Rajasthani Papad ki Sabzi Recipe | सिर्फ 15 मिनट में बनाएं आसान पापड़ की राजस्थानी सब्जी | NToN

Rajasthani Papad ki Sabzi (No Onion No Garlic Recipe) Rajasthani Papad ki Sabzi Recipe Prep & Cooking time - 15 minutes Serves -2 Ingredients- 1/4 Tsp Clarified Butter | देसी घी 4 No. Lentil Cracker | पापड़ 1/2 Inch Ginger | अदरक 2 No. Green Chillis | हरी मिर्च 1 Pinch Salt | नमक 1/2 Cup Curd | दही 1 Tsp Coriander Powder | धनिया पाउडर 1/4 Tsp Turmeric Powder | हल्दी पाउडर 1 Tsp Kashmiri Red Chillis Powder | कश्मीरी लाल मिर्च पाउडर 1.5 Tsp Clarified Butter | देसी घी 1/2 Tsp Cumin Seeds | जीरा 1/4 Tsp Asafoetida | हींग 1/2 Tsp (Crushed) Fennel Seeds | सौंफ 1/2 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार 1/2 Tsp Sugar | चीनी Salt to Taste | स्वादानुसार नमक 1/8 Tsp Garam Masala Powder | गरम मसाला पाउडर 1 Tbsp (Chopped) Fresh Coriander Leaves | ताज़ा धनिया के पत्ते Method • Heat a griddle (tava) on medium heat. • Roast 4 papads. I’m using Sindhi papad, which has more spices, but you can use any urad dal papad. • Brush 1/4 tsp clarified butter or oil on the hot tava. • Place the papad on the tava and press gently with a kitchen towel, rotating as shown. • Roast well on both sides until crispy. • No need to add more oil or ghee. Roast all papads the same way. • For a smoky flavor, you can roast directly on the flame, but I prefer roasting on the tava for this sabzi. • Once roasted, break the papads into medium pieces (not too small) and set aside. • To make the gravy, pound ginger, green chillies, and a pinch of salt in a mortar and pestle. • Make a coarse paste. If you eat garlic, add 1–2 cloves (optional). • In a bowl, add 1/2 cup curd. This will be the base of the curry. • Add coriander powder, turmeric powder, and Kashmiri red chilli powder. Since the papad and green chillies are already spicy, I’m only using Kashmiri chilli for color. • Whisk until smooth. • Heat a kadhai and add clarified butter (or oil, but ghee tastes better here). • On low heat, add cumin seeds, asafoetida, and crushed fennel seeds. Stir well. • When cumin crackles, add the ginger-chilli paste and stir. • Cook for 30 seconds, then add the spiced curd mixture. • Stir continuously until it boils, or the curd may split. • Cook on low heat for 2–3 minutes until the raw taste of curd goes away. Stir occasionally. • When done, oil will separate on top, giving a grainy (danedar) gravy base. • Add salt to taste and a little sugar to balance flavors. • Sugar only balances the sourness; it won’t make the gravy sweet. • Add 250 ml hot water. The gravy will look thin, but let it simmer for 2–3 minutes to absorb flavors. • Check seasoning and adjust salt if needed. • The gravy should be thin and flowy—perfect for papad, which will soak it up and thicken slightly. • Add the roasted papad pieces into the gravy, soak well, and immediately switch off the heat. • Finish with a pinch of garam masala and fresh coriander leaves. • Lightly stir, and your quick and delicious Rajasthani Papad ki Sabzi is ready. • Serve hot with bajra roti or rice. Thanks Kanchan Vidhani Follow me on Instagram -   / tasteofnivaaz_recipes   Follow me on Youtube -    / @tasteofnivaaz