Fafda is a somewhat identity of Gujarat when it comes to food. A morning in Gujarat without fafda, chutney and jalebi is Diwali without diya. It is associated commonly with Sunday mornings and festival of Dusshera.
Although fafda is so popular, it is rarely made at home. You will find people queueing in the early morning at mithai shops and buy piping hot fafda and jalebi.
Fafda is complete with papaya sambharo, fried marcha (green chillies) and chutney kadhi. Chutney kadhi is a delicious dip, which is made of gram flour and various other spices, which give a unique taste and texture.
If you’ve bought fafda from the shop but feel let down with how much sambharo and chutney they give you, then these recipes are for you!
The chutney is essentially a besan chutney made with a simple kadhi with green chutney mixed in. It’s deliciously sweet and tangy.
Chutney Kadhi notes and ingredients
This thick yellow green chutney is served alongside many Gujarati snacks such as khaman, fafda, gathiya and cholafali. It is sweet and tangy and is most popularly known as fafda chutney or kadhi chutney. The chutney is easy to make – you just need to mix together besan and yogurt and make a thick kadhi. Sweeten it with jaggery and then stir through a green mint chutney. You will need: Gram flour or besan. Sour yogurt Jaggery or sugar Salt Black salt (sanchal) Oil Mustard seeds Hing ( asafoetida ) – to keep it gluten-free, omit the hing Green Coriander and Mint Chutney
Storage
Store leftovers in an airtight container and keep in the fridge, it will stay fresh for up to 3 days. You can also freeze the chutney – allow to thaw at room temperature. Note that textures may change.
Other Gujarati Snack Recipes
Dry Fruit Masala Kachori Dabeli Bateta Poha As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2013.
