For making Fafda:

• In a mixing bowl or parat, sieve the gram flour.
• Add carom seeds, turmeric powder, salt (as per your taste), baking soda and 1 tablespoon oil.
• Now, gradually add water to the mixture and knead it into a smooth, firm dough. The dough should be neither too soft nor too hard.
• Knead it till you get a semi soft dough.
• Then divide the dough into small balls and roll each ball into a thin cylindrical shape on a wooden board by spreading oil very lightly.
• Roll each ball into a thin, long strip on a greased surface. You can use a rolling pin to help with this or using the base of the palm spread the dough upwards to flatten it out. 
• Then remove the fafda strip using a knife .
• Similarly make other fafda strips this way with the remaining dough balls. Cover with a kitchen napkin so that they do not become dry.
• Heat oil in a deep frying pan over medium heat.
• Once the oil is hot, gently slide the prepared fafdas into the hot oil one by one. Fry them in batches, making sure not to overcrowd the pan.
• Depending on the size of the kadai, you can fry 3 to 4 fafdas at a time.
• Fry the fafdas until they turn golden brown and crisp. This will take about 5-6 minutes per batch.
• Using a slotted spoon, remove the fried fafdas from the oil and place them on a paper towel-lined plate to remove excess oil.
• Serve the hot and crispy fafdas with jalebi and fried green chilies. This makes for a perfect combination of sweet and savory flavors.

For Jalebi Batter:

• In a mixing bowl, whisk the yogurt well.
• Add all-purpose flour, pinch of salt, pinch of yellow food colour,
• Mix well. 
• Add little water to form a smooth batter. If the batter is too thick, add water gradually until it reaches a pourable consistency.
• Cover and let it rest for 10 minutes.
• Meanwhile prepare the sugar syrup.
  

For Sugar Syrup:

• In a saucepan or kadhai, combine sugar and water. Stir well and bring it to a boil over medium heat.
• Once the sugar dissolves, add cardamom powder. Stir to mix.
• Let the syrup simmer for about 5-7 minutes until it reaches a one-string consistency. To check the consistency, take a small drop of syrup between your thumb and index finger; if it forms a single thread, the syrup is ready.
• Once the syrup reaches the desired consistency, add lemon juice to prevent crystallization. Keep it warm on low heat.
  

Frying the Jalebi:

• Heat oil or ghee in a deep frying pan or a kadai over medium heat. The oil should be hot but not smoking.
• Fill the jalebi batter in a plastic zip-lock bag with a small hole cut in one corner or fill it into a squeeze bottle or a piping bag with a small nozzle.
• Squeeze the batter in a circular motion into the hot oil to form spirals or coils. You can make them as small or as large as you like.
• Fry the jalebis until they are golden brown and crispy, turning them occasionally for even cooking. This should take about 2-3 minutes per side.
• Remove the fried jalebis using a slotted spoon and immediately dip them into the warm sugar syrup. Let them soak for a minute, ensuring they are well coated with syrup.
• Serve hot with fafda and fried green chilli.