papad ki sabzi recipe | dahi papad sabzi | papad curry recipe with detailed photo and video recipe. a popular, easy and healthy rajasthani cuisine curry recipe prepared mainly with poppadoms in yogurt or curd based curry. it is mainly served with roti or bajra roti and it can also be served with jeera rice and pulao recipes too.
however, there is bengali version of papad ki sabzi which is prepared with vegetables too. in other words, it is an extended version of dahi papad sabzi with tomatoes and mashed potatoes. in bengal it is known as papor er dalna or bengali papad curry and it is served mainly with boiled rice or steamed rice. in addition you may find sweetness with the bengali version as even sugar or jaggery is too added. however in this recipe post i have strictly followed rajasthani version and you are more than welcome to saute tomatoes after onions and add mashed potatoes while the curry gets first boil.
while it is one of the easiest curry recipe, yet i would like to share few tips and recommendations to make a perfect papad ki sabzi recipe. firstly, adding onions are completely optional. also make sure to whisk the curd well and add keeping flame on low. lastly, stir the curd mixture continuously and add salt only after you get to a boil. else there are chances for curd to curdle. lastly, add salt accordingly, as papad already has salt in it.
finally i would like to highlight my other curry or sabzi recipes collection with this recipe post. it includes, dum aloo, dahi bhindi, soya chunks curry, paneer masala, paneer bhurji gravy, palak paneer, baingan masala and veg kurma recipe. in addition do visit my other recipes collection with this post of papad ki sabzi recipe,
papad ki sabzi video recipe:
recipe card for papad ki sabzi or papad curry recipe:
papad ki sabzi recipe | dahi papad sabzi | papad curry recipe
Ingredients
- 4 tsp oil
- ½ tsp mustard / rai
- ½ tsp jeera / cumin
- pinch hing / asafoetida
- few curry leaves
- 1 onion, finely chopped
- 1 tsp ginger - garlic paste
- ½ tsp turmeric / haldi
- 1 green chilli, slit
- 1 tsp kashmir red chilli powder / lal mirch powder
- ½ tsp coriander powder
- 1 cup water
- 1 cup curd / dahi / yogurt, whisked
- 4 papad, urad / lijjat
- ¼ tsp salt
- ½ tsp garam masala
- 1 tsp kasuri methi / dry fenugreek leaves, crushed
- 2 tbsp coriander, finely chopped
Instructions
- irstly, in a kadai heat 4 tsp oil and splutter ½ tsp mustard, ½ tsp jeera, pinch hing and few curry leaves.
- further add 1 onion and saute well.
- also add 1 tsp ginger - garlic paste and 1 green chilli. saute well.
- additionally, add ½ tsp turmeric, 1 tsp chilli powder and ½ tsp coriander powder.
- saute on low flame till the spices turn aromatic.
- furthermore add 1 cup water and 1 cup whisked curd.
- stir continuously on low flame till the curd combines well.
- stir well keeping the flame on low else there are chance for curd to curdle.
- break the roasted papad roughly into curry. mix well.
- add in ¼ tsp salt.
- simmer for 2 minutes or more.
- furthermore, add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
- finally, serve dahi papad ki sabzi with chapathi.
how to make papad ki sabzi with step by step photo:
- firstly, in a kadai heat 4 tsp oil and splutter ½ tsp mustard, ½ tsp jeera, pinch hing and few curry leaves.
- further add 1 onion and saute well.
- also add 1 tsp ginger – garlic paste and 1 green chilli. saute well.
- additionally, add ½ tsp turmeric, 1 tsp chilli powder and ½ tsp coriander powder.
- saute on low flame till the spices turn aromatic.
- furthermore add 1 cup water and 1 cup whisked curd. add less water, if you are looking for thick gravy.
- stir continuously on low flame till the curd combines well.
- stir well keeping the flame on low else there are chance for curd to curdle.
- now roast 3-4 papad on fire or in microwave.
- break the roasted papad roughly into curry. mix well.
- add in ¼ tsp salt. (adjust the salt, as papad contains salt)
- simmer for 2 minutes or more.
- furthermore, add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
- finally, serve dahi papad ki sabzi with chapathi / roti or bajra roti.
notes:
- firstly, you can also add raw papad and simmer for 5 minutes. however, i prefer roasted papad.
- also whisk the curd well to avoid it from curdling.
- additionally, add salt only after curd mixture comes to a boil, else there are chances for milk to curdle.
- finally, dahi papad ki sabzi turns thick once cooled, so adjust the consistency accordingly.
Turned out good! Thanks for sharing
Thanks a lot 🙂
1 cup curd is equivalent to how much in quantity plz tell
1 cup = 255ml
Hi ,
I regularly follow ur recipes,they r just fabulous and easy to make.
There is just one thing I want to share about this particular recipe is that, papad curry or as ‘papad er dalna’ (as we Bengalees say) is aslo famous in parts of WeatBengal.The only difference is instead of onion -garlic we add cumin and coriander powder,asafoetida,ghee and garam masala….Just wanted to share the Bengali version of it .
Happy cooking
Regards
Thanks for sharing the variation 🙂 i will surely try.. 🙂
awesome.. tahnk u so much
Thank you 🙂
why not open video…
its getting opened na..check it once again,,
Absolutely loved…perfect for when u are craving for spicy tangy and yet quick to make curry…
Thanks a lot 🙂
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