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.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
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.
Tangy papad ki sabzi with soft phulkas and fresh kachumber – a gut-friendly, homestyle delight!
This marwari 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 Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
