Dahi Papad Ki Sabzi Recipe - Moong papads cooked in a spicy yogurt gravy make a delicious curry.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Skimmed milk yogurt (स्किम्ड दूध की दही), Bikaneri moong papads (बिकानेरी मूंग पापड़)

Cuisine : Marwari

Course : Main Course_Veg

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Dahi Papad Ki Sabzi

As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

You can also find more Main Course_Veg recipes like Malai ki Sabji, Pyaazwali Bhindi, Urad Dal Soya Keema, Eggplant Yu Xiang Style. Or try out these recipes from Marwari Cuisine like Mirchi Vada, Besan Cheela ka Raita, Mawa Gujiya, Mangodi Cabbage.

Dahi Papad Ki Sabzi Recipe - How to make Dahi Papad Ki Sabzi


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Skimmed milk yogurt 1 1/2 cups

  • Bikaneri moong papads 2

  • Gram flour (besan) 3/4 tablespoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Dried red chillies, broken 2

  • Coriander powder 1 1/2 teaspoons

  • Ginger, chopped 1 teaspoon

  • Boondi 1/4 cup

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves, chopped 1 tablespoon


Step 1

In a large bowl, combine the yogurt, gram flour, salt, turmeric powder and red chilli powder. Add two cups of water and blend well. Strain and set aside. Heat the oil in a non stick kadai.

Step 2

Add the cumin seeds, asafoetida and red chillies. When the seeds change colour, add the coriander powder and sauté for one minute. Add the ginger and sauté for another minute.

Step 3

Add the yogurt mixture and adjust the seasoning. Stir continuously till it boils. Reduce heat and let it simmer for two minutes. Add water if required.

Step 4

Heat a non-stick tawa and roast the papad on both sides. Roughly break into two inch pieces. Add the papad and boondi into the simmering yogurt mixture. Boil for two to three minutes and add the garam masala powder.

Step 5

Remove from heat and garnish with coriander leaves. Serve hot.

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