Papad ki sabzi

Papad ki sabzi or Poppadum curry is a widely popular.People love having it in arid region of Rajasthan.

Every era has a different impact on the lifestyle.Less rain led to such recipes which needed less water.

Of course now, the logistics have changed.Everything is well connected.

However,some traditional curries still hold the fort as the shadow of the bygone era.

How to make papad?

Lentils are mixed with salt and spices.It is then rolled into a thin layers using rolling pin Dry them in hot sun or dehydrator to make poppadum.

This was later roasted over ‘chulha‘ /stove.

You could eat as it is or make a curry.

This is a huge cottage industry in rural areas.

It is also a great hobby.

I still remember my grandma making papad in backyard in hot summer.

papad2

Scroll below to read the recipe of Papad ki sabzi

Papad ki sabzi
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Papad ki sabzi

Ingredients

  • 4 Papad
  • 2 medium sized tomatoes
  • 1 inch ginger
  • 1 green chilli
  • 1-1/2 tbsp ghee
  • ½ tsp cumin seed
  • 1 tbsp kasoori methi
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 cup water
  • ½ cup curd at room temperature
  • Salt to taste
  • Fresh coriander leaves

Instructions

  1. Break papad in 2/4 pieces,roast papad(or shallow fry) and keep aside.
  2. Grind tomatoes, ginger and green chilli together.
  3. In a pan heat ghee and add cumin let it roast.
  4. Then add kasoori methi and roast for 2 to 3 sec.
  5. Add coriander powder, red chilli powder and turmeric.
  6. Roast for 2 to 3 sec and now add pureed tomatoes.
  7. Cook the tomatoes till the oil starts to separate.
  8. Add water to the roasted tomatoes and bring to a boil.
  9. Now add the curd gradually while stirring the gravy continuously.
  10. Bring to boil and then add salt.Turn off the heat.
  11. Spread the papad pieces in the serving bowl.
  12. Add gravy and let it rest for 2-3 minutes.
  13. Garnish with coriander.Serve immediately

Note: Papad cooked in oil(shallow/deep) allows it to remain crispier for a longer period of time compared to roasted ones.

https://www.secondrecipe.com/papad-ki-sabzi/

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