Papad ki Sabzi
Veg
Roasted or fried papad broken into pieces and simmered in a spiced yogurt-and-tomato gravy with cumin and asafoetida — a distinctly Marwari preparation invented from the pantry staple of dried lentil wafers when fresh vegetables were unavailable, eaten as a main course with roti.
Cuisines
Rajasthani
Malwi
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 4 pieces | papad |
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 1 cup | yogurt |
| 1 cup | water |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| to taste | salt |
| 2 tablespoons | chopped fresh coriander |
Instructions
- 1 Break the papads into medium-sized pieces.
- 2 Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida.
- 3 Once the seeds crackle, lower the heat and add the yogurt, stirring continuously to prevent curdling.
- 4 Add water, red chili powder, turmeric powder, coriander powder, and salt. Mix well.
- 5 Bring the mixture to a gentle boil, then add the papad pieces.
- 6 Cook for 3-4 minutes until the papad softens and absorbs the flavors.
- 7 Garnish with chopped fresh coriander and serve hot.
Tips
For a richer flavor, use ghee instead of oil. Adjust the spice levels to your preference.