Papad ki sabji is a traditional Rajasthani Madwadi dish. You can make this delicious Rajasthani veg recipe in 20 minutes. The ingredients for making this delightful Rajasthani curry are all easily available in most Indian kitchens.
If you are following my Curry in Hurry series is this popular Marwadi recipe is third in the series. As usual, there are many variations of the papad ki sabji, but this recipe I cook at home is Papad ki sabzi with the curd. You can make Papad ki sabzi without curd too.
You can use roasted leftover papad or even use raw papad which in my opinion taste much better. So most of the times I add raw papad while making this papad curry. Another thing that makes this curry distinct from other curries is flavour from methi dana (dried fenugreek seeds). However, when adding methi dana be careful, don’t burn it and don’t add too much. Otherwise, it may turn bitter.
I used Bikaneri masala papad which is made with chana dal for making the curry. Urad dal papad also works great for making sabji. I picked up few packs on my recent trip to Bikaner and it tastes fabulous as it is after roasting it in open fire and in the curry it tasted even better. If you are a vegan and want to cook this Rajasthani curry, just skip the yogurt and make this Papad ki sabzi without curd/dahi. It is as simple as that.
As I said before this Rajasthani style Papad ki sabzi is very quick to make, so this was a must when I am sharing this Video Series of “Curry In A Hurry” on my facebook page which is all about 20Minute Curry recipes. Do follow if quick and easy recipes are your thing too.
How to Make Papad ki Sabzi
Papad ki sabji ki recipe in hindi
DID YOU TRY THIS RECIPE
If you like this papad ki sabji recipe and want to try out more curries from Rajasthani Cuisine you can Gatte ki sabzi, Papad vade ki sabzi and another recipe from this same series Sev Tamatar Ki Sabzi.
Rajasthani papad ki sabji. Popular Rajasthani sabji recipe. How to make Rajasthani Papad ki Sabji recipe in hindi.
- 2 Tbsp Oil
- 100 g onion finely chopped
- 200 g Tomatoes pureed
- 2-3 Tbsp yogurt fresh curd
- 5-6 papad
- 1 tsp cumin seeds
- 1 Pinch Asafoetida Hing
- 3-4 green chili
- 1 tsp ginger grated
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri Red Chilli powder
- Salt to taste
- 2 tbsp coriander leaves chopped
Take 2 tbsp oil in a pan and heat add cumin seeds and fenugreek ( methi Dana) for 30 seconds and then add asafoetida.
Now add grated ginger, saute it for 30 seconds and add chopped onion. Cook till onion become translucent.
Add Turmeric powder, red chili powder, salt, coriander powder, cumin powder and mix everything well on slow heat.
Now add 3-4 slit green chilies and saute for a minute or so. Add fresh tomato puree and cook for 3-4 minutes on medium heat.
Add 2-3 tbsp of dahi and cook masala on medium heat for 5 more minutes. Take care to keep the masala stirring so that curd does not curdle.
Add water and bring the curry to rolling boil and then simmer for 2-3 minutes.
Now gravy for papad ki sabzi is ready. Add broken papad when you are ready to serve it.
It tastes best with Roti but also great with Paratha or rice.