Rajasthani Papad Ki Sabzi Recipe
Indulge in the vibrant flavors of Rajasthan with Papad Ki Sabzi, a traditional Rajasthani dish that brings a delightful crunch and creamy texture to your meal. Made with roasted papad (thin lentil crisps) and a spiced yogurt-based gravy, this vegetarian curry is both unique and comforting, making it perfect for lunch or a special weekend meal. Pair it with Jowar Roti, Pindi Chole, and Lacha Pyaz (pickled onions) for a complete Rajasthani dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ginger, chopped | 1 inch |
| Green Chilli, chopped | 1 |
| Garlic cloves | 3 |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Tomatoes, pureed | 2 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Yogurt (Dahi), whisked | 1/2 cup |
| Papad | 3 |
| Salt | as required |
| Coriander Leaves (Dhania), chopped | 2 sprigs |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 8g |
| Fats | 11g |
| Fiber | 1g |
| Vitamin A | 10% RDA |
| Vitamin C | 20% RDA |
| Iron | 8% RDA |
Preparation and Cooking Instructions
| Step | Instruction |
|---|---|
| 1 | Roast the Papad: Start by roasting the papads until they are golden and crispy. You can do this by placing them over a gas flame or microwaving them for a few seconds. Once roasted, break the papads into quarters and set them aside. |
| 2 | Make the Spice Paste: Using a mortar and pestle, crush the ginger, garlic, and green chili into a coarse paste. This will enhance the dish with a fresh, pungent aroma. |
| 3 | Prepare the Gravy: Heat a tablespoon of ghee in a pan over medium heat. Add cumin seeds and let them crackle for a few seconds. Then add a pinch of asafoetida, followed by the ginger-garlic-chili paste and kasuri methi (dried fenugreek leaves). Sauté briefly until the spices release their fragrance. |
| 4 | Add Tomato and Spices: Stir in the pureed tomatoes along with turmeric powder, red chili powder, and coriander powder. Let the mixture come to a gentle boil, stirring occasionally. |
| 5 | Add Yogurt: Reduce the heat to low and add the whisked yogurt gradually, stirring continuously to prevent curdling. The yogurt will give the curry its rich, creamy texture, so make sure it’s well incorporated. |
| 6 | Combine Papad and Season: Add the roasted papad pieces to the gravy, along with salt as per your taste. Mix gently, ensuring the papads are coated with the gravy and absorb the flavors. |
| 7 | Simmer and Serve: Allow the sabzi to simmer on low heat for 5 minutes until the papads soak up the yogurt gravy and soften slightly. The yogurt may curdle slightly, which is normal and adds a rustic look to the dish. Taste and adjust the seasonings as needed. Turn off the heat and garnish with chopped coriander leaves. |
Serving Suggestions
Serve Rajasthani Papad Ki Sabzi hot with:
- Jowar Atta Roti (Sorghum Flatbread)
- Pindi Chole (Punjabi-style chickpeas)
- Lacha Pyaz (Pickled Onions)
This delightful combination creates a balanced meal that highlights the rich, earthy flavors of Rajasthan. Enjoy this dish for lunch or a festive dinner and savor the taste of traditional Rajasthani cuisine!
