Make the freshest kadhi chutney for fafda with homemade papaya no sambharo . Fafda is a much loved Gujarati snack recipe.
Fafda is a somewhat identity of Gujarat when it comes to food. A morning in Gujarat without fafda, chutney and jalebi is Diwali without diya. It is associated commonly with Sunday mornings and festival of Dusshera.
Although fafda is so popular, it is rarely made at home. You will find people queueing in the early morning at mithai shops and buy piping hot fafda and jalebi.
Fafda is complete with papaya sambharo, fried marcha (green chillies) and chutney kadhi. Chutney kadhi is a delicious dip, which is made of gram flour and various other spices, which give a unique taste and texture.
If you’ve bought fafda from the shop but feel let down with how much sambharo and chutney they give you, then these recipes are for you!
The chutney is essentially a besan chutney made with a simple kadhi with green chutney mixed in. It’s deliciously sweet and tangy.
This chutney is also famously paired with Gujarati methi na gota .
You may want to have a look at my Rajkot Famous Green Chutney too.
Chutney Kadhi notes and ingredients
This thick yellow green chutney is served alongside many Gujarati snacks such as khaman, fafda, gathiya and cholafali. It is sweet and tangy and is most popularly known as fafda chutney or kadhi chutney.
The chutney is easy to make – you just need to mix together besan and yogurt and make a thick kadhi. Sweeten it with jaggery and then stir through a green mint chutney.
You will need:
Gram flour or besan.
Sour yogurt
Jaggery or sugar
Salt
Black salt (sanchal)
Oil
Mustard seeds
Hing ( asafoetida ) – to keep it gluten-free, omit the hing
Green Coriander and Mint Chutney
Storage
Store leftovers in an airtight container and keep in the fridge, it will stay fresh for up to 3 days.
You can also freeze the chutney – allow to thaw at room temperature. Note that textures may change.
Other Gujarati Snack Recipes
Dry Fruit Masala Kachori
Dabeli
Bateta Poha
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Fafda Chutney (Besan Kadhi Chutney)
Equipment
- pan or Kadai
- Spatula
Ingredients
- 4 tablespoon besan
- ¼ cup yogurt sour yogurt
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- pinch hing
- 3 tablespoon jaggery or sugar
- ¼ cup green mint coriander chutney
- ½ teaspoon black salt
- salt to taste
Instructions
- Mix gram flour, yogurt and 11/2 cup water in a bowl
- Whisk until it becomes smooth ensuring there are no lumps.
- Heat oil in a heavy bottom pan and add mustard seeds.
- Once the seeds splutter, add asafoetida.
- Add prepared mixture of gram flour followed by black salt, jaggery and salt and let it boil over medium flame.
- Meanwhile prepare your green chutney and set aside.
- If the kadhi gets too thick, add a little water. Aim for a cake batter consistency.
- Turn of the heat and add green chutney. Mix well and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2013.
Fafda Chutney (Besan Kadhi Chutney)
Equipment
- pan or Kadai
- Spatula
Ingredients
- 4 tablespoon besan
- ¼ cup yogurt sour yogurt
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- pinch hing
- 3 tablespoon jaggery or sugar
- ¼ cup green mint coriander chutney
- ½ teaspoon black salt
- salt to taste
Instructions
- Mix gram flour, yogurt and 11/2 cup water in a bowl
- Whisk until it becomes smooth ensuring there are no lumps.
- Heat oil in a heavy bottom pan and add mustard seeds.
- Once the seeds splutter, add asafoetida.
- Add prepared mixture of gram flour followed by black salt, jaggery and salt and let it boil over medium flame.
- Meanwhile prepare your green chutney and set aside.
- If the kadhi gets too thick, add a little water. Aim for a cake batter consistency.
- Turn of the heat and add green chutney. Mix well and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This papaya sambharo is a spicy stir fry made out of raw papaya and green chillies! It is a super quick recipe made with unripe grated papaya and a simple tempering of mustard seeds. Serve it with fafda and kadhi chutney .
- Ingredients notes
- Storage
- Other Gujarati side dishes
This sambharo is made with raw papaya and so is also known as kacha papaya no sambharo. You can either make a cooked or uncooked version of this sambharo.
In the cooked version, grated raw papaya and green chillies are tossed in a simple tempering (vaghar) of mustard seeds and curry leaves. The only spices added is a pinch of turmeric for colour and flavour. The flavours are fresh with a welcome hint of lemon juice.
The uncooked version is simply a mix of grated papaya, red chilli powder and salt. It is then served as a side salad in a Gujarati Thali .
Papaya no Sambharo is commonly served with fafda jalebi. Fafda is a Gujarati speciality eaten on Sundays for breakfast and at Dussehra.
Papaya contains digestive enzymes which is why it is paired with the heavier fafda.
In the UK mithai shops, the sambharo is more often made from cabbage and carrots, just like this Gujarati sambharo .
Sometimes, you can make sambharo with carrots only, and it is known as gajar no sambharo . I even use red cabbage during the winter months to make Indian Red Cabbage Stir-fry .
Ingredients notes
Papaya (raw/upripe) – peeled and then grated thickly. The papaya should be green and the fresher the better.
Green chillies – green chillies are optional but give a delicious taste. You can leave them whole or slit into half.
Oil
Mustard seeds
Hing (asafoetida) – skip for gluten-free diet.
Curry leaves – optional but is delicious with
Turmeric powder
Lemon juice
Sugar – optional
Storage
Store leftover papaya no sambharo in an airtight container and keep in the fridge. It will remain fresh for up to 2 days. Reheat or serve at room temperature.
You can also freeze this sambharo for up to 3 months. Allow to thaw at room temperature but note that the texture may change.
Other Gujarati side dishes
Gajar March Nu Athanu
Instant Carrot Green Chutney Pickle
Gujarati Lasan Ni Chutney
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Papaya Sambharo
Equipment
- grater
- Kadai or wok
- Spatula
Ingredients
- 1 papaya unripe and raw
- 2 green chillies
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- pinch hing
- pinch turmeric powder
- 2 teaspoon lemon juice
- salt to taste
Instructions
- Peel, remove the seeds and grate the papaya.
- In a pan, heat oil and add mustard seeds.
- As they splutter add hing, curry leaves and then immediately add in the chillies.
- As the chillies sizzle, add in the grated papaya, turmeric powder and salt.
- Stir well and add the lemon juice. Switch off from the heat. You do not need to cook the papaya further.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
