily available at Indian grocery stores. Alternatively, you can use papad khar or baking soda.
- Secondly, prepare a stiff dough and knead it well for 4–5 minutes until it becomes smooth. The right dough consistency is important for shaping thin fafda gathiya easily.
- Lastly, fry the gathiya over a medium-low flame until it becomes crisp and light golden. Allow it to cool completely before storing it in an airtight container. Properly stored gathiya can stay fresh and crispy for up to a month.
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Recipe video
Nylon fafda gathiya recipe | Gujarati fafda gathiya | fafda gathiya with kadhi
Ingredients
For fafda gathiya
- 250 grm or 2.5 cup besan
- ½ cup water
- 3 tbsp oil
- 1 tsp salt
- 1 tsp gathiya soda or papad khar
- 1 tsp ajwain
- Oil for frying
For besan kadhi
- 2 tbsp besan
- ¼ tsp turmeric powder
- 1 tbsp sugar
- 1/8 tsp limbu na phool
- ½ cup + 1 cup water
- 1 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- 2 chopped green chilli
- Salt to taste
For papaya sambharo
- 1 cup raw papaya
- 1 tsp red chilli powder
- ¼ turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 1 tsp sugar
- 1 tsp lemon juice
- Coriander leaves
Instructions
Making Fafda Gathiya
- In a mixer jar, add ½ cup water, 3 tbsp oil, 1 tsp salt, and 1 tsp gathiya soda. Grind well to prepare a white mixture. Keep it aside.
- Sieve 2.5 cups (250 g) of besan into a mixing bowl. Add 1 tsp ajwain and mix well.
- Add the prepared white mixture and knead into a tight dough for the gathiya.
- Grease the dough with oil, slightly wet your hands, and continue kneading until the dough becomes nice and soft.
- Knead the dough thoroughly until it is no longer sticky. It should become starchy and smooth, with a slight change in colour.
- Cover the dough and let it rest for 15 minutes.
- To shape the fafda, take a small portion of the dough and roll it between your hands into a thick cylinder.
- Place the dough cylinder lengthwise on a chopping board. Using the base of your palm, press and spread the dough upwards to flatten it.
- Alternatively, place the cylindrical dough portion on the chopping board and gently roll it upwards to flatten it. Follow the video to see both methods.
- Carefully lift the shaped fafda using a knife and transfer it directly into the oil. Fry over medium-low heat for a few minutes until cooked on both sides. Do not fry for too long, as fafda takes only a few minutes to cook.
- Once fried, remove the fafda from the oil and place it in a sieve to drain the excess oil. Your perfectly fried fafda is ready.
- In a bowl, combine hing, black pepper powder, and black salt. Mix well and sprinkle the masala over the fried fafda.
- Serve fafda gathiya with besan kadhi and papaya sambharo.
Making Besan Kadhi
- In a bowl, add 2 tbsp besan, ¼ tsp turmeric powder, 1 tbsp sugar, and ⅛ tsp limbu na phool. Add ½ cup water and mix well to prepare the kadhi mixture.
- In a pan, heat 1 tbsp oil. Add ½ tsp mustard seeds, a pinch of hing, and 2 chopped green chillies. Sauté well.
- Add 1 cup water and bring it to a boil.
- Gradually add the prepared kadhi mixture while stirring continuously to avoid lumps.
- Add salt to taste and mix well.
- Cook the kadhi over a low flame for 5–7 minutes, stirring occasionally.
- Besan kadhi is ready. Serve it with fafda.
Making Papaya Sambharo
- Wash the raw papaya and remove its skin. Grate it using a grater with large holes.
- Add red chilli powder, turmeric powder, coriander powder, salt, sugar, lemon juice, and chopped coriander leaves. Mix well.
- Papaya sambharo is ready. Serve it with vanela gathiya.
Notes
- The white mixture made from water and oil gives the gathiya a market-style taste and texture.
- Sieve the besan to remove lumps and aerate the flour, helping it become lighter.
- Knead the gathiya dough until it is firm and tight.
- Knead and work the dough thoroughly until it becomes smooth, starchy, and slightly changes colour.
- Fry the gathiya over a low to medium-low flame. Avoid frying it over high heat, as it may cook too quickly on the outside.