Papad is almost paper thin, flat, disc shaped bread made of gram flour or black gram flour. It is eaten as a compliment with rice, roti and some other dishes. It can be had roasted, toasted or fried with or without toppings. Papad also known as papadum originated from India and dates back to hundreds of years.
Different states of India has different names and versions of papad, you travel from south to north or from west to east within India you will find lot of cuisine embedding the use of papad. Today, papad has become international, with Indians nesting all over the world in different places, they took their food along with them. Thus today you will find papad in many other parts of the world also.
Papad is most famous between punjabis and marwaris in India, and marwaris being a very innovative community have invented lot of side dishes made with papad.
Today, we will see hot to make papad ki sabji (curry), a easy and quick recipe that can be made anytime anywhere and does not include much ingredients. Ah!!! the main ingredient, for sure - The Papad. Let us start.....
Ingredients:
- 4 to 5 papad
- 1 tsp haldi powder (turmeric)
- 1 tsp jeera (cumin seed)
- 1 tsp rai (black mustard seed)
- 1 tsp red chilly powder
- 2 tbsp ghee (clarified butter)
- 100 ml water
Recipe & Steps:
- Heat up a pan (kadai)
- Put the ghee and let it get warm
- Add rai and jeera, let them pop
- Tear the papad into small pieces and add them
- Quickly Add haldi
- Add red chilly powder
- Add water
- Stir it well
- Cook for 5 to 7 minutes
Note: Do not add salt, as papad itself contains salt and khar (soda) which are high with salt, thus this is one recipe where salt is not required.
There are lot of other types of side dishes that can be made using papad like Papad Bari ki sabji, tandoori papad, masala papad and many more, if you want me to write those recipe please let me know in the Comment section below and SUBSCRIBE for updates.
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