When it comes to Gujarati cuisine, dishes such as Khaman Dhokla, Khandvi, and Fafda are always mentioned. The combination of hot, crispy Fafda with Jalebi and spicy chili is considered particularly popular.
Despite the common belief that making such a long, thin, and crispy Fafda at home is very difficult, this is not true. Using simple ingredients found in your kitchen, such as besan, ajwain, and oil, you can achieve a perfect result comparable to bakery products.
First, you need to prepare the dough. Pour sifted besan into a large bowl or on a plate. Add salt, ajwain (crushed in the palm of your hand), hing, and three tablespoons of oil, mixing all components thoroughly.
Dissolve papdar har or baking powder in half a cup of warm water. Then, gradually add this water mixture to the besan, kneading the dough until it reaches a medium density—it should not be too soft nor too stiff.
After kneading, apply a little oil to the dough and knead it by hand for 5–7 minutes until it becomes smooth and shiny. After that, cover the dough and let it rest for 10 minutes. Small, slightly elongated (oval) balls are formed from the prepared dough.
It is best to use a wooden board or a clean work surface to give shape. Place one ball on the board. Using the bottom of your palm, press and simultaneously pull the ball forward to give it the shape of a long, thin strip. Then, using a thin and sharp knife, carefully lift the Fafda from underneath and slide it off the board so that it does not tear.
Heat oil in a deep pan to medium temperature. Carefully drop the Fafda into the hot oil and fry over medium heat on both sides until light yellow and crispy. It is important not to overcook the Fafda so that it does not become too brown.
In Indian cuisine, the dish Dal Tadka holds an important place as it is not only very tasty but also nutritious. If you are tired of monotonous dishes, Chana Dal Tadka in Dabba style can be an excellent choice. Prepared using ghee and spices, this lentil has a wonderful taste and pairs perfectly with roti, paratha, or rice.
To make this dish, you will need a number of ingredients: 1 cup of chana dal, 1/2 teaspoon of turmeric powder, 2 tablespoons of ghee or oil, 1 teaspoon of cumin seeds, one finely chopped onion, one finely chopped tomato, 1 teaspoon of ginger-garlic paste, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, finely chopped green coriander, a pinch of asafoetida, salt to taste, and 1-2 whole dry red chilies (optional).
First, thoroughly wash the chana dal and soak it in water for about 30 minutes. After that, cook the dal in a multi-cooker along with turmeric, salt, and the required amount of water, cooking until it reaches a consistency with 3-4 whistles.
Next, heat ghee or oil in a pan. Add cumin seeds and asafoetida, as well as whole dry red chilies if desired. Then fry the finely chopped onion until golden brown. After this, add the ginger-garlic paste and cook until its raw smell disappears.
Next, add the chopped tomatoes to the pan and simmer until soft. Then stir in the coriander powder, red chili powder, and garam masala, and roast the spices well. When the mixture is ready, add the cooked chana dal and mix thoroughly. Simmer the dal on low heat for 4-5 minutes so that the spice aromas fully penetrate the dal. Finally, sprinkle with finely chopped green coriander on top.
The finished Chana Dal Tadka is served hot and pairs excellently with roti, tandoori roti, paratha, jeera rice, or plain rice. To make the dal cook faster and have better flavor, it must be soaked beforehand. It is also recommended to use ghee for preparing the tadka, as this imparts the flavor characteristic of dabba. It is important to roast the spices well to enhance the aroma and taste of the dal. If the dal becomes too thick, it can be diluted with a small amount of hot water to the desired consistency.
