Papad ki sabzi is a very popular Rajasthani Recipe. Papad is the Indian idea of wafers. It is an extremely healthy food that you can have as much as you want and your health will never complain. Papad is thin disks made of mainly lentils and a selection of spices. You can fry it in oil, or toast in tawa, or even microwave it for a few seconds; it will turn crispy just like wafers. You can use cooking scissors, to cut out small triangles from the round disk, and serve as crackers with salads.
There are some other lunch an dinner sabzi recipes such as Dum Aloo, Mixed Vegetable, Paneer Butter Masala, Turai Chana Dal and Papad Mangodi Kadhi(Curry)
The Traditional Rajasthani cuisine however, takes this as the main ingredient to make a curry. Papad ki sabzi is widely eaten in Rajasthan as a summer food for lunch and dinner, which is light and healthy and a good substitute for the lack of green vegetables during summertime, in the arid dessert zone. This, and “Gatte Ki Sabzi” is a common snack-turned curry, vegetarian/vegan dish, that is served as a main course food, with rice or roti.
Today, I am sharing this highly popular recipe, of Papad ki Sabzi, which is very simple to make, and good to taste. I know it might contradict with a lot of people’s habituation with papad, but you have to try it once, to change your perception.
I knew about this recipe for long, but don’t know why never made it before. I recently saw it somewhere in the internet, and cooked it, bit skeptically, out of curiosity. Nevertheless, it is an unusual recipe for my family, most significantly because it contradicts the habituation of “crunchy” papad, turning into a soft vegetable. We are so used of the crunch of papads and widely had it as an accompaniment with lentil and rice, and other meals, but never had it this way.
Anyways, I remember the day when I first made a very small quantity of Papad ki Sabzi, unbeknownst of how it will taste, and asked my husband to try some with plain rice. He really loved it, though we discovered we like it more with roti. And not just my husband, my kids love it too. This dish is similar in texture to that of noodle soup, in a completely Indian taste though.
Papad seems to be a very simple thing, and a part of daily meal plan in the Indian household. As more than 50% of Indians are vegetarians, things like papad, gatta and even soybean makes an incredible grocery item, which has a long shelf life. Attending lifestyle fairs, which is a common thing in Kolkata, is never complete without buying some mukhwaas and papad.
Serve this recipe with roti, paratha or rice
Papad Ki Sabzi
Ingredients
- 2 big sized Papad
- 1/8 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp salt or as per taste
- 1/2 tsp red chilly powder
- 1/2 tsp cumin seed
- 11/2 tsp Ghee
- 1 cup yogurt curd
Instructions
- Break the papad into small pieces.
- Blend curd with wooden spatula or wired whisk to make it smooth. Keep aside
- Heat ghee in a pan, once the ghee becomes hot adds cumin seed and let it cook till it becomes light brown.
- Now switch off the flame and add red chilly powder and immediately add ½ cup of water, mix it well and bring it to boil on medium flame.
- Once water starts boiling add turmeric powder, coriander powder, salt and mix it well.
- Add pieces of papad into the boiling water and cook it for few seconds. Do not cook too much as papad become soft very soon.
- Lastly add blended curd and keep on stirring on low flame till it starts boiling. If you will not stir after adding curd then it will get curdle so keep on stirring until it starts boiling.
- Papad ki sabji is ready to serve.
- Garnish it with coriander leaves and serve hot with roti or parantha.
See Recipe Video
Notes
Always use slightly thin curd, if the curd is thick add water and blend it to make smooth.
Do not use curd directly from the fridge, first let the curd comes at room temperature and then use it to make sabji otherwise chill curd may get curdle while making sabji.
Nutrition
How to make papad ki sabji:
- Break the papad into small pieces.
- Blend curd with wooden spatula or wired whisk to make it smooth. Keep aside
- Heat ghee in a pan, once the ghee becomes hot adds cumin seed and let it cook till it becomes light brown.
- Now switch off the flame and add red chilly powder and immediately add ½ cup of water, mix it well and bring it to boil on medium flame.
- Once water starts boiling add turmeric powder, coriander powder, salt and mix it well.
- Add pieces of papad into the boiling water and cook it for few seconds. Do not cook too much as papad become soft very soon.
- Lastly add blended curd and keep on stirring on low flame till it starts boiling. If you will not stir after adding curd then it will get curdle so keep on stirring until it starts boiling.
- Papad ki sabji is ready to serve.
- Garnish it with coriander leaves and serve hot with roti or parantha.
Note:
- You can also roast or fry the papad.
- Always use slightly thin curd, if the curd is thick add water and blend it to make smooth.
- Do not use curd directly from the fridge, first let the curd comes at room temperature and then use it to make sabji otherwise chill curd may get curdle while making sabji.
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