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Papad Ki Subzi (Rajasthani Cuisine)

Papad Ki Subzi (Rajasthani Cuisine)
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Another great Dish inspired from the colorful state of Rajasthan. Papad Ki Subzi needs very few ingredients and has a flavor that is distinct and fabulous. Easy to make and great for days when we have not a whole lot of vegetables in the fridge to work with. It tastes great not just with Bajra Roti but also with any other type of Chapatis, Parathas or Breads.
  • Papads – 10
  • Oil – 3 tbsp
  • Cumin Seeds – 1 tsp
  • Asafoetida – ⅛th tsp
  • Onion – 1 large (approx 500 gm), finely chopped
  • Garlic – 1 tbsp, finely chopped
  • Sour Yogurt – ½ cup
  • Water – ½ cup + 4 cups
  • Coriander Powder – 2 tbsp
  • Turmeric Powder – 1 tsp
  • Red Chili Powder – to taste
  • Salt – to taste
  • Amchoor/ Dry Mango Powder – 1 tsp or to taste
  • Cilantro – for garnish
  1. Roast/ fry/ microwave the Papads or you can even add them in the curry raw.
  2. Break them into pieces.
  3. In a pan, heat the oil and add in the Cumin Seeds and allow them to splutter.
  4. Add in the Asafoetida and the finely chopped Onions and Garlic.
  5. Sprinkle a little Salt to speed up the cooking process and allow the Onions to get a little color.
  6. Meanwhile, work on the ingredients for the gravy, in a cup mix the yogurt and ½ cup of water.
  7. To the Yogurt mix add spices: Coriander Powder, Turmeric Powder, Red Chili Powder and Salt. Mix well.
  8. Once the Onions are done, turn down the heat to the lowest and add the yogurt/water mix while stirring constantly.
  9. Keep stirring and once the mixture is all in the pan, increase the heat to a medium.
  10. Allow the mixture to reduce and the oil to separate.
  11. Add the the broken pieces of Papad and mix.
  12. Add balance of the Water (4 cups) and allow it to cook for 8-10 minutes.
  13. Adjust the spices and the flavors as needed. Add Amchur if the yogurt is not sour enough.
  14. Garnish with Cilantro and serve hot.
1. Leave the yogurt on the counter-top overnight to get it to sour.
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