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A Gujarati fried snack made from a gram flour dough, rolled or pressed into long flat strips and deep-fried. It is eaten by hand, usually with tea or as part of a breakfast plate, and it is one of the most recognisable items in the Gujarati farsan — savoury snack — tradition.

Shape and how they are formed. Fafda is rolled or pressed flat into long, wide, slightly irregular strips; ganthiya is extruded through a press into shorter, thicker, more uniform pieces. The dough family is the same, so they taste closely related, but fafda is a flat bite with some chew and ganthiya is a rounder, denser one. Shops usually stock both.

No. Sev is the same sort of gram flour dough pushed through a very fine die into thin noodles, used as a topping for chaat and bhel or mixed through a dry namkeen. Fafda is eaten on its own by the piece.

Most traditionally with jalebi, which is the pairing Gujarat is known for, and with sambharo — a warm relish of shredded raw papaya or cabbage and carrot, tempered with mustard seed and turmeric. Fried green chillies and a coriander chutney or thin kadhi often come alongside. Day to day, most of a pack gets eaten plain with tea.

It is a long-standing custom in Gujarat rather than a rule: fafda and jalebi are what a great many households and sweet shops serve on Dussehra morning, and shops sell it in enormous quantity that day. Outside the festival it is an ordinary Sunday-breakfast and tea-time snack.

No. It is fried and ready to eat straight from the pack. The only heat it might want is a few minutes in a low oven or a dry pan if an opened pack has gone soft.

Move it out of the bag into an airtight container the day you open it, use a container it roughly fills rather than a large half-empty one, and keep it somewhere cool and dry away from the stove and kettle. Do not refrigerate it — a fridge is damp, and a cold container collects condensation when it comes back into a warm kitchen. A pack that has already softened can be spread out in a low oven or a dry pan for a few minutes and cooled completely before it is sealed again.

Do not assume so. Fafda is traditionally made from gram flour rather than wheat flour, but that describes the recipe, not this pack: commercial asafoetida is very often blended with wheat flour, recipes and additives differ between manufacturers, and shared frying and packing equipment is a separate question again. If you are avoiding gluten, read the ingredient and allergen statement on the packaging and check with the manufacturer if anything is unclear — that statement is theirs to make, not ours.

The traditional recipe is a flour, salt, seasoning and frying oil, but what is in any particular pack is a question for its ingredient list. Read the label rather than relying on a general description of the dish.

The store enters it on the product listing and it is printed on the packaging. It changes as stock rotates, so check the current date on the product page rather than any figure quoted elsewhere.

At the current price of $7.50, a 350g pack is about $0.62 for a 30g serve, or $2.14 per 100g. Prices move, so check it against the product page.

Orders are dispatched by the store the next business day and typically arrive within 1 to 3 business days by courier. Enter your postcode at checkout to confirm delivery coverage for your address.

Free delivery applies on orders above $69 — the delivery fee is confirmed at checkout. There is no minimum order value.

Photograph it as it arrived and contact the store the same day. Returns are handled by the store that sold the item, and nothing in a store's policy limits your rights under the Consumer Guarantees Act 1993.