One Sunday morning I make typical Gujarati break fast fafda (a chickpea flour snack) & Jalebi (dessert). And its come out very good so I share hear enjoy!! 

1.      1 cup all purpose flour

2.      3 teaspoon  gram flour (besan)

3.      1 teaspoon yogurt

4.      Pinch of baking soda

5.      1/2 teaspoon clarified butter (ghee)

6.      A pinch of lime yellow color

7.      Lukewarm water as needed

1.      1 cup sugar

2.      1 cup water

3.      Pinch of cardamom powder

4.      Few strands of saffron

5.      1 teaspoon of lemon juice

6.      Oil for deep fry

For Batter:

1.         Take the all purpose flour, yogurt, and as needed lukewarm water and mix together, make thick batter.

2.         Mix well, make sure that there are no lumps and the batter is smooth.

3.        Set the batter aside in a warm place for 24 hours.

4.        Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

5.       Add ghee, gram flour baking soda and yellow color and mix well.

1.      In one pan boil the sugar and water together until sugar is dissolve and bubble batter or u can check with candy thermometer 95C/200F.

2.      Add the lemon juice and saffron and close the heat.

1.       Heat the oil in a flat frying pan, check if the oil is ready, put one drop of batter in the oil, the batter should sizzle and come up without changing in color right away.

2.      Fill the Jalebi batter into a piping bag or sauce bottle. (empty ketchup bottle).

3.       Squeeze the Jalebi batter out in the hot oil in a small circular motions or pretzel shape to about 2 inches in diameter.

4.      Fry the Jalebis until golden-brown on both sides.

5.       Transfer into the warm syrup.

6.       Let jalebi soak in the hot syrup for a few seconds and take out and shake off excess sugar syrup and place onto a plate.

7.       Serve hot with fafda.

1.      1/8 teaspoon baking soda

2.      1 cup chickpea flour (besan)

3.     1/2 teaspoon carom seeds (ajwain)

4.     1/4 teaspoon turmeric powder

5.     1/4 teaspoon asafoetida
6.     1/2 teaspoon black paper

7.      3 teaspoon oil

8.      Salt to taste

9.      Water as needed

1.     1/4 teaspoon black salt powder

2.     1/2 teaspoon coriander powder

3.     1/2 teaspoon cumin powder

4.     1/4 teaspoon red chili powder

5.     1/8 teaspoon salt or taste

·        Mix well all seasoning ingredients and keep aside.

Method:

1.      In one large bowl add salt, oil, 2 tsp water, baking soda, asafoetida, black pepper and carom seeds,  beat well.

2.     About 2 minute beat the batter than add little water, flour and make tight dough. Knead the dough about 4 – 5 minute and keep a side for 15 minutes.

3.     Than again knead the dough for 4 minutes.

4.     Divide the dough small equal 15 to 20 oval rounds.

5.      Heat the oil medium heat and take one oval and place it on a greased wooden surface.

6.     With base of your palm, press the flatten dough and then cut in the strip with sharp knife 2” strips from it.

7.     Fry these strips over medium heat until light golden brown take it out.

8.     Sprinkle the seasoning masala.

9.     This fafda is not crispy so not over deep fry.

10.   It’s eat hot with hot Jalabi, papaya salad (it’s also call papaya nu kachu), kadhi or cut onion and tea as you like.