Close X
Sunday, November 24, 2024
ADVT 
Food

Rajasthani Dahi Papad ki Sabzi 

Chef Ritu Khemka Darpan, 26 Jul, 2024
  • Rajasthani Dahi Papad ki Sabzi 

Ingredients:

2 large or 4 medium papad

For the curry mixture:-

1 cup fresh curd, room temperature

1.5 tsp coriander powder

1/2 tsp turmeric powder

1 tsp Kashmiri red chilli powder

1/4 tsp garam masala

For tadka:-

2-3 tbsp ghee or oil

1 tsp cumin seeds

1/2 tsp fennel seeds (saunf)

1/4 tsp methi seeds

1/4 tsp hing/ asafoetida

1 bay leaves

1-2 green chilli, chopped

1/2 inch ginger, chopped

1 cup water

1 tsp kasoori methi

1/2 tsp salt or as required (papad has salt, too)

1/4 cup coriander leaves

Dry roast papad (roast them on the flame directly or on a hot tawa or microwave for 1 minute). Break into pieces and keep aside. In a bowl, add all the curry mixture ingredients and whisk until smooth. In a pan, heat oil. Add all the tadka ingredients and sauté for a few seconds. Turn the heat to simmer, now add the curd mixture and stir continuously until it comes to a boil and oil starts separating from it. Add water and let it cook for 2-3 minutes. Now add kasoori methi, salt, papad pieces and coriander leaves. Mix well and cook for another minute. Sabzi is ready. Enjoy!

Note:-

Don’t use curd immediately after removing it from the refrigerator; otherwise, it can curdle. Instead, use curd at room temperature.

MORE Food ARTICLES

Chef Abhishek Roy’s Local Quail Roast with Lemon Leaves Marinade

Ingredients
4 whole quail
¼ cup yogurt
7 to 8 fresh lemon leaves
¼ tsp paprika powder

Taste of kerala – Olan a Coconut based Curry recipe

INGREDIENTS

3 cups black-eyed beans

1 cup cubed winter melon

Taste of kerala -Thoran

PREPARATION

1. Steam the chopped string beans until tender. (Or soak and boil black chick peas) Set it aside.

MasterChef Pankaj Bhadouria’s Diwali Recipes

India’s ‘MasterChef’ and charismatic host Pankaj Bhadouria shares delightful & quintessential Diwali recipes with Darpan’s readers