Main CourseDinner

Papad ki Sabzi

Name: Papad ki Sabzi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian, rajasthani
Ingredients: 8 pcs papad roasted or fried; 2 tbsp vegetable oil; 1 tsp cumin seed; 0.25 tsp asafoetida; 1 pcs yellow onion finely chopped; 1 tbsp ginger garlic paste; 2 pcs tomato pureed; 0.5 tsp turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 0.5 tsp garam masala; 1 tsp salt; 0.5 cup vegan yogurt whisked smoothly; 1.5 cup water; 2 tbsp fresh cilantro chopped

This quick and flavorful Papad ki Sabzi features roasted papad pieces simmered in a spiced tomato-yogurt gravy. It's a traditional Rajasthani dish, perfect for a fast and satisfying meal when fresh vegetables are scarce. Serve it with roti or rice.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium

Mise en place

Ingredients

8 pcspapad, roasted or fried
2 tbspvegetable oil
1 tspcumin seed
0.25 tspasafoetida
1 pcsyellow onion, finely chopped
1 tbspginger garlic paste
2 pcstomato, pureed
0.5 tspturmeric powder
1 tspred chili powder
2 tspcoriander powder
0.5 tspgaram masala
1 tspsalt
0.5 cupvegan yogurt, whisked smoothly
1.5 cupwater

garnish

2 tbspfresh cilantro, chopped

Equipment

cutting board · knife · whisk · heavy-bottomed pan

The method

Step by step

1
Roast the papads over an open flame, directly on a tawa, or microwave them until crisp. Break the roasted papads into 2-inch pieces and set aside.
About 5 min
Cook’s note: Do not burn the papads; they should be lightly browned and fully cooked.
2
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
About 1 min
3
Add the cumin seeds and asafoetida. Let the cumin seeds splutter for about 30 seconds.
About 1 min
4
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
About 6 min
Cook’s note: Stir frequently to ensure even browning.
5
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
About 1 min
6
Add the tomato puree and cook, stirring occasionally, until the oil separates from the mixture, which should take about 5-7 minutes.
About 6 min
Cook’s note: This step is crucial for developing a rich flavor in the gravy.
7
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 1 minute.
About 1 min
Cook’s note: Cooking spices on low heat prevents them from burning.
8
Gradually whisk in the vegan yogurt, stirring continuously to prevent it from curdling.
About 1 min
Cook’s note: Ensure the heat is very low or even off when adding yogurt to avoid curdling.
9
Pour in the water and bring the mixture to a gentle simmer, stirring occasionally.
About 2 min
10
Once the gravy is simmering, add the broken papad pieces. Cook for only 1-2 minutes until the papads soften slightly but still retain some bite.
About 2 min
Cook’s note: Do not overcook the papads, or they will become mushy.
11
Garnish with fresh cilantro and serve hot with roti or rice.

Keep it good

Storage

Store leftover Papad ki Sabzi in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.