Papad ki Sabji | How to make rajasthani papad ki sabji

Today’s recipe is ‘Papad Ki Sabji’. It is a popular dish from Rajasthani and Gujarati cuisine. When you are not in the mood of having vegetables and want to have something quick, you can prepare this dish easily. For this recipe, you need fry or roast papad and cook it in a gravy made of curd. This dish can be enjoyed during lunch or dinner.

Papad ki Sabji

Papad ki Sabji

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.

  • In a deep pan heat ghee.

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

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

  • 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.

  • 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.

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

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

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

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

  • Garnish sabzi with chopped coriander.

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.

4 Comments

  1. You have an amazing talent of making anything out of anything. This recipe sounds delicious!

  2. I didn’t know you could make sabji with papad. Definitely looks interesting and yummy.

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