Name: Rajasthani Papad Sabzi recipe by Priyanka Bagdi at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Raw Papad – 5 nos; Water – 2/3 cup; Yogurt / Curd / Dahi – ¼ cup; Mustard Seeds / Rai – ¼ tsp; Cumin Seeds / Jeera – ¼ tsp; Asafetida / Hing – ¼ tsp; Red Chilli Powder / Lal Mirchi – ¼ tsp; Coriander Powder / Dhaniya – 1/3 tsp; Garam Masala – ¼ tsp; Turmeric Powder / Haldi – ¼ tsp; Peanut Powder / Groundnut / Mungfali – 1 ½ tsp; Salt – ¼ tsp; Oil – 3 tsp

ABOUT Rajasthani Papad Sabzi RECIPE

Papad is an essential item of an Indian Dish! Whether you eat Dal-Rice, Khichdi or even Roti-Sabzi - almost everyone likes to have Papad, mostly towards the end. Now when out in Resturant for lunch/dinner, Papad is ordered as a starter. Papads are extremely popular equally in the northern and southern parts of India. Dry Papad Sabzi is a very easy to prepare and tastes delicious.

Ingredients Serving: 4

Raw Papad – 5 nos
Water – 2/3 cup
Yogurt / Curd / Dahi – ¼ cup
Mustard Seeds / Rai – ¼ tsp
Cumin Seeds / Jeera – ¼ tsp
Asafetida / Hing – ¼ tsp
Red Chilli Powder / Lal Mirchi – ¼ tsp
Coriander Powder / Dhaniya – 1/3 tsp
Garam Masala – ¼ tsp
Turmeric Powder / Haldi – ¼ tsp
Peanut Powder / Groundnut / Mungfali – 1 ½ tsp
Salt – ¼ tsp
Oil – 3 tsp

Instructions

Take five Raw Papads and cut into square shaped with the help of Scissor.
In a cooking pan take 3 tsp of Oil and allow it to heat.
Then add ¼ tsp of Mustard Seeds (Rai), ¼ tsp of Cumin Seeds (Jeera) followed by 1 pinch ( ¼ tsp) of Asafetida (Hing).
Furthermore, add 2/3 cup of Water into the pan.
Add all the spices firstly ¼ tsp of Red Chilli Powder (Lal Mirchi) followed by Coriander Powder (Dhaniya) and Garam Masala.
Stir nicely, add ¼ cup of Curd (Dahi) and immediately stir continuously to avoid curdling.
Then add 1 pinch of Turmeric Powder (Haldi) and 1 pinch of Salt (as Papad also contains high amount of Salt).
Stir continuously on low flame, and when it comes to boil add square Papad pieces into the pan.
Cook the Papad on low flame for 5 Min and then add 1 ½ tsp of Peanut Powder (Mungfali) and give a nice mix.
Garnish with freshly chopped Coriander leaves and serve hot.

Similar Recipes