RECIPE

Papad ki sabzi

By My Store Admin Jun 2, 2026 3 min read
Papad ki sabzi

Papad ki sabzi is the genius of Marwari kitchens — a complete, satisfying curry built from things every Indian household keeps in stock. When fresh vegetables are scarce and dinner needs to be on the table in 20 minutes, you reach for papad, yogurt, besan, and a few spices. What comes out is tangy, warming, and somehow always exactly what you wanted.

Prep 5 min
Cook 15 min
Serves 4
Level Easy

Ingredients

  • JBBB Moong Papad — 4 to 5 pieces
  • Yogurt — 1 cup, whisked, at room temperature
  • Besan (gram flour) — 2 tbsp
  • Water — 2 cups
  • Turmeric powder — ½ tsp
  • Red chilli powder — 1 tsp
  • Coriander powder — 1 tsp
  • Salt — to taste
  • Ghee — 2 tbsp
  • Mustard seeds — 1 tsp
  • Cumin seeds — 1 tsp
  • Asafoetida (hing) — a generous pinch
  • Dried red chillies — 2, broken in half
  • Curry leaves — 8 to 10
  • Ginger — 1 inch piece, finely grated
  • Fresh coriander — 2 tbsp, chopped, for garnish

Method

  1. Roast each papad directly over an open flame, turning quickly with tongs, until crisp and lightly puffed. Break each one into roughly 2-inch pieces and set aside.
  2. In a bowl, whisk the yogurt until smooth. Add besan, turmeric, chilli powder, coriander powder, and salt. Whisk again until completely lump-free. Slowly pour in 2 cups of water, whisking continuously.
  3. Heat ghee in a kadhai. Add mustard seeds, cumin seeds, asafoetida, dried red chillies, curry leaves, and grated ginger. Let everything sizzle for 30 seconds.
  4. Lower the heat completely. Pour in the yogurt-besan mixture slowly, stirring continuously — this is the key step to keep the yogurt from splitting.
  5. Once the gravy is incorporated, turn the heat to medium. Cook for 8 to 10 minutes, stirring often, until the gravy thickens and the raw besan smell disappears.
  6. Slide the broken papad pieces into the gravy. Stir gently and cook for just 2 minutes — they should soften slightly but still hold their shape.
  7. Take off the heat and garnish with fresh coriander.
  8. Serve immediately.

Notes & Tips

  • Room-temperature yogurt is non-negotiable. Cold yogurt will split the moment it hits the pan.
  • Don't let the papad sit in the gravy too long — 2 minutes is the sweet spot between soft and mushy.
  • For a richer version, finish with a second tempering of ghee, dried red chillies, and a pinch of red chilli powder poured over just before serving.
  • Eat as soon as it's done. This isn't a dish that improves with waiting.

Serve with hot phulkas, a spoon of steamed rice on the side, and a handful of sliced onions and lemon to cut through the richness.