Gujarati Nashto (Fafda Jalebi)
Wonderful when Fafda- famous gujarati snack meets north's sweet comfort food -jalebi. This combination is considered an ideal sunday breakfast in gujarat. I tried fafdas for the first time and they turned out to be amazing and loved by all. Clearly this will be a recurrence dish at my home too now. #boxweek7 #stayhome #staysafe #sangitakalra
Gujarati Nashto (Fafda Jalebi)
Wonderful when Fafda- famous gujarati snack meets north's sweet comfort food -jalebi. This combination is considered an ideal sunday breakfast in gujarat. I tried fafdas for the first time and they turned out to be amazing and loved by all. Clearly this will be a recurrence dish at my home too now. #boxweek7 #stayhome #staysafe #sangitakalra
Cooking Instructions
- 1
Let's start with fafdas, In the sieved besan add slightly chrushed Ajwain, salt, haldi and oil. Add in the baking powder and mix.
- 2
Transfer it to a big flat vessel and knead the dough. Add water, first add 1/4 cup and then add 1/2 cup of water again such that a nice smooth dough is formed.
The dough should neither be too loose or too tight. If you put your finger, it should make a dent. The more you knead, the better smooth dough you get.
Keep it covered for 15/20 minutes. Cover with wet kitchen cloth.
- 3
Let's prep jalebi meanwhile. Take sugar and water in pan,cook till you get a sticky sugar syrup.See that you do not over cook the sugar syrup.
No string consistency is needed while cooking the syrup.
It should not be watery, nor too thick. If your syrup is watery it will make your jalebi too soggy and if it is too thick it will not penetrate in the jalebis.
- 4
Sieve maida, add ghee to it and mix nicely.Add little water to it and beat till no lumps are formed. Keep beating for at least 5minutes. The batter should neither be too thick nor watery
If you want, you can add pinch to colour to the mixture, else you can add colour straight to the sugar syrup.
- 5
Now keep batter to rest for 10 minutes. Take a bottle, which has a nozzle to squeeze the batter. This makes it very easy to pour the jalebis else you can add it in a plastic zip lock pouch over corner of zip lock give a cut to make the batter flow.
- 6
Coming back to fafdas, grease the surface, keep a scale handy.
Heat oil and keep the flame on medium. Make small lemon size balls and elongate it a bit, and with greased hands, keep the ball, flattening with help of your palm, as if stretching something.
The thinner we strecth, the crisper fafda becomes.
- 7
Remove with a flat knife or scale, then fry them till they turn crispy.Be careful not to let it change its colour.
- 8
Now coming to jalebi, after 10 minutes, beat the batter once again and just before putting the jalebis for frying. Add eno to the batter, sprinkle 1/2 tsp of water on it to activate. Fold the mixture lightly till fluffy. Pour it in the bottle. See that oil is medium hot. Fry the jalebis on medium flame till they turn crisp.
- 9
Fafdas are incomplete without this amazing kadhi dip. In a bowl, take besan and add water to it, mix nicely so that no lumps are formed. Add turmeric and salt to it. In a pan, put oil, add hing, mustard seeds, chopped green chillies, curry leaves and saute. Add the besan batter to it and cook continously.
- 10
When it thickens, add 1/2 glass of more water and cook it again
Till a creamy, thick kadhi is formed add sugar, lemon juice, coriander leaves. Keep aside
Serve it with fafdas. Add chat masala on fafdas for better taste.
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