Fafda

Method

Mix gram flour, plain flour, salt, turmeric, ajwain, green chilli and ginger in a bowl. Gradually add water whilst stirring to form a smooth, thick paste without lumps, similar to cake batter consistency. Heat oil in a deep heavy-bottomed pan until it reaches 170°C, testing with a small piece of dough which should sizzle immediately and float. Transfer the batter into a fafda mould or large syringe and gently squeeze long, spiralled coils directly into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crisp on both sides, approximately 3-4 minutes, turning halfway through. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve hot with jaggery and traditional green chutneys.