Spicy papads (poppadoms) in a tangy yoghurt-tomato curry, this papad ki sabzi was a delightful experiment. Papad ki sabzi is a very common Rajasthani dish and while I’ve had it (and loved it) a number of times in road side dhabas, I never made it until now. Don’t ask me why… I asked myself the same question when I finally did make it 🙂
The recipe hardly takes 15 mins from start to finish. Unlike most recipes for papad ki sabzi, I did not fry or roast the papads. I simply soaked them in water for about 30 seconds and then cut them in strips before adding to the gravy. Something which is optional as well. You can cut and directly put the papads in the gravy and they will cook fine. I just found cutting them easier this way.
This recipe is very similar to chonki roti, another common Rajasthani dish made using leftover rotis.
On a different note… I love saying “pop-pa-doms”. I still distinctly remember when I first learned the English word for papad and kept on repeating it.. poppa poppa poppadom. My mother didn’t find it so hilarious but it did keep me smiling all day 🙂 poppadoms. Wonder how they came with that word but here’s how to make poppadom fry.
Rajasthani papad ki sabzi
By Ashima Goyal Siraj
Preparation time: |Cooking Time: |Serves: 2
2 tbsp oil
1 tsp each of mustard seeds, cumin seeds and whole coriander seeds
3 green chillies, cut in slivers (remove the seeds if you want the dish less spicy)
2 onions, chopped
1/2 tsp turmeric powder
Salt to taste
1 tbsp ginger-garlic paste
1 tomato, chopped
1 cup yoghurt, whisked
2-3 tbsp fresh coriander leaves, chopped
8 dry papads/ poppadoms (You can use any papad of your choice. I used urad daal papads flavoured with red chilly)
- Heat oil in a pan. Btw I have to share this, my newest delight in the kitchen are two ceramic pans that I bought recently. Totally top the non-stick pans!
- Add mustard seeds, cumin seeds and coriander seeds. When the seeds start to crackle, add the green chillies. Remove a few strands of green chillies for garnish.
- Add the chopped onions, turmeric powder and salt. Mix well and sauté for 2 mins.
- Mix in ginger-garlic paste and sauté for another couple of minutes.
- Now add the tomatoes and cook for 2 mins.
- Whisk the yoghurt and slowly add to the onion-tomato mix. Continuously stir the gravy, on low-medium heat, until there is a boil. Add chopped coriander (keep some for garnish) and mix well.
- Now dip the papads in a bowl of water, remove and cut into strips. I find it’s easier to do so with a pair of scissors than knife. Add the papad strips to the yoghurt-tomato gravy. Add about 2-3 tbsp water and simmer for a few minutes the gravy is thick.
- Garnish with fried chillies and fresh coriander. Serve hot with rotis.
