Make the freshest kadhi chutney for fafda with homemade papaya no sambharo. Fafda is a much loved Gujarati snack recipe.
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 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 the 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. Although not traditional, I love it with Gujarati patra!
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
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📖 Recipe
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.
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Hayley Dhanecha says
This is the chutney that makes fafda what it is, that bright yellow colour from the turmeric with the sweet and tangy raw papaya and the warmth of the ginger and green chilli is so completely moreish and honestly you will find yourself spooning it onto everything once you have a batch of it sitting in the fridge.
priyaa_jo says
OMG ! fafdaaaaa.... I am loving it. sisnce i am away from home,fafda is hard to get here..I will try this weekend. btw you used regular cooking soda here right? i have heard some uses papad khar...
jcookingodyssey says
Priyaa yes I have used only cooking soda in this recipe. Let me know how it turns out for you 🙂
curious says
Hi. I would like to try your sambharo recipe but I dont have any raw papaya and getting it is very difficult as I live in Canada. Is there a substitute? Thanks!
jcookingodyssey says
You can use cabbage instead of the raw papaya, it will taste similar.
curious says
Thank you:)
Priya Kapadia says
Hi Jagruti I tried making the Fafdas today but they did not turn out well. The dough was sticky. What could have gone wrong?
jcookingodyssey says
Hi Priya, thank you so much trying this recipe. The fafda dough supposed to be little sticky, there is no need to worry, if it's too much sticky, add more chana flour and little oil and knead it again. Hope this helps.
jaya merchant says
Dear Jagruti Excellent recipe!I was searching raw papayas recipe and found it here Today first time I found your blog and loved the recipes .Wish you Happy New Year and good luck.
Rachana says
Hi there, I reached here searching for fafda chutney recipe. As you said, generally, we get all these things ready-made. But, to avoid Dashera morning crowd, I got fafda yesterday evening itself. I could avoid crowds, but no chutney available in evening. How can I have fafda without chutney? So, I decided to prepare it at home, and used your recipe, and what a yummy result it was! Yay! Even my father who has strict taste standards liked it (and I am really not much of a cook, only something like "I have to have chutney with fafda" can force me to step into kitchen ;). So, thank you for this recipe. I am going to try sambharo next time and off to explore rest of your blog.
Happy Dashera.
Priya Suresh says
Am inviting myself to ur place Jags, am drooling over that wonderful platter.
R says
all the recipes r so authentic and delicious.
Mina Joshi says
Wow - a breakfast fit for a Gujju king!
Finla says
Now i know whar it is 🙂 never had it and i so wish i could taste the whole combination. Looks super.