Preparation Time: 25-30 minutes
Mix dry ingredients: In a mixing bowl, combine gram flour, turmeric powder, red chili powder, carom seeds, cumin seeds (if using), and salt. Add hot oil: Heat 1 tablespoon of oil until it's hot. Pour the hot oil into the flour mixture and mix well using your hands. This helps make the fafda crispy. Make the dough: Gradually add water and knead to form a smooth, stiff dough. The dough should be tight but not crumbly. Let it rest for 15-20 minutes, covered with a damp cloth
Divide the dough: After resting, divide the dough into small portions (about the size of a lemon). Roll into thin strips: Take one portion and roll it into a thin cylindrical shape or use your palms to flatten it into a rectangular shape (about 1/4 inch thick). If needed, lightly dust with flour to prevent sticking. Cut into strips: Cut the rolled dough into long strips, about 1 inch wide. Repeat this process for the remaining dough portions.
Heat oil: In a deep frying pan, heat oil over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and comes up immediately, the oil is hot enough. Fry the fafda: Carefully slide in the cut strips of dough, frying a few at a time to avoid overcrowding. Fry until they turn golden brown and crispy, turning them occasionally for even cooking. Drain excess oil: Once done, remove the fafdas using a slotted spoon and place them on paper towels to drain excess oil.
Serve the crispy fafda hot with green chutney, tamarind chutney, or alongside papaya salad.
