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Explore Quick & Easy PAPAD KI SABJI | RAJASTHANI Home-Style Recipe | राजशतानी पापड़ की सब्ज़ी | Sanjyot Keer with 260,480 views, 4,308 likes, and 204 comments. Experience the impact of this video content that has captured audience attention.

Rajasthani Papad Ki Sabji ✨ A quick and unique sabji that comes together in just a few minutes, yet tastes absolutely incredible. It’s perfect for days when you’re bored of the usual everyday sabzis and want to make something comforting but different. You can enjoy it with roti, rice, or paratha, and the best part is how simple and flavourful it is. The full written recipe is mentioned below in the description. Happy Cooking! ❤️🍛 A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️ Shop Now: Amazon: https://amzn.in/d/0eL0ESDW Website: https://curaahome.com/products/curaa-steel-masala-dani Papad Ki Sabji Prep Time: 5–10 minutes Cooking Time: 20–25 minutes Serving: 3–4 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. #YFL #SanjyotKeer #Papapdkisabji Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro: 0:00 Preparation: 1:02 Papad: 1:33 Spice Mix & Curd Spice Mixture : 2:13 Cooking: 3:22 Plating: 5:54 Outro: 7:18

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