Last Updated on 2 months by Neha Deshmukh

Papad Recipe – Authentic Indian Yogurt & Tomato Curry Delight

Introduction

Oh, papad! Those crispy, delightful discs of goodness. They’re more than just a snack in India – they’re a whole vibe. And this recipe? This isn’t just a papad recipe, it’s the papad recipe my family’s been making for generations. It’s a comforting, tangy, and slightly spicy curry that’s surprisingly easy to whip up. I first made this on my own when I moved away from home, and it instantly transported me back to my mom’s kitchen. You’ll absolutely love it!

Why You’ll Love This Recipe

This Papad Curry (or Papad ki Sabzi as we call it at home) is a quick and flavorful dish that’s perfect for a weeknight meal. It’s a fantastic way to use up papads, and the yogurt-based gravy is incredibly satisfying. Plus, it’s a great vegetarian option that’s packed with flavor. Seriously, who doesn’t love a little spice and tang in their life?

Ingredients

Here’s what you’ll need to make this delicious papad curry:

• 2 tablespoon ghee
• 100 grams tomatoes (pureed) – about 1 large tomato
• 3 tablespoon yogurt
• 5 pieces papad
• 1 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 3-4 tablespoon green chili, finely chopped (adjust to your spice preference!)
• 1 teaspoon ginger (grated)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• Salt to taste
• 2 tablespoon coriander leaves (chopped), for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that you won’t get anywhere else. A little goes a long way, though – seriously, just a pinch.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color. It gives the curry a beautiful, vibrant red hue without making it overly spicy. If you can’t find it, regular chili powder will work, but the color won’t be as rich.
• Papad: The star of the show! You can use any type of papad you like – plain, jeera (cumin), or even masala. The papad gets beautifully softened in the curry, adding a lovely texture. Roasting it first is key to prevent it from getting completely mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast your papads. You can do this on an open flame for a few seconds per side, or microwave them for about 1 minute until they’re crisp. Once cooled, break them into pieces.
2. Now, heat the ghee in a pan over medium heat. Add the cumin seeds and asafoetida. Let them sizzle and crackle – that’s where the magic happens!
3. Add the coriander powder, cumin powder, turmeric, Kashmiri red chili powder, grated ginger, and green chilies. Cook for about a minute on low heat, stirring constantly, until fragrant. Be careful not to burn the spices!
4. Whisk the yogurt well to prevent curdling, then add it to the pan. Stir continuously for 2-3 minutes. This is important – you want a smooth, creamy sauce, not scrambled yogurt!
5. Pour in the tomato puree and cook until the oil starts to separate from the sides. This usually takes about 5-7 minutes.
6. If you’re feeling fancy, stir in a tablespoon or two of fresh cream. It adds a lovely richness, but it’s totally optional. Cook for another 2 minutes.
7. Pour in 1 cup of water, bring to a boil, and then simmer for 3-4 minutes.
8. Finally, gently add the roasted papad pieces. Turn off the heat immediately – you don’t want the papad to disintegrate. Garnish with chopped coriander leaves and a sprinkle of crushed papad for extra crunch.

Expert Tips

• Don’t overcook the papad in the curry! The moment you add it, turn off the heat.
• Adjust the amount of green chili to your liking. If you’re sensitive to spice, start with one chili and taste as you go.
• For a richer flavor, use full-fat yogurt.
• A good quality ghee makes all the difference.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter, and use your favorite plant-based yogurt.
• Spice Level: My friend, Priya, loves things hot. She adds an extra green chili and a pinch of cayenne pepper. Feel free to experiment!
• Regional Variations: In some parts of Rajasthan, they use a thicker, almost fried papad. It really depends on family preference!
• Festival Adaptations: This curry is often served during festivals like Teej and Raksha Bandhan. It’s a light yet satisfying dish that’s perfect for celebratory meals.

Serving Suggestions

Serve this Papad Curry hot with a side of fluffy rice, roti, or naan. A simple cucumber raita (yogurt dip) complements the flavors beautifully. It’s also delicious with a side of dal (lentils).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The papad will soften over time, but it will still taste delicious! You can gently reheat it on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of Papad works best for this recipe? Honestly, any papad you like! Plain, jeera, or masala – they all work well.
• Can I make this curry ahead of time? You can make the gravy ahead of time and store it in the refrigerator. Add the papad just before serving.
• How can I adjust the thickness of the curry? Add more or less water to achieve your desired consistency.
• What is the purpose of roasting the papad before adding it to the curry? Roasting the papad helps it hold its shape and prevents it from becoming too mushy in the curry.
• Can I use store-bought tomato puree, or is fresh preferred? Store-bought tomato puree is perfectly fine! Just make sure it’s a good quality puree.