fafda

Fafda is a traditional savory snack from Gujarat, in western India. It is made primarily from chickpea flour (besan) and is formed into thin strips or sticks that are deep-fried until crisp. The dough is typically seasoned with salt, ajwain (carom seeds), and chili powder, and may be sprinkled with sesame seeds for additional aroma and texture. The resulting product is a crunchy, golden snack with a slightly nutty flavor.

Preparation and variations: Traditional fafda dough is kneaded with water to a stiff consistency, rolled into long, slender pieces, and fried in hot oil. While besan-based fafda is most common, some modern variants may incorporate small amounts of other flours or flavorings. Regional thickness and shape can vary, and garnishes such as additional sesame seeds or ajwain may be used.

Serving and cultural context: Fafda is widely consumed as a breakfast item or snack and is frequently served with chutneys, such as garlic or coriander-mint chutney, and yogurt. It is a staple in Gujarati thalis and is famously paired with jalebi in the traditional sweet-savoury combination known as fafda-jalebi, popular at festive occasions and street food stalls.

Storage and notes: Fafda is best eaten freshly fried for maximum crispness. When stored, it should be kept in an airtight container to maintain some crunch, though texture may soften over time and reheating can help restore it. The snack is associated with Gujarati cuisine and has gained broader popularity in other parts of India through sweet-and-savoury snack assortments.