Step 1
A bowl, combine the gram flour, salt, 1 teaspoon of oil, and baking powder; add the carom seeds (ajwain) and mix well.
Step 2
Prepare a dough from this mixture—it should be neither too firm nor too soft. I used only five teaspoons of water to knead this dough, so use a similar amount.
Step 3
Add 1 teaspoon of oil to the dough and knead it well until it becomes smooth.
Step 4
Divide the dough into small portions (balls). Place one portion on a wooden board and shape it into an elongated strip. Now, place your palm over the dough and press down, moving your hand from back to front to shape it into a fafda
Step 5
It will take the form of a thin strip.
Step 6
Heat oil in a pan over medium heat, add the *phafdas*, and fry them until they turn golden brown on both sides.
Step 7
Fry all the *phafdas* in the same manner.
Step 8
For the *kadhi* (yogurt-based curry): In a vessel, combine gram flour (*besan*), salt, ginger-chili paste, yogurt, and a pinch of turmeric; bring the mixture to a boil. Add a little sugar as well—Gujarati *kadhi* is typically sweet.
Step 9
Heat 1/2 teaspoon of oil, add mustard seeds and curry leaves to temper, then stir this into the *kadhi*. Your Gujarati *kadhi* is ready.
