Name: Quick & Easy Rajasthani Papad ki Sabzi Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsp Ghee (Traditional fat for flavor); 100 g Tomatoes, pureed (Fresh puree enhances taste); 3 tbsp Yogurt/Fresh Curd (Essential for tangy flavor); 1 cup Water (Adjust for gravy consistency); 5 pieces Papad (Main texture); 1 tsp Cumin Seeds (Adds earthy aroma); pinch Asafoetida/Hing (Enhances flavor and aids digestion); 3-4 tbsp Green Chili, chopped (Adjust for spice level); 1 tsp Ginger, grated (Adds warmth); 1 tsp Coriander Powder (For citrus notes); 1 tsp Cumin Powder (Enhances layered flavor); 1/2 tsp Turmeric Powder (Adds color); 1 tsp Kashmiri Red Chili Powder (Mild heat and color); Salt (To taste); 2 tbsp Coriander Leaves, chopped (For herbal note); Fresh Cream or Milk Cream (Malai) (Optional for richness)

There’s nothing quite like the experience of cooking up a dish that not only tantalizes your taste buds but also tells a story of tradition and flavor. My journey into the world of Rajasthani cuisine led me to the delightful Rajasthani Papad ki Sabji, a dish that blends crispy lentil papads with a creamy, tangy yogurt-based gravy. The moment the aromatic spices begin to sizzle in the pan, I know magic is about to happen.

In just 20 minutes, you can create this vegetarian gem that’s not only gluten-free but also deeply satisfying, combining crispy textures with a rich and fragrant sauce. Perfect for those busy weeknights, this curry is a wonderful respite from the fast-food routine and makes for an inviting meal on chilly evenings. Serve it alongside chapati or steamed rice, and watch as everyone is drawn to this comforting, flavorful dish. Let’s dive into the easy steps to make this vibrant Rajasthani delight right in your kitchen!

Why Choose the Rajasthani Papad ki Sabzi Recipe?

Quick and Easy: This delightful dish comes together in just 20 minutes, making it the perfect solution for busy weeknight dinners or last-minute gatherings.

Unique Flavors: The blend of crispy lentil papads and creamy yogurt gravy brings an explosion of flavor that captivates every palate, ensuring no one leaves the table unsatisfied.

Cultural Heritage: Experience a taste of Rajasthan right in your home, with this recipe reflecting traditional techniques and regional spices that awaken culinary curiosity.

Comfort Food: It’s a heartwarming dish that provides both protein and comforting textures, a much-needed break from the mundane fast-food cycle.

Versatile Pairing: Enjoy it with chapati, paratha, or even steamed rice, showcasing its adaptability to suit any meal and any occasion.

Unlock the secrets of this authentic recipe and bring the essence of Rajasthani cuisine into your kitchen today!

Rajasthani Papad ki Sabzi Ingredients

For the Gravy
• Ghee – 2 tbsp; a traditional fat that infuses flavor, though you can swap it for any cooking oil if needed.
• Tomatoes, pureed – 100 g; fresh puree brings sweetness and body, enhancing the overall taste of your Rajasthani Papad ki Sabzi.
• Yogurt/Fresh Curd – 3 tbsp; essential for the dish’s tangy flavor and creamy texture, making it the must-have for genuine taste.
• Water – approx. 1 cup; adjust as needed to create the perfect gravy consistency.

For the Papad
• Papad – 5 pieces; provides the main texture; roasting them well ensures a delightful crunch that absorbs the creamy gravy nicely.

Spices
• Cumin Seeds – 1 tsp; this tempering spice adds an earthy aroma, enriching the dish beautifully.
• Asafoetida/Hing – pinch; enhances savory depth and aids digestion, making every bite better for you.
• Green Chili – 3-4 tbsp, chopped; adjust to taste for the perfect level of heat and freshness.
• Ginger, grated – 1 tsp; introduces warmth and a slight pungency that elevates the dish.
• Coriander Powder – 1 tsp; contributes mild citrus notes and complexity to the flavor profile.
• Cumin Powder – 1 tsp; enhances the layered flavor, complementing the yogurt gravy beautifully.
• Turmeric Powder – 1/2 tsp; adds color and subtle earthiness to the curry.
• Kashmiri Red Chili Powder – 1 tsp; brings a gorgeous red color and mild heat without overwhelming the dish.
• Salt – to taste; a necessary flavor enhancer that brings all the components together.

For Garnish
• Fresh Cream or Milk Cream (Malai) – Optional for richness, added towards the end of cooking for a luxurious finish.
• Coriander Leaves, chopped – 2 tbsp; for a bright herbal note, elevating the final presentation of your papad ki sabzi.

Now that you have gathered all the ingredients, it’s time to step into your kitchen and create this delightful Rajasthani Papad ki Sabzi!

How to Make Rajasthani Papad ki Sabzi

Roast the Papads:
Roast the papads whole on an open flame until they’re crisp and golden or microwave them for 1 minute on a plate lined with tissue paper; set aside to cool.
Heat the Ghee:
In a pan, heat the ghee over medium heat and add a pinch of asafoetida and cumin seeds. Allow the cumin seeds to pop, releasing their earthy aroma into the air.
Sauté the Spices:
Add coriander powder and cumin powder to the pan, then follow with red chili powder, turmeric powder, grated ginger, and chopped green chilies. Sauté on low heat for about 1 minute until spices become aromatic.
Incorporate the Yogurt:
Lower the heat, then gradually add the yogurt or curd while stirring continuously for 2-3 minutes. This prevents the curd from splitting, allowing it to blend smoothly into the gravy.
Add Tomato Puree:
Stir in the fresh tomato puree and cook on medium heat, stirring occasionally until the masala begins to release oil from the sides, signifying that it’s well-cooked.
Enrich the Gravy:
For an extra creamy texture, add fresh cream or malai at this stage and cook for another 2-3 minutes to enrich the flavor.
Adjust the Gravy:
Pour in about 1 cup of water, bringing it to a gentle boil. Let it simmer for 3-4 minutes to build layers of flavor and adjust the consistency of the gravy.
Combine with Papad:
Break the roasted papad into bite-sized pieces and gently fold them into the boiling gravy. Turn off the heat immediately to avoid over-softening the papad.
Garnish & Serve:
Garnish your Rajasthani Papad ki Sabzi with crushed papad and chopped coriander leaves. Serve hot to enjoy the delightful textures and flavors!

Optional: Serve with a dollop of fresh cream on top for added richness.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Rajasthani Papad ki Sabzi is perfect for meal prep enthusiasts! You can prepare the yogurt-based gravy up to 24 hours in advance; simply cook the spices and tomato mixture, then let it cool before refrigerating. For the best results, store the gravy in an airtight container to maintain its creamy texture. You can also roast the papads ahead of time and keep them in a dry place, so they’re ready to be added just before serving. When you’re ready to enjoy this delightful dish, simply reheat the gravy on low heat, adjust the consistency with a little water if necessary, and fold in the roasted papad right before serving for that perfect balance of crunch and creaminess!

How to Store and Freeze Rajasthani Papad ki Sabzi

Room Temperature: Enjoy this dish fresh for the best texture; it is ideal to consume it immediately after cooking.

Fridge: Store leftover gravy in an airtight container for up to 2 days. Reheat gently on the stovetop, adding fresh roasted papad pieces to maintain the crunch.

Freezer: For longer storage, freeze the gravy without the papad for up to 1 month. Thaw in the fridge overnight before reheating. Add freshly roasted papads just before serving to keep their crispy texture.

Reheating: Always reheat on low heat while stirring gently to avoid curdling.

Rajasthani Papad ki Sabzi Variations & Substitutions

Feel free to explore these creative variations to make this dish your own and suit your family’s taste preferences.

Vegan Alternative: Substitute ghee with coconut oil and use coconut yogurt for a plant-based twist, without losing the creaminess.
Onion-Tomato Gravy: Try an onion-tomato masala variation for a tangy flavor that adds depth to the dish—just sauté finely chopped onions before adding spices.
Mild Heat: For a sweeter spice, replace Kashmiri red chili powder with paprika. It provides vibrant color while reducing the heat for the sensitive palate.
Fenugreek Twist: Introduce fenugreek seeds along with cumin when tempering the spices. This addition brings a lovely aroma and a slightly bitter note, enhancing the overall flavor.
Different Papad Variant: Swap in urad dal papad instead of chana dal papad. Just adjust your roasting time to match its texture for a new twist.
Creamy Richness: Enhance the gravy’s richness with a splash of full-fat coconut milk instead of cream for a slightly different flavor and healthy fats.
Addition of Veggies: Stir in some finely chopped spinach or peas to add a pop of color and nutritional value, making your sabzi even healthier.
Herb Infusion: Sprinkle in some fresh mint or basil for a vibrant, fresh touch. These herbs bring a delightful contrast to the creamy sauce, elevating the dish to a new level.

Enjoy getting creative with these variations, and make this Rajasthani classic truly yours!

Expert Tips for Rajasthani Papad ki Sabzi Recipe

Stir Constantly: Always stir continuously after adding yogurt to prevent curdling. Low heat ensures a silky smooth gravy without lumps.
Choose the Right Papad: Opt for chana dal-based Bikaneri masala papad for the best flavor. Avoid fried papads, as they will become soggy in the gravy.
Mind the Heat: Adjust the number of green chilies according to your spice preference. Removing the seeds can tone down the heat significantly.
Fresh Yogurt is Key: Use thick, fresh yogurt for the best tasting sauce. Avoid sour or watery yogurt, as it can change the dish’s texture and flavor.
Don’t Overcook Papad: Add the broken papad to the gravy at the end and turn off the heat immediately to maintain a delightful crunch in every bite.
Experiment: Feel free to adjust spices or try adding fenugreek seeds for added aroma. This Rajasthani Papad ki Sabzi recipe is versatile and can be tailored to your taste!

What to Serve with Rajasthani Papad ki Sabzi?

There’s something truly special about complementing a flavorful dish with the right sides that enhance the overall dining experience.

Warm Chapati: Soft, whole wheat chapatis are perfect for scooping up the creamy papad ki sabzi, creating a comforting bite of flavors.
Fragrant Basmati Rice: Fluffy basmati rice beautifully balances the tangy curry, providing a neutral backdrop that allows the vibrant spices to shine.
Cucumber Raita: A cooling yogurt-based raita made with fresh cucumber and spices counteracts the heat of the curry, adding a refreshing crunch.
Spiced Masala Khichdi: This comforting blend of rice and lentils rests harmoniously with the papad ki sabzi, making for a wholesome, hearty meal.
Pickled Green Chilies: Adding a spicy crunch, these pickles bring an acidic zing that elevates the rich flavors of the curry.
Sweet Mango Chutney: This fruity accompaniment contrasts with the savory notes of the sabzi, offering a delightful balance of sweet and tangy flavors.

Embrace the flavors of Rajasthan by pairing your meal with these delightful combinations for a truly unforgettable dining experience!

Rajasthani Papad ki Sabzi Recipe FAQs

How do I select the best papad for this recipe?
Absolutely! For the best flavor and texture, I recommend using chana dal-based Bikaneri masala papad. Look for packages that list lentils as the primary ingredient, ensuring you get a crispy result. Avoid fried papads as they will turn soggy when mixed with the gravy.

How should I store leftover Rajasthani Papad ki Sabzi?
You can store leftover gravy in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop and add freshly roasted papad just before serving to maintain that delightful crunch.

Can I freeze Rajasthani Papad ki Sabzi?
Yes, you can! To freeze, store the gravy without papad in a freezer-safe container for up to 1 month. When ready to enjoy, thaw in the fridge overnight, then gently reheat and add freshly roasted papad to retain its crispy texture.

What should I do if my yogurt curdles while cooking?
Don’t worry; it happens to the best of us! If yogurt curdles, it means the heat was too high. For future references, lower your heat next time and ensure to add yogurt gradually while stirring continuously. If curdling occurs, blend the mixture with an immersion blender for a smoother texture.

Is this recipe suitable for someone with dietary restrictions?
Very! This Rajasthani Papad ki Sabzi is vegetarian and gluten-free, making it perfect for various dietary preferences. Always check the papad packaging to ensure there are no gluten-containing additives, and feel free to substitute with plant-based yogurt to make it vegan if desired.

What can I serve with Rajasthani Papad ki Sabzi?
Great question! This delicious curry pairs beautifully with Indian breads like chapati or paratha. It’s also a delight when served alongside steamed rice or khichdi, providing a wholesome, satisfying meal option. Enjoy experimenting with your favorites!