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Papad Ki Subzi
- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Low
Take care not to leave the papads open after draining, else they will dry up and stick to each other. Also, treat the papads gently after they have been boiled as they tend to be very delicate. Adding finely chopped garlic will help give the dish a distinct flavour. Be mindful of the overall salt content, as the papads are salted too.
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On a fine October afternoon, a chef from the royal kitchens of Bikaner was caught napping. The Maharaja was to be served his lunch soon and the vegetable dish was yet to be made. To escape reprimand, the innovative chef quickly fried up some papads, dipped them in some left-over curd kadhi, and finally gave it a sarson and hing tempering. Thus was born the now-popular Papad ki Subzi, savoured as a Rajasthani delicacy across India. The Kumaon region of Uttarakhand prepares an interesting variation of the Papad ki Subzi. There the dish comes with colocasia leaves that have been cooked with chickpea flour and spices, and is served with rice.
- Papads, Lijjat or a similar variety (2 to 3)
- Curd (dahi) (1 to 5 tbsp)
- MTR Lal Mirch Red Chilli Powder (½ tsp)
- MTR Haldi Turmeric Powder (1 tsp)
- Asafoetida (hing) (a pinch or 2)
- Cumin seeds (jeera) (¼ tsp)
- Mustard leaves (sarson) (¼ tsp)
- Desi ghee (1 tbsp)
- Coriander leaves (hara dhania), chopped (1 tsp)
- Salt (to taste)
- Water (1 cup)
Break the papads into roughly 1-inch squares. Heat the ghee in a kadhai and then add in the jeera and sarson. As they begin to splutter, add in the hing, MTR Lal Mirch Red Chilli Powder and curd. Keep stirring continuously till the mixture turns brown. Add in the MTR Haldi Turmeric Powder, water and salt and bring to a boil, again stirring continuously. Next, add in the papad pieces and the hara dhania. Boil for another 3 or 4 minutes. Serve Papad ki Subzi hot with chappatis.