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
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- 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.
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.
Farsi Puri is a traditional Diwali savoury snack recipe from Gujarati cuisine that is crispy and flaky.
This traditional Gujarati snack is made with 5 ingredients such as plain flour, semolina and basic spices.
It is the perfect and tasty teatime exclusive snack that melts-in-your-mouth with a hot cup of tea.
Crispy Gujarati Farsi Puri (Crispy and Flaky)
Farsi puri recipe – crispy flaky Gujarati snack recipe made with plain flour served during Diwali in almost all Indian homes.
It can be made any time of the year in small batches, served as an evening snack with Indian tea along with tikha gathiya, namak pare, sev , chakli/chakri (rice murukku) and Nan Khatai .
For Gujaratis, the festival of Diwali is incomplete without these crispy puris. In our house every year it appears on top of the Diwali snacks list !
They are a firm favourite of my mum, and my baby brother as much as I and my dad enjoy Kenyan Chevdo .
We make these batch of puris and store them in airtight container during Diwali season, and family members enjoy with hot tea in the evening or in the morning.
This perfect recipe yields farsi puri that are crispy on the outside, flaky and crumbly texture inside and melts in your mouth!
Farsi Puri or Gujarati Farsi Poori is also known as Rava Menda Puri.
The meaning of farsi puri is simple. In Gujarati language, Gujarati word Farsi means flaky and in Hindi paratdar or Khasta. Farsi puri gets the flaky texture due to addition of ghee (moiyan) in the recipe.
Gujarati Farsi puri come very close to Punjabi and Rajasthani Mathri recipe, and enjoyed during the season of Diwali, Holi, Karva Chauth and Teej.
The main ingredients of Faris Puri are plain flour, semolina (some people skip it), ghee and some basic spices such as black pepper and cumin seeds. You do not need gram flour to make this recipe.
A well done farsi puri should be crispy on the outside, flaky and crumbly inside and neither too soft or hard but just right. When you eat it should not crunch but just melts in your mouth.
My mum has been making these over the past 3 decades and I’ve made these farsi puris a number of times now and they turn out beautifully every time. Just the perfect snack!
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Plain flour – This recipe uses plain flour, also known as all purpose flour or Maida in Hindi language. It is important that you read the label on your bag of flour to be sure that it is plain flour and not self-raising flour. Self-flour contains raising agents, and we don’t want fluffy or raised puris.
Semolina – We’ll need semolina flour, known as sooji or suji to bring crispiness in the farsi puris. Semolina can be ‘course’ or ‘fine’ – you’ll need coarse for this recipe.
Ghee – I’m using homemade desi ghee. For melt-in-your-mouth texture and flaky farsi puri ghee is must in this recipe.
Flavours – As well as the texture and the unique flavours are so important for farsi puris that lingers after. Traditional farsi puri recipe requires black peppercorn and cumin seeds or caraway seeds.
Oil – To deep fry puris we need oil that is neutral in flavour. Avoid strong flavoured oil such as olive and mustard.
Seasoning – Salt and black pepper
Variation
You can skip semolina if you wish.
I prefer to make farsi puris using plain flour, however you can use wheat flour as a healthier alternative.
For crispy masala puris add usual spices such as turmeric, red chilli powder and sesame seeds.
Add fresh or dried methi (also known as kasoori methi) for methi puri recipe .
Add some filling for stuffed farsi puri like these Farsi Khama Puri .
Use any other dried herbs with a twist.
Traditional Gujarati farsi puri made without turmeric powder, but if you wish to do so, you can add it.
For vegan version, skip dairy ghee. Instead use vegan ghee, vegan butter or oil for moiyan.
Tips
Measure the ghee after melting for accurate measurements.
To get the perfect flaky and crispy texture, the ratio of the flours and ghee must get right therefore do not skimp on ghee.
Ensure you use melted ghee to make farsi puri.
The dough for the farsi puri should be quite stiff and hard. Whilst kneading the dough use little water at a time.
Don’t roll the puri too thin, it should be kept thick.
Must prick puris after rolled using a fork or knife to prevent puri from fluffing whilst deep frying. Also this step helps to puris cooked inside too.
Fry farsi puris on low heat and maintain the oil temperature throughout the cooking and don’t let them brown.
If puris are fried on a medium-high heat, they will get brown very quickly and will remain uncooked inside.
Gujarati style crispy farsi puri should not be in brown colour.
How to make Farsi Puri step photo
Full printable recipe in recipe card below.
This irresistible Diwali snack recipe comes together with just a few simple steps
Before you start preparing the recipe pound the black peppercorn and whole cumin seeds (no need roasting) using pestle and mortar. Don’t make fine powder, we need coarse.
First, knead the dough . In a big bowl or wide plate take dry ingredients like plain flour and semolina. Then add pounded black pepper, cumin seeds, salt and melted ghee.
Rub the ghee with flour mixture with your fingertips. As you mix the ingredients together, the flour will clump together in your fist.
Add enough water and bring the dough together to knead a very stiff dough or tight dough. (don’t knead too much).
Dough should be harder than regular puri dough. Cover the dough with a clean kitchen towel for 20-30 minutes.
Then, roll the puris , Divide dough into equal portions (size of lemon/lime). Keep the dough covered at all times to prevent drying out.
Make round balls, then roll it out on clean smooth surface or work top with a rolling pin into small puris 4-5 mm thickness.
Prick the puris with a fork, so they cook evenly from inside too and don’t fluff up whist frying.
And Deep Frying! Heat oil in a kadai on medium heat. Oil should not be VERY HOT. Carefully add a couple of rolled and pricked puris into hot oil.
Fry the puris on low-medium flame until very light brown both sides. Remove them using a slotted spoon, leave it on clean paper towel. As they cool, they’ll go crispier.
Storage
Like any dry Diwali snacks, these Gujarati farsi puri can be made in advance as they have a longer shelf life.
They stay fresh up to 15-20 days or long time at room temperature. Once, totally cooled and crispy, carefully arrange them in the air-tight container.
Do not store in the refrigerator. They are not suitable for freezing.
Serving
Gujarati Farsi puri is a great snack teatime snack that pair so good with masala tea , Karak Chai , Cardamom Tea or coffee.
In my family we enjoy them at breakfast, mid-morning or afternoon, basically any time of the day.
As well as tea and coffee, these puris are eaten with aathela marcha and sambharo.
My grandma in India used to add in making Bhel Puri . Once all the diwali snacks are are close to finishing by mixing poha chevdo , ratlami sev and chaat chutneys for evening snacks.
Make in small sizes and serve as an appetizer with raita, kachumber salad , chutneys and dips. These are perfect for sev puri or sukha puri.
More Diwali Snacks
Gujarati Shakkarpara
Dry Fruit Masala Kachori
Mixed Cereal Chevdo
Semolina (sooji) Gujiya
Choraphari
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
Farsi Puri Recipe (Gujarati Snack for Diwali)
Equipment
- 1 Big plate
- 1 Rolling Pin
- 1 Fork
- 1 kadai or pan
- 1 Slotted spoon jaro
Ingredients
- 3 cup plain flour maida
- 9 tablespoon semolina suji
- 12 tablespoon ghee melted
- 3 tablespoon black peppercorn crushed
- 2 tablespoon cumin seeds crushed
- salt to taste
- oil for deep frying
Instructions
- In a big plate or bowl take 3 cup plain flour , 9 tablespoon semolina , 3 tablespoon black peppercorn , 2 tablespoon cumin seeds and salt . 3 cup plain flour, 9 tablespoon semolina, 3 tablespoon black peppercorn, 2 tablespoon cumin seeds, salt
- Mix well.
- Add melted 12 tablespoon ghee then rub the ghee with flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs like. 12 tablespoon ghee
- The flour will clump together in your fist.
- Add little water at a time and knead the dough. The dough should be stiff and hard.
- Dough should be harder than normal chapati dough.
- Cover the plate/bowl with the clean kitchen towel or plate and let it rest for at least 20 minutes.
- Knead the dough for 1 minute once again to make smooth dough , when the rest time is over.
- Divide the dough in equal parts and roll into small balls.
- Take one dough ball, roll it out on clean smooth surface into small circles 4-5 mm thick.
- Prick the puris with fork or knife.
- Whilst rolling the puris, heat the 2-3 cup oil in a kadai on medium-low heat for deep frying. oil
- While oil is getting hot and ready, roll a few more puris and arrange them on the plate. Make sure you keep them in single layer .
- When oil is ready, it should be just hot. Slide 3-4 puris at a time. Do not overcrowd the kadai.
- If you add too many they will sink in the bottom and will take some time to float on top and may puris won’t cook properly.
- While frying, maintain the oil temperature , to do so you can lower or increase the flame of the stove as needed during the frying process.
- The whole frying process for one batch will take about 7-8 minutes.
- Fry the puris until very light brown both side .As they cool they’ll go more crispier.
- Remove them using a slotted spoon and keep them on paper towel lined plate.
- Repeat the frying process till all the puris are fried.
- Let completely cool and store them in airtight container and consume within 10-15 days – as if they’d be around that long!.
Video
Notes
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 time published in February 25th, 2012.
