Country of origin: India

My aunt who taught me how to bake, makes these fafra every year and sends us some. They are crisp, crunchy, chilli-but-lemony snacks that are delicious with a cup of tea!

3 cups plain flour/all purpose flour

1 cup besan/chickpea flour

2 tbsp of neutral oil that will be in corporated into the dough

Oil for deep frying

1 tbsp butter

1 tsp green chilli, chopped

1 tsp ginger, chopped

1 tsp salt

1 tsp sesame seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tbsp sugar

1 tbsp lemon juice

A pinch of bicarbonate of soda/baking soda

2 tbsp fresh corriander, chopped finely

Sprinkling powder:

1 1/2 tsp salt

1 tsp sugar

1/2 tsp red chilli powder

1/4 tsp citric acid powder

The recipe is very simple, mixing most of the ingredients together to form a dough, and then after chilling to firm it up, it is rolled thinly and cut into shape.

Chop the butter into small pieces and add the oil to a large bowl. Then add all the other ingredients in the first list. Crumble the butter until the mixture resembles large breadcrumbs and add lukewarm water a tablespoon at a time until the mixture comes together. Wrap in cling film and chill for an hour in the fridge. In the meanwhile, you can make the sprinking salt, simply mix together the ingredients in a small bowl.

Once the dough is chilled, divide it into little balls (I did six) and keep the ones you are not using wrapped up. Roll the dough out between two sheets of clingfilm, or if you’re brave enough, straight onto a rolling board/tabletop, with a little flour. Roll until it’s thin enough to see through if you hold it up, I think only a couple of milimetres thick (otherwise it won’t be crunchy enough when fried).

Cut into small rectangle shapes (actually there’s no reason why they have to be rectangles, they can be any shape you fancy!), the dimensions I used were roughly (2.5 x 5 cm rectangles, or 1 x 2 inches) Repeat the rolling and cutting for all the dough, ensuring that you keep the cut fafra covered to avoid them drying out and cracking.

Heat up some neutral oil for deep frying and fry in batches of five or six fafra at a time for about a minute on each side, or until golden brown and crunchy. When they are all cooked – you’ll get about 80 (2.5 x 5 cm rectangles, or 1 x 2 inches) – sprinkle with the citric acid powder mixture and eat! Store in an airtight tin for up to a month.