Surti Papdi no Lot
Fresh green papdi beans simmered in a lightly spiced, tangy gram flour gravy. A classic Gujarati winter specialty that balances earthy beans with a smooth, yogurt-like texture, finished with a crackling mustard seed tempering. Simple, homestyle, and perfect with roti or steamed rice.
For 4 servings
- prep
Prep the papdi beans.
1.Wash the papdi beans thoroughly under running water.2.String the beans by pulling the fibrous thread from both ends.3.Chop into 1-inch pieces and set aside. - simmer · ~10 min
Cook the papdi beans.
1.Place chopped papdi in a pot with 2 cups water and a pinch of salt.2.Bring to a boil, then reduce to a simmer and cook until tender (8-10 min).3.Drain and keep the cooked papdi aside. - mix · ~2 min
Make the gram flour slurry.
In a bowl, whisk together besan, yogurt, and ¾ cup water until smooth with no lumps. Stir in turmeric, red chili powder, coriander powder, cumin powder, and salt.
- temper · ~3 min
Make the tempering.
1.Heat oil in a kadhai or pan over medium heat until shimmering.2.Add mustard seeds and let them splutter (15-20 sec).3.Add cumin seeds and cook until fragrant (10 sec).4.Add asafoetida, green chilies, and chopped ginger. Sauté briefly (30 sec).TIPKeep the heat medium — mustard seeds splutter quickly and can burn. - simmer · ~10 min
Cook the slurry and finish the dish.
1.Pour the gram flour slurry into the tempering pan, stirring constantly.2.Bring to a gentle boil while stirring to prevent lumps. The mixture will thicken.3.Add the cooked papdi beans and jaggery. Stir well.4.Simmer on low heat for 8-10 minutes, stirring occasionally, until the gravy coats the beans.5.Adjust consistency with a splash of water if gravy becomes too thick.TIPStir continuously when you first add the slurry — gram flour can catch and burn at the bottom. - garnish
Garnish with chopped cilantro and serve hot.
Transfer to a serving bowl, scatter fresh cilantro on top, and serve warm with roti or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pick fresh, tender papdi beans — older beans will be stringy and tough.
- 2String the papdi beans thoroughly by pulling the thread from both ends for a bite.
- 3Whisk the besan slurry until completely lump-free to avoid a grainy gravy.
- 4Stir the slurry constantly after adding it to the pan to prevent burning or clumping.
- 5Use sour yogurt for a more authentic tangy flavor — it balances the earthy beans beautifully.
- 6Adjust the gravy’s thickness by adding a splash of water; it should coat the beans, not be runny.
Adapt it for your goals.
Low-oil
Reduce oil for the tempering to 1 teaspoon and skip the jaggery — you get a lighter, everyday version that still packs the tangy-spicy punch.
high proteinHigh-protein
Add a cup of boiled chana or paneer cubes along with the papdi. This boosts the protein content while keeping the dish Gujarati in spirit.
veganVegan
Replace yogurt with an equal quantity of whisked vegan curd (e.g., soy or coconut yogurt) and use plant-based oil — a creamy, dairy-free adaptation.
jainJain
Omit the ginger and garlic (already garlic-free) and skip the green chili if desired. Use yogurt made from cow's milk and ensure asafoetida is gluten-free.
Why this is on our healthy list.
Rich in Digestive Fibre
Papdi beans are an excellent source of dietary fibre, aiding digestion and promoting satiety in this light, simmered preparation.
Good Source of Plant Protein
Besan (chickpea flour) and yogurt together provide a dual source of plant-based and dairy protein, supporting muscle repair.
Supports Gut Health
Yogurt contains beneficial probiotics, while asafoetida and ginger aid digestion — a classic Gujarati combination for a happy gut.
Low in Saturated Fat
With just one tablespoon of oil and no heavy cream, this dish keeps saturated fat minimal while staying flavorful.
Frequently asked questions
Frozen papdi beans work well — thaw and cook until tender. Canned beans (like fava beans) can substitute but will turn mushy; use them without the initial boil.
