Fafda Jalebi
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover fafda in an airtight container at room temperature; jalebi is best eaten fresh but can be stored similarly.
Fafda can be briefly warmed in a dry pan; jalebi is typically not reheated.
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