Rajasthani Papad Ki Sabzi Recipe | Easy No-Veg Curry from Pantry Staple

Rajasthani Papad Ki Sabzi Recipe

Introduction of Rajasthani Papad Ki Sabzi

Papad ki sabzi is a rustic, comforting curry from the heart of Rajasthan. Traditionally made with everyday pantry ingredients, this unique dish replaces vegetables with crunchy roasted papad, cooked in a spicy yogurt-based gravy. It’s quick, flavorful, and perfect for days when your fridge is nearly empty!

Fun Fact about Rajasthani Papad Ki Sabzi

Did you know? Rajasthani cuisine evolved under harsh desert conditions — that’s why many of their dishes (like this one!) rely on non-perishable ingredients like papad, curd, and dry spices.

Why People Love to eat Rajasthani Papad Ki Sabzi

• Quick and easy — ready in under 20 minutes!
• No chopping of vegetables needed
• Spicy, tangy, and deeply satisfying
• Perfect when you’re out of fresh groceries

When to Eat Rajasthani Papad Ki Sabzi

This sabzi is typically enjoyed as a lunch or dinner main course, especially in Rajasthani households. It’s ideal with hot roti, paratha, or even plain rice.

Watch video and learn how to make Traditional Rajasthani Papad Ki Sabzi

Key Ingredients need for Rajasthani Papad Ki Sabzi

• 3 roasted papad (moong or urad dal papad)
• 1 cup whisked curd (yogurt)
• 2 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp hing (asafoetida)
• 2 chopped green chilies
• 1 inch grated ginger
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp Kashmiri red chili powder
• Salt (adjust, as papad is already salty)
• 1/2 tsp garam masala
• 1 tsp kasuri methi
• Fresh coriander leaves

How to Make Rajasthani Papad Ki Sabzi step by step guide

Step1 Roast papad

Dry roast 3 papads on a tawa or flame until crisp. Break into small pieces and keep aside.

Step 2 satue masala

Heat mustard oil in a pan. Add cumin, fennel, and hing. Let them splutter.

Step 3 Add chilli and ginger

Add chopped green chilies and grated ginger. Saute for 30 seconds.

Step 4 Add turmeric and other masala

Lower the heat. Add turmeric, coriander, Kashmiri chili, and salt. Mix well.

Step 5 Add curd 

Stir in the whisked curd gradually. Keep stirring to prevent curdling. Cook until oil separates.

Add 1.5 cups water and bring to a gentle boil.

Step 6 Add rest of masala

Add garam masala and kasuri methi. Then add papad pieces and simmer for 2 minutes.

Step 7 Garnish

Garnish with coriander leaves and serve hot.

Pro Tip

For a richer taste, use a mix of mustard oil and ghee. Also, use thick, fresh curd to avoid splitting when added to hot spices.

Equipment Used

• Tawa or gas burner (for roasting papad)
• Deep pan or kadhai
• Mixing bowl (for curd)
• Measuring spoons
• Spatula or ladle

Nutrition & Timing

Frequently Asked Questions

Q: Can I use fried papad instead of roasted?

A: Yes! Fried papad works, but roasted keeps the dish lighter and less oily.

Q: Will the papad turn soggy?

A: Papad softens slightly but still has a chewy bite if added toward the end.

Q: What type of papad is best?

A: Moong dal or urad dal papads are best for this sabzi. Avoid masala-flavored ones.

Q: Is this recipe gluten-free?

A: Yes, as long as your papad and hing are gluten-free certified.

Q: Can I make it without curd?

A: Curd is key. But you can try cashew paste for a dairy-free version.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 2 days. Reheat gently.

Q: What can I serve it with?

A: Pair it with roti, bajra roti, or plain steamed rice for a satisfying meal.

Q: Can I use Greek yogurt?

A: Yes! Just thin it with water before adding to the gravy.