Rajasthani Papad ki Sabji

3.50 from 4 votes

Spicy papads/poppadoms in a tangy yogurt-tomato curry, this papad ki sabji is a delightful change from regular vegetable curries. Ready in less than 15 mins, it is an easy and delicious recipe to keep handy.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Indian, Rajasthani, Vegetarian

Keyword: Lentil recipe

Servings:

Calories: 238kcal

Equipment

Wok/ Kadhai

Ingredients

15 dry papads/ poppadoms of about 4” diameter. Adjust quantity based on the size.
2 tbsp oil
1 tsp cumin seeds
1 pinch hing asafoetida
½ tsp turmeric powder
2 tsp coriander powder
1 green chillies chopped
1 inch fresh ginger
2 medium tomatoes chopped
1 cup yogurt whisked
Salt to taste (keep the salt low as the papad themselves have a lot of salt)
1 tbsp kasuri methi dried fenugreek leaves
2-3 stalks fresh coriander chopped, for garnish

Instructions

In a blender, combine tomato, green chili and ginger to make a paste. Keep aside.
Heat oil in a wok/kadhai. Add cumin seeds and hing.
When the seeds start to crackle add coriander powder and turmeric powder. Stir and cook for a minute on low heat.
Add the tomato paste. Swirl the blender with a little water and add that water too into the kadhai. Cook for 5-8 minutes till the tomato paste is thick and cooked through. It will start to leave oil from the sides. Add ½ the chopped coriander and mix well.
While the tomatoes are cooking, roast the papad/poppadum over flame or simply in a microwave. I roasted them in a microwave. Spread the papads on the microwave tray such that they cook on high for 1 minute, turn and then cook again for 1 minute. Repeat until all the papad are done. Break them into smaller pieces and keep aside.
Whisk the yogurt so there are no lumps and slowly add to the tomato paste in the kadhai. Continuously stir the gravy, on low-medium heat, until there is a boil.
Add salt and 1 cup water. Mix, cover and bring to a boil.
Add the roasted papad pieces to the yogurt-tomato gravy and simmer for a few minutes.
Garnish with fresh coriander and serve hot.

Notes

Papad/poppadom come in a variety of flavor and base lentil. There are moong dal papad, chana dal papad, urad dal papad and also with combination of 2 or more dals. I have used plain urad papads. Use any papad that you have at home.
If you want to make the curry ahead of time, keep the gravy and roasted papad separate. Add the roasted papad into the gravy when you heat it just before serving.
Nutritional Information is the approximate information for 1 of 4 servings.

Nutrition