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A unique and tangy Rajasthani curry where crispy papad and hard-boiled eggs are simmered in a spicy, yogurt-based gravy. This quick and flavorful dish is a delightful departure from usual curries and pairs perfectly with hot rotis or bajra rotis.
For 4 servings
Prepare Eggs & Papad
Sauté Aromatics
Create the Yogurt Gravy Base
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A unique and tangy Rajasthani curry where crispy papad and hard-boiled eggs are simmered in a spicy, yogurt-based gravy. This quick and flavorful dish is a delightful departure from usual curries and pairs perfectly with hot rotis or bajra rotis.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 297.39 calories per serving with 13.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Replace eggs with pan-fried firm tofu cubes and use an unsweetened plant-based yogurt (like cashew or almond yogurt) instead of dairy curd.
Skip the onion and ginger-garlic paste. Increase the amount of hing and add 1/2 cup of tomato puree after the cumin seeds splutter. Cook until the oil separates before proceeding with the spices and yogurt.
Experiment with different types of papad like moong dal, black pepper (kali mirch), or garlic papad to introduce new flavor profiles to the dish.
With eggs and curd as primary ingredients, this dish is an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting immunity.
Eggs are a powerhouse of nutrients, including Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health, bone strength, and metabolic processes.
The key is temperature control. Always add the whisked yogurt on the lowest possible heat and stir continuously until it's well incorporated and comes to a gentle simmer. Adding a little besan (gram flour) to the spices before adding the yogurt also helps stabilize it.
Traditionally, plain Urad Dal papad is used. However, you can experiment with moong dal, chana dal, or black pepper (kali mirch) papad for different flavors. The key is to use a papad that holds its shape for a short while in the gravy.
Yes, you can make a vegan version. Replace the eggs with firm tofu cubes (pan-fried until golden) and use a plant-based yogurt like cashew or almond yogurt. Ensure the plant-based yogurt is unsweetened and whisk it well before adding.
It's a moderately healthy dish. The eggs and curd provide a good amount of protein. However, the papad is typically fried or roasted and contains sodium. The overall healthiness depends on the amount of oil used. It can be part of a balanced diet when consumed in moderation.
One serving (approximately 230g) of Anda Papad ki Sabzi contains around 280-320 calories. This can vary based on the type of oil used, the fat content of the curd, and whether the papad is fried or roasted.