📝INGREDIENTS
For Sushi Rice:
- 1 cup besan
- 2 tbsp oil
- ¼ tsp carom seeds (ajwain)
- ¼ tsp baking soda (optional but helps crispness)
- Salt to taste
- A pinch of hing (asafoetida)
- Water – enough to knead stiff dough
- Oil – for deep frying
👩🍳Recipe
- Make the Dough:
- -Sieve besan to avoid lumps.
- -Add ajwain, hing, salt, baking soda, and oil.
- -Mix well and knead into a firm, stiff dough using little water.
- -Rest the dough for 15–20 minutes.
- Roll the Fafdas:
- -Take a small portion of dough.
- -Traditionally, you press it on a wooden board with the palm and stretch it forward into a long strip.
- -Or use a greased surface + rolling pin to flatten it into thin long strips.
- -They should be long, thin, and not too wide.
- Fry:
- -Heat oil in a kadai.
- -Deep-fry fafdas on medium heat till crispy and golden.
- -Don’t overcrowd the pan — they need space to fry evenly.