Indian
Gluten freePapad ki sabzi
Papad curry
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.
- Prep
- 5 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 3
- Per serving
- 190 kcal
Ingredients
- 9 oz plain yogurt
- 1 tbsp gram flour (besan)
- 1 cup water
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 green chillislit
- ¼ tsp saltto taste
- ⅓ oz fresh corianderchopped
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
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
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Sayur lodehVegetables in coconut milk
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.
Indonesian