Follow these steps for perfect results
Ghee
Cumin seeds
Asafoetida
Ginger
chopped
Green Chilli
chopped
Garlic
Kasuri Methi
Tomato
pureed
Turmeric powder
Red Chilli powder
Coriander Powder
Curd
whisked
Papad
roasted, broken
Salt
Coriander Leaves
finely chopped
Roast the papad on gas or in microwave until completely roasted.
Break the papad into small quarters and set aside.
Make a paste of ginger, garlic, and green chilies using a pestle and mortar.
Heat ghee in a pan over medium heat.
Add cumin seeds and allow them to crackle.
Add the ginger, garlic, and green chili paste along with kasuri methi.
Sauté for a few seconds.
Add the tomato puree, turmeric powder, red chili powder, and coriander powder and bring to a brisk boil.
After a minute, add the whisked curd, roasted papad, and salt.
Reduce the heat to low and continuously mix the sabzi to combine ingredients.
Simmer the mixture for about 5 minutes, allowing the papad to soak into the curry.
Check the taste and adjust salt and spices accordingly.
Turn off the heat and transfer the papad ki sabzi to a serving bowl.
Serve hot with Pindi Chole, Jowar Atta Roti, and Lacha Pyaz.
Expert advice for the best results
Adjust the amount of red chili powder according to your spice preference.
Ensure the papad is completely roasted to avoid a soggy texture.
Garnish with extra coriander leaves for a fresh aroma.
Everything you need to know before you start
15 mins
Can be made a day ahead; flavors develop further.
Serve in a bowl garnished with fresh coriander and a dollop of cream (optional).
Serve hot with roti or rice
Serve as a side dish with a Rajasthani thali
The spices in the chai complement the dish
Discover the story behind this recipe
Traditional dish, often made during festivals and special occasions.
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