Papad Ki Subji (Rajasthani Dish)

By: Manjula Jain

August 7, 2023

Serving : 3 people

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Papad Ki Subji (Rajasthani Dish)

Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make.  Serve this hot with roti, paratha or plain rice.

Papad ki Subji

Ingredients

  • 4 plain papad I am using plain urad dal 8” diameter- Papadam
  • 2 tbsp oil
  • 1 tbsp cumin seeds - jeera
  • 1/8 tbsp asafetida – hing
  • 2 whole red chili dried
  • 2 cup of plain yogurt, sour yogurt works better – curd, dahi
  • 2 tbsp finely shredded ginger
  • 1 tbsp red chili powder – lal mirch
  • 1/2 tbsp turmeric - haldi
  • 2 tbsp coriander powder – dhania
  • 1/2 tbsp fenugreek seeds – mathi dana
  • 1 tbsp salt
  • 2 tbsp finely chopped cilantro – hara dhania

Instructions

  • Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside.
  • Break the papad in small pieces. Set aside.
  • In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.
  • Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat.
  • Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil.
  • Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve.
Papad ki Subji

Papad Ki Subji (Rajasthani Dish)

Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make.  Serve this hot with roti, paratha or plain rice.
No ratings yet
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Prep Time 5 minutes
Cook Time 22 minutes
Course curry
Cuisine Indian
Servings 3 people

Ingredients
  

  • 4 plain papad I am using plain urad dal 8” diameter- Papadam
  • 2 tbsp oil
  • 1 tbsp cumin seeds - jeera
  • 1/8 tbsp asafetida – hing
  • 2 whole red chili dried
  • 2 cup of plain yogurt, sour yogurt works better – curd, dahi
  • 2 tbsp finely shredded ginger
  • 1 tbsp red chili powder – lal mirch
  • 1/2 tbsp turmeric - haldi
  • 2 tbsp coriander powder – dhania
  • 1/2 tbsp fenugreek seeds – mathi dana
  • 1 tbsp salt
  • 2 tbsp finely chopped cilantro – hara dhania

Instructions
 

  • Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside.
  • Break the papad in small pieces. Set aside.
  • In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.
  • Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat.
  • Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil.
  • Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve.
Keyword curry, Subji
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Comments

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    Shubhi Jain
    November 9, 2016 at 2:17 am

    I like this recipe and it is famous dish of Rajasthan

    Nanda Bhandurge
    July 23, 2016 at 2:35 am

    I Wii try next time.Nice recipe.

    mohammadilyas
    June 19, 2016 at 7:02 am

    Mazedar

    sapna
    June 13, 2016 at 12:30 am

    papad should be fried or unfried ?

      Manjula Jain
      June 13, 2016 at 8:13 am

      Sapna, Papad should be unfried

    S K Soni
    June 5, 2016 at 12:52 am

    I Wii try next time

    SHIV Kumar kalia
    June 3, 2016 at 1:02 am

    Nice recipe.

    priyanka tanna
    June 2, 2016 at 11:11 am

    Yummy recipe… i will try for sure with yogurt gravy…

    mohammadilyas
    June 2, 2016 at 8:40 am

    very nice

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