Rajasthani Papad Ki Sabzi – Crispy Papad in Spicy Yogurt Gravy

Papad Ki Sabzi
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian

Description:
Papad ki sabzi is a traditional dish from Rajasthan, often prepared when vegetables are scarce. It’s a simple yet flavorful dish made using papads (crispy lentil crackers) combined with spices and curd (yogurt). This dish can be prepared in multiple ways, and it’s a perfect choice for when you’re craving something easy and delicious. It’s commonly paired with Aloo Gobi ki Sabzi, Tadka Raita, and Phulkas for a satisfying meal.

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Ingredients:

• 1 tbsp oil (for frying papads)
• 2 papads, broken into pieces
• 1/2 tsp mustard seeds
• A pinch of asafoetida (hing)
• 1 tbsp ginger-garlic paste
• 1 green chili, finely chopped
• 2 onions, thinly sliced
• 1/2 cup curd (yogurt), beaten
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• Water as needed
• 1 cup oil (for frying the papads)
• 3 sprigs fresh coriander, finely chopped

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 3-4

Instructions:

1. Fry the Papads: Begin by heating 1 cup of oil in a pan. Once the oil is hot, add the papad pieces and fry until they are crisp. Remove them from the oil and place them on a tissue paper to absorb excess oil. Set aside.

2. Prepare the Masala Base: In another pan, heat 1 tbsp oil over medium heat. Add mustard seeds and let them splutter for about 10 seconds. Next, add a pinch of asafoetida, chopped green chili, and ginger-garlic paste. Sauté for 1 minute until fragrant.

3. Cook the Onions: Add the thinly sliced onions to the pan and cook until they soften and become translucent.

4. Prepare the Curd Mixture: In a separate bowl, whisk the beaten curd with a little water to create a smooth consistency. Add the red chili powder, turmeric powder, coriander powder, and salt to the curd mixture. Mix well and set aside.

5. Combine and Cook: Once the onions are softened, reduce the heat to low and add the curd-spice mixture to the pan. Stir continuously for 2 minutes to prevent curd from curdling.

6. Add the Fried Papads: Gently break the fried papads into smaller pieces and add them to the pan. Stir gently to mix the papad with the curd mixture. Cover the pan and cook for 5 more minutes on low heat to allow the flavors to blend.

7. Garnish and Serve: Garnish the sabzi with freshly chopped coriander leaves. Serve hot alongside Aloo Gobi ki Sabzi, Tadka Raita, and Phulkas for a complete Rajasthani meal.

Enjoy this flavorful and easy-to-make Papad Ki Sabzi as a comforting addition to your lunch menu!