Nirvana Odu

Odiani’s nostalgia

recent posts

about

Hail Lord Jagannath! A foodie, mindfulness coach, and a proud 90s kid who believes that life is best served with a side of nostalgia and a sprinkle of humor. Cooking is my lifelong love affair, where every dish I make is more than just food, it’s a piece of my story, a tradition carried forward, or a memory revived. From traditional recipes I learned growing up to experiments in the kitchen, cooking has been my way of staying grounded and creative mostly inherited by my Dad. Whether it’s doodling, making candles, coaching, gardening, or clicking pictures of my favorite sunset, I’ve never met a creative hobby I didn’t like. If there’s a way to make something beautiful, I’ll find it. Corporate escapee turned writer and coach – someone who’s walked the tightrope of stress and balance, I’ve embraced mindfulness as a way of life. Now, I guide others to find their calm, connect with themselves, and rediscover joy in the chaos of life. I grew up in a home where food wasn’t just sustenance—it was an experience. Summers were for juicy mangoes, monsoons called for crispy pakoras, and festive feasts were a chaotic yet magical celebration of family and flavors. Every recipe I share comes with its own little slice of nostalgia and a story that’s often as warm as the dish itself. Cooking, much like mindfulness, has taught me to savor the present moment. Whether it’s the soothing rhythm of chopping vegetables or the meditative focus of kneading dough, food has a way of anchoring me to what matters most. It’s this blend of mindfulness and flavor that I bring into my coaching and my stories. This blog is my little corner of the world where stories meet spices, mindfulness meets maggi, and nostalgia meets the next big meal. So, let’s cook, reminisce, and create moments that nourish not just the body, but the soul too.

Crispy Fafda Recipe

Fafda with Dhaniya chutney

While binge-watching Taarak Mehta Ka Ooltah Chashmah with my sister, we couldn’t help but crave some delicious Fafda and Jalebi. Although time didn’t allow me to make Jalebi, I still managed to whip up some crispy, mouthwatering Fafdas. Jetha Lal’s constant requests for Fafda Jalebis kept ringing in our heads, so we decided to make the best of it!

Though Fafda is a beloved snack in Gujarat, it’s equally popular in other parts of India. Its combination with Jalebi is unbeatable, but today, let’s focus on making Fafda. There’s also a similar snack called Gathiya, which has a different shape but the same crispy goodness.

Let’s get started with the recipe!

Preparation Time:

  • Total: 20 minutes
  • Dough setting time: 15 minutes

Ingredients You’ll Need:

  • 1 cup Besan (Chickpea flour)
  • 1/4 tsp Carom seeds (Ajwain)
  • 1/4 tsp Turmeric powder
  • 5-6 Crushed black pepper
  • A pinch of Asafoetida (Hing)
  • 3/4 tsp Salt
  • 3 pinches Baking soda
  • 3 tbsp Water
  • 2 tbsp Oil (for dough, and extra for frying)

Process:

  1. Prepare the dough:
    • In a large bowl or plate, combine the besan, carom seeds, turmeric powder, salt, black pepper, and baking soda. Add the oil and mix everything together.
    • Gradually add water and knead into a firm dough. If the dough sticks, use a little more water to smooth it out. Once it’s smooth, pat a little oil on top and cover with a cloth. Let it set for 25-30 minutes.
  2. Fry the Fafda:
    • Heat the oil in a pan or kadai for frying. To check if the oil is hot enough, drop a tiny bit of the dough into the oil. If it rises immediately, the oil is ready.
    • Make small balls from the dough to prevent it from drying up. Smear a bit of oil on your roti board or chopper board to prevent the dough from sticking.
    • Now, take each ball and press it out gently using the heels of your palms, elongating it into strips. Ensure it’s not too thick or too thin.
    • Once you’ve shaped a few strips, cover them with a cloth to keep them from drying.
  3. Fry the Fafdas:
    • Carefully slide the fafda strips into the hot oil, ensuring not to overcrowd the pan. Fry on low-medium heat. Flip them occasionally until they turn golden brown and crispy.
    • Once fried, remove the fafdas and place them on paper towels to drain the excess oil.
  4. Serve and Enjoy!
    • Store the crispy Fafdas in an airtight container once they cool down. Serve with Jalebis, chutney, or ketchup for the perfect snack combo!

Tip: Remember to keep the oil temperature consistent while frying to ensure crispy Fafdas. Enjoy this simple yet tasty treat whenever you’re craving something crispy and savory!

Posted in

Leave a comment

Design a site like this with WordPress.com
Get started