Papad ki Sabzi
An authentic vegetarian recipe from Rajasthan, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
4piece Moong dal papad (unroasted)
200g Yogurt (curd)
100g Onion, finely chopped
150g Tomatoes, finely chopped
10g Ginger, grated
2piece Green chillies, finely chopped
30ml Ghee
4g Cumin seeds
1g Asafoetida (hing)
2g Turmeric powder
5g Red chilli powder
6g Coriander powder
3g Garam masala
5g Salt
15g Fresh coriander leaves
200ml Water
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Break the unroasted papads into rough 4–5 cm pieces. Do not roast or fry them — they will be cooked directly in the gravy, which is what makes this dish unique.
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Whisk the yogurt in a bowl until smooth. Add turmeric powder, red chilli powder, and coriander powder to the yogurt and mix well. This prevents the yogurt from curdling when added to the hot pan.
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Heat ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and asafoetida; let them splutter for 30 seconds.
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Add the finely chopped onion and cook for 5–6 minutes until golden brown.
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Add the grated ginger and green chillies. Sauté for 1 minute until fragrant.
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Add the chopped tomatoes and cook for 4–5 minutes, mashing lightly, until the tomatoes break down and the ghee begins to separate.
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Reduce heat to low. Add the spiced yogurt mixture to the pan, stirring continuously to prevent curdling. Cook on low heat for 3–4 minutes, stirring constantly, until the yogurt is well incorporated and the raw smell disappears.
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Add 200 ml water and bring to a gentle simmer. Season with salt.
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Add the broken papad pieces to the simmering gravy. Stir gently and cook for 3–4 minutes. The papads will soften and absorb the gravy while retaining a slight chewiness — this is the desired texture.
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Sprinkle garam masala, garnish with fresh coriander leaves, and serve hot with bajra roti, missi roti, or steamed rice.
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Chef's Tips
Use unroasted moong dal or urad dal papads for this recipe — roasted or fried papads will disintegrate too quickly in the gravy.
Add the papads just before serving and cook only briefly; over-cooking will make them completely mushy and they will lose their characteristic texture.
Whisking the spices into the yogurt before adding it to the hot pan is crucial to prevent curdling — never add cold yogurt directly to a hot pan.
This is a quintessential Rajasthani dish born from the desert region's scarcity of fresh vegetables; papads serve as the main ingredient, making it a clever pantry staple recipe.
About This Dish
Papad ki Sabzi is a traditional vegetarian dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use unroasted moong dal or urad dal papads for this recipe — roasted or fried papads will disintegrate too quickly in the gravy. - Add the papads just before serving and cook only briefly; over-cooking will make them completely mushy and they will lose their characteristic texture. - Whisking the spices into the yogurt before adding it to the hot pan is crucial to prevent curdling — never add cold yogurt directly to a hot pan. - This is a quintessential Rajasthani dish born from the desert region's scarcity of fresh vegetables; papads serve as the main ingredient, making it a clever pantry staple recipe.
Category
Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy