Home / Indian Foods / Papad Ki Subji
4 July, 2017

Papad Ki Subji

Posted in : Indian Foods on by : Aafreen Shaikh Tags: , , ,


4 plain papad I am using plain urad dal Papadam, 2 tablespoons oil, 1 teaspoon cumin seeds – jeera, 1/8 teaspoon asafetida – hing, 2 whole red chili dried, 2 cups of plain yogurt, sour yogurt works better – curd, dahi, 2 teaspoons finely shredded ginger, 1 teaspoon red chili powder – lal mirch, 1/2 teaspoon turmeric – haldi, 2 teaspoons coriander powder – dhania, 1/2 teaspoon fenugreek seeds – mathi dana, 1 teaspoon salt, 2 tablespoons finely chopped cilantro – hara dhania


  1. Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside.
  2. Break the papad in small pieces. Set aside.
  3. In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.
  4. Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat.
  5. Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil.
  6. Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *