Kutchi & more · From other cooks · Family dishes
Fafria
Crisp besan strips, eaten with jallebi
The classic Bhatia breakfast is jallebi with fafria. Panja Khada names a special perforated spoon for it, the fafriyan jo jharan, so Bhatia fafria is pressed through a jharan instead of stretched by hand like Gujarati fafda. This working recipe is built from Panja Khada's Besan Sev and Moti Channa.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Mix everything except the frying oil into a thick, sticky dough, stiffer than sev batter.
Press handfuls through a large-holed jharan held over medium-hot oil.
Fry until crisp but still pale gold. Drain and cool.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Hot jallebi. Fried green chillies and papaya chutney go well too.
Recipes mentioned here
Nutrition
EstimatedPer serving
350 kcal
- Protein
- 13 g
- Carbohydrate
- 35 g
- Fat
- 17 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,750 kcal
- Protein
- 67 g
- Carbohydrate
- 175 g
- Fat
- 85 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Working recipe. No published recipe exists for this dish, so this one was put together from similar Bhatia recipes. Every family has its own way of making it, and we would love to hear yours.