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Explore RAJASTHANI PAPAD KI SABJI | राजशतानी पापड़ की सब्ज़ी | Chef Sanjyot Keer with 751,028 views, 18,824 likes, and 178 comments. Experience the impact of this video content that has captured audience attention.

Papad Ki Sabji Ingredients: Prep ONION | प्याज़ 1 MEDIUM SIZED GINGER | अदरक 1 INCH GARLIC | लहसुन 3–4 CLOVES GREEN CHILLI | हरी मिर्च 2 NOS. Papad URAD DAL PAPAD | उड़द दाल पापड़ 4–5 NOS. GHEE | घी AS REQUIRED Spice Mix CUMIN SEEDS | जीरा 1/2 TSP FENNEL SEEDS | सौंफ 1/2 TSP CORIANDER SEEDS | धनिया 1/2 TSP Curd & Spices CURD | दही 2 CUPS SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP CORIANDER POWDER | धनिया पाउडर 1 TSP GARAM MASALA | गरम मसाला 1/4 TSP Cooking GHEE | घी 2 TBSP CRUSHED SPICES | कुटे हुए मसाले AS PREPARED DRY RED CHILLI | सूखी लाल मिर्च 1 NO. HING | हींग 1/4 TSP KASURI METHI | कसूरी मेथी 1 TSP ONION | प्याज़ 1 MEDIUM SIZED AS PREPARED SPICED CURD | मसाला दही AS PREPARED HOT WATER | गरम पानी AS REQUIRED SALT | नमक IF REQUIRED SUGAR | शक्कर A PINCH Finish FRESH CORIANDER | हरा धनिया A HANDFUL Method: Start by roughly chopping the onion, ginger, garlic, and green chillies and add them into a chopper and finely chop them. Heat a tawa and add a little ghee. Place the papads on it and press down evenly from all sides, roasting until done. Transfer to a board and roast the remaining papads the same way. Once all are done, roughly break them into pieces. In a mortar and pestle, coarsely crush the cumin seeds, fennel seeds, and coriander seeds, you want them crushed but not powdered. In a bowl, add the curd along with salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Whisk everything together well until completely smooth with no lumps. Now heat a kadhai on high flame and add ghee. Once the ghee is hot, reduce the flame to low and add the crushed spices, dry red chilli, hing, and kasuri methi. Let them crackle briefly. Add the chopped onion mixture and cook, stirring, until the onions turn light golden brown. Once the onions and masala are well cooked, add the spiced curd. Keep the flame low, this prevents the curd from splitting. Stir continuously and gradually increase the flame. Cook until the ghee separates, which will take about 6–8 minutes. Add hot water to reach your preferred consistency, this sabji is best when it is slightly loose and coating, not too thick. Taste and adjust salt. Add a pinch of sugar and mix well. Add the broken papad pieces, mix gently, and switch off the flame immediately. The papads will slowly soak up the gravy and soften slightly as they sit, that is exactly what you want. Finish with fresh coriander and mix well. Our Quick and Easy, flavourful Papad Ki Sabji is ready. You can serve this along with your choice of bread or rice along with some garlic chutney and salad.

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