First of all sieve besan in a bowl. In a small bowl, add salt, baking soda and hing. Now add water to it and give it a good mix.

Now make a well in the center of the flour and add prepared water to it. Add oil and mix it well. Now add carom seeds and coarsely crushed black peppercorns and mix everything well. Add water to make a dough just 1 tbsp at a time and keep on mixing to make a soft dough. Do not add too much water at a time.

Now add one teaspoon of oil to the dough and start kneading it until it is smooth. Now divide the dough into 32 portions and give it a cylindrical shape. Cover and keep it. The dough should be covered all the time otherwise it will get dry.

Now on a wooden surface, keep one portion of the dough and with the end of your palm push it forward. It will make 5 - 6 inch long fafda. Now with a sharp knife coming from top to bottom scrape it from the board in one go otherwise it will break. Keep the knife straight and not at an angle. Each time clean your palm.

Heat oil on medium heat in a bigger size pan so that it is easier to fry whole fafda as they are longer in size. Fry it on low to medium heat until done. It takes only 2 - 3 minutes on each side to get it fried. Prepare all fafda in the same way.

To make kadhi, add besan and yoghurt in a bowl and whisk it so that no lumps are formed. Now add water to it and mix everything well.

Heat oil in a pot and add mustard to it. When mustard crackles, add hing and green chillies to it along with prepared yoghurt mixture. Now add salt, sugar and turmeric powder to it and mix everything well. Keep stirring occasionally and cook it on medium heat until thick.

To make papaya sambharo, wash raw papaya and peel it. Now grate it. Heat oil in a pan and add mustard seeds. When it crackles, add hing and green chillies to it. Cook for a few seconds and add grated papaya, salt and turmeric powder. Give it a good mix.

Cook it for 3 to 4 minutes and turn off the heat.