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Nylon fafda gathiya recipe | Gujarati fafda gathiya | fafda gathiya with kadhi

Author Nehas Cook Book
NylonFafda Gathiya is a popular Gujarati snack known for its thin, crispy textureand delicious savory flavor.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting time 20 minutes
Total Time 55 minutes
Course Snack
Cuisine Indian
Servings 500 gram approx

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.