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...

Ingredients:

• 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.

Spices:

• 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

Method:



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. :)