Friday, December 20, 2013,9:27 AM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • For fafda, sieve gram flour in a bowl and add salt, sodium bicarbonate, carom seeds, turmeric powder and 1 tablespoon oil.
  • Knead the mixture with sufficient water to make stiff, smooth dough. Cover the dough with a damp piece of muslin and set aside for 20 minutes.
  • Meanwhile, combine papaya, chilies, lime juice, salt and sugar in a bowl and mix well until sugar dissolves.  
  • Combine coriander, mint, green chilies, garlic and salt in a blender and grind to a smooth, fine paste for green chutney. Transfer to a bowl and set aside.
  • Heat oil on low flame in a large frying pan.
  • Divide the dough into small equal portions and shape each portion into a 2-inch roll.
  • Place the roll on a greased surface and, using a rolling pin, roll out into a long, thin strip.
  • Gently lower the strip into the hot oil and deep-fry till crisp and golden. Remove and drain on absorbent paper. Repeat with remaining dough.
  • Serve fafdas hot with prepared chutneys or store in an airtight container when cold. 


For Fafda:

  • 250 grams gram flour (besan)
  • ½ teaspoon sodium bicarbonate
  • ½ teaspoon carom seeds (ajwain)
  • ¼ teaspoon turmeric powder
  • IDHAYAM MANTRA Peanut oil
  • Salt to taste

For Green Papaya Chutney:

  • 1 unripe green papaya, grated with skin on
  • 2 green chilies, finely chopped
  • ½ teaspoon sugar
  • Salt to taste
  • 1 tablespoon juice of lime

For Green Chutney:

  • 100 grams fresh coriander, roughly chopped
  • 100 grams fresh mint, roughly chopped
  • 2 green chilies, roughly chopped
  • 6 cloves garlic, roughly chopped
  • Salt to taste

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