Dahi Papd Ki Sabzi (दही पापड़ की सब्जी) This is another recipe that is made with out any vegetables that comes from Rajasthan, the land of dessert. It is very interesting as we mostly enjoy fried papad with rice, sambar , rasam as a side. But these papad are used in making curry.
Regional Dish: Rajasthan
Cuisine Style: Rajasthan| Cooking Time 30 mins| Take it with roti or rice | Type Curry| Shelf Life: 1 day| Quantity: 4 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (110Kcals), Carbohydrates (15g), Protein (2.3 g), Fat (2.5g).
- Raw masala papad – 1 cup ( 8 big papads broken in to pieces)
- Dahi (Yogurt) – 1 cup
- Red Chilli Powder – 1/2 tsp
- Coriander Powder – 1/2 tsp
- Cumin Powder – 1/2 tsp
- Garam Masala – 1/4 tsp
- Turmeric Powder – 1/2 tsp
- Salt – Per taste
- Hing (Asefoetida) – 1 pinch
- Rai (Mustard Seeds) – 1/2 tsp
- Jeera (Cumin Seeds) – 1/2 tsp
- Cilantro – To Garnish
- Water – to thin down the gravy
- Oil – 1 tbsp.
- Break Papad into bit size pieces and set aside.
- Add all dry masalas (except salt) in dahi and mix well (make sure no lumps are there). If your papad already is spicy (because I like to use spicy ones), reduce the amount of masalas you are using.
- Take a pan and add oil
- Once oil is hot, add rai and jeera and let them splutter (if your papad does not have hing, add it in this step, if your papad already has hing, please do not add it again or your recipe will taste bitter due to overdose)
- Add Dahi mix and keep stirring till it starts boiling (which also means it will start separating oil on the sides)
- Now, add broken papad pieces, mix well and add water as needed (once papad are cooking, they will tend to stick, so let it be little water, not a lot though as a runny curry won’t be that good to taste)
- Cover and let it cook for 4-5 min with mixing inbetween..
- Now, taste the sabzi and add salt, if needed (remember gravy will get salt from papad ), finally garnish it with Cilantro.
- Add a cup of finely chopped onion and 1 tbsp. or garlic and fry well.
- Either fry papad in oil or roast papad on flame before adding to gravy.