Preparation time
- Total: Approximately 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 1 tablespoon Ghee
- 1/2 teaspoon Cumin (Jeera) seeds
- 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
Instructions
- 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
- Make a paste of the ginger, garlic and green chillies using a pestle and mortar
- Keep aside
- 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
- Saute for a few seconds
- Add the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil
- 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
- 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
- Turn of the heat and transfer the papad ki sabzi to a serving bowl and serve hot
- Serve Papad ki Sabzi with Pindi Chole, Jowar Atta Roti and Lacha Pyaz for a special weekend lunch or dinner
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Rajasthani
- Lunch
- Vegetarian