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: 4 roasted
- Onion:1 chopped
- Tomato: 1chopped
- Ginger paste: 1 tbsp
- Garlic paste:1 tbsp
- Fenugreek seeds: 1 tsp
- Bay leaf: 1
- Cardamom: 1
- Cinamon:1
- Cloves: 3
- Oil: 1 tbsp
- Green Chillis: 1 chopped
- Cumin powder:1 tsp
- Coriander powder: 2 tsp
- Turmeric powder: 1 tsp
- Red Chilli powder: 1 tsp
- Yoghurt: 1 cup (sour)
- Salt: to taste
- Sugar: ½ tsp
- Asafoetida: 1 pinch
- Garam masala: 1 tsp
- Beat yoghurt till its smooth and add cumin powder, red chilli powder, coriander powder, turmeric powder , salt and keep aside.
- Heat oil in wok and add fenugreek seeds, bay leaf, Asafoetida , cloves, cinnamon, cardamom and then add onions and sauté it till its transparent.
- Now add ginger garlic past and green chillies and cook for another 2 mins.
- Mix tomato and sugar and cook it till tomato is soft and masala leaves the side.
- Now put the stove on slow and pour yoghurt mixture and mix well so that it doesn’t separate.
- Add ½ cup water and bring it to boil.
- Add garam masala and then break papads in quarters and add in the gravy.
- Mix it well and then serve hot with rotis.