In a bowl take 1 cup of besan. Add crush carom seeds, crushed black pepper, chilli powder, turmeric powder, asafoetida, baking soda and salt. Mix very well with a spoon.

Add 2 to 3 Tbsp of warm water in portion.
Depending on the quality of besan, you can add tablespoons of water.
Start mixing water in the gram flour and then knead to a tight dough. Now add 2 Tbsp oil. Knead again. Apply few drops of oil all over dough. Cover the dough with damp cloth for 30 mins.

Knead again for a minute, making sure the dough is soft. Divide into small balls shape.
Spread little oil on wooden board and also apply oil on your heel of palm so that while pressing dough, it will not stick to your hand.

Place the ball dough on a wooden board. Now with the heel of your palm, press with light force and flatten the dough ball thinly moving the palms forward. If you apply too much pressure, dough will stick to the board and break while lifting. You will get an elongated shaped.

Heat oil in kadai on medium flame.
Gently lift Fafda from wooden board with the help of knife. Deep fry in hot oil until they are golden and crunchy.

Fry only 2 or 3 Fafda at a time, depending on the size of kadai. Start frying on low-medium flame. When one side is crispy and golden, gently rotate each flap with a slotted spoon and continue frying until crisp. Do not fry until very brown.
Fafda is fried quickly, so it is important to pay attention while frying.

Remove with a slotted spoon. Place it on absorbent paper to absorb excess oil.

Serve Fafda hot or at room temperature with chutney or enjoy a combo of fafda jalebi.