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INGREDIENTS
- 4 mung dal papad (or any papad)
- 1 cup curd
- 2 green chillies chopped
- 1 teaspoon cumin seeds
- 2 tablespoon ghee
- 1 inch ginger grated or paste
- 2 tablespoon besan or gram flour
- 2 tablespoon coriander leaf
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilly powder
- 1 teaspoon coriander powder
- A pinch of hing or asafoetida
- 1 cup Water
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INSTRUCTIONS
- Microwave or roast papad and keep them aside.
- Heat 2 tablespoon of ghee or oil in a pan, add cumin, asafoetida, ginger paste, and green chilly and cook until the raw smell is gone.
- Add red chilly powder, coriander powder, turmeric powder and 2 tablespoon of besan or chickpea flour. Cook until the besan is roasted properly and a nice aroma comes.
- Once the besan is nicely cooked, lower the flame and add one cup of whisked curd. Use curd which is at room temperature.
- Keep string and bring the curd to boil without splattering it.
- Once the curd starts boiling add 1 cup of water and bring it to boil.
- Add 2 tablespoon of coriander leaf, adjust salt and off the flame.
- Break the roasted papad into small pieces and add into the gravy.
- Serve hot with roti or rice.
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Rajasthani Style Papad Ki Sabji
Ingredients
- 4 mung dal papad or any papad
- 1 cup curd
- 1 inch ginger grated or paste
- 2 green chillies chopped
- 1 teaspoon cumin seeds
- 2 tablespoon ghee
- 2 tablespoon besan or gram flour
- 2 tablespoon coriander leaf
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilly powder
- 1 teaspoon coriander powder
- A pinch of hing or asafoetida
- 1 cup Water
Instructions
- Microwave or roast papad and keep them aside.
- Heat 2 tablespoon of ghee or oil in a pan, add cumin, asafoetida, ginger paste, and green chilly and cook until the raw smell is gone.
- Add red chilly powder, coriander powder, turmeric powder and 2 tablespoon of besan or chickpea flour. Cook until the besan is roasted properly and a nice aroma comes.
- Once the besan is nicely cooked, lower the flame and add one cup of whisked curd. Use curd which is at room temperature.
- Keep string and bring the curd to boil without splattering it.
- Once the curd starts boiling add 1 cup of water and bring it to boil.
- Add 2 tablespoon of coriander leaf, adjust salt and off the flame.
- Break the roasted papad into small pieces and add into the gravy.
- Serve hot with roti or rice.
