Fafda Jalebi

Make the dough: Mix besan with turmeric, carom seeds, black pepper, baking soda, oil, and salt. Add water gradually (about 100–120ml) to make a firm, smooth dough — stiffer than roti dough. Knead vigorously for 5 minutes until the dough is smooth and elastic. Divide into 8 portions.

About 10 min

Tip: The dough should be quite firm — soft dough will give soft, oil-absorbing fafda rather than crispy ones.

Shape the fafda: Take one portion and roll on an unfloured surface into a long thin strip (about 2cm wide and 20cm long). Use your palm to flatten it further. Alternatively, use a rolling pin to roll it into a flat strip, then use the back of a knife to make a pattern of diagonal cuts along its length for the traditional look. Place on a plate until ready to fry.

About 10 min

Tip: Fafda are traditionally shaped by hand-rolling with the palm in a pushing motion — this gives them their characteristic ridged texture.

Fry: Heat oil to 165°C — lower than most deep frying. Fry the fafda in batches of 3–4 strips for 3–4 minutes, turning once, until golden and crispy. The lower oil temperature ensures they cook through slowly without burning. Drain on paper towels. They will crisp up further as they cool. Serve with green chutney, papaya chunks, and sweet jalebi (if available).

About 15 min

Tip: Fafda fry beautifully at a lower temperature — high heat gives them a raw inside with burnt outside.