Fafda

What to get ready

• Besan chickpea flour 14.1 oz
• Baking soda 0.1 oz
• Black pepper 0.3 oz
• Hing powder 2 g
• Oil 1 ½ cups
• Chaat masala powder 0.3 oz
• Turmeric powder 0.1 oz
• Salt 0.4 oz

Method

1. 1 Knead the besan flour with baking soda, ground pepper, shallots, and water until a soft dough is formed, then beat vigorously for 5 minutes until elastic.
2. 2 Break off individual pieces of dough, then use the palm of your hand to roll them into 12 cm long strips on an oiled surface.
3. 3 Press in one direction only to stretch the dough into a thin, even strip — this is the technique that makes fafda crispy without being hard.
4. 4 Fry in oil at 180 degrees for about 2 minutes, using a spatula to gently press the batter strip so that it puffs up evenly.
5. 5 Remove from the heat and sprinkle with chaat masala and turmeric powder while still hot.

With an appliance

• Air fryer 39 min

  Replace step 4: spray oil on both sides of the dough strips and fry in an air fryer at 190 degrees for 7 minutes, flipping at the 4th minute and pressing gently once to ensure the fafda puffs up evenly; sprinkle with seasoning as in step 5.