Papad Ki sabzi Recipe | How to make Papad Ki Sabzi

Papad Ki sabzi Recipe | How to make Papad Ki Sabzi

 

Papad Ki sabzi Recipe | How to make Papad Ki Sabzi

All you need to have is few papads, and a bit thick and little sour curd along with the regular masala’s and yummy Papad Ki Sabzi is ready

Hello my dear Readers,

Hope you all are doing well. This time I am a bit late in posting my next recipe. Just got held up with some weekend outing and got busy at work. Finally I could make it today J

As the name suggests… Papad Ki sabzi is a North Indian Curry. It’s originated from Rajasthan. I saw this for the first time on “Travel and Living” Channel. In a particular program this recipe was prepared on “Palace Of Wheels” train which is the most famous heritage train in India. That time I did not make a note of this recipe. But after a long time suddenly I remembered this Papad ki Sabzi recipe one day and decided to try it out.

I just tried this recipe once or twice and it turned out very well. But later don’t know why I did not make this Papad Ki Sabzi for three long years. It was just there in my recipe book forgotten. Recently on a weekend my husband suddenly remembered this recipe and asked me to prepare it. He then told me how much he liked it. J.So indirectly the credit goes to him.

All you need to have is few papads, and a bit thick and little sour curd along with the regular masala’s and yummy Papad Ki Sabzi Recipe is ready

I wanted this recipe to be prepared at any time. I mean it should be made in such a way that I can be eaten even on fasting days. For this on purpose I have not added any garlic in this Papad ki Sabzi recipe. This can be prepared on a tired day and it is very quick in preparation.

All you need to have is few papads, and a bit thick and little sour curd along with the regular masala’s. 

All you need to have is few papads, and a bit thick and little sour curd along with the regular masala’s and yummy Papad Ki Sabzi Recipe is ready

Let us see how to make Papad Ki sabzi

Papad Ki Sabzi
Serves 3
All you need to have is few papads, and a bit thick and little sour curd along with the regular masala’s and yummy Papad Ki Sabzi is ready
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
46 calories
1 g
0 g
5 g
0 g
0 g
8 g
71 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
8g
Servings
3
Amount Per Serving
Calories 46
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 71mg
3%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Papads : 3-4 (I used Lijjat Papads with pepper. They add up to the taste of this curry)
  2. Thick and sour Curd : 1 ½ cups
  3. Red Chilli Powder: 1 spoon
  4. Jeera (Cumin) Powder : 1 spoon
  5. Dhania (Coriander) Powder : ½ spoon
  6. Asafoetida : A pinch
  7. Turmeric : A Pinch
  8. Salt : To taste
  9. Mustard and Cumin Seeds : ½ spoon each
  10. Oil : For Frying Papads and for tempering
Instructions
  1. Heat some oil in a pan and once hot add in the papads , fry them and keep it aside
  2. Once they turn hard and crispy, break them into medium sized pieces and keep it ready
  3. In another vessel heat some oil and add in mustard and cumin seeds and allow them to splutter
  4. Add all the powders except salt. In order to avoid burning of the spices it’s better to pour in all the powders in a bowl and then transfer them into the hot oil. This way all the spice powders will be equally fried for the same time
  5. Now add in curd and bring it to a boil. Do not boil it excessively
  6. Now gently drop in broken papads and cook for 4-5 mins on a low flame
  7. Papad is sabzi is ready. Serve it with hot rice or roti.
beta
calories
46
fat
5g
protein
0g
carbs
1g
more
Krishrecipes http://www.krishrecipes.com/
Ingredients:

Papads : 3-4 (I used Lijjat Papads with pepper. They add up to the taste of this curry)

Thick and sour Curd : 1 ½ cups

Red Chilli Powder: 1 spoon

Jeera (Cumin) Powder : 1 spoon

Dhania (Coriander) Powder : ½ spoon

Asafoetida : A pinch

Turmeric : A Pinch

Salt : To taste

Mustard and Cumin Seeds : ½ spoon each

Oil : For Frying Papads and for tempering

Method:

Heat some oil in a pan and once hot add in the papads , fry them and keep it aside

Once they turn hard and crispy, break them into medium sized pieces and keep it ready

In another vessel heat some oil and add in mustard and cumin seeds and allow them to splutter

Add all the powders except salt. In order to avoid burning of the spices it’s better to pour in all the powders in a bowl and then transfer them into the hot oil. This way all the spice powders will be equally fried for the same time

Now add in curd and bring it to a boil. Do not boil it excessively

Now gently drop in broken papads and cook for 4-5 mins on a low flame

Papad is sabzi is ready. Serve it with hot rice or roti.

All you need to have is few papads, and a bit thick and little sour curd along with the regular masala’s and yummy Papad Ki Sabzi Recipe is ready

 

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