Name: Papad Pyaz Ki Sabzi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 Urad Dal Papad, dry roasted on a direct flame and roughly broken into large pieces; 2 large Onion, sliced lengthwise; ½ cup Indian-Style Yogurt, dahi, whisked until smooth; 5 clove Garlic, crushed; 2 Green Chili Pepper, finely chopped; 2 tbsp Ghee, essential for the authentic Rajasthani flavor; ½ tsp Mustard Seeds, rai; ½ tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, spicy variety; 1½ tsp Ground Coriander, dhania; ¼ tsp Salt, use very little as papad already contains salt; 1 cup Water, for the gravy; 2 tbsp Coriander Leaves, chopped

15 mintotal

Prep 5 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

In a small bowl, mix the whisked curd (dahi) with turmeric powder, red chilli powder, and coriander powder. Set aside. This prevents the curd from curdling in the hot pan.
Heat the ghee in a kadai over medium heat. Add the mustard seeds and cumin seeds. Let them splutter.
Add the crushed garlic and chopped green chillies. Sauté for a few seconds until golden.
Add the sliced onions. Fry them on medium heat until they become soft, translucent, and slightly pink. Do not brown them completely.
Lower the flame to the absolute minimum. Pour the spiced curd mixture into the kadai while stirring vigorously and continuously. Keep stirring for 2-3 minutes until the mixture comes to a gentle boil and ghee floats on top.
2–3 min
Pour in the water and a tiny pinch of salt. Bring the gravy to a rolling boil.
Drop the roasted, broken papad pieces into the boiling gravy. Mix gently.
Turn off the heat IMMEDIATELY. The residual heat and hot liquid will soften the papad perfectly. If you boil the papad, it will dissolve into a mushy paste.
Garnish with fresh coriander and serve immediately.

How to tell it's done

A bright, tangy, and spicy curd-based broth housing soft, silky strips of savory papad and sweet, crunchy onions.

Getting it right

Tip

The golden rule of Papad ki Sabzi: Never cook or boil the curry after adding the papad. Add the papad, turn off the flame instantly, and serve immediately so it retains a slight, pleasant bite.

What to serve it with

A quick fix when the fridge is empty. Best eaten straight away with soft chapatis or plain rice.

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