- 1/4 cup besan (gram flour)
- 1/4 cup khatta dahi (plain curd)
- 1/4 tsp kala namak (Black salt)
- 2 finely chopped hara mirch (Green chilis)
- 1 tsp chopped adrak (ginger)
- 2 tbsp chopped fresh dhaniya patta (coriander leaves)
- 1 tbsp chopped pudina patta (mint leaves)
- 1 pinch hing (asafetida)
- 1/2 tsp sarson (mustard seeds)
- 1 tsp plain Sugar
- salt to taste
- 1 tbsp oil for cooking
- 2 cups of water
In the western part of our country, gram flour (besan) is an important ingredient of cuisine, especially in the snacks. These states are predominantly vegetarian and have a great tradition of snacks that are not only mouthwatering, but also ingested in combination with others. One such is fafda and jalebis, which is a salt and sweet much sought-after combination as a breakfast snack. Normally, Gujarati cuisine gives a free rein to sweetness of jaggery, but fafda is an exception being a salty snack made out of gram flour, turmeric and carom seeds, which is fried crisp and served with chutney.
Fafda Chutney is a delectable dip used as an accompaniment with fafda, gathiya and an assortment of various bhajias. The main ingredient of this chutney is gram flour that involves sautéing. It is further embellished with curd, green chili and other assorted spices to give it a quality which sets it a class apart in taste and feel.
- Besan helps regulate blood pressure and makes a healthy substitute for gluten.
How to make Fafda Chutney (Besan Chutney)