Fafda Crisps with Spiced Green Chutney

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy chickpea flour strips served alongside a tangy, herby green chutney that highlights the flavors of Gujarat. This Indian-inspired recipe, ready in about 35 minutes, turns gram flour (besan), turmeric powder, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 300 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Indian cuisine 300 cal/serving

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Ingredients

2 cups gram flour (besan)
1/2 tsp turmeric powder
1 tsp salt
1 tsp carom seeds (ajwain)
1/2 tsp chili powder
4 cups oil for deep frying
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
2 medium green chilies
2 tbsp lemon juice
1/2 tsp salt for chutney
3 tbsp water for chutney

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Instructions

Step 1: In a large mixing bowl, combine 2 cups gram flour, 1/2 tsp turmeric powder, 1 tsp salt, 1 tsp carom seeds, and 1/2 tsp chili powder; mix well.
Step 2: Gradually add 3/4 cup water while kneading to form a stiff, pliable dough; cover and rest for 15 minutes.
Step 3: Divide the dough into equal portions and roll each into thin rectangular sheets about 1/8 inch thick on a lightly floured surface.
Step 4: Heat 4 cups oil in a deep frying pan to 350°F (medium-high heat).
Step 5: Cut the rolled dough sheets into 1/2-inch wide strips and deep fry them in batches for 2-3 minutes or until crisp and golden; drain on paper towels.
Step 6: For the chutney, blend 1 cup fresh coriander leaves, 1/2 cup fresh mint leaves, 2 medium green chilies, 2 tbsp lemon juice, 1/2 tsp salt, and 3 tbsp water until smooth.
Step 7: Serve the hot fafda strips with the spiced green chutney on the side for dipping.