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Spicy delicious papad sabzi making tips: Rajasthani cuisine is a delight to think of when we consider Dal Baati Churma, but the kitchens there have many more amazing and delicious dishes. One such amazing dish is papad ki sabzi! It is perfect for those days when there are no vegetables at home or you need to make somewhating different and quick. This traditional recipe is the Pride of Rajasthani Cuisine, Made in Curd or Tomato-Curd Gravy.

This curry is so easy that anyone can make it. Whether you are a beginner or an experienced chef, this recipe is sure to win your heart. It can be eaten with roti, Missi roti, bajra roti, paratha or rice.

Ingredients required to make papad ki sabzi:

You don’t need too many things to make this recipe. With these ingredients, you can prepare a delicious and healthy dish:

4 Papads (You can use any papad of your choice)

1/2 Cup Curd (Take the curd out of the friday and let it come to normal temperature, so that it does not curdle)

2 crushed tomatoes, or you can also use just current

1 Green Chilli (Finely Chopped)

Easy Rajasthani Papad Ki Sabzi Recipe – Perfect with Roti or Rice1 Inch Piece of Ginger (Grated)

2-3 tbsp oil (you can use any oil of your choice)

2-3 tbsp coriander leaves (finly chopped)

1 tbsp kasuri methi

1/2 tsp cumin seeds

1 pinch asafoetida

1/4 tsp turmeric powder

1 tsp coriander powder

1/4 tsp Red Chilli Powder

1/4 tsp or salt to taste

Method of preparation:

First, fry the papads by applying a little oil or directly over the flame. Keep in Mind, The Papad Should Not Burn.

Now, heat oil in a pan.

When the oil is hot, add cumin seeds and asafoetida.

After the cumin seeds crackle, add green chillies and ginger and fry lightly. If you want to add onions, add finly chopped on the same time and fry till golden.

After this, add tomato pure and cook till the oil separates.

Now, add turmeric power, coriander powder, and red chilli power, and mix well.

When the masala is cooked, add curd and salt to it, and keep stirring continuously to prevent the curd from curdling.

When the gravy comes to a boil, add kasuri methi and a small amount of green coriander to it.

Now, cut the roasted papad into small pieces and add it to the gravy.

Turn off the gas and serve immmediatedly; Otherwise, The Papad will become very soft.

Garnish with Green Coriander and Serve Hot!

If you want, you can also make this vegetable without onion and garlic. If you have guests comeing to your house and you do not have time to make somewhating special, then papad ki sabzi is an excellent option. It is not only delicious, but it is also very easy to make.

Have you ever eaten papad ki sabzi? How was your experience?