How to make Dahi Papad Ki Sabzi -

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

Sanjeev Kapoor

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

Main Ingredients : Yogurt (दही), Bikaneri moong papad

Cuisine : Rajasthani

Course : Main Course Vegetarian

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For more recipes related to Dahi Papad Ki Sabzi checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Cheesy Dum Aloo Dahi Masala Aloo Paneer Lasooni Pav Bhaji Au Gratin -SK Khazana

Dahi Papad Ki Sabzi

Dahi Papad Ki Sabzi Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dahi Papad Ki Sabzi Recipe

  • Yogurt 1 1/2 cups

  • Bikaneri moong papad 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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.