Papad ki sabzi is a tradition recipe from Rajsthan which can be prepared instantly by frying the papads and sauteing them in gravy made of curd-tomato.Papad ki sabzi is delicious and flavorful.Papad ki sabzi has a distinct flavor and easy to make.Serve this tempting sabzi with chapati, missi roti, bajra roti or paratha or rice and relish eating.
Add ½ cup water in the curd and whisk well.
Take 2 tbsp oil in wok and heat sufficiently. When the oil is hot, add cumin seeds.Saute for while and then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.
Now add tomatogingergreen chilly paste, followed by red chilly powder and sauté the masala until the oil separates from the masala.
After sauteing the masala add 1 cup water, cover and allow it to simmer. When gravy starts simmering, add curd, little by little and stir the gravy constantly until it simmers again, else curd can coagulate. Now add salt and some green coriander in the gravy. Break the papads into small chunks and add them to the gravy. Cover the sabzi and cook on low flame for 2 minutes.
Check the sabzi now, it’s ready. Take out the sabzi in a serving bowl and garnish with some green coriander. Serve this tantalizing papad ki sabzi with chapatti, parantha, rice or naan and relish eating.
How To Make Papad Ki Sabzi
Read Recipe In Hindi- Papad ki sabzi Recipe in Hindi
Ingredients for Papad ki Sabzi-
- Papad- 1/2cup (You Can Purchase It By Clicking here)
- Tomato - 2
- Green Chilly - 1
- Ginger - 1inch piece
- Oil - 2to3tablespoon
- Green coriander - 2 to 3 tablespoon(finely chopped)
- Dry fenugreek leaves - 1tablespoon
- Cumin seeds - 1/2 tablespoon
- Turmeric powder - 1/4tsp
- Coriander powder - 1tsp
- Red chilly powder - 1/4 tsp
How to Make Papad ki Sabzi -
Roast the papads.Heat the oil, fry the papad and keep aside. roast them on flame directly or microwave them for 2 minutes.Add ½ cup water in the curd and whisk well.
Take 2 tbsp oil in wok and heat sufficiently. When the oil is hot, add cumin seeds.Saute for while and then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.
Now add tomatogingergreen chilly paste, followed by red chilly powder and sauté the masala until the oil separates from the masala.
After sauteing the masala add 1 cup water, cover and allow it to simmer. When gravy starts simmering, add curd, little by little and stir the gravy constantly until it simmers again, else curd can coagulate. Now add salt and some green coriander in the gravy. Break the papads into small chunks and add them to the gravy. Cover the sabzi and cook on low flame for 2 minutes.
Check the sabzi now, it’s ready. Take out the sabzi in a serving bowl and garnish with some green coriander. Serve this tantalizing papad ki sabzi with chapatti, parantha, rice or naan and relish eating.
Tips:
- Don’t use curd immediately after taking it out from the refrigerator, else curd can curdle.Use curd with room temperature. You can make curd gravy or tomato gravy only.
- You can even make use of onion in the sabzi. For this finely chop the onion and sauté it while and rest follow the same procedure for making sabzi.
- For 3 to 4 members
- Time – 15 minutes
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