Rajasthani Papad subzi.

Papad ki sabzi is a staple in homes across the north west of India and primarily made with turmeric, coriander and asafoetida in a rich gravy simmered along with papad which is either fried or roasted. Yoghurt added to the curry thickens the gravy. It’s a simple recipe and comes in handy when one is running short of vegetables.


100 grams Tomatoes pureed

4 tbsps yoghurt/ curds

5 Pepper papad

2 tbsps Ghee/ clarified butter

1 tsp cumin seeds

A pinch of Asafoetida

2 green chillies chopped fine

1 inch piece of ginger grated

1 tsp coriander powder

1 tsp cumin powder

½ teaspoon turmeric powder

1 teaspoon Kashmiri Red Chilli powder


A pinch of sugar

3 tbsps finely chopped coriander leaves .


Roast the papad and break it into pieces. Alternatively you could first cut the papad into desired shapes and then roast it.
Heat ghee in a pan. Add the cumin seeds and after they splutter add the asafoetida.. Switch off the flame and drop in the coriander, cumin, red chilly and turmeric powders.
Add the grated ginger and chopped green chillies. Turn on the gas and saute the masala on a very gentle flame till the spices release their aroma. Tip in the curds and keep stirring continuously till the mixture is well cooked. This is to prevent the curd from splitting. Add the tomato puree and continue cooking till the mixture starts releasing the oil.
Add about one cup of water, salt a pinch of sugar and bring it to a boil. Boil this gravy for about three to four minutes. Add the papad pieces into the gravy and turn off the heat. Garnish it with some more crushed papad and coriander leaves and serve hot.

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