easy papad ki sabzi recipe | dahi papad sabzi | papad curry recipe
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: rajasthani
Ingredients
- 4 tsp oil
- ½ tsp mustard / rai
- ½ tsp jeera / cumin
- pinch hing / asafoetida
- few curry leaves
- 1 onion (finely chopped)
- 1 tsp ginger - garlic paste
- ½ tsp turmeric / haldi
- 1 green chilli (slit)
- 1 tsp kashmir red chilli powder / lal mirch powder
- ½ tsp coriander powder
- 1 cup water
- 1 cup curd / dahi / yogurt (whisked)
- 4 papad (urad / lijjat)
- ¼ tsp salt
- ½ tsp garam masala
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
- 2 tbsp coriander (finely chopped)
Method
- irstly, in a kadai heat 4 tsp oil and splutter ½ tsp mustard, ½ tsp jeera, pinch hing and few curry leaves.
- further add 1 onion and saute well.
- also add 1 tsp ginger - garlic paste and 1 green chilli. saute well.
- additionally, add ½ tsp turmeric, 1 tsp chilli powder and ½ tsp coriander powder.
- saute on low flame till the spices turn aromatic.
- furthermore add 1 cup water and 1 cup whisked curd.
- stir continuously on low flame till the curd combines well.
- stir well keeping the flame on low else there are chance for curd to curdle.
- break the roasted papad roughly into curry. mix well.
- add in ¼ tsp salt.
- simmer for 2 minutes or more.
- furthermore, add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
- finally, serve dahi papad ki sabzi with chapathi.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.