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.
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Unique and flavorful Papad ki Sabzi with Makki di Roti – a delicious, homestyle experience!
This rajasthani dish is perfect for lunch. With 676.69 calories and 17.23g 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.
477cal
10gprotein
70gcarbs
18gfat
Ingredients
2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
After another minute, flip it again. Apply ghee to the other side.
Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
Repeat the process for all the remaining dough balls.
4
Serve Immediately
Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
