Dahi papad sabzi | How to make Dahi papad sabzi

By Divya Sharma  |  18th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Dahi papad sabzi, How to make Dahi papad sabzi
Dahi papad sabziby Divya Sharma
  • Prep Time


  • Cook Time


  • Serves





About Dahi papad sabzi Recipe

This is a quick and easy rajasthani recipe

Dahi papad sabzi is a popular aromatic and delicious dish. You can try making this amazing Dahi papad sabzi in your kitchen. This recipe requires few minutes for preparation and 15 minutes to cook. The Dahi papad sabzi by Divya Sharma has detailed steps with pictures so you can easily learn how to cook Dahi papad sabzi at home without any difficulty. Dahi papad sabzi is enjoyed by everyone and can be served on special occasions. The flavours of the Dahi papad sabzi would satiate your taste buds. You must try making Dahi papad sabzi this weekend. Share your Dahi papad sabzi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Divya Sharma for inputs. In case you have any queries for Dahi papad sabzi you can comment on the recipe page to connect with the Divya Sharma. You can also rate the Dahi papad sabzi and give feedback.

Dahi papad sabzi

Ingredients to make Dahi papad sabzi

  • 6 papad (moong or urad daal papad are best for this)
  • 2 cup curd (room temperature and medium consistency)
  • 1 tsp oil
  • 1.5 tbsp dhania powder
  • 1/2 tsp haldi powder
  • 1 tbsp cumin seeds
  • Salt and red pepper powder to taste

How to make Dahi papad sabzi

  1. Roast papad on medium flame or microwave each for 30 seconds or until crispy.
  2. Crush the roasted papad into small pieces
  3. Heat the oil in a frying pan
  4. Add cumin seeds and cook for half a minute on a medium to low flame.
  5. Add rest of the spices to the pan and cook for a few minutes on low flame. Keep stirring so that the spices don't get burnt.
  6. Add papad and mix with the cooked spices
  7. Add curd and mix properly.
  8. Let it simmer for a few minutes until it starts curdling/thickening.
  9. Remove from the flame when a little amount of liquid is left since it tends to get thicker minutes after removing from the flame as well.
  10. The dish is ready and can be server with parathas.

My Tip:

Consistency can vary as per choice. Add more curd for more gravy and turn off the gas at a required consistency.

Reviews for Dahi papad sabzi (2)

Andrea Srivastava2 years ago

Very nice dish! I especially like how you have showed the images of preparation, so helpful!

Aruna P3 years ago

I am going to try this soon!

Cooked it ? Share your Photo