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Recipe for Rajasthani Papad Ki Sabji, also known as Papad Ki Sabzi, is a delicacy from Rajasthan and one of the most well-known vegetarian dishes in India’s subcontinent. In Rajasthani homes, this spicy, flavorful, tangy curry is frequently made, especially during the dry seasons when fresh vegetables are harder to come by. This dish involves simmering roasted papads in a hot tomato-yogurt gravy. In addition to flatbreads like rotis and parathas, rice dishes like steamed rice, jeera rice, etc. can be served with Papad Ki Sabji.

One of the most adaptable ingredients found in a wide variety of Indian dishes is papad. Papad is typically served as a side dish with a meal, whether it is roasted or fried. Although a gravy dish with papad may seem unusual to some, it is a common dish among Marwaris. I used black pepper and urad dal papad in this recipe.

What is Papad ki sabji?

The name of the dish—Papad Ki Sabji—describes it perfectly in Hindi.

Papad is essentially a thin, flat disc of sun-dried dough made from gram flour, also known as besan, rice flour, tapioca, or other lentils. Usually, it is deep-fried or roasted until crispy. A variety of papads with various tastes and flavors are readily available on the market.

Curry is sabbi. The recipe essentially calls for a papad-based curry.

Rajputan influences can be found in the royal cuisine of Rajasthan. This cuisine excels at producing food that can be kept for a long time and eaten cold. This type of food is appropriate for an area that is dry.

Therefore, a wide variety of delectable pickles, chutneys, papads, and snacks make up the richness of Rajasthani cuisine. The food served in Rajasthani cuisine comes in a variety of flavors, including non-vegetarian, vegetarian, and even Jain dishes that don’t use onions or garlic.

The Papad Ki Sabzi recipe is a complete lifesaver for working mothers. When you don’t have any vegetables in your refrigerator or are short on time, Rajasthani papad ki sabji may be the ideal solution. In fact, if you don’t have tomatoes you can make the curry entirely with yoghurt as the gravy and no vegetables at all.

This recipe goes great in your kids’ lunchboxes, along with a couple of chapatis or parathas. Most kids adore this curry flavour and savour their lunch to the fullest.

The gravy has a propensity to absorb into Papad Ki Sabji. Therefore, you can make the gravy and store it. Simply roast or deep-fry the papad, chop it up, add it to the gravy, and stir it all together before serving.

The recipe for Papad Ki Sabzi is very simple. This recipe’s extremely low level of difficulty makes it ideal for beginners. It is made with very basic ingredients that can be found in the pantry of any Indian kitchen. The best thing about this simple recipe is how quickly and with little effort it can be made.

Rajasthani Papad Ki Sabji Ingredients

Papad: The main component that gives the dish its taste, texture, and flavour.

ginger paste: One of the most frequently used ingredients to flavour Indian curries is ginger paste.

Tomato: The addition of tomatoes gives the dish a slight tanginess and improves its flavour.

Green chilies: They give the food a spicy taste and a cool flavour.

Herbs: The curry is finished off by being cooked with coriander leaves and dried fenugreek leaves, also known as kasuri methi. Both herbs are crucial to the dish’s flavour.

Whole spices and hing: When tempering oil, add whole spices like cumin seeds, mustard seeds, dry red chillies, and hing (also known as asafoetida). The dish has a pleasant aroma thanks to these spices. Therefore, make sure to use all of these whole spices.

Ground spices: For this recipe, in addition to whole spices, I used ground turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder. Each spice contributes to the dish’s development of a pleasant flavour and taste.

salt: The main component that gives a dish its saltiness is salt.

Butter or Oil: You can prepare this dal in either oil or clarified butter. You are entirely in charge. To keep the recipe vegan-friendly, I used oil.

Water: Water is used to change the gravy’s consistency.

The recipe‘s ‘Instructions’ section includes step-by-step photos and instructions for making papad ki sabzi. But first, I’d like to share a few fun facts about the recipe before getting to the recipe itself.

How to make Rajasthani Papad Ki Sabji

In order to make the papad ki sabji, first place a pan on a flame and let it burn out completely. Oil the pan with a 1/2 teaspoon. Place the papad in the pan and increase the heat to medium. 12 teaspoon oil should be brushed onto the papad’s top side.

Regularly pressing the papad with a spatula will help it roast evenly. Till the papad becomes crunchy and develops brown spots, roast it from both sides. One papad needs to be roasted for two to three minutes. Repeat the procedure to roast the other papads, setting the first papad aside on a different plate. Cut them into small pieces after separating them.
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Then pour some all-purpose flour into a bowl with the yogurt. With a fork, thoroughly whisk the yogurt, then set it aside.

Add tomato chunks, green chilies, and pieces of peeled ginger to a grinder’s jar, then screw on the lid. Make a smooth paste by pulsing it, then set it aside.

A pan should now be set over a flame to finish drying. Then, after adding oil to the pan, allow it to heat up before adding the tempering ingredients—cumin, mustard, dried red chili, and hing—and letting them sizzle.

Tomato paste should be added to the pan and well-mixed.On low heat, stir-fry it for two to three minutes.

Then mix well before adding the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook it for an additional two to three minutes on low heat, or until the masala releases oil.

Mix well after adding yoghurt and green chilies to the pan. Cook it for one to two minutes on a low flame.

Stir well after adding water to the pan. Increase the heat and let the gravy come to a boil.

Then reduce the heat to low and gradually add salt, garam masala, and kasuri methi to the pan. Mix it thoroughly.

After that, mix well in the broken-up roasted papad. It needs a minute of cooking on a low flame.

Combine the pan with the chopped coriander leaves. Papad ki sabji is now prepared; simply extinguish the flame.

Rajasthani Papad ki Sabji

Recipe for Rajasthani Papad Ki Sabji, also known as Papad Ki Sabzi, is a delicacy from Rajasthan and one of the most well-known vegetarian dishes in India's subcontinent.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Indian

Servings 4

Calories 125 kcal

Ingredients

For the paste
2 Tomatoes
1 Inch Ginger
2 Green Chillies
For yogurt mixture
3 tbsp Yogurt
1 tbsp Maida aka all-purpose Flour
Other ingredients
4 roasted Papads
3 tbsp chopped Coriander leaves
3 Green Chillies
½ tbsp Cumin seeds
½ tbsp Mustard seeds
3 dry red Chillies
¼ tbsp Hing aka Asafoetida
½ tbsp Turmeric powder
1 tbsp Chilli powder
1 tbsp Coriander powder
½ tbsp Garam masala powder
1 tbsp Kasuri methi aka dried fenugreek leaves
1 tbsp Kasuri methi aka dried fenugreek leaves
Salt to taste
1 cup Water for gravy
4 tbsp Oil to roast the papad
1 tbsp Oil to cook the gravy

Instructions

A pan should first be placed on a flame and dried out completely. Oil the pan with a 1/2 teaspoon.
Place the papad in the pan and increase the heat to medium. 1/2 teaspoon oil should be brushed onto the papad's top side.
Regularly pressing the papad with a spatula will help it roast evenly. Till the papad becomes crunchy and develops brown spots, roast it from both sides. One papad needs to be roasted for two to three minutes.
Repeat the procedure to roast the other papads, setting the first papad aside on a different plate. Cut them into little pieces after separating them.
Add 1 teaspoon of all-purpose flour and 3 tablespoons of yogurt to a bowl. Yogurt should be thoroughly whisked with a fork before being set aside.
Add tomato chunks, two green chilies, and pieces of peeled ginger measuring 1 inch to the jar of a grinder, then screw on the lid. It should be pulsed to a smooth paste, and then set aside.
Put a pan on a flame now, and let it burn completely dry. Finally, pour 1 tablespoon of oil into the pan.
When the oil is hot, add 1/4 teaspoon hing, 2 dried red chilies, 1/2 teaspoon cumin seeds, and 1/2 teaspoon mustard seeds to the pan for tempering.
Tomato paste should be added to the pan and well-mixed. On low heat, stir-fry it for two to three minutes.
Add 1/2 teaspoon each of the following: 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, and 1/8 teaspoon turmeric powder. Cook it for an additional two to three minutes on low heat, or until the masala releases oil.
In the pan, combine the yogurt (Step 5) with two to three green chilies. Cook it for one to two minutes on a low flame.
Give the pan a good stir after adding 1 cup of water. Increase the heat and let the gravy come to a boil.
Low-flame the pan, then gradually add salt, 12 teaspoon garam masala, and 1 teaspoon kasuri methi. Mix it thoroughly.
Break up the roasted papad and stir it thoroughly into the pan. For one minute, cook it on a low flame.
3 tablespoons of finely chopped coriander leaves should be added to the pan.
Once the flame has been extinguished, papad ki sabji is prepared for serving.

Video

Keyword Rajasthani Papad ki Sabji

Quick & Easy Rajasthani Papad Ki Sabji

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