AI-generated image
Papad ki sabzi
A desert-kitchen curry of roasted papads (पापड़ की सब्ज़ी) in a tangy spiced yogurt gravy, ready in 20 minutes
Papad ki sabzi comes from Rajasthan's dry interior, where fresh vegetables were scarce and pantries relied on sun-dried staples. Roasted papads are broken into a hot, spiced yogurt gravy at the last minute, so they soften but keep a little chew. Marwari households still make it on days when the vegetable basket is empty, eating it with bajra roti or phulka and a little ghee. Because it's ready in minutes, it's also a favourite for unexpected guests. The common mistake is adding the papads too early: they swell and turn to mush. Chef's tip: go easy on the salt, because papads are already well salted; season after tasting with the papad in.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
Method
0/6 doneStep 1: Roast the 4 plain moong or urad dal papads (gluten-free) one at a time over a gas flame with tongs, or in a dry frying pan on medium heat, for 30–40 seconds until they blister and turn crisp. Break each into 5 cm pieces.
4 minStep 2: Whisk the 9 oz plain yogurt, 1 tbsp gram flour (besan), 1 cup water, ¼ tsp ground turmeric, 1 tsp red chilli powder and 1 ½ tsp ground coriander until smooth with no lumps of flour.
2 minStep 3: Heat the 2 tbsp ghee or oil in a pan over medium heat. Add the 1 tsp cumin seeds; when it crackles, add the ¼ tsp gluten-free asafoetida (hing) and 1 green chilli and stir for 10 seconds.
1 minStep 4: Lower the heat and pour in the yogurt mixture, stirring constantly in one direction until it comes to a boil, 4–5 minutes. Stirring stops it from splitting.
5 minStep 5: Simmer for 3–4 minutes until it thickens slightly and coats the back of a spoon. Taste, and add the ¼ tsp salt only if needed.
4 minStep 6: Turn off the heat, add the papad pieces and the ⅓ oz fresh coriander and stir once. Serve within 2 minutes, while the papad still has a little bite.
1 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 9 g
- Carbs
- 15 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does papad ki sabzi take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.