Fafda, Papaya Sambharo and Bharela Marcha

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.

Ingredients

• 12 pieces Bhavnagri Green Chilies (Or any large, mild green chilies)
• 1 cup Besan (Chickpea flour)
• 2 tbsp Roasted Peanuts (Coarsely crushed)
• 2 tbsp Desiccated Coconut
• 1 tbsp Sesame Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
• 2 tsp Coriander Cumin Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Amchur Powder (Dry mango powder)
• 2 tsp Sugar
• 1 tsp Salt (To taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 5 tbsp Oil (Divided: 2 tbsp for stuffing, 3 tbsp for cooking)
• 1 tsp Mustard Seeds
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Chilies

   • Wash the green chilies and pat them completely dry with a kitchen towel.
   • Make a vertical slit down one side of each chili, from just below the stem to the tip, ensuring the chili remains whole.
   • If you prefer a milder taste, gently scrape out and discard the seeds and membranes using the back of a small spoon.
2. 2

   Roast the Besan

   • Heat a heavy-bottomed pan over low-medium heat.
   • Add the besan (chickpea flour) and dry roast it, stirring continuously for 4-5 minutes.
   • The besan is ready when it turns a light golden color and releases a nutty aroma. Be careful not to burn it. Immediately transfer it to a mixing bowl to stop the cooking process.
3. 3

   Create the Stuffing Mixture

   • To the bowl with the roasted besan, add the crushed peanuts, desiccated coconut, sesame seeds, turmeric powder, Kashmiri red chili powder, coriander-cumin powder, hing, amchur powder, sugar, and salt.
   • Mix all the dry ingredients thoroughly.