BreakfastSnack

Fafda Jalebi

Name: Fafda Jalebi
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: indian, gujarati
Ingredients: 250 g chickpea flour; 0.5 tsp baking soda; 1 tsp carom seeds; 0.5 tsp black pepper crushed; 0.25 tsp turmeric powder; 1 tsp salt; 2 tbsp vegetable oil; 100 ml water as needed; 1,000 ml vegetable oil for frying; 100 g all-purpose flour; 20 g chickpea flour; 50 ml yogurt sour; 100 ml water as needed; 0.25 tsp baking soda; 200 g sugar; 150 ml water; 2 pcs cardamom pods crushed; 0.5 pinch saffron strands (optional); 0.5 tsp lemon juice; 1,000 ml vegetable oil for frying

Fafda Jalebi is a classic Gujarati breakfast combination, pairing crispy, savory fried chickpea flour strips with sweet, syrupy, coiled fried dough. The contrast of textures and flavors makes for a unique and satisfying meal. Enjoy this traditional dish as a special treat.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 4
Difficulty: Hard
Per serving: 1,154 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

fafda

250 gchickpea flour
0.5 tspbaking soda
1 tspcarom seeds
0.5 tspblack pepper, crushed
0.25 tspturmeric powder
1 tspsalt
2 tbspvegetable oil
100 mlwater, as needed
1,000 mlvegetable oil, for frying

jalebi batter

100 gall-purpose flour
20 gchickpea flour
50 mlyogurt, sour
100 mlwater, as needed
0.25 tspbaking soda

sugar syrup

200 gsugar
150 mlwater
2 pcscardamom pods, crushed
0.5 pinchsaffron strands(optional)
0.5 tsplemon juice

jalebi

1,000 mlvegetable oil, for frying

Equipment

saucepan · slotted spoon · paper towels · large bowl · spatula · wire rack · frying pan · knife · whisk · piping bag

The method

Step by step

1
Combine the all-purpose flour, chickpea flour, and sour yogurt in a large bowl for the jalebi batter.
About 2 min
2
Gradually add water and whisk to form a smooth, thick batter without lumps. The consistency should be like pancake batter.
About 5 min
Cook’s note: Adding water slowly helps prevent lumps.
3
Cover the jalebi batter and let it ferment in a warm place for at least 8-10 hours, or overnight.
About 1 hr
Cook’s note: Fermentation is key for the classic jalebi texture and slight tang.
4
To prepare the fafda dough, combine the chickpea flour, baking soda, carom seeds, crushed black pepper, turmeric powder, and salt in a mixing bowl.
About 2 min
5
Add the vegetable oil to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
About 3 min
Cook’s note: This step helps create a crispy texture for the fafda.
6
Gradually add water, a little at a time, and knead until a firm, smooth dough forms. It should be pliable but not sticky.
About 7 min
Cook’s note: The dough needs to be firm enough to roll very thin.
7
Cover the fafda dough with a damp cloth and let it rest for 15-20 minutes.
About 15 min
8
For the sugar syrup, combine the sugar and water in a saucepan. Heat over medium heat, stirring until the sugar dissolves.
About 5 min
9
Add the crushed cardamom pods and saffron strands (if using) to the syrup. Bring to a boil and cook until it reaches a one-string consistency (when a drop of syrup between your thumb and forefinger forms a single string).
About 7 min
Cook’s note: Test the syrup carefully as it will be hot.
10
Remove the sugar syrup from heat and stir in the lemon juice. Keep the syrup warm.
About 1 min
Cook’s note: Lemon juice prevents crystallization of the sugar.
11
Just before frying the jalebi, stir the baking soda into the fermented jalebi batter until well combined. The batter will become slightly frothy.
About 1 min
12
Heat the vegetable oil for frying jalebi in a wide, flat-bottomed pan over medium heat.
About 5 min
Cook’s note: The oil should be hot but not smoking. A small drop of batter should sizzle and rise immediately.
13
Pour the jalebi batter into a piping bag with a small hole, or a squeeze bottle.
About 1 min
14
Pipe circular or pretzel-like shapes directly into the hot oil. Fry a few jalebis at a time, without overcrowding the pan.
About 5 min
Cook’s note: Practice makes perfect for forming the shapes.
15
Fry the jalebi until golden brown and crispy on both sides, flipping once. Remove them from the oil with a slotted spoon.
About 3 min
16
Immediately immerse the hot jalebi into the warm sugar syrup. Let them soak for 30-60 seconds, then remove and place on a wire rack.
About 1 min
Cook’s note: Don't soak for too long, or they will become soggy.
17
Divide the fafda dough into small, equal portions.
About 2 min
18
Take one portion of fafda dough, place it on a greased surface (like a clean cutting board or a rolling pin stand), and using the heel of your palm, press and drag it away from you to form a very thin, long strip.
About 10 min
Cook’s note: This unique technique creates the characteristic thinness of fafda. You can also use a very thin rolling pin if you find the palm method difficult.
19
Carefully lift the fafda strip from the surface using a thin knife or spatula.
About 1 min
20
Heat the vegetable oil for frying fafda in a pan over medium-high heat.
About 5 min
Cook’s note: The oil should be hot enough to fry quickly but not burn.
21
Gently slide the fafda strips into the hot oil, one or two at a time. Fry until light golden and crispy, about 30 seconds per side. They cook very quickly.
About 5 min
Cook’s note: Do not overcook, or they will become hard.
22
Remove the fafda with a slotted spoon and drain on paper towels.
About 1 min
23
Serve the hot, crispy fafda immediately with the sweet, syrupy jalebi.

Per serving

Nutrition

57%Score

Calories: 1,154.2kcal
Protein: 17.9g
Carbs: 109.3g
Fat: 72.4g
Fibre: 8.3g
Sugar: 58.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fafda in an airtight container at room temperature; jalebi is best eaten fresh but can be stored similarly.

Reheating

Fafda can be briefly warmed in a dry pan; jalebi is typically not reheated.