| Recipe Name:
Papad Curry (Rajasthan Style Poppadum Curry) |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 10 mins |
30 mins |
2 |
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Ingredients: |
| Raw papads cut into 1" squares |
|
2 medium sized |
| Mustard seeds |
|
1/2 tsp |
| Cumin seeds |
|
1/2 tsp |
| Asafoetida |
|
1/4 tsp |
| Turmeric powder |
|
1/4 tsp |
| Red chilli powder |
|
1/2 tsp |
| Yoghurt |
|
1 tbsp |
| Gram flour (besan) |
|
1/2 tsp |
| Water |
|
1 cup |
| Oil |
|
1 tbsp |
| Salt to taste |
| Fresh coriander to garnish |
|
1/2 tbsp |
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Method: |
- Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
- Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the papad and coriander leaves. Cook on low level for about 2.5 minutes or till the papad are cooked. Adjust the consistency of the curry as desired.
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