Fafda jalebi
#Dussehra
Pakka Gujarati = Fafda / Gathiya Jalebi + chay + Garba + share market
It won’t be unfair to say that Fafda / vanela gathiya is a signature dish of Gujarat.
The combination of Fafda / vanela gathiya with jalebi is the most sought after combination. The sweetness of the jalebis and the salty-spicy flavours of gathiya or fafda make an interesting combination. Gujarati’s love for this dish can be compared with their love for garba.
It is the most popular breakfast in Gujarat, but gujarati’s can have it at any time of the day. Every day morning you can see people gathering around gathiya-jalebi chops & on Sunday you can see a big crowd as if God’s prasada is being distributed. People are very passionate for their gathiya / Fafda and they have their own favorite chops.
The importance of this dish on Dusherra increases multi fold times. People get into queues starting from early morning. If you can get hold of this on dusherra you are one of the most luckiest.
This dish has been the witness of business transactions worth lakhs & crores in stock, diamond and textile markets.
It is served with green chutney, papaya shredding (sambharo), kadhi & fried chillies.
Fafda jalebi
#Dussehra
Pakka Gujarati = Fafda / Gathiya Jalebi + chay + Garba + share market
It won’t be unfair to say that Fafda / vanela gathiya is a signature dish of Gujarat.
The combination of Fafda / vanela gathiya with jalebi is the most sought after combination. The sweetness of the jalebis and the salty-spicy flavours of gathiya or fafda make an interesting combination. Gujarati’s love for this dish can be compared with their love for garba.
It is the most popular breakfast in Gujarat, but gujarati’s can have it at any time of the day. Every day morning you can see people gathering around gathiya-jalebi chops & on Sunday you can see a big crowd as if God’s prasada is being distributed. People are very passionate for their gathiya / Fafda and they have their own favorite chops.
The importance of this dish on Dusherra increases multi fold times. People get into queues starting from early morning. If you can get hold of this on dusherra you are one of the most luckiest.
This dish has been the witness of business transactions worth lakhs & crores in stock, diamond and textile markets.
It is served with green chutney, papaya shredding (sambharo), kadhi & fried chillies.
Open in Cookpad AppSteps
- 1
Take one cup besan.
- 2
Add salt, oil(one tb spoon), ajwain, soda and hing.. add water gradually,,.. make a dough like paratha.. don't add much water.
- 3
Then knead to a tight dough.Mix again and continue to knead. (Water depands on the quality of besan)
- 4
Continue to knead till all the water is absorbed.the dough should not be sticky.
- 5
Now make small balls from dough,
- 6
On wooden board spread oil very lightly. Take one ball and pressed it with heels of your palm with a light pressure and force, press and flatten the ball at the same time move the palm forward. Do not grease board with much oil as then the fafda cannot be pressed easily. Spread some oil on your hands if you want, before starting the next step.
- 7
Don't apply too much pressure otherwise fafda will stick to the board
- 8
Dont make thin fafda. Now remove fafda with the help of shrap grease knife.
- 9
Fry it on very low flame. Colour should not be changed while frying.
- 10
Oil becomes medium hot. It should gradually come up on top of the oil.
- 11
When one side is crisp and golden, then with a slotted spoon gently turn over each fafda and continue to fry
- 12
Turn over again and fry till crisp. Do not fry till too much browned. Fafda gets fried quickly, so the frying needs attention.Remove with a slotted spoon draining excess oil.
- 13
Serve fafda warm or at room temperature with papaya sambharo or fafda chutney or Gujarati kadhi.
- 14
- 15
Garnish with hing.
- 16
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