Papad ki Sabzi
A resourceful summer curry from the Marwar desert where lentil papads, roasted or fried and broken into pieces, are simmered in a light spiced yogurt gravy in place of vegetables.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 12 g
- carbs
- 14 g
- fibre
- 2 g
- protein
- 7 g
- calories
- 190 kcal
Instructions
- 1
Whisk the yogurt, besan (gram flour), turmeric, chilli powder, and a cup of water until smooth.
- 2
Heat ghee (clarified butter) in a kadai (deep pan). Add cumin and mustard seeds and let them crackle.
- 3
Add asafoetida. Pour in the yogurt mixture while stirring continuously to prevent curdling.
- 4
Bring to a gentle simmer on low heat. Stir often and cook for 8-10 minutes until slightly thickened.
- 5
Lightly roast or shallow fry the papads until crisp. Break them into bite-sized pieces.
- 6
Add the papad pieces to the simmering gravy just before serving so they stay slightly crisp.
- 7
Simmer for 1-2 minutes only, then remove from the heat.
- 8
Garnish with fresh coriander and serve immediately.
Chef's tips
Add the papad at the very last moment so it does not turn completely soft and soggy. Constant stirring on low heat prevents the yogurt gravy from splitting.
Ingredient substitutions
- urad dal papad → moong dal papad
Storage
Best eaten fresh; the papad softens on storing.
Reheating
Not recommended once papad is added; reheat only the gravy and add fresh papad.
Common mistakes to avoid
- •Adding papad too early, leaving it mushy.
- •Cooking the yogurt gravy on high heat, causing it to curdle.
Serving suggestions
Cooked Papad ki Sabzi?
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