Fafda with Jalebi

Method

For fafda, mix gram flour, plain flour, salt, turmeric, chilli powder and carom seeds with water to form a thick, smooth batter without lumps. Heat oil to 180°C and transfer batter into a piping bag fitted with a fafda maker tool or large nozzle, then pipe long strands directly into hot oil in a circular motion, creating a coiled shape; fry until golden and crisp on both sides for approximately 2-3 minutes. For jalebi, whisk gram flour, cornflour and water together to form a smooth batter with pouring consistency. Prepare sugar syrup by dissolving sugar in water with saffron and cardamom, bringing to a boil and simmering for 3 minutes, then finish with lemon juice. Heat oil to 190°C, fill a jalebi maker or piping bag with fine nozzle, and pipe spiral shapes into hot oil, frying until golden before immediately transferring to the warm sugar syrup. Serve fafda piping hot with warm jalebi on the side, traditionally accompanied by spicy green chutney and sweet jalebi for the perfect contrast of flavours.