A quick and tangy Rajasthani curry made with crispy papad simmered in a yogurt-based gravy. This traditional dish is a lifesaver when you're out of fresh vegetables and comes together in under 30 minutes, offering a unique blend of savory and sour flavors.
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A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Papad ki Sabzi, Jowar Roti and Kachumber Salad
Perfectly spiced Papad ki Sabzi with Jowar Roti and fresh salad - a light, fiber-rich, gut-friendly lunch!
This rajasthani dish is perfect for lunch. With 513.04 calories and 17.64g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
0.75 tsp Salt (Adjust to taste, as papad is salty)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Papad & Yogurt Slurry
Roast the papads one by one over an open flame using tongs until crisp and lightly browned. Alternatively, microwave for 30-45 seconds.
Once cooled, break the roasted papads into rough 1-2 inch pieces. Set aside.
In a medium bowl, whisk together the curd and besan until no lumps remain.
Add turmeric powder, red chili powder, and coriander powder to the curd mixture. Whisk well to combine.
Pour in 1/2 cup of water and whisk again to create a smooth, thin slurry.
2
Sauté the Aromatics
Heat ghee in a kadai or deep pan over medium heat. Once hot, add mustard seeds and cumin seeds.
When the seeds begin to splutter (about 30 seconds), add the asafoetida.
Immediately add the finely chopped onion, green chilies, and ginger-garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the finely chopped tomato and cook for another 4-5 minutes, stirring occasionally, until it turns soft and the ghee starts to separate from the masala.
3
Cook the Gravy
Reduce the heat to low. Slowly pour the yogurt-besan slurry into the pan, stirring continuously and vigorously with a whisk or spoon. This is crucial to prevent the curd from splitting.
Continue stirring and cook on low-medium heat for 5-6 minutes until the gravy comes to a gentle boil and thickens slightly. You'll notice a glossy sheen on the surface.
Add the remaining 1 cup of water and salt. Mix well. Bring the gravy back to a simmer and cook for another 2-3 minutes.
4
Finish and Serve
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it into the gravy, followed by the garam masala. Stir to combine.
Just before serving, add the broken papad pieces to the hot gravy. Gently mix and let them soak for only 30-60 seconds. They should soften slightly but retain a slight bite.
Garnish with fresh chopped coriander leaves. Serve immediately with hot phulkas, bajra roti, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading, adjust as needed)
0.5 tsp salt
2 tbsp ghee (for brushing, optional)
Instructions
1
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
2
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
3
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
4
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
5
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.
