Authentic Gujarati Fafda & Papaya SambharoVeg

1

Sieve the gram flour into a large bowl to ensure there are no lumps and to aerate the flour.

2

Add crushed ajwain to the besan and mix well.

3

In a separate small bowl, mix water with salt, heeng, baking soda, and turmeric powder.

4

Add oil to the besan and rub it thoroughly with your fingers until well incorporated.

5

Add the liquid mix to the besan, then add a little extra water as needed to form a semi-soft dough.

6

Knead the dough well. To achieve the perfect texture, you can beat the dough with a pestle and continue kneading until it becomes elastic and stretchy.

7

Cover the dough with a damp cloth and let it rest.

1

Peel and grate a raw papaya using the coarse side of a grater.

2

Heat oil in a pan. Add mustard seeds, curry leaves, and slit green chillies. Sauté briefly.

3

Add the grated papaya, a pinch of turmeric, and a pinch of red chilli powder. Sauté on high flame.

4

Add salt, sugar, and lemon juice. Mix well and set aside.

1

Take small portions of the dough and roll them into cylinders. Place a cylinder on a chopping board.

2

Using the palm of your hand, apply firm pressure to one end and drag it along the board to flatten the dough into a strip.

3

Use a flexible, sharp knife held at a straight angle to scrape the strip off the board in one smooth, continuous stroke.

4

Heat oil to medium-high. Deep fry the fafda strips until crispy, ensuring they are golden. Flip carefully during frying.

5

Sprinkle with a mixture of heeng and black pepper powder if desired. Serve hot with the prepared papaya sambharo and fried green chillies.