Papad Ki Sabzi Recipe - Rajasthani Papad Ki Sabji Recipe
Papad sabzi is a traditional recipe from Rajasthan which can be prepared instantly by frying the papads and sautéing them in gravy made of curd-tomato. Today we have a quick and delicious gravy recipe of Papad sabzi for you all. Everybody love to eat good food but then cooking something great at times seems a big task. But this recipe of papad sabzi is very quick to put together and tastes super scrumptious.
Serve this tempting sabzi with chapatti, missi roti, bajra roti or parantha or rice and relish eating. Try out this dish with easy to follow step-by-step instructions and enjoy!
Directions
Getting ready:
1. Roast the papads on flame directly or microwave them for 2 minutes until crunchy. You can fry the papads in oil, roast them.
2. Add ½ cup water in the curd and whisk well.
Making:
3. Take 2 tbsp oil in wok and heat sufficiently. When the oil is hot, add cumin seeds. Saute for while.
4. Then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves and mix it well.
5. Now add tomato-ginger-green chilly paste, followed by red chilly powder and saute the masala until oil starts separating from it.
6. After sauteing the masala add 1 cup water and stir to mix everything well.
7. Cover and allow it to simmer until you see gentle boil in it.
8. Now that the gravy is simmering, add curd, in little parts and stir the gravy constantly until it simmers again, else curd can coagulate.
9. Now add some salt and mix it well.
10. Break the papads in small chunks and add them to the gravy.
11. Cover the sabzi and cook on low flame for 2 minutes. Check the sabzi now, it’s ready.
12. Take out the sabzi in a serving bowl. Papad ki sabzi is now ready to serve.
Serving:
13. Garnish with some chopped green coriander and serve this tantalizing papad sabzi with chapatti, parantha, rice or naan and relish eating.
Suggestions:
- Don’t use curd immediately after taking it out from the refrigerator, else curd can curdle. Use curd with room temperature.
- You can make curd gravy or tomato gravy only.
- You can even make use of onion in the sabzi. For this finely chop the onion and sauté it while and rest follow the same procedure for making sabzi.
- For 3 to 4 members
- Time – 15 minutes
- Papad – ½ cup
- Tomato – 2 (ground)
- Green chilly – 1
- Ginger – 1 inch piece
- Oil – 2 to 3 tbsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Dry fenugreek leaves – 1 tbsp
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Red chilly powder – ¼ tsp
- Roast the papads on flame directly or microwave them for 2 minutes until crunchy. You can fry the papads in oil, roast them.
- Add ½ cup water in the curd and whisk well.
- Take 2 tbsp oil in wok and heat sufficiently. When the oil is hot, add cumin seeds. Saute for while.
- Then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves and mix it well.
- Now add tomato-ginger-green chilly paste, followed by red chilly powder and saute the masala until oil starts separating from it.
- After sauteing the masala add 1 cup water and stir to mix everything well.
- Cover and allow it to simmer until you see gentle boil in it.
- Now that the gravy is simmering, add curd, in little parts and stir the gravy constantly until it simmers again, else curd can coagulate.
- Now add some salt and mix it well.
- Break the papads in small chunks and add them to the gravy.
- Cover the sabzi and cook on low flame for 2 minutes. Check the sabzi now, it’s ready.
- Take out the sabzi in a serving bowl. Papad ki sabzi is now ready to serve.
- Garnish with some chopped green coriander and serve this tantalizing papad sabzi with chapatti, parantha, rice or naan and relish eating.
