When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Ajay Chopra
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#TnlTasteOfTheWorld For this video of #TnlTasteOfTheWorld, we have Chef Ajay Chopra (@chefajaychopra ) teaching us how to make fafda – a Gujarati staple snack. #TNLTasteOfTheWorld is a new video series wherein celebrity chefs and food bloggers from around the globe share signature dishes from their home kitchens that give you a ‘taste’ of your favourite destinations. Stay tuned as we take you on a culinary journey like no other! #TnlIndia #LetItPass #SomeGoodNews #coronabegone #Fafda #Recipes #Gujarati #GujaratiSnack #GujaratiFood
Chef Ajay Chopra is aptly considered a master of progressive Indian cuisine. After delving into the culinary world with his first stint at Cecil Oberoi, Shimla, Chef Chopra has since meandered his way onto the small screen with his show, Northern Flavours. Along the way, he even christened himself with the title of a ‘Chefpreneur’ by crafting a Burgundy Box – a DIY meal kit. Moreover, he has played a massive role in changing the perception of Indian dishes across the borders, and even garnered a fanbase for his twists on otherwise traditional dishes.
For this episode of #TnlTasteOfTheWorld, his love for Indian delicacies lingers on as he teaches us how to make fafda – a Gujarati staple snack.
For the fafda
- 8 tablespoons gram flour (besan)
- A pinch of baking powder
- A pinch of asafoetida (hing)
- Carom Seeds (ajwain)
- Coriander (dhaniya)
- Cumin (jeera)
- Asafoetida (hing)
- Black pepper (kali mirch)
- Mango powder (amchur)
- Black salt
- Rice flour
For the fafda
- In a bowl, add gram flour, crushed carom seeds, salt, baking powder, asafoetida, two spoons of oil and water.
- Mix it together till the dough is firm yet smooth. Let it rest for half an hour.
- Once rested, knead it gently with a little bit of water so the dough is soft and firm. Ensure the dough is not sticky and hard.
- Roll out the dough into a long tube and cut small pieces of it.
- Roll these cut pieces into a small cylinder, and flatten it out on the counter.
- Next, fry the flattened dough in oil on low heat.
For the masala
- Mix all the ingredients together.
- Transfer the fafda to a plate and let it cool.
- Sprinkle the masala on top, and enjoy. Alternatively, you can pair it with jalebi or papaya chutney as well.