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Dahi Papad Ki Sabzi

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Moong papads cooked in a spicy yogurt gravy make a delicious curry.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Dahi Papad Ki Sabzi

Main Ingredients

Skimmed milk yogurt , Bikaneri moong papads

Cuisine

Rajasthani

Course

Main Course-Veg

Level Of Cooking

Medium

Calories

149

Carbohydrates

8

Protein

4

Fat

11

Fibers

0.9

Ingredients

  • Skimmed milk yogurt
    1 1/2 cups
  • Bikaneri moong papads
    2
  • Gram flour (besan)
    3/4 tablespoon
  • Salt
    to taste
  • Turmeric powder
    1/2 teaspoon
  • Red chilli powder
    3/4 teaspoon
  • Oil
    1 1/2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Asafoetida
    1/2 teaspoon
  • Dried red chillies, broken
    2
  • Coriander powder
    1 1/2 teaspoons
  • Ginger, chopped
    1 teaspoon
  • Boondi
    1/4 cup
  • Garam masala powder
    1/2 teaspoon
  • Fresh coriander leaves, chopped
    1 tablespoon

Method

Step 1


In a large bowl, combine the yogurt, gram flour, salt, turmeric powder and red chilli powder.

Step 2


Add two cups of water and blend well. Strain and set aside. Heat the oil in a non stick kadai.

Step 3


Add the cumin seeds, asafoetida and red chillies. When the seeds change colour, add the coriander powder and sauté for one minute.

Step 4


Add the ginger and sauté for another minute. Add the yogurt mixture and adjust the seasoning.

Step 5


Stir continuously till it boils. Reduce heat and let it simmer for two minutes.

Step 6


Add water if required. Heat a non-stick tawa and roast the papad on both sides.

Step 7


Roughly break into two inch pieces. Add the papad and boondi into the simmering yogurt mixture.

Step 8


Boil for two to three minutes and add the garam masala powder.

Step 9


Remove from heat and garnish with coriander leaves. Serve hot.

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