Rajasthani Papad Curry

Name: Rajasthani Papad Curry
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4-5 Papads; 1 cup Oil for frying papads and curry; 1/4 teaspoon Turmeric powder; Pinch Aesafoetida; 1 teaspoon Kasuri methi/dried fenugreek leaves; 2 teaspoon Dhaniya powder; 3 tomatoes; 2 green chillies; 1 inch ginger; 1 teaspoon cumin; 1 tablespoon Kashmiri red chilli powder; 1 teaspoon garam masala powder; To taste Salt; 1 cup buttermilk; 1 tablespoon chopped coriander leaves

Anusha Iyer @cook_12487783

Nagpur

#goldenapron2
#Rajasthani
#week10

Anusha Iyer @cook_12487783

Nagpur

#goldenapron2
#Rajasthani
#week10

Saved

Ingredients

15 minutes

4 servings

4-5Papads
1 cupOil for frying papads and curry
1/4 teaspoonTurmeric powder
PinchAesafoetida
1 teaspoonKasuri methi/dried fenugreek leaves
2 teaspoonDhaniya powder
3tomatoes
2green chillies
1 inchginger
1 teaspooncumin
1 tablespoonKashmiri red chilli powder
1 teaspoongaram masala powder
To tasteSalt
1 cupbuttermilk
1 tablespoonchopped coriander leaves

Saved

Steps

15 minutes

1

Cut papads in desired shape and fry them.
2

Puree together tomatoes, ginger and green chilies.
3

Take oil in a wok. Add cumin seeds, turmeric and asafoetida powder and crushed dry fenugreek leaves. Saute for few seconds.
4

Add the puree and cook until oil oozes out. Add red chilli and garam masala powder.
5

Once the puree looks cooked add salt.
6

Add buttermilk and cook by stirring continuously.
7

Add fried papad pieces, cooker the wok with a lid and cook on low flame for few minutes.
8

Once done garnish with coriander leaves.
9

Serve hot with nan, chapatis or steamed rice.