Fried Gujarati Fafda with Spiced Green Chili Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Crispy and savory chickpea flour snacks paired with a fiery green chili chutney, a beloved street food from Gujarat perfect for tea time or festive occasions. This Indian-inspired recipe (vegan), ready in about 35 minutes, turns besan (chickpea flour), carom seeds (ajwain), turmeric powder 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 250 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.

Ingredients

• 2 cups besan (chickpea flour)
• 1 tsp carom seeds (ajwain)
• 1/2 tsp turmeric powder
• 1 tsp salt
• 3/4 cup water
• enough oil for deep frying
• 1/4 cup, chopped fresh coriander leaves
• 1 tbsp lemon juice
• 3, chopped green chilies
• 1 tsp, grated ginger
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 1 tbsp oil

Instructions

1. Step 1: In a large bowl, combine 2 cups besan, 1 tsp carom seeds, 1/2 tsp turmeric powder, and 1 tsp salt. Gradually add 3/4 cup water while mixing to form a stiff, smooth dough. Knead for 5 minutes until elastic.
2. Step 2: Divide the dough into 6 equal portions. Roll each portion into a thin rectangle about 8x4 inches on a lightly floured surface.
3. Step 3: Heat oil in a deep frying pan over medium-high heat to 350°F (175°C). Carefully slide one rolled piece into the hot oil and fry until golden and crisp, about 1-2 minutes per side, flipping once. Remove on paper towels to drain. Repeat with remaining dough.
4. Step 4: To prepare the chutney, heat 1 tbsp oil in a small pan over medium heat. Add 1/2 tsp cumin seeds and let them crackle.
5. Step 5: Add 3 chopped green chilies and 1 tsp grated ginger, sauté for 1 minute until fragrant but not burnt.
6. Step 6: Transfer this mixture to a blender along with 1/4 cup chopped fresh coriander leaves, 1 tbsp lemon juice, and 1/2 tsp salt. Blend to a smooth chutney adding a little water if needed.
7. Step 7: Serve the hot crispy fafda alongside the spicy green chili chutney for a traditional snack experience.