May 29, 2012

I Love My India: Rajasthani Papad Ki Sabji

Rajasthan - the land of the kings has been home for so many kingdoms historically. These kingdoms have left their mark on Rajasthan by building beautiful forts and palaces. Have you thought about how life would have been living inside these forts, villages and palaces. What would people do for entertainment since movies and Ipad were just not there then? How was the education for kids - did they still have to carry a truckload of stuff on their backs while going to school? How would these people travel everywhere - on camelbacks? On horses? 

Well, one thing I do know is that they all enjoyed great food. Have you seen that thali of food that Aish serves Hrithik aka Akbar in Jodhaa Akbar. What a feast!

Continuing my experimenting with Rajasthani food, the next recipe I have here to share with you all is Papad Ki Sabji. This traditional dish can be compared to a kadi and is a really easy dish to prepare. And of course, there's that point of who would have thought to use papad in a curry? Well, someone did and I'm just glad they did. 



Recipe starts with about 2 cups of sour dahi (curds).

Add
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsps coriander-jeera powder
Salt to taste

                                                                               


Whisk it all well together.



Now on to the papads, I used the Lijjat style masala papad. You can use regular urad papadums or rice papads.


Now one style of cooking Papad Ki Sabji is to just add the raw papads in the dahi mix and cook it together.

You could also roast them like I did here or fry them in oil and then add them to the kadi. Totally your choice.



Now that my papads are ready, let's move on to making the kadi.

In a wide pan, add a tsp of oil and then when the oil is hot, add a tsp of jeera. And then add a cup of finely chopped onions. Fry till they turn pink.


Reduce the heat on the pan, and slowly mix in the dahi mixture a little at a time and at the same time keep stirring it so that the curds don't curdle or separate.


Cook this mix in low medium for about 5-10 mins.


Add the roasted papads to the dahi mix.



Mix well and let this cook for a couple of mins.


Add some water to the sabji so its not too thick. Let it cook in medium heat for a few mins.


Almost done here. Wasn't that easy?

I was out of fresh cilantro. But if you do have it, chop them up nice and add to the sabji.


Who would have thought you could make one delicious sabji with papads? I think I'm going to start adding papads to more dishes from now - like on a mixed vegetable curry, or a aloo gobi sabji. I'm sure these papads would add flavor, texture and interest to those dishes.

The papads taste soft but also a little firm because they were roasted initially. So they don't taste sloppy and slimy as I imagined it would. There is a definite bite to these papads that feels very good to your taste buds.
So, don't wait longer. Go start making this now.


And what would I eat those with? This simple Onion Paratha. 

This is not the traditional stuffed pyaaz ki paratha but rather a quick onion paratha. I learnt this from my Marwari friend Shantha who made this a few times when she was visiting me here. It became one of our favorites and when I need something simple and delicious, this is one that comes to mind immediately. We sometime just eat this with acchar and dahi. But of course, they taste better with Papad Ki Sabji. Thanks Shantha for introducing me to something that has been my dinner saver many a times!

Take about 2 cups of wheat flour (atta). Add about 1/2 - 1 cup of roughly chopped onions to the atta. I usually just add one medium onion chopped. Add salt to taste. 

Then, add about 2-3 tsps of oil to the atta.


Mix well to combine the onions and the oil with the atta.


Add warm water and knead into a dough.



Make medium sized balls out of the dough.


Roll into a thick paratha. Its hard to get a perfect round shape on these because of the big onion pieces. So try but if you can't get a perfect circle, don't fret. Its just the nature of the food.


On a hot tawa, cook the paratha both sides and then press down the paratha in a circle - what this does is that it makes it thin and crispy and the paratha thins out into a bigger sized paratha. You can add more oil if you want on both sides while cooking. But I usually don't since the atta already has oil in it.


And there are the simple and easy Onion parathas.


Serve hot with a bowl of Papad Ki Sabji!


Hope you enjoyed the post. I'll come back soon with another delicious Rajasthani dish.


Enjoy. Peace Out!

7 comments:

  1. Whoop whoop to Shantha and you my girl! :)

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  2. Marvellous dishes together..

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  3. you continue to amaze us with your wonderful recipes!

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  4. Yum!! I remember eating this at my aunts home. Your parathas also look awesome. I do make those sometimes!

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  5. Never seen a papad ki sabzi......learned something new today....thanks for sharing. I too was drooling seeing Jodha'a thaali........what a feast.

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  6. Looks delicious - Have had a lot of it when I lived in Delhi - have never tried making ti tho' cheers, Priya

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  7. Really good one. I have seen this in sanjeev kapoors recipe book. Love the combination. First time on your blog, you have a lovely space here. :)

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