Name: Rajasthani Papad Ki Sabzi
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2⅔ Urad Dal Papad, roasted or fried, broken into large bite-sized pieces; ⅔ cup Indian-Style Yogurt, whisked smoothly; ⅔ cup Water; ⅔ Green Chili Pepper, finely chopped; ⅔ tsp Cumin Seeds; ⅓ tsp Mustard Seeds; ¼ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ⅔ tsp Red Chilli Powder, adjust carefully, papads are also spicy; ⅔ tsp Ground Coriander; ⅔ tsp Dried Fenugreek Leaves, crushed; 1⅓ tbsp Ghee, traditional medium of cooking; ¼ tsp Salt, to taste (use very little, papads are salty); 1⅓ tbsp Coriander Leaves, chopped

20 mintotal

15 min hands-on5 min hands-off

Prep 5 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Roast the papads directly over an open flame until evenly blistered, or alternatively, deep fry them. Fracture them manually into large, rustic pieces and set aside securely.
In a mixing bowl, combine the thoroughly whisked curd with the turmeric, red chilli powder, and coriander powder to form a smooth, spiced yogurt slurry.
Heat the ghee in a pan over medium heat. Add the mustard and cumin seeds and wait for them to splutter.
Drop in the asafoetida (hing) and the finely chopped green chillies. Sauté rapidly for 5 seconds to flavor the lipid base.
5 sec
Crucial step: Drop the heat to its absolute lowest threshold. Slowly and deliberately pour the spiced curd emulsion into the pan while stirring continuously and vigorously in one direction to ensure the dairy does not separate.
Maintain a constant stirring motion until the thick gravy comes to a gentle, sustained boil.
Pour in water to loosen the consistency and bring the liquid back up to a boil. Allow the gravy to simmer and mature for 2-3 minutes.
2–3 min
Season the broth with the heavily crushed kasuri methi and salt. (Exercise extreme caution with the salt, as the papads will inject significant salinity into the dish).
Exactly 1 minute before terminating the cooking process, plunge the shattered papad pieces into the active, boiling gravy.
1 min
Instantly turn off the heat. Liberally garnish with fresh coriander. The papad will hydrate and soften slightly in the residual heat of the gravy, all while maintaining a satisfying structural bite.

How to tell it's done

An intensely tangy, heavily spiced, and warm yogurt broth punctuated by the sudden presence of soft, highly seasoned, yet slightly chewy sheets of roasted lentil papad.

Getting it right

Tip

Prolonged boiling of the papad is a fundamental error. Integrating it at the literal endpoint ensures it resists dissolving into an unappealing, gelatinous mush.

What to serve it with

A useful fallback when the vegetable drawer is empty. Serve it hot with parathas or steamed rice.

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Ingredients