Home » FoodFood » Sanjeev Kapoor Kitchen » Dahi Papad Ki Sabzi

Dahi Papad Ki Sabzi

Rated 4/5 based on 1 customer reviews

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

Step 2


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

Step 3


Add the yogurt mixture and adjust the seasoning. Stir continuously till it boils. Reduce heat and let it simmer for two minutes. Add water if required.

Step 4


Heat a non-stick tawa and roast the papad on both sides. Roughly break into two inch pieces. Add the papad and boondi into the simmering yogurt mixture. Boil for two to three minutes and add the garam masala powder.

Step 5


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

Find similar recipes from books below...

Try something new

Wishlist