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Sunday, June 20, 2021

Ready in 15 mins: 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.

Written by Nisha Madhulika | New Delhi |
Updated: November 24, 2015 7:53:58 pm
(Source: nishamadhulika.com) (Source: nishamadhulika.com)

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. Enjoy this tempting sabzi with chapatti, missi roti, bajra roti, parantha or rice.

Cooking time: 15 mins | Serves: 3-4

Ingredients
½ cup papad
2 (ground) tomatoes
1 green chilly
1 inch piece ginger
2 to 3 tbsp oil
2 to 3 tbsp green coriander (finely chopped)
1 tbsp dry fenugreek leaves
½ tsp cumin seeds
¼ tsp turmeric powder
1 tsp coriander powder
¼ tsp red chilly powder

Method
*Roast the papads. You can fry the papads in oil, roast them on flame directly or microwave them for 2 mins.

*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 and then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.

*Now add tomato, ginger, green chilly paste, followed by red chilly powder and sauté the masala until oil starts separating.

*After sauteing the masala add 1 cup water, cover and allow it to simmer. When gravy starts simmering, add curd, little by little and stir the gravy constantly until it simmers again, else curd can coagulate. Now add salt and some green coriander in the gravy. 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 and garnish with some green coriander. Serve this tantalizing papad sabzi with chapatti, parantha, rice or naan.

Suggestion:
*Don’t use curd immediately after taking it out from the refrigerator, else curd can curdle. Use curd with room temperature.
*You can even use onion in the sabzi. For this, finely chop the onion and sauté it before going ahead with step 3.

This recipe has been taken from www.nishamadhulika.com/en

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