Valor Papdi Recipe – Potato & Flat Bean Stir-Fry with Ajwain

Last Updated on 3 months by Neha Deshmukh

Valor Papdi Recipe – Potato & Flat Bean Stir-Fry with Ajwain

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Valor Papdi ki Sabzi. It’s a rustic, flavorful stir-fry from the heart of India, packed with goodness and a unique taste you won’t forget. I first learned to make this from my nani (grandmother), and it instantly became a family favorite. It’s a little bit different, a little bit special, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Valor Papdi recipe isn’t just about delicious food; it’s about experiencing a slice of Indian home cooking. It’s a wonderfully comforting dish, perfect for a weeknight meal or alongside roti for a festive spread. The combination of flat beans, potatoes, and aromatic spices is simply divine. Plus, the addition of ajwain (carom seeds) adds a lovely digestive boost – something my nani always insisted on!

Ingredients

Here’s what you’ll need to make this flavorful Valor Papdi ki Sabzi:

• 150 grams valor papdi (flat beans)
• 2 tablespoons oil
• ½ – 1 teaspoon carom seeds (ajwain)
• 1 green chili
• 3-4 garlic cloves
• 1 inch ginger
• 2 medium potatoes
• 1 pinch asafoetida (hing)
• ½ – 1 teaspoon turmeric powder
• ½ – 1 teaspoon red chili powder
• ½ – 1 teaspoon cumin powder
• ½ – 1 teaspoon coriander powder
• ½ cup water
• 3 tablespoons fresh grated coconut
• 2 teaspoons white sesame seeds
• 2 tablespoons chopped coriander leaves
• 1 teaspoon salt
• 1-2 teaspoons sugar
• 1 teaspoon lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Valor Papdi (Flat Beans): A Regional Vegetable
Valor papdi, also known as flat beans or broad beans, are a popular vegetable in many parts of India, especially in Gujarat and Rajasthan. They have a slightly sweet, earthy flavor and a satisfying texture.

Carom Seeds (Ajwain): Digestive Benefits & Flavor
Don’t skip the ajwain! These tiny seeds aren’t just about flavor; they’re fantastic for digestion. They add a warm, slightly peppery note to the dish.

Asafoetida (Hing): The Secret Umami Ingredient
Asafoetida, or hing, is a bit of an acquired taste, but it adds a wonderful umami depth to Indian cooking. A little goes a long way!

Oil Choice: Traditional vs. Modern Options
Traditionally, this dish is made with mustard oil for an authentic flavor. However, you can easily use vegetable oil or sunflower oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the valor papdi. Rinse them well, string each bean (removing the tough sides), and check for any mold or worms. Then, chop them into 2-inch pieces.
2. Now, let’s make the ginger-garlic-chili paste. Crush the garlic cloves, ginger, and green chili together using a mortar and pestle – it really does make a difference! You can use a food processor if you’re short on time, but the mortar and pestle gives it a lovely texture.
3. Heat the oil in a pan over medium heat. Once hot, add the carom seeds and let them splutter – this releases their amazing aroma. Then, add the ginger-garlic-chili paste and sauté until it smells fragrant, about a minute or two.
4. Add the chopped potatoes and a pinch of asafoetida. Sauté for another 2 minutes, stirring occasionally, until the potatoes start to lightly brown.
5. Time for the valor papdi! Add the chopped beans to the pan, along with the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir everything well to make sure the vegetables are nicely coated in the spices.
6. Pour in the water, cover the pan, and simmer until the potatoes are tender. This usually takes about 10-15 minutes.
7. Once the potatoes are cooked, add the grated coconut, sesame seeds, chopped coriander leaves, salt, and sugar. Mix thoroughly.
8. Now, cook uncovered for a few minutes, stirring frequently, until the mixture is dry and the flavors have melded together.
9. Finally, finish with a squeeze of lemon juice and garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the valor papdi – you want them to retain a little bit of crunch.
• Adjust the amount of chili powder to your spice preference.
• If you don’t have fresh coconut, you can use desiccated coconut, but the fresh stuff really elevates the flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: If you like it extra spicy, add another green chili or a pinch of cayenne pepper. For a milder flavor, reduce the amount of red chili powder.
• Festival Adaptation (e.g., Janmashtami): My aunt always makes this during Janmashtami, adding a little bit of grated ginger to the tempering for extra flavor.

Serving Suggestions

Serve this Valor Papdi ki Sabzi hot with roti or phulka. It also pairs beautifully with a side of yogurt or a simple dal. My family loves it with a sprinkle of extra sesame seeds on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Valor Papdi and where can I find it?
Valor papdi, or flat beans, are available in most Indian grocery stores. You might also find them at Asian markets or farmers’ markets.

Can I use frozen Valor Papdi in this recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before using.

What can I substitute for Asafoetida (Hing)?
If you can’t find asafoetida, you can omit it, but it will affect the overall flavor. A tiny pinch of garlic powder can offer a similar savory note, but it won’t be quite the same.

How can I adjust the sourness of the dish?
Adjust the amount of lemon juice to your liking. You can also add a pinch of amchur (dry mango powder) for a different kind of sourness.

Can this recipe be made ahead of time?
You can prep the vegetables and make the spice paste ahead of time. However, it’s best to cook the sabzi just before serving for the best flavor and texture.

Enjoy this little piece of my family’s kitchen! I hope you love it as much as we do. Let me know in the comments how it turns out for you!