For Fafda Sheets: Dissolve papad khar n hing in 1 tsp warm water. Mix besan, ajwain, haldi and salt. Add hot oil and rub well.
Add dissolved papad khar n hing water gradually to make a smooth dough. Rest 10 minutes. Make fafda in traditional way cut the edges to get rectangle shape or Roll dough thin between butter paper.
Cut neat rectangles. Apply oil on the fafda n Bake in oven till light golden and crisp. Cool completely before layering.
For Raw Papaya Sambharo: Heat oil and add mustard seeds. Add hing, curry leaves and green chilli. Add papaya, turmeric, salt and sugar.
Cook for 2–3 minutes only. Turn off heat and add lemon juice and coriander. The sambharo should remain slightly crisp, not mushy.
For Instant Mini Jalebi: Prepare syrup by boiling sugar and water until slightly sticky. Add lemon juice. Kesar strands, cardamom powder.
Mix maida, cornflour, baking powder and curd, orange food colour. Add water to make smooth batter. Rest 10 minutes.
Pipe small jalebis n some boondi in medium hot oil and fry until crisp. Dip in warm syrup for 20–30 seconds.
For Besan Kadhi Sauce: Whisk besan and curd until smooth. Add water and mix well. Add salt, turmeric and sugar. Cook on medium heat stirring continuously until slightly thick. Add tempering.
Blend and strain for a smooth plating sauce.
For Strawberry Chutney: In a pan add Chopped strawberries, jaggery, salt cook till strawberry are soft add lemon juice, jeera powder. Strain it. Let it cool.
Assembly (Mille-Feuille Style): Splash a spoon of kadhi sauce n Strawberry chutney on the plate. Place one fafda sheet.
Add a thin layer of papaya sambharo and a few chopped jalebi bits or boondi n mint chutney
Place another fafda sheet and repeat layers. Finish with a final fafda sheet.
Garnish with a tiny jalebi spiral on top n green chilli
