Rajasthani Papad Ki Sabzi Recipe

Give this absolutely lip smacking Rajasthani papad ki sabzi a try for a quick weeknight dinner. The tomato and yogurt gravy is deliciously cooked along with kasuri methi and a subtle hint of garlic and green chillies. Serve it along with phulkas, kala chana and lacha pyaaz for a special weekend lunch.

Archana Doshi
Rajasthani Papad Ki Sabzi Recipe
7574 ratings.

Papad Ki Sabzi is very cooked in almost every home of Rajasthan. There are days when you don’t have vegetables in your house, then you can prepare this Papad Ki Sabzi. Made with a delicious blend of tomato and yogurt gravy which is deliciously cooked along with kasuri methi and a subtle hint of garlic and green chillies.

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.

Serve Papad ki Sabzi with Pindi Chole, Jowar Atta Roti and Lacha Pyaz  for a special weekend lunch or dinner.

You can also try other Rajasthani Recipes such as

  1. Pitor Ki Sabzi
  2. Rabodi Ki Sabzi
  3. Panchmel Dal


Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 1 tablespoon Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 inch Ginger , chopped
  • 1 Green Chilli , chopped
  • 3 cloves Garlic
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 2 Tomato , pureed
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 cup Curd (Dahi / Yogurt) , whisked
  • 3 Papad
  • Salt , as required
  • 2 sprig Coriander (Dhania) Leaves , finely chopped

How to make Rajasthani Papad Ki Sabzi Recipe

  1. To begin making the Papad ki Sabzi recipe, roast the papad on the gas or in the microwave until completely roasted. Break the popad into small quarters and keep aside.

  2. Make a paste of the ginger, garlic and green chillies using a pestle and mortar. Keep aside.

  3. Heat ghee in a pan over medium heat; add the cumin seeds and allow it to crackle. Add the ginger, garlic green chilli paste and the kasuri methi.

  4. Saute for a few seconds. Add the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil.

  5. After a minute, add the curd, roasted papad and salt. Turn the heat to low, keep mixing the Papad ki sabzi, until all the ingredients are well combine.

  6. Simmer the mixture for about 5 minutes. You will notice the curd will begin to curdle a little and this process is natural. Allow it to simmer, until the papad is well soaked into the curry. Once done, check the taste of salt and spices and adjust to taste accordingly.

  7. Turn of the heat and transfer the papad ki sabzi to a serving bowl and serve hot.

  8. Serve Papad ki Sabzi with Pindi CholeJowar Atta Roti and Lacha Pyaz  for a special weekend lunch or dinner.