Rajasthani Papad Sabzi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the papads until they turn crispy. Remove and keep aside.
• STEP 2.In the same pan, add cumin seeds, asafoetida, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Add water, salt, and garam masala. Mix well and bring the gravy to a boil.
• STEP 6.Break the fried papads into small pieces and add them to the gravy. Cook for 2-3 minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to fry the papads until they are crispy to ensure they retain their texture in the gravy.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• You can add a pinch of sugar to balance the tanginess of the tomatoes.
• For a richer flavor, you can add a tablespoon of cream or yogurt to the gravy.

Storage and Serving

• Rajasthani Papad Sabzi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabzi in a pan or microwave before serving.