Papad ki Sabzi

Mostly in every kitchen papad is sitting in the shelf, and this classic Rajasthani recipe is the best way to use it.  This will take just 8 to 10 minutes to do.  At the same time it tastes too good and satisfies your dinner. It becomes our favorite sabji... I hope you will like it too! here is the recipe...


  • Papad/Pappadam - 15 to 20 nos. (Any brand will do, like Lizzat papad)
  • Yogurt / Dahi - 1 cup
Papad is one type of Indian fryums in a shape of thin, disc shaped often made from black gram/white lentils & rice.

  • Turmeric Powder - 1/2 tsp
  • Coriander Seeds Powder - 1/2 tsp
  • Cumin Seeds Powder - 1/2 tsp
  • Garam Masala - 1/2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Red Chili Powder - 1 tsp
  • Hing/Asafoetida - a Pinch 
  • Salt as per taste
  • (If you are using a masala papad then reduce the amount of Hing & Salt)

For Seasoning:
  • Mustard Seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Oil - 2 tsp
  • Coriander Leaves for garnishing
Time Required: 10 mins


1. Crunch the papad in to small pieces and keep aside in a plate

2. Take a bowl add curd and all above spices and mix well nicely without the lumps. (If you are using spicy papad then reduce the amount of Hing of Salt)

3. Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter 
4. Add dahi/curd mixture and keep stirring till it starts separating oil 
5. Add the crunched papad pieces and 1/4 cup water cover it and let it cook for 4-5 mins

Garnish with coriander leaves serve with chapati. Enjoy the ultimate quickest sabji in 10 mins. :)


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