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Dahi Papad Sabji Recipe: On days when you don’t feel like cooking much, there are no vegetables in the house or guests come without informing you, if you want to make something quick, then you can try Papad Sabji. It is prepared in 10 minutes, is very spicy and tastes amazing with puri, paratha and rice.
During the cold season, people often look for such a vegetable which is quick to prepare, has excellent taste and can be prepared with the ingredients available in the everyday kitchen of the house. One such special dish is Dahi Papad vegetable, which gives a taste of Rajasthani taste and tastes very aromatic and spicy. Its specialty is that it can be prepared even without vegetables, so when guests suddenly come to the house or you feel like making something different, then this recipe becomes the best option.
First of all, if we talk about the ingredients, it does not require much preparation. You will just need curd, papad, gram flour, turmeric, red chilli, coriander powder, asafoetida, cumin, some garlic-ginger paste and ghee or oil. First, the curd is beaten well and some gram flour is added to it so that the curd does not curdle while cooking and the gravy becomes smooth. Papad is cut into small pieces and baked with a little ghee or oil, so that they remain crunchy and give a good texture when mixed with vegetables.
Now let’s talk about the cooking process. When ghee or oil is heated in a pan, first the tempering of cumin and asafoetida is added, due to which the aroma spreads in the entire kitchen. After this, ginger-garlic paste is lightly fried and then spices are added and fried on low flame. When the spices start giving out aroma, then add the whipped curd-gram flour mixture to it. At this time it is important to keep the flame low, otherwise the curd may curdle. While stirring continuously, the gravy is cooked till it boils, which increases both its taste and thickness.
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When the gravy starts boiling and the oil starts separating, then roasted papads are added to it. Keep in mind that after adding papad, do not cook the vegetable for too long, otherwise the papad may dissolve completely. Just cook for 2-3 minutes, turn off the flame and add green coriander on top and let the vegetable get ready. This vegetable tastes delicious with roti, paratha, puri and even jeera rice.
This dish of Dahi Papad gives special warmth in winters and because it is prepared in a short time, it becomes everyone’s favorite. The combination of its aroma, sourness and spices is so wonderful that the person who tastes it once wants to make it again.
