Fafda, Jalebi, Kadhi Chutney and Papaya Sambharo

Ingredients

• 1 cup Maida
• 2 tbsp Besan
• 0.25 cup Curd (Use slightly sour curd for best results)
• 1 tsp Instant Yeast
• 1 tsp Sugar (For the batter)
• 0.75 cup Warm Water (For the batter, adjust as needed)
• 2 cup Ghee (For deep frying)
• 1 cup Water (For the sugar syrup)
• 0.25 tsp Saffron Strands (A generous pinch)
• 0.5 tsp Cardamom Powder
• 1 tsp Lemon Juice (Prevents syrup crystallization)
• 1 tbsp Pistachios (Finely chopped, for garnish)

Instructions

1. 1

   Prepare and Ferment the Batter (1 hour 5 minutes)

   • In a large mixing bowl, whisk together the maida, besan, instant yeast, and 1 tsp of sugar.
   • Add the curd and mix to combine.
   • Gradually pour in the warm water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick but pourable, similar to pancake batter.
   • Cover the bowl with a lid or plastic wrap and set it aside in a warm place to ferment for 1 hour. The batter will become bubbly and slightly increase in volume.
2. 2

   Make the Sugar Syrup (10 minutes)

   • While the batter is fermenting, prepare the syrup. In a wide saucepan, combine 1.5 cups of sugar and 1 cup of water.
   • Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
   • Reduce the heat and simmer for 5-7 minutes until the syrup thickens slightly and reaches a 'one-string' consistency. To test, cool a drop slightly and press it between your thumb and forefinger; a single thread should form when you pull them apart.
   • Turn off the heat and stir in the saffron strands, cardamom powder, and lemon juice. Keep the syrup warm on the lowest possible heat setting.
3. 3

Ingredients

• 1 cup curd (slightly sour)
• 3 tbsp besan
• 2 cups water
• 2 tbsp sugar (adjust to taste)
• 1 tbsp ginger-green chilli paste
• 0.25 tsp turmeric powder
• 0.75 tsp salt
• 1.5 tbsp ghee (or oil)
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.25 tsp hing
• 8 pcs curry leaves
• 2 tbsp coriander leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare the besan-yogurt mixture

   • In a mixing bowl, add the yogurt and whisk until it's smooth and free of lumps.
   • Add the besan (chickpea flour) and whisk again vigorously to create a smooth paste.
   • Gradually add 2 cups of water, whisking continuously to combine everything without lumps.
   • Stir in the sugar, salt, turmeric powder, and ginger-green chilli paste. Mix well.
2. 2

   Cook the kadhi chutney

   • Pour the mixture into a medium-sized saucepan or pot.
   • Place it on the stove over medium heat. Bring it to a boil, stirring constantly to prevent it from sticking to the bottom.
   • Once it boils, reduce the heat to low and let it simmer for 10-12 minutes.
   • Continue to stir occasionally until the chutney thickens to a coating consistency. It should be thick but still pourable.
3. 3

   Make the tempering (tadka)

   • While the chutney is simmering, heat ghee or oil in a small pan over medium-high heat.

Ingredients

• 500 g Raw Green Papaya (Peeled and coarsely grated)
• 2 tbsp Peanut Oil (Or any neutral vegetable oil)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 8 pcs Curry Leaves
• 3 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tsp Sugar (Optional, to balance flavors)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Vaghar)

   • Heat the peanut oil in a wide pan or kadai over medium-high heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.
   • Lower the heat to medium, then add the asafoetida, curry leaves, and slit green chilies. Sauté for another 30 seconds until the chilies are fragrant and slightly blistered.
2. 2

   Stir-fry the Papaya

   • Add the grated raw papaya and turmeric powder to the pan.
   • Increase the heat back to medium-high and toss everything together quickly, ensuring the papaya is well-coated with the tempering.
   • Stir-fry for only 2-3 minutes. The goal is to heat the papaya through while maintaining its crisp, crunchy texture. Do not overcook.
3. 3

   Season and Serve

   • Turn off the heat completely. Remove the pan from the stove.
   • Immediately add the salt, sugar (if using), and fresh lemon juice.
   • Give it a final, quick toss to combine all the flavors.