Papad and Vada curry as a curry made with papad or popadoms and Vada. which are deep fried lentil dumplings. It's no onion, no garlic curry from the Marwari cuisine .
The Marwari cuisine from rajasthan is mainly vegetarian and often no onion no garlic is used. Even then it offers an excellent variety of dishes most of which are full of spicy flavours.
Marwari community is mainly finds it's origin in Rajasthan so Marwari food was mostly cooked from the ingredients that could be stored for days in the desert heat.
So lesser use of fresh easy to spoil ingredients and more use of local and easy to store ingredients is characteristic of many Marwari recipes. Some of them are very popular across the world.
This vada curry is usually made when you are either making dahi vada or some type of lentil fritters for teatime. Most of the times I either make extra or use leftovers to make this curry. Sometimes I add a roasted papad which tastes great too.
If you find this Rajasthani curry interesting and like to try more Rajasthani curry recipes you might like to see this Rajasthani recipes
How to Make Rajasthani Vada Curry
Best thing about this Rajasthani vada and Papad curry recipe is, it requires minimal ingredients and all of these are available in a north Indian Kitchen (Basic Spices in North Indian Kitchen) and lentils which are easily available in the Indian Pantry.
- 200 g white urad daal
- 4 papad
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 green chillies finely chopped
- to taste salt
- 1 teaspoon kashmiri chilli powder
- 2 tsps coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon black pepper powder
- 1.5 tsps Amchur Powder
- coriander leaves for garnish (optional)
- Wash and soak white Urad dal for 2 hours. Take care to wash the dal properly till the water runs out clean.
- Now grind the Dal to a fine paste and take it out in a bowl.
- Add 1 chopped green chilli, little bit of salt and some raisins to it and mix well.
- Heat up sufficient oil to deep fry these vada in a wok or kadahi.
- When oil starts to smoke, reduce the heat to the medium and drop spoonfuls of dal batter in the kadahi.
- when these vada are fried and turn golden brown take them out with a slotted spoon onto a plate lined with kitchen paper towel to absorb excess oil.
- Likewise fry the next batch as well, take care to heat up oil once again in-between, because if oil is sufficiently hot the food absorbs lesser oil. Keep these vada/lentil fritters aside.
- In a bowl mix together, coriander powder, garam masala powder, amchur powder/mango powder, salt, Kashmiri red chilli powder, turmeric powder, black pepper powder and ¼ cup of water to make a paste.
- Keep 300ml of water ready on the side.
- Now take another pan, heat up one tablespoon oil, and add mustard and cumin seeds. As soon as seeds start to splutter add the spice powder paste and stir it immediatly.
- Keep stirring and cooking over low heat for 1-2 minutes and slowly add 300ml of water to the pan and bring it to rolling boil.
- Now roast the papad in microwave or over direct flame with the help of pair of tongs.
- Break it in smaller pieces and add vada in the boiling curry, cook for 2-3 minutes and remove from heat.
- When you are about to serve add those crispy papad, chopped green chilli, coriander leaves and serve immediately with any indian flatbread chapati or paratha.