Papad ki sabji is a traditional Rajasthani Madwadi dish. You can make this delicious Rajasthani veg recipe in 20 minutes. It’s a quick vegetarian and gluten-free Indian curry perfect to serve with chapati or rice.
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If you are following my Curry in Hurry series, this popular Marwadi papad sabzi recipe is third in the series. There are many variations of the papad ki sabji, but this is the recipe I cook at home.
I make this Papad ki sabzi in a curd yogurt based thin gravy. I have shared the link for making Papad ki sabzi without curd in onion tomato masala in the end of this post.
Watch Step by Step Video
I highly recommend watching recipe video especially if you are a beginner in Indian cooking. It always makes it easier to understand basic steps and textures at various stages of cooking.
Ingredients For Papad Sabji
Papad: Papad also known as papadam or poppadom is sun-dried lentil crepe that is usually eaten after roasting or frying. This is main ingredient in papad sabzi.
Ghee: Traditionally ghee or clarified butter is preferred choice for cooking this sabji. If you wish you can use any oil of your choice. But it tastes best with ghee.
Yoghurt: Also known as dahi or curd. Dahi in papad ki sabji adds a nice rustic and tangy characteristic taste. This is must for authentic recipe.
Fresh: Onion, tomatoes, ginger, green chillies
Spices and Seasonings: cumin seeds, fenugreek seeds, asafoetida/hing, red chilli powder, garam masala powder, salt as per taste.
Step by Step method
Papad is the main ingredient of this sabji. So the first step is roasting the papad. You can roast papad on an open flame as I have shown in the recipe video. Or microwave it for one minute by placing it onto a plate or tissue paper while roasting.
Next is making gravy for papad sabji. For that heat ghee and add asafoetida/hing and cumin. It will start popping and then add coriander powder, cumin powder.
Next add in red chilli powder, turmeric powder, grated ginger chopped green chillies and cook on very low heat for a minute until spices are fragrant.
Add curd/dahi to the mix and keep it stirring for 2-3 minutes till the curd is well cooked. Take care to keep stirring to prevent the curd from splitting.
Add pureed fresh tomatoes and cook the masala on medium heat till it starts to release the oil. Next, add in fresh cream or milk cream (malai) and cook it for 2-3 minutes.
Add about 1 cup of water and bring it to a boil. Boil this gravy for 3-4 minutes and then add broken papad pieces into the gravy and turn off the heat.
It is ready to serve. Garnish it with some more crushed papad and coriander leaves and enjoy.
Recipe Notes And Rekha’s Pro Tips
- If you are a vegan and want to cook this Rajasthani curry, just skip the yogurt and make this Papad ki sabzi without curd/dahi. It is as simple as that.
- For making this sabji you can use pretty much any dal /lentil papad. I use which ever I have in pantry. Urad dal papad, moon dal papad or chana dal it’s totally upto you.
- Regarding cooking papad before adding to curry. You can add raw papad, fry it or simply roast on direct flame and add it to the curry.
- One thing that you always must take care while preparing the curry is, adding papad when you are ready to serve. Papad get softened in minutes so only add it to curry when you are ready to eat the meal.
FAQ’s regarding the Recipe
Which Papad is Good for making Papad ki Sabji?
I used Bikaneri masala papad which is made with chana dal for making the curry. Urad dal papad also works great for making sabji. I picked up few packs on my recent trip to Bikaner and it tastes fabulous as it is after roasting it in open fire and in the curry it tasted even better.
No Onion No Garlic Dahi Papad ki Sabji
You can make this easy satvik sabji that is super quick to make in under 20 minutes. All you need is to roast few masalas (as shown in the video) and cook yogurt to make curd/dahi based thin curry.
What to Serve with Papad ki Sabji?
Papad ki sabji tastes best with chapati, paratha, or bajra ki roti. But it also tastes great with steamed rice or Dal khichdi or masala khichdi.
How to Make Papad ki Sabzi with Dahi and Onion tomato masala
There is another video recipe I had already shared that is sabji with onion tomato gravy. This papad Sabji recipe is made in onion, tomato and dahi gravy.
More Such Recipes
If you like this papad ki sabji recipe and want to try out more curries from Rajasthani Cuisine you can try
Boondi ki sabji
Gatte ki sabzi,
Papad vade ki sabzi
Sev Tamatar Ki Sabzi
Gatte Ka pulao (Rajashtani)
Papad ki Sabji-How to make Papad ki Sabji
Ingredients
- 2 tablespoon ghee
- 100 grams Tomatoes pureed
- 3 tablespoon yogurt fresh curd
- 5 papad
- 1 teaspoon cumin seeds
- 1 pinch Asafoetida Hing
- 3-4 tablespoon green chili
- 1 teaspoon ginger grated
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri Red Chilli powder
- Salt to taste
- 2 tablespoon coriander leaves chopped
Instructions
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Papad is the main ingredient of this sabji. So the first step is roasting the papad. You can roast papad on an open flame as I have shown in the recipe video. Or microwave it for one minute by placing it onto a plate or tissue paper while roasting.
-
Next is making gravy for papad sabji. For that heat ghee and add asafoetida/hing and cumin. It will start popping and then add coriander powder, cumin powder.
-
Add in red chilli powder, turmeric powder, grated ginger chopped green chillies and cook on very low heat for a minute until spices are fragrant.
-
Now Add curd/dahi to the mix and keep it stirring for 2-3 minutes till the curd is well cooked. Take care to keep stirring to prevent the curd from splitting.
-
Next Add pureed fresh tomatoes and cook the masala on medium heat till it starts to release the oil. Next, add in fresh cream or milk cream (malai) and cook it for 2-3 minutes.
-
Add about 1 cup of water and bring it to a boil. Boil this gravy for 3-4 minutes and then add broken papad pieces into the gravy and turn off the heat. It is ready to serve. Garnish it with some more crushed papad and coriander leaves and enjoy.
Video
Nutrition
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