Papad Boondi ki Subzi,a spicy and tangy Rajasthani curry made with yogurt and papad/poppadoms, Boondi and Chickpea flour.
A simple and fuss free curry from the royal state of Rajasthan. If you follow me, by now you must have known my love for Rajasthani Cuisine. I spent 3 years of my college life in Rajasthan and fall in love with the food. It is very much similar to the cuisine of from where I come from Western U. P but still many dishes like Dal Baati, Gatte Ki Subzi, Gatte Ka Pulao, Rajasthani Kabuli/Jodhpuri Pulao are native to the state.
Rajasthan is basically is a dry state and people have adapted there cuisine vegetarians especially to the local available ingredients. Due to scarcity of water, the state does not enjoy a wide range of fresh vegetables. Now a days almost everything is available in big cities but few decades back and still, people in small towns relied on local ingredients. Yogurt, spices and chickpea flour and millets like bajara are widely used in making dishes.
Papad Ki Subzi/Dahi Papad Shak
One such curry rich in flavors and very quick and easy to make is Papad Ki Subzi or Dahi Papad Shak as known in local language. I first tasted this curry from one of my classmates lunchbox, who used bring homemade food for us(those living in college hostel) . We loved this simple curry used to gorge on it with ajwain paranthas.
The curry is very simple and we just need sour yogurt, chickpea flour and papads. It is a very good way to use leftover papads/papadums from the last nite’s party or when we run out of vegetables for making lunch or dinner. Did this ever happened with you that you are about to prepare dinner or wake up early morning to find no veggies, no tomatoes not even onion and potatoes in pantry to cook!!?? I am sure sometimes it happens with all of us, especially towards the weekend..
Khali Fridge/Empty Refrigerator
I am right na?? What you do when you have practically no veggies in pantry/refrigerator. This specially happens when we come back from a long vacation or cleaning the pantry and refrigerator when gong on long vacations. Or sometimes it just you don’t want to go grocery shopping 😉 !!
There are many recipes that one can think of making with veggies, onion and tomatoes.Lentils or frozen veggies are on thing usually that come to our rescue.Dishes like khichdi like Yellow Moong Dal Khichdi, Hari Moong Dal Khichdi or simple dal preparations like (Dhuli Moong Dal/Red Lentils, Dal Tadka)with steamed rice, crepes made with various flours like Chickpea flour(Besan Chilla), Instant Ragi Dosa, Dal Parantha or Pooris(Bedmi Poori) can be prepared in jiffy for such times.
#KhaliFridge is the theme for this week’s Foodie Monday Bloghop group for this Monday.This wonderful theme was suggested by Renu who blog’s at Cook with Renu. Renu’s blog has a wonderful collection of recipes where she uses gluten-free flours like coconut, millets and healthy ingredients which suit the taste buds of both the grown ups and kids. Do check out here blog..
What to have with Papad Ki Subzi
I make Papad ki Subzi many times especially when I want something quick, easy and different for dinner. Kids love this curry as I top it more crunchy papads and they like to have it with chapatis/rice. You can serve it your guests too, along with other main course dishes like Aloo Matar or Matar Paneer, Rassewale Aloo Tamatar, Palak Paneer,Chautneywale Aloo, Besanwali Bhindi. This curry goes well with chapatis, paranthas and even with pooris(Methi Dal Poori).
For a quick, wholesome meal, pair it with Sookhi Urad dal(Dry Split Black Gram Lentil). Another recipe that you can make when there are no veggies.(updating next).
Let’s see now how I make this super simple Papad Ki Subzi/Dahi Papad Ki Subzi
All the ingredients(papad,boondi, spices) are available at Indian Grocery stores
Papads or better known as Poppadoms, use preferably Moong Papads or Urad Dal Papads.
To make Dahi Papad ki Subzi, we need Curd/Yogurt. Old or sour yogurt should be preferably used used for the authentic taste.
Chickpea flour/besan to bind the curry, spices like bay leaf, cinnamon, cloves and black pepper for flavour.
You can also add boondi to it. Boondi are fried chickpea balls that are used for making boondi raita or used in chaat recipes. I am adding it here.
I am also using dried feugreek leaves(kasuri methi) in the recipe, as it gives a nice flavour and aroma to curry. This is optional and not used in traditional preparation.
Traditionally fried papads are added to this curry, but I usually add roasted papads. You can roast papads on stovetop or in microwave.
Roast papads and keep aside. Crush it to the size as you like it in curry. Soaked papads increase in size after sometime, you
In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.
Add about 1 cup of water and mix well.
Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.
Add ginger green chilli paste saute for few seconds.Then, add dried fenugreek leaves/kasuri methi and saute for another 1-2 seconds.
Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to roaring boil, add salt.
Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. Many recipes tell about soaking papads and boondi in hot water before adding to curry, but I add it directly. It get’s cooked and soaked in curry. I like it that way.
Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.
Serve hot with Chapati/Parantha or Poori.
Papad Ki Subzi
- 1 Cup Yogurt/Dahi
- 1-2 tbsp Chickpea Flour/Besan
- ½ Cup Crushed Papad/Popadums
- ¼ Cup Boondi
- 1 Bay Leaf
- 1-2 Whole Red Chillies
- 4-5 Cloves
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Red Chilli Powder
- 1" Ginger
- 1-2 Green Chillies optional
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1-2 tbsp Oil/Desi Ghee
- Asafeotida/Hing(a pinch) for gluten-free version, skip it or use gluten-free hing
- Roast papads and keep aside. Crush it to the size as you like it in curry.
- Crush Ginger and green chilli in motor pestle or finely chop.
- In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.Add about 1 cup of water and mix well.
- Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.
- Add ginger green chilli paste and saute for few seconds. Add dried fenugreek leaves/kasuri methi and saute for another few seconds.
- Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to raring boil, add salt.
- Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. You can also soak papad and boondi in hot water(separately) before adding to curry, but I add it directly. It get's cooked and soaked in curry.
- Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.
- Serve hot with Chapati/Parantha or Poori.
Variations for Papad Ki Subzi
Add one pureed tomato for a different texture and flavour.
You can add boiled potatoes and peas or fried mangodi to it.
For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.You will love this simple and yumm version with hot chapatis!!
Do try this yogurt based curry for loved ones not only when you run out of vegetables, but also for festive meal menu.
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