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.
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
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Crispy papad sabzi with fluffy puris and fresh salad – a quick to make, tangy homestyle treat!
This marwari dish is perfect for lunch. With 676.16 calories and 18.299999999999997g of protein per serving, it's a nutritious choice 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.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
