Papad Ki Sabzi Recipe
Simple sabzi with fried papad for busy weekdays
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.
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 a tissue 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 water as much required. 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 on 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, switch off the flame 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.