Ingredients:

• 1 cup gram flour (besan)

• ½ tsp carom seeds (ajwain)

• ¼ tsp turmeric powder

• Salt to taste

• 2 tbsp oil

• Water as needed

• Oil for deep frying

Instructions:

1. In a bowl, mix gram flour, ajwain, turmeric, salt, and oil.

2. Add water gradually and knead into a soft, smooth dough. Rest for 10 minutes.

3. Take a small portion of dough and press it on a flat surface with your palm to form thin strips.

4. Heat oil in a pan and deep fry the strips until crisp and golden.

5. Remove and drain on paper towels.

Ingredients:

For dough:

• 1 cup gram flour (besan)

• ½ tsp carom seeds (ajwain)

• ¼ tsp turmeric powder

• ¼ tsp baking soda (optional, for crispiness)

• Salt to taste

• 2 tbsp oil

• 2–3 tbsp water (as needed)

For frying:

• Oil for deep frying

For serving (optional):

• Fried green chilies

• Raw papaya chutney or mint chutney

Preparation Time:

• Prep time: 10 minutes

• Cooking time: 15 minutes

Instructions:

1. Make the dough:
   In a bowl, mix besan, ajwain, turmeric, baking soda, and salt. Add oil and rub it into the flour. Add water little by little and knead into a soft, smooth dough.

2. Rest the dough:
   Cover and let it rest for 10 minutes.

3. Shape fafda:
   Take a small portion of dough. Place it on a greased flat surface. Using your palm, press and drag the dough forward to form thin long strips. Lift gently with a knife or spatula.

4. Fry:
   Heat oil on medium flame. Carefully slide the strips into hot oil. Fry until crisp (do not over-brown). Turn occasionally for even frying.

5. Drain:
   Remove and place on paper towels to absorb extra oil.

Tips for Perfect Fafda:

• Knead dough soft but not sticky.

• Fry on medium heat for even crispiness.

• Add a pinch of baking soda for lighter texture.

• Serve immediately for best crunch.