Curry, Rajasthani Dishes

Papad ki Sabji | How to make rajasthani papad ki sabji

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Papad ki Sabji
Papad ki Sabji

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here CR 50mg/200mg Prolonged-release Tablets - Summary of Product Characteristics (SPC) by MSD Ireland (Human Health) Limited Main ingredients for this recipe are – Papad, curd, Kasuri methi, ghee and few spices. If you do not have curd use tomato puree instead of curd. Both curd and tomato puree can be used for the gravy.

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Serve: 2

Duration: 20-30 mins

Ingredients for Papad ki Sabji

Moong dal papad2 (big size)
Curd + water 1/2 cup + 1/2 cup
Water 1 cup
Ghee 3 tsp
Coriander powder2 tsp
Red chilli powder 1 tsp or as per taste
Salt1/2 tsp
Kasuri methi2 Tbsp
Turmeric powder1/4 tsp
Asafoetidaa pinch
Coriander leavesfor garnishing

Method for Papad ki Sabji

  • Roast papads for 2 mins in the microwave or on gas. Divide roasted papad into medium-size pieces. Keep it aside.

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  • In a deep pan heat ghee.

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  • Add cumin seeds and mustard seeds. Saute till both starts spluttering.

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  • Next, add chopped onion and cook until golden brown.

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  • When onion turns golden brown, add ginger-garlic paste. Add a small amount of water and cook until the raw smell of ginger-garlic paste fades away.

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  • Next, add all the dry spices except kasuri methi in the pan. Add small half cup water, so that all spices mix uniformly. Cook till ghee starts separating.

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  • Whisk curd with half cup water and add in the pan. Continuously stir the gravy so that curd does not splatter.

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  • Add kasuri methi in the gravy and cook till gravy starts thickening.

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  • Add 1 cup water to the gravy. Let it starts boiling.

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  • When gravy starts boiling add papad pieces. Cook for 2-3 mins until papad softens.

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  • Garnish sabzi with chopped coriander.

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Note:

  • While adding salt in the dish keep in mind that papad always has very high salt content.
  • You can also use oil instead of ghee, but ghee makes this dish tastier.
  • The quantity of curd can vary according to the sourness of curd.

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