Gujarati Fafda Gathiya (Video)

This is most popular Gujarati snacks. Weekend breakfast is not complete without fafda gathiya, jalebi, grated raw papaya salad, gunda and masala chai. When we have guest at our house this is a must for breakfast. Even during Dussehra festival Gujaratis has tradition of eating Jalebi and gathiya. Every Gujarati has a special place for gathiya in their heart and home.

Preparation time: 30 minutes

Cooking Time: 30 minutes


2 cup besan
1 tsp carom seeds (ajwain)
1/2 tsp papad khar
1 tsp asafetida (hing)
1/4 tsp salt
1/2 tsp black pepper powder (mari)
Oil for cooking


1. Shift the besan flour in big mixing bowl. Take 1 tsp carom seeds and run in between your palm and add to besan.

2. Mix little water and papad khar and hing in a small bowl. Keep this aside.

3. Now add 1/4 tsp salt and 3 tbsp oil to besan mix and mix well. Then add hing and papad khar mixture and mix well. Now make the dough using very little water at a time. You will need around 6-7 tbsp water. Do not make very soft dough. This dough is very sticky so you need to clean your hand in-between. Finish making dough with oily hands at the end.

4. Now You need to pull the dough using both your hands. You need to do this for at least 5 minutes. This will make dough stretchy. This step is very important.
Fafda dough

5. Heat a big iron pan with oil.

6. Make a small oval shape ball from the dough. Using the wooden flat surface, make a long thin strip using left side of the palm. Then using flat knife scrap the strip in one go. This technique is slightly tricky but if you practice it, it will come out better than last time. Check the video on the top.

7. If you can’t make a thin strip stretching with your palm, then cover the flat surface with plastic wrap. Grease the surface with oil. Put dough ball. Cover with another plastic and roll will rolling pin. You can even make bigger round and cut in to strips.
Roll fafda

8. Carefully pick up one piece at a time and drop in hot oil. Fry 4 to 5 pieces at a time on medium heat. Fry till both the sides are slightly golden and cooked properly.
Fry fafda

6. Remove on a paper towel, and let it cool before storing. You can store this in airtight container for up to 2 weeks at room temperature.

7. Serve it with Tea/Chai, fried chilies, raw papaya stir fry and mango or gunda pickle. Gujarati also like to eat Jalebi (sweet) with it.

Have fun making this popular snacks and enjoy during the weekend brunch.

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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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