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Gujarati fafda puri recipe | Gujarati vanva | besan fafda

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 500 gram approx

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.