Olympic bronze medallist Aman Sehrawat shares this special Gujarati treat with ‘Taarak Mehta Ka Ooltah Chashmah’ actor Dilip Joshi

Wrestler Aman Sehrawat recently shared a traditional Gujarati snack with ‘Taarak Mehta Ka Ooltah Chashmah’ star Dilip Joshi, who plays the beloved character Jethalal on the show. 

Taking to Instagram, Sehrawat, who won a bronze medal in men’s freestyle 57 kg weight category at the Paris Olympics 2024, shared pictures and wrote, “Today I felt great meeting Jethalal (Dilip Joshiji) @maakasamdilipjoshi Seeing these always makes me laugh and happiness in Taarak Mehta Ka Ooltah Chashmah, thank you so much for visiting me. (sic)”

Their interaction brought attention to a treat that holds a special place in Gujarati culture — ‘fafda jalebi’. Fafda, a crispy gram flour snack, paired with the sweetness of jalebi, is more than just a culinary delight — it’s a symbol of celebration and festivity in Gujarat.

 

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But what makes fafda-jalebi such a significant part of Gujarati cuisine? 

Kanikka Malhotra, consultant dietician and certified diabetes educator, tells indianexpress.com, “A popular Gujarati treat that has established itself as a mainstay in the cuisine of the area is fafda-jalebi. There are various hypotheses regarding its creation, even though its precise historical origins are a little unclear.”

The savoury snack known as ‘fafda,’ which is made with gram flour, may have its roots in traditional Indian cooking. Its texture and form are reminiscent of the classic Indian fritters known as pakoras, which were eaten throughout the country. On the other hand, jalebi is thought to have Persian culinary origins. It is believed that trade routes brought the sweet, deep-fried confection made from batter soaked in sugar syrup to India, Malhotra states.

It’s believed that Gujarat’s distinct culinary customs and cultural influences are what led to the rise in popularity of the dish known as fafda and jalebis. Taste buds have been enthralled with the harmonious balance of flavours created by the contrast between the sweet, syrupy jalebi and the salty, crispy fafda for generations. 

Nutritional composition 

According to Malhotra, fafda-jalebi is a delicious and festive treat, but it’s important to consider its nutritional value in moderation. Both fafda and jalebi are deep-fried, which means they are relatively high in fat and calories. 

“Fafda is generally higher in protein and fibre due to the gram flour used, while jalebi is primarily made from sugar and refined flour, making it higher in carbohydrates and sugar. While fafda-jalebi is a delicious treat, it’s best enjoyed in moderation as part of a balanced diet. For a healthier option, you could consider reducing the amount of oil used for frying or exploring alternatives like baked or air-fried versions,” she suggests.

Cultural significance of pairing fafda with jalebi

In Gujarat, Malhotra says, the traditional significance of fafda and jalebi is “rooted in their harmonic combination of flavours and textures, which represent happiness and prosperity.” 

This classic combination, which is popularly eaten during holidays like Dussehra, Diwali, and Holi, is thought to bring prosperity and good fortune. By symbolising riches and happiness, respectively, the crunchy fafda and sweet jalebi promote a sense of belonging and camaraderie. Beyond just being delicious, this culinary tradition captures the essence of Gujarati culture and its rich history.

Fafda is generally higher in protein and fibre due to the gram flour used, while jalebi is primarily made from sugar and refined flour (Source: Freepik)

Evolution of this dish

Malhotra notes, “Over time, fafda-jalebi’s preparation and appeal have changed dramatically. Variations and alterations have been made based on modern influences, but the basic recipe and flavours have not altered much.” 

In the past, fafda and jalebi were deep-fried in huge cast-iron woks. Traditionally, jalebi syrup was prepared using cardamom, sugar, and water. Nonetheless, the preparation process has been easier with the introduction of contemporary kitchen gadgets. Traditional woks have been supplanted by electric fryers and deep-frying machines, which provide quicker cleanup and more consistent results. 

Popularity-wise, fafda-jalebi has remained a popular Gujarati custom. But its popularity has spread throughout the nation, and it is now known as a favourite Indian snack. Its broad appeal has been aided by the blend of sweet and savoury ingredients as well as its celebratory connotation. 

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