Papad Ki Sabzi Recipe
Papad Ki Sabzi is a popular Rajasthani delicacy known for its bold flavors and unique combination of crispy fried papads simmered in a tangy yogurt-based gravy. This dish is incredibly simple yet packed with authentic spices, making it a delightful choice for any meal. It pairs wonderfully with simple rotis or rice and can be enjoyed with a side of Aloo Gobi or Tadka Raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 1 tbsp |
| Papad (thin, spiced wafers) | 2, cut into pieces |
| Mustard seeds (Rai) | 1/2 tsp |
| Asafoetida (Hing) | A pinch |
| Ginger-garlic paste | 1 tbsp |
| Green chili | 1, finely chopped |
| Onion | 2, thinly sliced |
| Yogurt | 1/2 cup, whisked |
| Red chili powder | 1 tsp |
| Turmeric powder | 1/2 tsp |
| Coriander powder | 1 tsp |
| Salt | To taste |
| Water | As required |
| Oil (for frying papads) | 1 cup |
| Fresh coriander leaves | 3 sprigs, finely chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 10 g |
| Protein | 4 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sodium | 280 mg |
Instructions
-
Fry the Papads:
- Heat 1 cup of oil in a deep pan over medium heat. When the oil is hot, add papad pieces and fry them until they turn crisp and golden brown.
- Remove the fried papads and place them on a paper towel to drain any excess oil. Set them aside.
-
-
Prepare the Masala Base:
- In a separate pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and allow them to splutter for about 10 seconds.
- Once the seeds crackle, add a pinch of asafoetida, chopped green chili, and the ginger-garlic paste. Sauté for a minute until fragrant.
- Add the sliced onions to the pan and cook them, stirring occasionally, until they soften and become translucent.
-
Mix the Curd and Spices:
- In a small bowl, whisk the yogurt with a little water to make it smooth. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well to incorporate the spices into the yogurt.
-
Combine and Cook:
- Once the onions are soft, reduce the heat to low, and pour the spiced yogurt mixture into the pan. Stir constantly for about 2 minutes to avoid curdling.
- After the mixture thickens slightly, add the fried papad pieces and mix them gently into the gravy. Cover the pan and let it cook on low heat for another 5 minutes.
-
Garnish and Serve:
- Sprinkle freshly chopped coriander leaves over the papad ki sabzi and serve it hot.
- Enjoy this flavorful dish with warm rotis, Aloo Gobi, or Tadka Raita for a complete Rajasthani-style meal.
Serving Suggestions
Papad Ki Sabzi is best served with simple accompaniments like:
- Phulka or Roti – A soft Indian flatbread pairs beautifully with this sabzi.
- Aloo Gobi – A lightly spiced potato and cauliflower curry that complements the yogurt-based gravy.
- Tadka Raita – Yogurt tempered with cumin, mustard seeds, and green chilies for a cooling contrast.
Experience a taste of Rajasthani cuisine with this Papad Ki Sabzi recipe—perfect for bringing a delightful change to your everyday meals!
