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Sunday, 1 November 2015

Papad Ki Sabzi (Pappadums in Yoghurt Gravy - Rajasthani Style)


          This is a classic Rajasthani dish of roasted papads cooked in a yoghurt based gravy. It is a very easy and a simple preparation which obviously has many versions. Onions may or may not be added. In this recipe I have omitted it and made the gravy light with just a hint of ginger-garlic paste, crushed kasuri methi and all the dry spices.

          Papad comes handy when you run short of veggies. But you need to be very careful with salt as the papads already contain the same. It is best enjoyed either with rice or chapattis. Please check for a step by step method with pictures to prepare it.








  • 3-4 masala papads, roasted or fried
  • 1 tbsp. mustard oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1 tsp. ginger-garlic paste
  • 1 cup yoghurt, beaten
  • pinch of salt or to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. roasted corinder-cumin powder
  • 1/2 tsp. red chili powder
  • 1 tsp. kasuri methi (dried fenugreek leaves), crushed
  • 2 green chilies, slit
  • coriander leaves to garnish





          Heat oil in a pan and temper with the cumin seeds and mustard seeds. Saute for a few seconds. Then add the ginger-garlic paste and all the dry spices (excluding salt) mixed with some water, followed by the crushed kasuri methi.

          Saute till the oil separates. Switch off the flame and add the beaten yoghurt and the green chilies. Put on the flame and keep stirring on a low flame for a minute.

          Add 1 1/4 cups water and just a pinch of salt (adjust later as the papads already have salt in them). Simmer for 2-3 minutes.

          Add the papads, broken into pieces and mix well. Simmer for a minute more and serve, garnished with coriander leaves.





                          Heat oil in a pan and temper with mustard seeds & cumin seeds.




                  Then add the ginger-garlic paste and all the dry spices (except salt), followed 
                   by the crushed kasuri methi (dry fenugreek leaves).



                               Saute till oil separates.




                                Add the beaten yoghurt and the slit green chilies.





                                Add water and a pinch of salt. Simmer for 2-3 minutes.



                                Roast 3-4 papads in the microwave or fry them.




                   Break them into pieces and add to the gravy. Simmer for another minute.



                                Garnish with coriander leaves and serve with rice or chapattis.










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