Papad sabzi is a conventional formula from Rajasthan which can be arranged immediately by searing the papads and sautéing them in sauce made of curd-tomato. Serve this enticing sabzi with chapatti, missi roti, bajra roti or parantha or rice and relish eating.
Papad Ki Sabzi Recipe
Papad – 1 cup
Ginger – 1 inch piece
Oil – 2 to 3 tbsp
Green coriander – 3 tbsp
Dry coriander leaves – 1 tbsp
Cumin seeds – ½ tsp
Tomato – 2 (ground)
Turmeric powder – ¼ tsp
Red chilly powder – ¼ tsp
Coriander powder – 1 tsp
The most effective method to make Rajasthani Papad Ki Sabji
Broil the papads. You can broil the papads in oil, cook them on fire specifically or microwave them for 2 minutes.
Include ½ container water in the curd and whisk well.
Take 2 tbsp oil in wok and warmth adequately. At the point when the oil is hot, include cumin seeds. Saute for while and after that include asafoetida, turmeric powder, coriander powder and dry fenugreek takes off.
Presently include tomato-ginger-green cold glue, trailed by red crisp powder and sauté the masala until oil begins isolating from it.
Subsequent to sauteing the masala include 1 container water, cover and permit it to stew. At the point when sauce begins stewing, include curd, little by little and mix the sauce always until it stews once more, else curd can coagulate. Presently include salt and some green coriander in the sauce. Soften the papads up little lumps and add them to the sauce. Cover the sabzi and cook on low fire for 2 minutes.
Check the sabzi now, it’s prepared. Take out the sabzi in a serving dish and trimming with some green coriander. Serve this enticing papad sabzi with chapatti, parantha, rice or naan and relish eating.