Papad ki Sabzi
A quick Rajasthani-style curry where roasted papad softens in a lightly spiced yogurt gravy. It is tangy, comforting, and perfect when you want a simple sabzi made from pantry staples.
For 4 servings
- roast · ~4 min
Roast the papad.
1.Roast the papad one by one over low flame or on a hot tawa until crisp with light brown spots.2.Cool slightly and break them into medium pieces.3.Set aside for adding at the end so they do not turn soggy too early.TIPRoast on low heat and keep turning so the papad cooks evenly without burning. - mix · ~2 min
Whisk the yogurt mixture.
1.Add yogurt to a bowl and whisk until smooth.2.Mix in 1 cup water a little at a time to make a lump-free base.3.Keep it ready near the stove. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and mustard seeds and let them crackle.3.Add asafoetida, green chili, and ginger and cook for 30 seconds until fragrant. - saute
Cook the spices gently.
Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt. Stir for a few seconds so the spices bloom without burning.
TIPKeep the heat low here; ground spices can scorch very quickly in a dry pan. - simmer · ~6 min
Cook the yogurt gravy.
1.Pour in the whisked yogurt mixture slowly, stirring continuously.2.Add the remaining 1 cup water and mix well.3.Cook on low heat until the gravy comes to a gentle simmer and looks smooth, about 5 to 6 minutes.TIPContinuous stirring helps keep the yogurt from splitting. - assemble · ~2 min
Add the papad and finish the sabzi.
Add the roasted papad pieces to the simmering gravy and cook for 1 to 2 minutes, just until they soften slightly but still keep some bite.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or bajra roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt completely smooth before it goes into the pan, or the gravy can turn grainy.
- 2Lower the flame before adding the yogurt mixture and keep stirring until it reaches a gentle simmer to prevent splitting.
- 3Roast the papad only to light brown spots; over-roasted papad can taste bitter in the gravy.
- 4Add papad just 1 to 2 minutes before serving if you want some chew instead of a fully soft texture.
- 5Taste the gravy before adding extra salt, since papad itself can be quite salty.
- 6If the gravy thickens as it stands, loosen it with a splash of hot water rather than boiling it hard.
Adapt it for your goals.
Jain
Skip ginger and asafoetida if needed, and rely on green chili, cumin, and coriander powder for a simple Jain-style version.
low oilLow-oil
Use less oil for the tempering and dry-roast the spices briefly on low heat; good if you want a lighter everyday sabzi.
garlickyGarlicky
Add finely chopped garlic with the ginger in the tempering for a more robust, dhaba-style flavor.
extra tangyExtra-tangy
Use slightly sour yogurt for a sharper, more traditional taste that pairs especially well with bajra roti.
Why this is on our healthy list.
Protein From Yogurt
The yogurt in the gravy adds protein along with a creamy texture, making this pantry sabzi more satisfying.
Digestive Spice Support
Cumin, ginger, asafoetida, and coriander are commonly used in Indian cooking to make rich or tangy dishes feel easier to digest.
Light Pantry-Based Meal
Made with papad, yogurt, and simple spices, this sabzi delivers strong flavor without relying on heavy gravies or rich additions.
Frequently asked questions
It usually splits if the heat is too high or the yogurt is added too quickly. Keep the flame low and stir continuously while pouring it in.
