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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta http-equiv="X-UA-Compatible" content="IE=edge">
<meta name="viewport" content="width=\, initial-scale=1.0">
<title>Gujrati Food</title>
<style>
*{
background-position: center;
font-family: 'Times New Roman', Times, serif;
}
.p{
font-size: large;
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.container{
padding: 50px;
border: 2px solid black;
background-color: beige;
background-position: center;
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.card{
display: inline-block;
border: 2px solid black;
margin: 20px 20px;
justify-content: center;
box-shadow: 10px 10px #aac1ec;
font-family: 'Times New Roman', Times, serif;
font-size: medium;
background-color: #F0FFFF;
border-radius: 20px;
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.card-body h2{
text-align: center;
font-size: large;
font-weight: bold;
}
.card p{
padding: 25px 25px;
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</style>
</head>
<body>
<div class="data">
<h1>Kem cho loko !!</h1>
<img src="./images /gujrat images/guj.jpg" alt="" width="100%">
</div>
<div class="card" style="width: 18rem;">
<img src="./images /gujrat images/dhokla.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title">Khaman Dhokla Recipe</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> 1.5 cups gram flour (besan), 180 grams</li>
<li class="list-group-item">
1 tablespoon rava (or semolina) – optional </li>
<li class="list-group-item"> 1.5 inch ginger crushed to a fine paste in a mortar-pestle </li>
<li class="list-group-item"> 1.5 teaspoons chopped green chillies crushed to a fine paste in a mortar-pestle</li>
<li class="list-group-item"> 2 to 3 pinches turmeric powder </li>
<li class="list-group-item"> 1 to 2 pinch asafoetida (hing)</li>
<li class="list-group-item">1 tablespoon oil – any neutral oil or peanut oil </li>
<li class="list-group-item"> 1.5 to 2 teaspoons eno (fruit salt) or ½ to ¾ teaspoon baking soda. </li>
<li class="list-group-item"> 1.5 tablespoon lemon juice or ⅓ to ½ teaspoon pure food grade citric acid </li>
<li class="list-group-item">2 tablespoons oil – any neutral oil or peanut oil </li>
<li class="list-group-item"> 1 sprig curry leaves – about 10 to 12 curry leaves </li>
<li class="list-group-item">2 teaspoons white sesame seeds </li>
<li class="list-group-item"> 1 teaspoon cumin seeds – optional</li>
<li class="list-group-item"> 2 teaspoons sugar or add as required </li>
</ul>
RECIPE:
<p> <hr>
Making Khaman Batter
Grease a steamer pan with 2 to 3 teaspoons of oil.
Take besan or gram flour in a mixing bowl or pan. <hr>
Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of flour, so add as required. <hr>
Stir and then add the rava or sooji (semolina).
Stir to a smooth thick batter without any lumps. <hr>
The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 1 to 2 tablespoons besan.
Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker.
The amount of water to be added depends on the size of the steamer or pressure cooker. <hr>
Now add the eno or fruit salt to the batter.
Stir briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman.
The batter would froth and become bubbly, so you have to be quick. <hr>
Pour the batter in the greased pan.
Steaming Khaman Dhokla <hr>
Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid
Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat. <hr>
To check the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you need to steam for some more time.
When the khaman become lukewarm or cool, then with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
Invert the pan. If greased well, the khaman will easily get inverted on the plate. Slice and keep aside. <hr>
Tempering Dhokla
In a small pan, heat oil.
Add mustard seeds and let them to crackle. <hr>
When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies (optional).
Stir and then add sesame seeds.
Fry the sesame seeds for some seconds but do not brown them. <hr>
Then add water. Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.
Then pour this tempering mixture evenly on the steamed and sliced khaman. <hr>
Garnish with chopped coriander seeds and grated coconut.
Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour.
If serving khaman after many hours, then do not garnish with coconut and coriander leaves. <hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /gujrat images/thepla.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title">Thepla</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item">Cup fenugreek leaves (methi) – tightly packed </li>
<li class="list-group-item">
1 cup whole wheat flour – 120 grams </li>
<li class="list-group-item"> ¼ cup gram flour (besan), 40 grams </li>
<li class="list-group-item"> ¼ cup pearl millet flour (bajra flour), 40 grams </li>
<li class="list-group-item">¼ cup sorghum flour (jowar flour) or 40 grams </li>
<li class="list-group-item"> ½ to 1 teaspoon chopped green chillies or serrano pepper – crushed to a paste</li>
<li class="list-group-item">1 inch ginger – crushed to a paste </li>
<li class="list-group-item">½ teaspoon turmeric powder </li>
<li class="list-group-item"> ½ teaspoon cumin powder (ground cumin) </li>
<li class="list-group-item"> 4 to 5 tablespoon Curd (yogurt) or water for kneading or add as required</li>
<li class="list-group-item"> ¾ teaspoon salt or add as required </li>
<li class="list-group-item">½ teaspoon Coriander Powder (ground coriander) </li>
<li class="list-group-item"> 1 tablespoon oil</li>
</ul>
RECIPE:
<p> <hr>
Kneading Dough
Rinse 1 cup methi leaves very well in water. Then drain them and chop finely.
In a mixing bowl, take whole wheat flour, besan, sorghum flour and pearl millet flour. I have used millet flours but you can skip them if you don’t have. In this case, simply add 1.25 cups whole wheat flour and ½ cup besan.
Add all the spices and herbs. <hr>
Add the chopped methi leaves. Mix everything well.
Add curd (for a vegan option add very little water instead of curd). <hr>
Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water.
Knead to a soft and smooth dough. Add more curd if needed while kneading. <hr>
Rolling To Flatbreads
Make medium sized balls from the dough. <hr>
Take a medium sized ball and sprinkle some flour on it.
With the rolling pin begin to roll the thepla.
Roll them to a round of about 5 to 6 inches in diameter. <hr>
Cooking Thepla
On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked, about one-fourth or half cooked. You will see some faint air pockets on the top and this is the time when you need to flip it.
Spread oil on this side. Flip the thepla again when the second side is half-cooked. <hr>
Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
You can also press the thepla with spatula while cooking.
Remove and keep it in a roti basket.
Serve methi thepla hot or warm or at room temperature. <hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /gujrat images/kandvi.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title">Kandvi</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item">1 cup besan (gram flour) or 100 grams besan </li>
<li class="list-group-item">
¾ cup sour curd, about 150 grams (dairy or vegan curd) </li>
<li class="list-group-item">2.25 cups water, to be mixed with the curd (alternatively you can also use 3 cups sour buttermilk or chaas) </li>
<li class="list-group-item"> 1 teaspoon ginger + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
</li>
<li class="list-group-item"> ¼ teaspoon turmeric powder </li>
<li class="list-group-item">1 pinch asafoetida (hing) </li>
<li class="list-group-item"> 2 tablespoons chopped coriander leaves</li>
<li class="list-group-item">8 to 10 curry leaves </li>
<li class="list-group-item"> 1 tablespoon oil </li>
<li class="list-group-item"> 2 teaspoons white sesame seeds </li>
<li class="list-group-item"> 1 teaspoon green chili , chopped or ½ red chilli powder</li>
<li class="list-group-item"> 2 tablespoons fresh grated coconut </li>
</ul>
RECIPE:
<p> <hr>
Making Khandvi Batter
Take the yogurt in a bowl. Add water and stir well till smooth.
Add ginger-green chili paste, turmeric powder, asafoetida and salt. <hr>
If using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice.
Add the gram flour/besan. With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter. You can also use a hand held beater to mix the batter.
Spread oil on plates or boards or tray. Large steel lids or thalis work very well. You can also use the back of a large baking tray or your kitchen counter top. <hr>
Also mix the chopped coriander leaves and grated coconut. Keep aside.
Pour the batter in a sauce pan or a broad frying pan. Switch on the stove top and keep the flame to the lowest. Begin to stir.
Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don’t form. <hr>
The batter would thicken and keep on thickening. Keep on stirring. Best to use a wooden spatula or a heat proof silicon spatula.
The batter also should not be allowed to stick at the bottom. So you have to stir continuously.
Do a plate test when the batter has thickened well. <hr>
Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
The final consistency of the khandvi batter is shown in pic 17 below. It took me 17 minutes to get the correct consistenc
Making Khandvi Rolls <hr>
Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread.
Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.
Cut into equal sized strips. <hr>
Gently roll each strip tightly. Then place them in a serving tray or plate.if the tray or plate is large, then you will get large rolls. In this case after you finish rolling half, just cut horizontally and make a second roll.
Arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray.
Tempering (Seasoning) For Khandvi <hr>
Heat oil and crackle the mustard seeds.
Then add curry leaves, green chilies and fry for a few seconds.
Add the sesame seeds and when they change color & crackle, pour <hr> the hot tempering mixture along with the oil on the khandvi rolls evenly.
You can garnish it with some more coconut and coriander leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.
<hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /gujrat images/muthiya.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title">Muthiya</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item">2 cups gram flour (besan) </li>
<li class="list-group-item">
1 tablespoon water add more if required </li>
<li class="list-group-item"> 2.5 cups chopped fenugreek leaves (methi leaves) </li>
<li class="list-group-item"> ¼ teaspoon baking soda</li>
<li class="list-group-item"> 1 teaspoon salt or as required </li>
<li class="list-group-item">2 tablespoons oil </li>
<li class="list-group-item"> 2 teaspoon white sesame seeds</li>
<li class="list-group-item"> 2 tablespoons rava or sooji, finer variety (cream of wheat or Semolina) </li>
<li class="list-group-item"> 2 teaspoon white sesame seeds </li>
<li class="list-group-item">½ teaspoon red chili powder or cayenne pepper </li>
<li class="list-group-item"> 2 tablespoons lemon juice </li>
<li class="list-group-item"> 2 tablespoons ginger-green chili paste</li>
<li class="list-group-item"> 2 tablespoons oil </li>
<li class="list-group-item"> oil – for shallow or deep frying, as required </li>
</ul>
RECIPE:
<p> <hr>
Preparing Muthiya Dough
Thoroughly mix all the ingredients listed for the dough except for water.
Set aside for 15 to 20 minutes. <hr>
Add water and make a smooth dough.
Do note that the addition of water will depend on the water content in the fenugreek leaves. So keep this in mind and if needed add more water.
Steaming Muthiya <hr>
From half of the dough, make sausage shaped rolls and place them in a greased tray or container.
Steam these rolls for 17 to 20 minutes or till done.
Once lukewarm or cooled, slice the steamed rolls. <hr>
Making Tempering
For the tempering, heat oil in a frying pan or kadai (wok). Add the mustard seeds, white sesame seeds, curry leaves and asafoetida.
Stir and fry until the mustard crackles. <hr>
Add the sliced steamed muthia. Mix and sauté for 2 to 3 minutes.
Switch off heat and serve warm garnished with chopped coriander leaves and grated coconut <hr>
Making Fried Muthia
Make small elongated cylindrical rolls from the remaining half of the dough . <hr>
Heat oil for shallow or deep frying in a kadai or frying pan.
Shallow or deep fry the muthia rolls till golden brown and crisp. <hr>
Drain them on kitchen tissues to remove excess oil.
Serve hot with some spicy or sweet chutney of your choice. <hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /gujrat images/methi.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title">Methi na gota
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> or 1.25 cups besan (gram flour) </li>
<li class="list-group-item">
1 cup methi leaves (fenugreek leaves) </li>
<li class="list-group-item"> 1 banana – ripe, medium-sized </li>
<li class="list-group-item">¼ teaspoon turmeric powder </li>
<li class="list-group-item"> ¼ to ½ teaspoon red chili powder </li>
<li class="list-group-item"> 1 teaspoon white sesame seeds</li>
<li class="list-group-item">½ teaspoon coriander seeds – crushed </li>
<li class="list-group-item"> 2 pinches of asafoetida (hing) </li>
<li class="list-group-item"> ▢2 to 3 pinches baking soda or ¼ teaspoon baking soda </li>
<li class="list-group-item"> 2 teaspoons oil – to add to the batter</li>
<li class="list-group-item"> 1 to 2 tablespoons water or as needed </li>
<li class="list-group-item">½ teaspoon sugar – optional </li>
<li class="list-group-item">salt as required </li>
</ul>
RECIPE:
<p> <hr>
Making Batter
Rinse a few times in water. Drain all the water and then chop the methi leaves finely.
Mash the banana in a bowl to a fine texture. Add the methi leaves to it.
Add all the ingredients including the 2 teaspoons of oil. <hr>
Add very little water, about 1 or 2 tablespoons and make a thick batter, like a thick cake batter.
We are making a thick batter first so that later, the batter will become thin as the methi leaves will start to leave water. <hr>
Keep this batter covered aside for 30 minutes.
After 30 minutes check the batter. <hr>
The batter should be of medium to medium-thick and smooth, flowing consistency.
If the batter is still thick then you can add a few teaspoons of water. <hr>
Frying Methi Na Gota
Heat oil for deep frying in a kadai or deep fryer. <hr>
When the oil is medium hot. Drop the batter from 1 tablespoon measuring spoon into the hot oil.
Take care not to touch the spoon with the hot oil. You can also use a regular spoon. <hr>
As soon as you drop the spoonful of batter in the oil, they will start puffing up and expand a bit and becoming brown.
Since we have added bananas the browning happens faster. So fry on a medium hot oil. <hr>
Fry the methi na gota till golden and crispy all over. <hr>
Drain the fritters on paper towels to remove excess oil. This way finish up the batter by frying in batches.
Serve Methi na Gota hot with any green chutney or tomato ketchup. <hr>
</p>
</p>
</div>
</div>
<div class="card" style="width: 18rem;">
<img src="./images /gujrat images/patra.jpg" class="card-img-top" alt="..." width="280rem" >
<div class="card-body">
<h2 class="card-title">Patra
</h2>
<p class="card-text"> INGREDIENTS
<ul class="list-group">
<li class="list-group-item"> 12 medium size fresh patra napan / colocasia leaves /arbi ke patte
</li>
<li class="list-group-item">
▢Salt to taste </li>
<li class="list-group-item">▢2 cup gram flour </li>
<li class="list-group-item"> ▢½ tsp turmeric powder </li>
<li class="list-group-item"> ▢1 tbsp red chilli powder </li>
<li class="list-group-item"> ▢1 tbsp coriander powder</li>
<li class="list-group-item">▢Pinch of hing </li>
<li class="list-group-item"> ▢1 tsp ajwain </li>
<li class="list-group-item"> ▢1 tbsp green chilli paste </li>
<li class="list-group-item">▢1 tsp ginger paste </li>
<li class="list-group-item"> ▢½ tsp garam masala </li>
<li class="list-group-item"> ▢½ cup tamarind water</li>
<li class="list-group-item"> ▢½ cup water or as required</li>
<li class="list-group-item"> ▢2 tbsp white sesame seeds </li>
<li class="list-group-item"> ▢10-12 curry leaves </li>
<li class="list-group-item"> ▢2-3 chopped green chilli </li>
<li class="list-group-item"> ▢¼ tsp turmeric powder</li>
<li class="list-group-item"> ▢1 tsp lemon juice – optional</li>
<li class="list-group-item"> ▢1 tbsp hot oil </li>
</ul>
RECIPE:
<p> <hr>
Preparing gram flour batter
In a bowl, add gram flour, salt, turmeric powder, red chilli powder, coriander powder, hing, ajwain, green chilli paste, ginger paste, garam masala, white sesame seeds, tamarind water and jaggery.
Add required water to make medium thick consistency of batter.
Whisk batter into one direction for 2-3 mintes. <hr>
Then add hot oil and mix well. Keep it aside.
Preparing patra roll
Clean colocasia leaves by trimming its thick stalks and veins from bottom side using a knife.
Take first big size leaf and spread gram flour batter evenly on the patra leaf keeping leaf upside down. <hr>
Place another leaf over it and spread a layer of batter over it.
Similarly prepare 3rd and 4th layer. You can make up to 4 layers.
Now in a deep bottom vessel (big patili) add 3-4 cup of water and bring to boil. When water comes to boil, put this plate with hole on it and grease it.
Place patra roll on it and cover it with big vessel. Then steam patra for 15-20 minutes at medium-high flame. <hr>
The best way to check that they are cooked or not is to insert a knife in the middle. If it comes clear, Patra is done.
Switch off the flame and let it rest. <hr>
Cut them into pieces.
Patra with tempering
In a pan, add oil, mustard seeds, white sesame seeds, hing, curry leaves and chopped green chilli. Sauté for a minute. <hr>
Add turmeric powder and Mix well.
Then add 3 tbsp water and bring it to boil.
Add patra into tempering and coat with it. <hr>
Then lower the flame and simmer for 5 minutes.
Switch off the flame and add lemon juice and chopped coriander.
Keep covered for 2-3 minutes and then serve. <hr>
Preparing crispy patra
In a bowl, add gram flour, salt and turmeric powder. Add water and make a thin batter.
Add patra roll in it and coat with with batter. <hr>
Now, In a Pan heat oil and fry patra on it.
Once it is brown and crispy turn it over and cook on other side as well.
Serve crispy patra is ready to eat. <hr>
</p>
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<h2 class="card-title">Fafda Recipe</h2>
<p class="card-text"> INGREDIENTS
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<li class="list-group-item"> 1 Cup besan (gram flour)</li>
<li class="list-group-item">
▢10 to 12 black pepper – crushed coarsely </li>
<li class="list-group-item">▢¼ teaspoon ajwain (carom seeds) </li>
<li class="list-group-item"> ▢¼ teaspoon turmeric (haldi) </li>
<li class="list-group-item"> ▢1 pinch asafoetida (hing) </li>
<li class="list-group-item">▢⅛ teaspoon baking soda or 2 to 3 pinches baking soda </li>
<li class="list-group-item"> ▢3 to 4 tablespoons water or add as required</li>
<li class="list-group-item">▢2 tablespoons oil </li>
<li class="list-group-item"> ▢¾ teaspoon salt or add as required </li>
<li class="list-group-item">▢oil for deep frying, as required </li>
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RECIPE:
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Making Dough
In a bowl or parat (large plate with rims at the sides) take 1 cup besan (gram flour).
Add carom seeds (ajwain), crushed black pepper, turmeric powder and asafoetida (hing). Also add ⅛ teaspoon baking soda or 2 to 3 pinches of baking soda.
Mix very well with a spoon.
Now add ¾ teaspoon salt or add as per taste. <hr>
Add 2 to 3 tablespoons water in parts.
Begin to mix the water with the besan. Then knead to a tight dough.
Now add 2 tablespoons oil. Mix again and continue to knead. <hr>
Also add water if required. Initially I added 3 tablespoons water and after adding oil, added 1 tablespoon water. So in total I used 4 tablespoons water. Depending on the quality of besan, you can add a total of 3 to 4 tablespoons of water
Ct dough. So Knead till you get a soft smooth dough. Cover and keep aside the dough for 30 minutes.
Rolling Fafda <hr>
After 30 minutes, make small balls from the dough. Cover them with a lid or a kitchen towel so that they do not become dry.
On a wooden board spread oil very lightly. <hr>
Now with the heels of your palms, with a light pressure and force, press and flatten the dough ball and at the same time move the palms forward.
If you apply too much pressure then fafda will stick to board and will break while lifti
Then with a knife cut strips and remove them.
Keep it on a separate plate which has been greased lightly with oil. Make fafda this way with the remaining dough balls. Cover with a kitchen napkin so that they do not become dry.
Frying Fafda <hr>
Heat oil in a kadai. When the oil becomes medium hot, check a small tiny piece of the dough. It should gradually come up on top of the oil.
Do not overcrowd the kadai. Depending on the size of the kadai, you can add 3 to 4 pieces at a time.
Begin to fry at a low-medium flame. <hr>
When one side is crisp and golden, then with a slotted spoon gently turn over each fafda and continue to fry.
Turn over again and fry till crisp. Do not fry till too much browned. Fafda gets fried quickly, so the frying needs attention.
Remove with a slotted spoon draining excess oil. <hr>
Place them on kitchen paper towels for extra oil to be absorbed.
Serve them warm or at room temperature with papaya sambharo or fafda chutney or gujarati kadhi. Or you can also enjoy the combo of fafda jalebi.
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