Quick & Easy PAPAD KI SABJI | RAJASTHANI Home-Style Recipe | राजशतानी पापड़ की सब्ज़ी | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Roughly chop the onion, ginger, garlic and green chillies, then finely chop them together in a chopper.
2. Heat a tawa with a little ghee. Press the papads flat on it from all sides and roast until cooked through. Repeat with the rest, then break them into rough pieces.
3. Coarsely crush the cumin, fennel and coriander seeds in a mortar; they should be crushed, not powdered.
4. Whisk the curd with salt, turmeric, Kashmiri red chilli powder, coriander powder and garam masala until completely smooth and lump-free.
5. Heat 2 tbsp ghee in a kadhai on high. Once hot, lower the flame and add the crushed spices, dry red chilli, hing and kasuri methi. Let them crackle briefly, then add the chopped onion mixture and cook, stirring, until the onions turn light golden brown.
6. When the onion and masala are well cooked, add the spiced curd and keep the flame low so it does not split.
7. Stir constantly while gradually increasing the flame, and cook until the ghee separates, about 6–8 minutes.
8. Add hot water until the sabji is slightly loose and coating, not too thick. Taste and adjust the salt, then add a pinch of sugar and mix.
9. Add the broken papad, mix gently and turn off the flame at once. Let it sit so the papads soak up the gravy and soften slightly.
10. Finish with fresh coriander and serve with roti, rice or paratha.

Summarized from Your Food Lab's video. Watch it for the details.

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