Go Back
Raw Papaya Chili Salad Recipe

Papaya Sambharo, Papaya Salad

Print Recipe
This Gujarati style raw papaya sambharo or papaya salad is a very good accompaniment with sabzi-roti as well as Gujarati snack known as fafda.
Course Accompaniments
Servings 1 bowl


  • 1 and half cup sliced raw papaya
  • 10-12 green chillies
  • 4 tbsp gram / chickpea flour besan
  • 1/2 tsp turmeric powder haldi
  • 1/2 tsp asafoetida hing
  • 1/2 tsp mix of mustard and cumin seeds
  • 2 tbsp oil
  • salt to taste


  • Heat a kadai, add besan, 1 tbsp oil, 1/4th tsp haldi, 1/4th tsp hing, and salt.
  • Mix well, cook till the flour starts to turn dark in color, and then transfer to a bowl.
  • Add 1 tbsp oil in the same kadai, and when the oil heats up, add mustard and cumin seeds.
  • Add 1/4th tsp of hing and haldi each when the seeds start to splutter.
  • Add green chilies and raw papaya, and mix well.
  • Add salt and sauté for 3-4 minutes. (Remember we had added salt in besan as well, so add salt accordingly.)
  • Cover and cook for 2-3 minutes.
  • Add roasted besan and sauté till the flour soaks up the moisture.
  • Serve as an accompaniment with sabzi-roti. (Traditionally, papaya sambharo is served along with fafda.)



  • Select light-colored, non-spicy green chilies.
  • If refrigerated the sambharo can last for 3-4 days.