papad curry recipe | how to make rajasthani style papad ki subji recipe with stepwise photos and a quick video recipe. Papad curry is very delicious and easy to prepare curry recipe. The recipe is very popular marwadi/rajasthani curry recipe prepared with papadum which is combined with yogurt based gravy. This recipe is very tasty and can be prepared under 30 mins.
papad curry recipe | how to make rajasthani style papad ki subji recipe with stepwise photos and a quick video recipe. There are mainly two versions of papad ki subji. One version is influenced with bengali cuisine while the recipe version I am sharing today is Rajasthani version. The recipe is a bit spicy in taste but you can totally adjust the spiciness with your red chili powder.
Watch rajasthani papad curry video recipe:
Before I move to the recipe, I have one news to share. Priya’s curry nation is the winner of the top 20 Indian vegetarian blog-2018. I am so thankful to my family, friends and my lovely readers for their support. Keep supporting guys 🙂
coming to the recipe, This papad curry was on my list for so long. The version I adopted here is from the master chef sanjeev kapoor. The recipe is prepared in Rajasthan during dry season because of the non-availability of fresh vegetables as no fresh vegetables required in this recipe.This recipe is just like maharashtrian besan pithla recipe which is also prepared without vegetables.
In this recipe, all you need to do is to chop the onions. you can add tomatoes but I am not adding it. Curd is the main ingredient of the recipe and I am using home-made curd here. rest of the preparation is very simple. below are some
reasons to love this recipe
- 30 min recipe
- delicious
- very easy to prepare
- no vegetable is required
- perfect busy day meal recipe
- goes best with rice and roti
- prepared with 8 ingredients only
- Ingredients are easily available
So, how to make papad curry recipe? step-wise photos
heat oil in kadai. Add mustard seeds,cumin and asafoetida.
now, add curry leaves and onion.
add green chili and ginger paste. mix and saute it for a while.
Add turmeric powder, red chili powder, coriander powder and salt. mix it well.
add water and boil the mixture for 8 to 10 mins.
now, add curd and whisk continuously.
bring the mixture to boil for 10 mins.
meanwhile, roast papad.
break the roasted papad roughly into curry. mix well.
simmer the mixture for 10 mins.
the mixture will thicken and will absorb the water. adjust the consistency while serving.
similar recipes
rajasthani papad curry recipe
Ingredients
- 1-2 papad,roasted
- 2 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin
- a pinch of asafoetida
- 4-5 curry leaves
- 1 medium onion, finely chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder
- salt to tatse
- 1 cup water
- ½ cup curd/yogurt
- fresh coriander, for garnishing
Instructions
- heat oil in kadai. Add mustard seeds,cumin and asafoetida.
- now, add curry leaves and onion.
- add green chili and ginger paste. mix and saute it for a while.
- Add turmeric powder, red chili powder, coriander powder and salt. mix it well.
- add water and boil the mixture for 8 to 10 mins.
- now, add curd and whisk continuously.
- bring the mixture to boil for 10 mins.
- meanwhile, roast papad.
- break the roasted papad roughly into curry. mix well.
- simmer the mixture for 10 mins.
- the mixture will thicken and will absorb the water. adjust the consistency while serving.
Notes
- adding onions are completely optional. but adding onion will give the prominent flavor.
- also make sure to whisk the curd well and add keeping the flame on low.
- add salt accordingly, as papad already has salt in it.
- asafoetida is the main ingredient in most of the rajasthani curries.
- I am using homemade curd here.
- I am using kashmiri lal mirch powder which is less spicy.
recipe notes
- adding onions are completely optional. but adding onion will give the prominent flavor.
- also make sure to whisk the curd well and add keeping the flame on low.
- add salt accordingly, as papad already has salt in it.
- asafoetida is the main ingredient in most of the rajasthani curries.
- I am using homemade curd here.
- I am using kashmiri lal mirch powder which is less spicy.
have a good day!
Priya, we are so darn proud of you! Top 20 for sure and you are just starting on your road to success. It is these delicious easy recipes like this and all your care with step by steps and videos that really help the end user know how to make your recipes. Sharing, of course. Take care
Thanks a lot dear 🙂 xoxo