Easy Papad Ki Sabzi Recipe: Crispy Papad in Tangy Yogurt Gravy

Papad Ki Sabzi is a popular Indian dish where crispy papadums are simmered in a flavorful yogurt-based gravy. It’s a simple yet incredibly delicious recipe that comes together quickly, making it perfect for a weeknight meal or a special occasion.

Ingredients You’ll Need:

For the Papad:

• 4-5 papadums (any kind works, like urad dal or masala papad)

For the Gravy:

• 4 tsp vegetable oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Pinch of asafetida (hing)
• Few curry leaves
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 green chili, slit
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference)
• ½ tsp coriander powder
• 1 cup plain yogurt, whisked until smooth
• 1 cup water (or adjust for desired gravy consistency)
• Salt to taste
• ½ tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• 2 tbsp chopped fresh cilantro for garnish

Step-by-Step Instructions:

1. Prepare the Papadums:

1. Roast the papadums until crispy. You can do this over an open flame, in a microwave, or lightly fry them in oil. If microwaving, heat for 30-60 seconds, flipping halfway.
2. Once cooled slightly, break the roasted papadums into bite-sized pieces and set aside.

2. Make the Flavorful Gravy:

1. In a pan or kadai, heat the oil over medium heat.
2. Add mustard seeds and let them splutter. Then, add cumin seeds, asafetida, and curry leaves. Sauté for a few seconds until fragrant.
3. Add chopped onions and sauté until they turn translucent or slightly golden brown.
4. Stir in ginger-garlic paste and green chili. Sauté for a minute until the raw aroma disappears.
5. Reduce the heat to low and add turmeric powder, red chili powder, and coriander powder. Sauté for a minute, stirring constantly to prevent burning.
6. Pour in the whisked yogurt and stir continuously. It’s important to keep the heat low and stir to prevent the yogurt from curdling.
7. Gradually add water, stirring constantly to achieve your desired gravy consistency.
8. Bring the gravy to a gentle simmer and let it cook for a few minutes, allowing the flavors to blend.

3. Assemble the Papad Ki Sabzi:

1. Gently add the broken papad pieces to the simmering gravy. Stir carefully to coat them evenly.
2. Add salt to your taste preference.
3. Simmer for another 2-3 minutes, or until the papad softens slightly but still retains a bit of its crunch.
4. Turn off the heat and stir in the garam masala, dried fenugreek leaves, and chopped cilantro.

4. Serve and Enjoy:

1. Serve the flavorful Papad Ki Sabzi hot with roti, naan, paratha, or even steamed rice.

Tips for the Best Papad Ki Sabzi:

• Use fresh yogurt for the best flavor and texture.
• Adjust the spice level by adding more or less chili powder to your liking.
• For a tangier gravy, you can use a mix of yogurt and buttermilk.
• Don’t overcook the papad in the gravy, or it will become soggy. It should retain some of its crunch.
• Garnish with extra cilantro or a sprinkle of roasted cumin powder before serving.

Papad Ki Sabzi is a testament to how simple ingredients, when combined thoughtfully, can create an incredibly flavorful and satisfying dish. Enjoy this easy recipe and surprise your family with its deliciousness!