Papad is an essential item of an Indian Dish! Whether you eat Dal-Rice, Khichdi or even Roti-Sabzi – almost everyone likes to have Papad, mostly towards the end. Now when out in Resturant for lunch/dinner, Papad is ordered as a starter. Papads are extremely popular equally in the northern and southern parts of India. Dry Papad Sabzi is a very easy to prepare and tastes delicious. Enjoy the Recipe and do let us know with your feedback!
Cook Time: 20 mins
Servings: 3 people
|Raw Papad||5 nos|
|Yogurt / Curd / Dahi||¼ cup|
|Cumin Seeds / Jeera||¼ tsp|
|Asafetida / Hing||¼ tsp|
|Coriander Powder / Dhaniya||1/3 tsp|
|Red Chilli Powder / Lal mirchi powder||¼ tsp|
|Turmeric Powder / Haldi||¼ tsp|
|Garam Masala||¼ tsp|
|Peanut Powder / Groundnut / Mungfali||1 ½ tsp|
|Mustard Seeds / Rai||¼ tsp|
|#||Cooking Papad Sabzi | Step by Step|
|1||Take five Raw Papads and cut into square shaped with the help of Scissor.|
|2||In a cooking pan take 3 tsp of Oil and allow it to heat.|
|3||Then add ¼ tsp of Mustard Seeds (Rai), ¼ tsp of Cumin Seeds (Jeera) followed by 1 pinch ( ¼ tsp) of Asafetida (Hing).|
|4||Furthermore, add 2/3 cup of Water into the pan.|
|5||Add all the spices firstly ¼ tsp of Red Chilli Powder (Lal Mirchi) followed by Coriander Powder (Dhaniya) and Garam Masala.|
|6||Stir nicely, add ¼ cup of Curd (Dahi) and immediately stir continuously to avoid curdling.|
|7||Then add 1 pinch of Turmeric Powder (Haldi) and 1 pinch of Salt (as Papad also contains high amount of Salt).|
|8||Stir continuously on low flame, and when it comes to boil add square Papad pieces into the pan.|
|9||Cook the Papad on low flame for 5 Min and then add 1 ½ tsp of Peanut Powder (Mungfali) and give a nice mix.|
|10||Garnish with freshly chopped Coriander leaves and serve hot.|
As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Papad Sabzi and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!
Apart from this, we would request to check out our YouTube Channel for additional recipes. Also you can check out our other Sabzi Recipes – such as Matar Paneer, Kaju Curry, Rajasthani Gatta Curry, Kaju Curry and Vegetable Vindaloo.
– Use Curd with room temperature to avoid Curdling. Whisk the Curd well to avoid Curdling after adding into the pan.
– Add Turmeric only after adding Curd else Sabzi turns out to blackish in color.
– Add Salt only after Curd comes to a boil else there are chances of Curdling.
– Sabzi turns thick when cooled down so adjust the consistency accordingly.