Fafda Jalebi
Veg
The iconic Gujarati Sunday morning combination — crisp, savoury chickpea flour strips (fafda) eaten alongside hot, syrup-soaked spiral jalebis. A beloved street-side tradition across Gujarat, always served with green papaya chutney and fried green chillies.
Cuisines
Gujarati
Best for
Breakfast
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1/4 teaspoon | baking soda |
| 1/2 teaspoon | ajwain (carom seeds) |
| 1/2 teaspoon | black pepper powder |
| 1 tablespoon | oil |
| — | salt to taste |
| — | water as needed |
| 1 cup | all-purpose flour |
| 1 cup | sugar |
| 1/2 cup | water |
| 1/4 teaspoon | saffron strands |
| 1/4 teaspoon | cardamom powder |
| — | ghee or oil for frying |
Instructions
- 1 In a mixing bowl, combine gram flour, baking soda, ajwain, black pepper, salt, and oil.
- 2 Gradually add water to form a smooth, stiff dough for the fafda.
- 3 Divide the dough into small portions and roll them into thin strips.
- 4 Heat oil in a pan and fry the fafda strips until golden and crisp.
- 5 For the jalebi, mix all-purpose flour with water to form a smooth batter and let it rest for 10 minutes.
- 6 In a saucepan, combine sugar, water, saffron, and cardamom powder to make a syrup. Boil until it reaches a one-string consistency.
- 7 Heat ghee or oil in a pan for frying.
- 8 Pour the batter into a piping bag and pipe spirals into the hot oil, frying until golden.
- 9 Soak the fried jalebis in the warm sugar syrup for a few seconds, then remove.
- 10 Serve the fafda and jalebi together as a delightful snack.
Tips
For extra crispiness, ensure the oil is hot before frying the fafda and jalebi.