Fafda & Besan Chutney



2 cups Supreme Besan (gram flour)
1 tsp Supreme Ajwain
½ tsp Supreme Coarse Black Pepper
½ tsp Supreme Turmeric Powder
Pinch of hing (asafoetida)
1 tsp salt
1 tsp Supreme baking powder
⅓ cup water
2 tbsp oil

Oil to deep fry and extra to lightly oil the board

Besan Chutney:
⅓ cup Supreme Besan (gram flour)
3 cups water
¼ tsp Supreme Turmeric Powder
¼ tsp Supreme Chilli Powder
1 tbsp oil
1 tsp Supreme Mustard Seeds
10 Supreme Curry Leaves
1 green chilli, finely chopped
1 tsp ginger garlic paste
Pinch of hing (asafoetida)
3 tbsp lemon juice
4 tbsp sugar


In a bowl, mix together besan, ajwain, coarse black pepper, turmeric powder, hing, salt and baking powder. Add water, mix and knead until you have a smooth soft dough. Cover and rest for 1 hour. Heat enough oil to deep fry over medium heat. Lightly oil a wooden board and take a small amount of dough and roll into a ball. Place on the board and using the heel of your palm gently press and move your palm in an upward direction creating strips of fafda. Scrape off the fafda off the board using a sharp knife. Fry fafda in batches until crisp and golden turning them half way through. Repeat with remaining dough. Serve with fried green chillies and besan chutney.

Besan Chutney:
In a bowl whisk together besan, water, turmeric powder and chilli powder. Set aside. Heat oil in a pot over medium heat. Add mustard seeds and once they start to splutter add curry leaves, chopped green chilli, ginger garlic paste and hing. Cook for a minute then stir in whisked besan and water mix. Stirring continuously cook until chutney has thickened and the rawness of besan no longer remains. Add in lemon juice and sugar and stir well. Set aside.

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