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If you love eating Gujarati snacks like Fafda and Gathiya, or like to binge of Methi Theplas made with wheat flour for your weight loss diet, then you might be familiar with Papaya Ka Sambhara. Papaya Ka Sambhara is a condiment from Gujarat that is traditionally served with Fafdas, but like many other condiments from the state, is also enjoyed with other dishes like Gathiya, Thepla and Bajra Rotis.
In Gujarati, Papaya Ka Sambhara is known as Kacha Papita No Sambharo. Made with grated raw papayas, Papaya Ka Sambhara is a delicious and unique condiment. Very unlike a typical chutney in taste and texture, Papaya Ka Sambhara is outstanding because it is more like a counterpart of Thai Raw Papaya Salad. This means that the raw papayas in this dish are either eaten raw or only partially cooked.
There are actually three traditional ways in which Papaya Ka Sambhara is cooked. Most people love to eat Papaya Ka Sambhara in its savoury cooked version, which is yellow in colour and flavoured with mustard seeds. Another version of the dish is completely raw and slightly pickled. This raw Papaya Ka Sambhara is the freshest and crispiest as the texture of the raw papaya is maintained. The third version of Papaya Ka Sambhara is sweetened with sugar.
Wondering how to whip up this easy-peasy and traditional Gujarati Papaya Ka Sambhara at home? Here are the recipes you need.
Video Credit: YouTube/Shaluzlovebook Kitchen
Uncooked Papaya Ka Sambhara
This version of Papaya Ka Sambhara is slightly pickled and does not need to be cooked, making it the easiest version of the dish to prepare. This Papaya Ka Sambhara is also slightly spicy thanks to the addition of red chilli powder, which you can increase or decrease based on your preference. Here’s the recipe.
Ingredients:
1 cup raw papaya, grated
Salt, to taste
1 tsp red chilli powder
1 tsp lemon juice
Method:
1. Place the raw papaya in a large bowl.
2. Add the salt and red chilli powder.
3. Mix well and add the lemon juice.
4. Mix again and let the Papaya Ka Sambharo rest for at least half an hour.
5. Serve the Papaya Ka Sambhara with Fafda or Gathiya.
Savoury Papaya Ka Sambhara
This version of Papaya Ka Sambhara is cooked, spicy and lipsmackingly delicious. The delicious, savoury avatar of Papaya Ka Sambhara is enjoyed with Fafda, Gathiya as well as Theplas. Here’s the recipe.
Ingredients:
1.5 cups raw papaya, grated
½ tsp mustard seeds
3 green chillies, slit
¼ tsp asafaoetida
½ tsp turmeric powder
½ tsp mustard seeds
Salt, to taste
1 tbsp oil
Method:
1. Heat the oil in a heavy-bottomed pan.
2. Add mustard seeds and let them splutter.
3. Once the mustard stops spluttering, add the green chillies and asafoetida.
4. Fry the green chillies until they turn blistered.
5. Now add the grated papaya, turmeric powder, salt and mix well.
6. Cook for 4-5 minutes while stirring, or until the papaya is partially cooked.
7. Turn off the stove, let the Papaya Ka Sambhara cool down, then serve with Fafda or Theplas.
Sweet Papaya Ka Sambhara
This version of Papaya Ka Sambhara is, like many Gujarati dishes, slightly sweetened with sugar for a unique flavour. Like Raw Mango Chhundo, this sweet Papaya Ka Sambhara tastes great with Theplas as well as Fafda. Here is the recipe.
Ingredients:
1.5 cups raw papaya, grated
½ tsp mustard seeds
3 green chillies, slit
¼ tsp asafaoetida
½ tsp turmeric powder
½ tsp mustard seeds
½ tsp salt
2 tbsp sugar
1 tbsp oil
2 tbsp coriander leaves, chopped
Method:
1. Heat the oil in a heavy-bottomed pan.
2. Add mustard seeds and asafoetida and let them splutter.
3. When the mustard stops spluttering, add the green chillies.
4. Lightly saute the green chillies until their skin starts to blister and turn pale.
5. Add the grated papaya, turmeric powder, salt and mix well.
6. Cook for 4-5 minutes while stirring, until the papaya is partially cooked.
7. Now sprinkle the sugar on top and quickly mix.
8. Once the sugar melts and mixes completely, add the coriander leaves and mix again.
9. Turn off the stove, let the Papaya Ka Sambhara cool down, then serve with Fafda or Theplas.
