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Papad ki Subzi

Papad Ki Subzi

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Course Main
Cuisine Indian, Rajasthani


  • 1 Cup Yogurt/Dahi
  • 1-2 tbsp Chickpea Flour/Besan
  • ½ Cup Crushed Papad/Popadums
  • ¼ Cup Boondi

Spices used

  • 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 Curry
Add one pureed tomato for a different texture and flavour.
You can add boiled potatoes and peas to it.
For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.
Keyword Chickpea Flour, Yogurt/Dahi based Curries
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