Fafda with Kadhi and Sambhara
Setup Time:
Cooking Time:
Total Duration: Approximately 1 hour and 20 minutes
Course: Main Course
Cuisine: Gujarati
Origin: Gujarat, India
Brief Description:
Fafda with Kadhi and Sambhara is a traditional Gujarati dish that combines crispy Fafda with tangy Kadhi and spicy Sambhara.
Gujarati people love this dish consumed in the morning or as a light meal.
Fafda is made from gram flour batter, deep-fried until crispy, and served with Kadhi, a yogurt-based gravy flavoured with spices, and Sambhara, a spicy salad made from shredded cabbage, carrots, and green chilies.
Features:
1) Crispy Fafda: Crunchy strips made from gram flour batter, deep-fried to perfection.
2) Tangy Kadhi: Yogurt-based gravy infused with spices, offering a tangy and savoury flavour.
3) Spicy Sambhara: A zesty salad including carrots, green chilli peppers, and chopped cabbage, enhanced with seasonings and lime juice.
Instructions:
Sambhara:
1) Prepare Raw Papaya:
Peel the skin off from the raw papaya and grate it.
Add Salt, Sugar, Turmeric Powder, Kashmiri Red Chilli Powder, and Lemon Juice (juice of ½ apiece); mix it properly.
Our Sambhara is ready.
Put them inside a freezer.
Kadhi:
Make a paste form of Green Chillies and Ginger.
Take a bowl and add Gram Flour and Water. Gradually, add a bit of water as a base and use a whisker to mix them properly.
To the gram flour batter, add Ginger and Green chilli paste, Turmeric Powder, Salt, and Sugar; Mix it properly.
Let it cool down for a while.
Heat a kadai with oil.
Add Mustard Seeds, Asafoetida, Coriander Seeds (a little), and Curry Leaves. Adjust the gas flame between slow to medium.
Add the gram flour batter and stir it continuously.
Add 2 cups of water.
Adjust the gas flame to slow and let it boil till it gets thick consistency.
Turn off the gas. The Kadhi is ready.
Fafda:
1) Prepare Papad Khar Mixture:
Take Papad Khar, and add Asafoetida and some water.
Let it sit for a while.
2) Prepare Fafda Batter:
Take Ready-made Gram Flour.
Use a strainer to sieve the flour.
Now add hand crushed Carom Seeds, Salt, Black Pepper Powder, and Oil. Mix it properly.
Add the mixture of Papad Khar and Asafoetida to the batter.
Add 3 tbsp of water and mix it properly.
Put some oil in your hand and press the batter gently.
Fafda Masala:
Take a bowl; add Black Pepper Powder, Black Salt, and Asafoetida. Mix them properly and our Fafda masala is ready.
3) Shape and Fry Fafda:
Spread the flour in a long strip.
Take a thin knife and wood’s chakla.
Make a big oval shape with the batter.
Use the back portion of your hand to spread it.
Use the thin knife to cut it in one shot.
Follow the same process for the rest of the batter.
Heat some oil in a pan.
Once the oil is hot, add one Fafda to the pan.
Stir them properly.
Let it fry with a gentle hand. Follow the same process for the rest.
Spread the fafda masala and serve them on a plate.
Cautions:
Be careful while handling hot oil to avoid burns.
Ingredients for Sambhara:
Raw Papaya - 1 piece (750g)
Salt - 1 Teaspoon
Sugar - 3 Tablespoon
Turmeric Powder - 1 Teaspoon
Kashmiri Red Chilli Powder - 1 Tablespoon
Lemon Juice - ½ Piece
2) Ingredients for Kadhi:
Green Chillies - 3 to 4 pieces
Ginger - 1 piece
Gram Flour - ½ Cup
Water - 6 cups (4 cups for the batter, 2 cups for cooking)
Turmeric Powder - ½ Teaspoon
Salt - 1 Teaspoon
Sugar - 3 Tablespoons
Oil - 2 Tablespoons
Mustard Seeds - 1 Teaspoon
Asafoetida - ½ Teaspoon
Coriander Seeds - A little
Curry Leaves - 6 pieces
3) Ingredients for Fafda:
Papad Khar - ½ Teaspoon
Asafoetida - 1 Teaspoon
Water - 5 Tablespoons (2 tablespoons for mixing Papad Khar and Asafoetida, 3 tablespoons for the batter)
Ready-made Gram Flour - 2 cups (500ml)
Carom Seeds - 1 Teaspoon
Salt - ½ Teaspoon
Black Pepper Powder - 1 Teaspoon
Oil - 3 Tablespoons (for the batter)
Oil - for frying (quantity as needed)
4) Ingredients for Fafda Masala:
Black Pepper Powder - 1 Teaspoon
Black Salt - ½ Teaspoon
Asafoetida - ½ Teaspoon
