Papad Ki Subzi (Rajasthani Cuisine)
Recipe type: Curries
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
- Roast/ fry/ microwave the Papads or you can even add them in the curry raw.
- Break them into pieces.
- In a pan, heat the oil and add in the Cumin Seeds and allow them to splutter.
- Add in the Asafoetida and the finely chopped Onions and Garlic.
- Sprinkle a little Salt to speed up the cooking process and allow the Onions to get a little color.
- Meanwhile, work on the ingredients for the gravy, in a cup mix the yogurt and ½ cup of water.
- To the Yogurt mix add spices: Coriander Powder, Turmeric Powder, Red Chili Powder and Salt. Mix well.
- Once the Onions are done, turn down the heat to the lowest and add the yogurt/water mix while stirring constantly.
- Keep stirring and once the mixture is all in the pan, increase the heat to a medium.
- Allow the mixture to reduce and the oil to separate.
- Add the the broken pieces of Papad and mix.
- Add balance of the Water (4 cups) and allow it to cook for 8-10 minutes.
- Adjust the spices and the flavors as needed. Add Amchur if the yogurt is not sour enough.
- Garnish with Cilantro and serve hot.
1. Leave the yogurt on the counter-top overnight to get it to sour.