PAPAD KI SABJI| SPECIAL SABJI WITHOUT ONION AND GARLIC| RAJASTHANI SABJI

papad

🥗Healthier: baked papad

💰Cheaper: roasted rice cakes

Baked papad is lower in calories and fat.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is a cost-effective option.

Heat 2-3 tablespoons of cooking oil in a kadhai (wok).

Add a little mustard seeds and cumin seeds to the hot oil and let them crackle.

Turn off the gas to prevent the spices from burning.

Add 1/2 teaspoon of asafoetida (hing) to the oil.

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 2 teaspoons of coriander powder.

Add salt according to the amount of papad used.

Add 8-10 broken pieces of papad to the mixture.

Add 1/2 teaspoon of homemade dried fenugreek leaves (kasuri methi).

Mix all the ingredients well while the gas is off to avoid burning the spices.

Add 2 glasses of water and turn the gas back on.

Bring the mixture to a boil, ensuring everything is well mixed.

Once boiling, add the broken papad and cook for 2 minutes with the lid on to soften the papad.

After 2 minutes, add 1/2 cup of yogurt, mixing it in gently to prevent curdling.

Simmer for 1 minute to combine the yogurt without cooking it too much.

Garnish with fresh coriander leaves if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary