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Sini R Praveen

Rajasthani Style Papad Ki Sabji

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Indian
Ingredients Method

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

Method
 

  1. Microwave or roast papad and keep them aside.
  2. 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.
  3. 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.
  4. Once the besan is nicely cooked, lower the flame and add one cup of whisked curd. Use curd which is at room temperature.
  5. Keep string and bring the curd to boil without splattering it.
  6. Once the curd starts boiling add 1 cup of water and bring it to boil.
  7. Add 2 tablespoon of coriander leaf, adjust salt and off the flame.
  8. Break the roasted papad into small pieces and add into the gravy.
  9. Serve hot with roti or rice.