Fafda, Chutney kadhi ane Kacha papya no sambharo

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 and somehow it is associated with Sunday mornings.

Although fafda is a popular food item usually people don't bother making it at home..in the early morning people will start queueing at the mithaiwala's shops and buy very hot fafda, jalebi and chutney.

Without chutney kadhi and sambharo, fafda is incomplete. Chutney kadhi is a delicious dip, which is made of gram flour and various other spices , which gives a unique taste and texture which sets it a class apart.

Sambharo is nothing but a spicy stir fry made out of Raw papaya, white cabbage, carrots and green chilies! Once again, fafda and sambharo go very well together

You'll need :- Fafda

• 1 1/2 cup gram flour ( chickpea flour )
• 1 tbsp ajwain ( carom seeds ) you can use less if you want
• 1 tbsp crushed black pepper 
• 1/2 tsp black pepper powder  ( again choice is yours if you want to use less you can )
• salt to taste
• 1/4 tsp turmeric powder
• 1/2 cup oil + for deep fry
• 1 tsp bicarbonate of soda
• water as needed

You will need :- Chutney Kadhi

• 4 tbsp gram flour
• 1/4 cup sour yogurt
• 2-3 tbsp jaggery or sugar
• salt to taste
•  1/2 tsp black salt ( sanchal )
• 1 tbsp oil
• 1/4 tsp mustard seeds
• pinch of hing ( asafoetida )
• 1 green chilli
• 1/2 " ginger
• 2 tbsp fresh corinader
• 1 tbsp fresh mint
• 2 cup water

You will need :- Sambharo

• 1 small raw pappaya grated
• 1/4 cup white cabbage grated
• 1 carrot peeled and grated
• 7-8 green chillies
• salt to taste
• 2 tbsp oil
• 1/2 tsp mustard seeds
• pinch of hing
• 1/4 tsp fenugreek seeds
• 1 tsp lemon juice

Method :- Fafda
In a big bowl place oil, salt, hing, turmeric powder, black pepper powder, crushed black pepper and ajwain seeds and bicarbonate of soda. Mix well.
Add gram flour and make a soft dough just like chapatti dough.
Knead the dough at least 5-6 minutes and add 1 tsp oil once again and knead the dough once more.
Leave it aside for 15-20 minutes covering with the clean napkin or clingfilm.
When you are ready to make fafda knead dough once again, devide dough into 20-25 small balls.
Give them oval shape.
Heat oil in a kadai.
Take flat surface like choping board but not very smooth ( I used plastic chopping board, which wasn't a smooth, it helps when you remove the fafda from the board )
Take oval dough ball, with your palm press the dough and increase the length of  ball with hands and keep it on the board under your palm. Press it with the palms and it in front direction. Roll out the thin layer of the fafda.
Fry he fafda in heated oil till they turn into light brown colour. they will be crispy outside but soft inside. Serve garma garm fafda with chutney and jalebi.

Method:- Sambharo
Heat oil in a heavy bottom pan.
Add mustard seeds, when splutter add hing and fenugreek seeds.
Now add green chillies and fry for a minute and add papaya, cabbage and carrots.
Mix well and add turmeric powder and season with salt.
Fry the mixture on a high heat for 3-4 minutes.
Turn off the heat and add lemon juice.
Mix well and serve with Fafda and jalebi.

Method:- Chutney Kadhi
Mix gram flour, yogurt and 11/2 cup water in a bowl.
Blend until it becomes smooth and consistent. Make sure there are no lumps.
Heat oil in a heavy bottom pan. Add mustard seeds; when seeds start spluttering, add asafoetida.
Add prepared mixture of gram flour followed by black salt, jaggary and salt and let it boil over medium flame.
Meanwhile Grind ginger, green chillies, coriander leaves, mint leaves in grinder and make a coarse paste. Keep it aside.
When yogurt mixture starts to boil, lower the heat and let it simmer further at least 5-6 minutes.
If kadhi gets too thick add little water. ( consistency should be like cake batter )
Turn of the heat and add coarse paste. Mix well and let it cool at room temperature to serve with fafda.