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Papad ki Sabji

It was one of those days when I came back home from office quite late. As I opened the fridge to figure out the dinner menu ,sadly realized I was already out of stock. Well I had an option to call up the grocery store but then I suddenly thought of being little creative. I quickly googled “papad ki sabji” and realized that such recipe does exist. This just added to my confidence and I tweaked the recipe as per my taste . Needless to say I had a super happy husband who enjoyed my new recipe and papad ki sabji came as a savior for me many times after that.

You can do your own variations to the dish by deep frying papad or even with the variety of the papad you use. I mostly use masala papad for that extra kick but any other flavor would be as good. So next time when you are hitting a weekend and your supplies are almost finishing , you know your Papad ki Sabji.

Papad Ki Sabji
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
118 calories
12 g
0 g
8 g
2 g
1 g
123 g
108 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
123g
Servings
2
Amount Per Serving
Calories 118
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 108mg
4%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 5g
Protein 2g
Vitamin A
26%
Vitamin C
111%
Calcium
3%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Papad: 4 roasted
  2. Onion:1 chopped
  3. Tomato: 1chopped
  4. Ginger paste: 1 tbsp
  5. Garlic paste:1 tbsp
  6. Fenugreek seeds: 1 tsp
  7. Bay leaf: 1
  8. Cardamom: 1
  9. Cinamon:1
  10. Cloves: 3
  11. Oil: 1 tbsp
  12. Green Chillis: 1 chopped
  13. Cumin powder:1 tsp
  14. Coriander powder: 2 tsp
  15. Turmeric powder: 1 tsp
  16. Red Chilli powder: 1 tsp
  17. Yoghurt: 1 cup (sour)
  18. Salt: to taste
  19. Sugar: ½ tsp
  20. Asafoetida: 1 pinch
  21. Garam masala: 1 tsp
Instructions
  1. Beat yoghurt till its smooth and add cumin powder, red chilli powder, coriander powder, turmeric powder , salt and keep aside.
  2. Heat oil in wok and add fenugreek seeds, bay leaf, Asafoetida , cloves, cinnamon, cardamom and then add onions and sauté it till its transparent.
  3. Now add ginger garlic past and green chillies and cook for another 2 mins.
  4. Mix tomato and sugar and cook it till tomato is soft and masala leaves the side.
  5. Now put the stove on slow and pour yoghurt mixture and mix well so that it doesn’t separate.
  6. Add ½ cup water and bring it to boil.
  7. Add garam masala and then break papads in quarters and add in the gravy.
  8. Mix it well and then serve hot with rotis.
beta
calories
118
fat
8g
protein
2g
carbs
12g
more
RecipeDabba https://recipedabba.com/

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