Rajasthani
Papad Ki Subzi
- Duration: 25 minutes
- Serves: 2 to 4 people
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Spice Level: Low
Authenticity Slice
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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Ingredients
- 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)
Method
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.
