Papad Ki Sabzi Recipe
A traditional Rajasthani Recipe made of papad in a yogurt based gravy is a simple and delicious recipe which can be made in a jiffy on a busy weeknight. Serve with any Indian bread or even rice for a satisfying meal.
Papad Ki Sabzi is very cooked in almost every household of Rajasthan. There are days when you don’t have vegetables in your house, then you can prepare this Papad Ki Sabzi. It is made in different ways, but here I have used curd to prepare the sabzi, as it makes the dish even more flavourful.
When making any gravy with curd base make sure that you do not cook on high heat. High heat curdles the curd and hence changes the taste and texture of the gravy. So while making the gravy for the Papad Ki Sabzi cook on low flame and stir continuously.
Instead of deep frying the papad you could also roast the papad on an open flame and add it to the gravy.
You can also try other Rajasthani Recipes such as
- 1 tablespoon Cooking oil
- 2 Papad , torn roughly
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Ginger Garlic Paste
- 1 Green Chilli , finely chopped
- 2 Onions , thinly sliced
- 1/2 cup Curd (Dahi / Yogurt) , whisked
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- Salt , as required
- 1 cup Cooking oil , for frying the papad
- Coriander (Dhania) Leaves , finely chopped
- 3 टहनी हरा धनिया , बारीक काट ले
How to make Papad Ki Sabzi Recipe
To begin making the Papad ki Sabzi recipe, Heat 1 cup oil in a wok. When it is hot, turn the heat low and drop the papas in it. Fry the papad and take them out on an oil absorbent paper to absorb the excess oil. Keep them aside.
Heat oil in a wok and add mustard seeds. Once it crackles add asafoetida, green chillies and ginger garlic paste. Let it cook for about a minute.
After a minute, add the thinly sliced onions and let them cook till they become soft and translucent.
Meanwhile whisk the curd with little water to get a thick pouring consistency. Add all the masalas in the curd including Red chilli powder, Turmeric powder, Coriander powder and salt. Mix everything properly and keep it aside.
When the onions become soft, turn the heat to low and pour the curd mixture into the pan and stir continuously for about 2-3 minutes.
After 2-3 minutes, drop the fried papad into the curry and mix everything gently.
Once it is done, cover it with a lid and let it cook for about 5-8 minutes or when you see that it is leaving oil from the sides.
When it starts leaving the oil, stir it again, turn off the heat and garnish it with chopped coriander leaves.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.