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Recipe of Papad Ki Sabzi | How to Make Papad Ki Sabzi

Vama Dattani | Wednesday, March 25, 2015 |
papad ki sabzi
Papad ki Sabzi, a unique instant sabzi made with papad and yogurt based gravy, best for summers when green vegetables are scarce

Papad is a thin flat bread. When it is fried or roasted it becomes crunchy like wafers. They are made of different lentils. Papad can be plain or spiced up with few masalas. In the below picture you can see an Urid dal papad with cumin flavor. It is served as a accompaniment with Indian meal. You can also make a lovely appetizer of papad like masala papad or paneer papad cones


Today I am going to share with all of you an extra ordinary dish made with papad, Papad Ki Sabzi. Papad ki Sabzi is a traditional rajasthani dish, especially made during summers.

In summers there are many places in India where there are no green leafy vegetables available. If you are a vegetarian this could be a real problem. That is when the ladies in the house come up with innovative dishes like Papad ki Sabzi, which are healthy and does not require any vegetables. The curd acts as a cooling agent in the soaring temperatures and the the urid papad is a great source of protein.

There are many such summer dishes I prepare which do not have vegetables but is still healthy like 
  1. Dal Dhokli
  2. Dum Aloo In Cooker
  3. Vaghareli Khichdi
  4. Sev Ki Sabzi
  5. Gujarati Kadhi
  6. Sev Tamatar Ki Sabzi
  7. Rasedar Aloo Pyaaz Ki Sabzi
In this recipe I have added roughly cut raw papad but you can also roast or fry the papad and then add it to the gravy.

So lets proceed step by step for making papad ki sabzi


Heat oil in a pan and add mustard seeds. Allow the mustard seeds to crackle

Add thinly sliced onions and cook till they are translucent

Now add turmeric powder, red chilli powder, garam masala, coriander powder and salt

Mix all the spices well and cook for a minute

Cool the pan completely and on a low flame add the well beaten curd

Keep stirring continuously and cook on a low flame. Also add a 1/2 cup water

When you see small bubbles in your gravy add the roughly cut papad. Mix the papad nicely with the gravy

Now add some chopped coriander leaves and cook for 2 minutes

Papad ki sabzi is ready. Serve hot with roti or parathas

papad ki sabzi


Recipe of Papad Ki Sabzi

Papad Ki Sabzi Papad ki Sabzi, a unique instant sabzi made with papad and yogurt based gravy, best for summers when green vegetables are scarce
Cuisine: Indian
Category: Main
Serves: 1
Author:
Prep Time: Cook Time: Total Time:

Ingredients
  • 5 Urid Dal Papad
  • 1/2 cup Curd(well beaten)
  • 1/4th tablespoon Mustard Seeds
  • 3 tablespoon Oil
  • 1 Onion
  • 1/4th tablespoon Turmeric Powder
  • 1/4th tablespoon Red Chilli Powder
  • 1/4th tablespoon Coriander Powder
  • 1/4th tablespoon Garam Masala
  • 1 tablespoon Coriander Leaves
  • Salt to Taste

Instructions
  1. Heat oil in a pan and add  mustard seeds. Allow them to crackle 
  2. Add thinly sliced onions and cook till they are translucent
  3. Now add turmeric powder, red chilli powder, garam masala, coriander powder and salt
  4. Mix all the spices and cook for a minute
  5. Cool the pan completely and on a low flame add the well beaten curd
  6. Keep stirring continuously on a low flame. Also add a 1/2 cup water
  7. When you see small bubbles in your gravy add the roughly cut papad. Mix the papad nicely with the gravy
  8. Now add some chopped coriander leaves and cook for 2 minutes
  9. Papad ki sabzi is ready. Serve hot with roti or parathas.

Tips for making Papad Ki Sabzi


  1. While making papad ki sabzi the curd can curdle easily while cooking. To prevent the curd from curdling add any flour(atta) like besan, maida, corn flour, corn starch etc. For 1 cup curd, 1 tablespoon of flour should suffice. I have not used any flour while making this curry
  2. Completely cool the skillet before adding the curd and slowly increase the heat by stirring continuously. This will also prevent curd from curdling while cooking
  3. Add enough masalas because the curd will reduce the spiciness
  4. Always use the well beaten curd for making this curry
  5. If the curd has already separated while cooking, make a paste of 1 tablespoon corn starch and 1 tablespoon water and add it to curry, mix well and cook on a low flame.

If you are looking for other papad recipes check paneer papad cone

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