Papad Sabzi Recipe – Authentic Indian Yogurt & Crispy Papad Curry

Last Updated on 2 months by Neha Deshmukh

Papad Sabzi Recipe – Authentic Indian Yogurt & Crispy Papad Curry

Hey everyone! If you’re anything like me, you’re always looking for ways to turn simple ingredients into something truly special. And let me tell you, this Papad Sabzi is exactly that. It’s a comforting, flavorful curry made with crispy papads in a tangy yogurt-based gravy. I first made this when I was craving something quick and comforting, and it’s been a family favorite ever since! It’s surprisingly easy to make, and the combination of textures is just divine.

Why You’ll Love This Recipe

This Papad Sabzi isn’t just a recipe; it’s a little slice of Indian home cooking. It’s quick – ready in under 30 minutes – and uses ingredients you likely already have in your pantry. The crispy papads soften in the gravy, creating a delightful contrast. Plus, the tangy yogurt sauce is incredibly flavorful and pairs beautifully with roti or rice. It’s a unique dish that’s sure to impress!

Ingredients

Here’s what you’ll need to make this delicious Papad Sabzi:

• 10 Papads
• 3 tbsp Oil
• 1 tsp Cumin Seeds
• 0.125 tsp Asafoetida (Hing)
• 1 large Onion, chopped
• 1 tbsp Garlic, minced
• 0.5 cup Sour Yogurt
• 0.5 cup Water (for yogurt mixture)
• 4 cups Water
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• Red Chili Powder, to taste
• Salt, to taste
• 1 tsp Amchoor (Dry Mango Powder)
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients for a moment! Getting these right will really elevate your Papad Sabzi.

• Papads: You can use any type of papad you like – moong dal, urad dal, or even rice papads. Each will give a slightly different flavor and texture. I personally love using moong dal papads for their delicate crispness.
• Sour Yogurt: This is key to the authentic flavor. The tanginess balances the spices beautifully. If you don’t have sour yogurt, don’t worry – I’ll share a tip in the FAQs on how to make your own! (Around 170g)
• Amchoor Powder: This adds a lovely fruity tang. It’s a staple in North Indian cuisine. (Around 5g)
• Asafoetida (Hing): A little goes a long way! It adds a unique savory depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, crisp up your papads. You can roast, fry, or even microwave them until they’re nice and golden. I usually roast mine in a dry pan for a few minutes per side. Once cooled, break them into bite-sized pieces.
2. Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter – that’s when you know the flavor is releasing!
3. Add the asafoetida, chopped onions, and garlic. Sauté until the onions turn a beautiful golden brown. Don’t rush this step; well-caramelized onions are the foundation of a great curry. Add a sprinkle of salt to help them along.
4. In a bowl, whisk the sour yogurt with ½ cup of water until it’s smooth and creamy. This prevents it from curdling when you add it to the hot pan.
5. Mix in the coriander powder, turmeric powder, red chili powder, and salt to the yogurt mixture. Adjust the chili powder to your spice preference!
6. Reduce the heat to low. Gradually pour the yogurt mixture into the pan while stirring constantly. This is important to prevent the yogurt from splitting.
7. Increase the heat to medium and cook until the gravy thickens and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
8. Add the broken papad pieces to the gravy and mix gently, ensuring they’re coated well.
9. Pour in the remaining 4 cups of water and simmer for 8-10 minutes. This allows the papads to soften and the flavors to meld together.
10. Give it a final taste and adjust the salt and spices as needed. If you like a bit more tang, add the amchoor powder.
11. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the spluttering cumin seeds! It really wakes up the flavors.
• Stir continuously when adding the yogurt to prevent it from curdling.
• Simmering the sabzi allows the flavors to develop beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt (like cashew or soy yogurt) for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your papads to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level: Adjust the amount of red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: In Gujarat, they often add a touch of sugar to balance the tanginess. In Rajasthan, you might find a version with dried lentils added for extra protein.

Serving Suggestions

Papad Sabzi is fantastic with:

• Bajra Roti (Pearl Millet Flatbread) – a classic pairing!
• Regular roti or naan
• Steamed rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The papads will soften further, but it will still taste delicious! You might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

• What type of papad works best for this sabzi? Any papad will work, but moong dal papads offer a nice delicate crispness.
• Can I make this sabzi ahead of time? Yes, you can! The flavors actually develop even more overnight.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, or online.
• Can I use regular yogurt instead of sour yogurt? How do I sour it? You can! To sour regular yogurt, leave it out at room temperature for 6-8 hours, or add a tablespoon of lemon juice per cup of yogurt.
• What is amchoor and can I substitute it with lemon juice? Amchoor is dried mango powder. While lemon juice can work in a pinch, it won’t have the same fruity depth of flavor.

Enjoy making this Papad Sabzi! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!