Mast papad ki sabzi

Name: Mast papad ki sabzi
Total time: 3000 s
Yield: 2-4 servings
Cuisine: Indian
Ingredients: 1 tablespoon Besan; 1 cup Dahi; 1 tsp Methi seeds; 1 tsp Haldi powder; 1 tsp Dhania powder; 1 tsp Jeera powder; 2 Onions (medium); 4-6 Raw papad; As Required Water; As per taste Salt; as required Fresh green coriander (for decoration)

Shilpi Tandon @shilpitandon

India

Papad ki sabzi is a staple in homes across the north west of India and primarily made with turmeric, coriander and fenugreek in a rich gravy simmered along with cooked papad
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Shilpi Tandon @shilpitandon

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Ingredients

45-50 mins

2-4 servings

1 tablespoonBesan
1 cupDahi
1 tspMethi seeds
1 tspHaldi powder
1 tspDhania powder
1 tspJeera powder
2Onions (medium)
4-6Raw papad
As RequiredWater
As per tasteSalt
as requiredFresh green coriander (for decoration)

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Steps

45-50 mins

1

Take one bowl. Add dahi and besan and mix with little water. Make sure there shouldn’t any lumps. Keep aside.
2

Take one heavy bottom kadai add oil and chopped onions fry for 2-3 minutes then add all the spices and sprinkle a dash of water and cover for 2-3 minutes.
3

Roast the papad on flame and keep aside. Then add besan and dahi mixture in the masala and add a glass of water and mix well and cover for another 3-4 minutes. Add salt and crushed the papad and turn the flame off. Garnish with fresh coriander
4

Enjoy it with lachha paratha or boiled rice. A very good and quick substitute for trying something different.