Spiced Fafda with Lemon and Coriander
Crisp, savory chickpea flour snacks seasoned with fresh lemon and coriander, ideal for tea time. This indian-inspired vegetarian ready in about 45 minutes pairs chickpea flour, cumin seeds, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 cup chickpea flour
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 cup coriander
- 2 tablespoons oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 1 cup chickpea flour, 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1 teaspoon salt.
- Step 2: Add 1/2 cup water and 1 tablespoon lemon juice. Knead into a firm dough for 3 minutes until smooth and non-sticky.
- Step 3: Cover dough with a damp cloth and rest for 20 minutes.
- Step 4: Divide dough into 12 equal portions. Roll each into 1/4-inch thick ropes, then cut into 1-inch pieces.
- Step 5: Heat 2 tablespoons oil in a skillet over medium heat. Fry 6 pieces at a time for 2 minutes per side until golden and crisp.
- Step 6: While warm, toss fried pieces with 1/4 cup chopped coriander. Cool completely before serving.
Frequently asked questions
How long does Spiced Fafda with Lemon and Coriander take to make?
Total time is about 45 minutes (35 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Fafda with Lemon and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour from drying out.
Can I substitute ingredients in Spiced Fafda with Lemon and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Fafda with Lemon and Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Fafda with Lemon and Coriander?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
