Papad ki sabzi is a popular Rajasthani dish made with papads (thin, crispy lentil wafers) cooked in a spicy and tangy gravy. It’s a quick and easy dish to prepare, perfect for days when you want something delicious but don’t have much time. Here’s a detailed recipe for making papad ki sabzi:
Ingredients:
- 6-8 papads (any variety you prefer)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 2-3 green chilies, finely chopped (adjust according to your spice preference)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon amchur powder (dry mango powder)
- Salt to taste
- 2 tablespoons cooking oil
- Chopped coriander leaves for garnishing
Instructions:
- Prepare the Papads:
- Break the papads into small pieces (roughly 2-inch squares) and set aside.
- Prepare the Gravy:
- Heat oil in a pan over medium heat. Once hot, add cumin seeds and mustard seeds. Let them splutter.
- Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Now, add chopped tomatoes and cook until they turn mushy and the oil starts separating from the mixture.
- Add Spices:
- Lower the heat and add turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder, and salt. Mix well and cook for 2-3 minutes until the spices are well roasted and aromatic.
- Add Water:
- Pour in about 1 to 1.5 cups of water, depending on the desired consistency of the gravy. Adjust the amount of water as needed.
- Bring the gravy to a gentle boil.
- Add Papads:
- Once the gravy is boiling, add the broken papad pieces to the pan. Gently stir to coat the papads with the gravy.
- Simmer:
- Cover the pan and let the papads cook in the gravy for about 5-7 minutes on low heat. This allows the papads to absorb the flavors of the gravy.
- Garnish and Serve:
- Once the papads are cooked and the gravy reaches your desired consistency, turn off the heat.
- Garnish with chopped coriander leaves.
- Serve hot with roti, paratha, or rice.
Enjoy your delicious and flavorful papad ki sabzi! Adjust the spices according to your taste preferences for the perfect balance of flavors.
