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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.
For 4 servings
Prepare Papad & Yogurt Slurry
Sauté the Aromatics
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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.
This rajasthani recipe takes 25 minutes to prepare and yields 4 servings. At 203.1 calories per serving with 7.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Gravy
Finish and Serve
Omit the onion and ginger-garlic paste for a no-onion, no-garlic version. The flavor will still be excellent due to the spices and yogurt.
For a richer, creamier texture, stir in 1-2 tablespoons of fresh cream (malai) at the end, after turning off the heat.
Add a handful of fried or boiled moong dal mangodi (sun-dried lentil dumplings) along with the tomatoes to add extra protein and a delightful texture.
For extra heat, add a pinch of black pepper powder along with the garam masala or use a spicier variety of red chili powder.
The use of curd (yogurt) makes this dish a good source of probiotics, which are beneficial bacteria that support a healthy digestive system.
Both besan (chickpea flour) and curd are excellent sources of plant-based protein, which is essential for muscle repair and overall body function.
Spices like cumin, asafoetida (hing), and ginger are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve metabolism.
One serving of Papad ki Sabzi contains approximately 210-250 calories, depending on the type of papad used and the amount of ghee. It's a relatively light main course.
Yes, it can be a healthy dish. It's rich in protein from yogurt and besan, and the spices offer various health benefits. To make it healthier, roast the papad instead of frying it and use a moderate amount of ghee.
Curdling usually happens if the heat is too high or if you don't stir continuously when adding the yogurt mixture. To prevent this, always lower the heat to a minimum, add the yogurt slurry slowly, and stir constantly until it comes to a gentle boil.
Absolutely. You can substitute the dairy curd with a plant-based yogurt like cashew or peanut curd, and use a neutral oil instead of ghee for the tempering.
Plain or spiced urad dal papad works best for this recipe as it holds its shape well in the gravy. You can also use moong dal or chana dal papad.
You can prepare the gravy base in advance and refrigerate it. When you are ready to serve, simply reheat the gravy until it's hot, and then add the roasted papad pieces. Do not add the papad in advance.