Papad Ki Subzi (Rajasthani Cuisine)

Another great Dish inspired from the colorful state of Rajasthan. Papad Ki Subzi needs very few ingredients and has a flavor that is distinct and fabulous. Easy to make and great for days when we have not a whole lot of vegetables in the fridge to work with. It tastes great not just with Bajra Roti but also with any other type of Chapatis, Parathas or Breads.

Prep Time: 15 min
Cook Time: 25 min
Serves: 4-6

Ingredients:

Papads – 10
Oil – 3 tbsp
Cumin Seeds – 1 tsp
Asafoetida – 1/8th tsp
Onion – 1 large (approx 500 gm), finely chopped
Garlic – 1 tbsp, finely chopped
Sour Yogurt – 1/2 cup
Water – 1/2 cup + 4 cups
Coriander Powder – 2 tbsp
Turmeric Powder – 1 tsp
Red Chili Powder – to taste
Salt – to taste
Amchoor/ Dry Mango Powder – 1 tsp or to taste
Cilantro – for garnish

Method:

1. Roast/ fry/ microwave the Papads or you can even add them in the curry raw.
2. Break them into pieces.
3. In a pan, heat the oil and add in the Cumin Seeds and allow them to splutter.
4. Add in the Asafoetida and the finely chopped Onions and Garlic.
5. Sprinkle a little Salt to speed up the cooking process and allow the Onions to get a little color.
6. Meanwhile, work on the ingredients for the gravy, in a cup mix the yogurt and 1/2 cup of water.
7. To the Yogurt mix add spices: Coriander Powder, Turmeric Powder, Red Chili Powder and Salt. Mix well.
8. Once the Onions are done, turn down the heat to the lowest and add the yogurt/water mix while stirring constantly.
9. Keep stirring and once the mixture is all in the pan, increase the heat to a medium.
10. Allow the mixture to reduce and the oil to separate.
11. Add the the broken pieces of Papad and mix.
12. Add balance of the Water (4 cups) and allow it to cook for 8-10 minutes.
13. Adjust the spices and the flavors as needed. Add Amchur if the yogurt is not sour enough.
14. Garnish with Cilantro and serve hot.

Tips:

1. Leave the yogurt on the counter-top overnight to get it to sour.

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0 thoughts on “Papad Ki Subzi (Rajasthani Cuisine)

  1. Hello Hetal and Anuja

    I have been wanting to write to u guys from sometime.. πŸ™‚
    I have cooked papad ki sabji,black eyed peas curry,Aloo paratha,Moist Carrot cake,chole masala,oats dosa,makki ki roti,sarson ka saag and pitla πŸ™‚
    I possibly want to cook each and every recipe on the website!One day I shall surely reach there πŸ˜€
    All of them have been delicious!!Hope to see many more delicious recipes in future..Keep up the great job that you are blessed with!! πŸ™‚

    With Warm Regards
    Divya Babrekar

  2. Re comments by your FOLLOWERS
    Aray Bhai/ Behen log…….Papad is a SNACK to be imbibed along side a meal or with drinks etc

    It is not meant to be an ingredient for a SUBZI

    What are we are going to have NEXT ….
    Chappati / PARANTHA / PURI KI SUBZEE ????? !!!!!!!!!!!

  3. This is beyond imagination
    The very idea of a Papad is MURDERED
    I shall bring this up with my Rajasthani friends, maybe I can change there mind set

  4. Hi,
    I was searching for papad ki subzi recipe from a long time and found it your website. It really looks supercool. I love trying new dishes. One quick question, which papad should we use or would any papad do?

  5. hi Anuja anh Hetal,

    In this recipes of yours you have added Papad well in advance. Will it will not make the Pada go soggy till the time of serving. Cant We just add the papad before seving. Like we can crush the padad in a bowl and put the gravy over it.

    1. Hi Pratibha,

      The papad is meant to be soft but you can add it in later. The taste and texture will be different but is should still taste good.

  6. Hi Hetal and Anuja,

    U gals rock! After my Mom, i always come to your website for recipes and to clear my confusions! One thing that i wanted to say is that it would be great if you can suggest some pans and pots that u have had good experience with. After coming to the US, i am kind of struggling to catch hold of good pans for indian cooking.

    I simply love this pan that u use for quite a lot of recipes. Would you mind having a link on your webpage for suggesting cookware and other kitchen tools..plsss…

    regards,
    lucky

  7. Hi Hetal n Anuja,

    I have an other version of papad ki subzi which tastes fantastic n goes really well with any kind of India bread n even rice…I’d like to share this recipe.. do try it..
    Ingredients : 1 tbsp each ghee n oil
    1 tsp jeera or cumin seeds
    green chilli to taste
    pinch of turmeric
    coriander pwd to taste
    few tbsps (3-4) of soaked yellow moog dal
    yogurt- 1/4 cup
    salt n chilli pwd to taste
    dry mango pwd to taste
    water as required
    roasted papad abt 4-5
    Method: heat oil n add jeera n allow it to splutter n add green chillies cut into small pieces , turmeric, coriander pwd n fry for few seconds n lower the heat and add yogurt n cook for a while n then add the soaked moog dal salt n chilli pwd to taste , add water as much gravy as u want n then allow it to boil…finally add the roasted papads ( break them ) n add dry mango pwd for a little tartness..

    Trust me this recipe is yummy !!!!

  8. hi girls,

    i love yr receipe.. will you post the receipe of “Gatte Ka saak”.. as rajsthani cuisine is going on …very eager too see from u..

  9. I tired this dish, following EVERY detail, but it was very sour, although my yogurt is home made & not sharp at all, where did I go wrong ??

    1. Hi Polli,

      This dish is supposed to have some tartness to it but of course if don’t prefer it, you can skip the amchoor (dry mango powder). That is the only other ingredient that provides the sour taste.

  10. Hi Ladies,

    Excellent demo. I use tomatoes even, sometimes when not using the yoghurt. Just waiting for Daal-Baati-Choorma and Gattey ki sabji.

    It’s very true you make cooking very easy for lot of us. That’s the beauty of your videos and it makes you unique and different from others.

    Thank you for giving Rajasthani cuisine a platform through SMTC.

  11. Hi Hetal and Anuja..thanks for the great recipe…can u plz tell me if i can make this without onion and garlic??also please include gatte ki subji in ur list..thanks so much:):)

    1. Hi Richa,

      We have not tried it without the garlic and onions but the only concern we would have is that without them, you would be adding yogurt to a hot pan all by itself. There is a greater possibility for it to separate. Again, this is just a thought…we noticed that many Jain viewers have compared this dish to something they make so it could work. If you try it, we’d love to hear your feedback.

  12. Hi I watch all your recepies. Very great. I would like to share some of my recepies with you. Looking forward for some new ones.

    1. Hi Judy,

      Unfortunately, our Kitchen Store was giving us some technical problems and we had to take it down permanently. Sorry for the inconvenience.

  13. Hetal & Anuja – Thanks for the wonderful recipe! I just have a quick question:

    Will this recipe be OK the next day? I like to carry leftovers to work the next day and was wondering if it is going to be too mushy the next day..

    You guys rock! I love indian food and have started cooking indian meal at home after getting inspired by your website.

    -Stephanie

  14. Hey,
    Very interesting recipe…..going to try it soon.
    Thanks for the wonderful recipes and cooking tips u share….they are always very helpful.Just needed a little help… where can i buy the silicone turner(spatula)?
    Thanks in advance.

  15. Hi,
    Wow Papad Ki Sabzi !! Never heard of it. Very Creative !!
    I am going to make it today πŸ™‚

    Keep Rocking u guys πŸ™‚
    Jayashree

  16. u make cooking look so simple with ur videos. great work. can u upload some jain friendly recipes.
    tons of thanks in advance

  17. Recipe sounds good. In South India we used to make some gravy using Papad but this is different.

    Anuja, you were looking fabulous today…

  18. Hello Anuja & Hetal,

    Looks like an interesting recipe.

    A couple of questions though:

    Can you use Sago or other flavoured pappds in lieu?

    Secondly, where did you get the trivet that you used for roasting the pappad?

    Cheers,
    Anamika.

    1. i would say its rather methi papad nu shaak which is a perfect jain recipie for paryushan and non-green days(aatham,chaudesh,pacham etc).

  19. Hi Anuja/Hetal,

    Wow Papad Ki Sabzi…..its really wonderful.
    I was looking for this recipe for so long, so thanks a lot for this recipe.
    Hey I want to share some recipes with you guys, how can I do that?

    Once again Thanks a lot.

    Chanchal

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