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 (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.

  • 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

  1. 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.

  2. Break the papad in small pieces. Set aside.

  3. In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.

  4. 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.

  5. 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.

  6. 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.

curry
Indian
curry, Subji

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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