Rajasthani Papad Sabzi | How to make Rajasthani Papad Sabzi

By Priyanka Bagdi  |  10th Apr 2018  |  
5 from 1 review Rate It!
  • Rajasthani Papad Sabzi, How to make Rajasthani Papad Sabzi
Rajasthani Papad Sabziby Priyanka Bagdi
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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.

Rajasthani Papad Sabzi

Ingredients to make Rajasthani Papad Sabzi

  • 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

How to make Rajasthani Papad Sabzi

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

My Tip:

Use Curd with room temperature to avoid Curdling. Whisk the Curd well to avoid Curdling after adding into the pan. Add Turmeric only after adding Curd else Sabzi turns out to blackish in color. Add Salt only after Curd comes to a boil else there are chances of Curdling. Sabzi turns thick when cooled down so adjust the consistency accordingly.

Reviews for Rajasthani Papad Sabzi (1)

Hema Mallik8 months ago

I will surely try this.
Priyanka Bagdi
8 months ago
Sure definetly.. do let me know your feedback with photo also..