Papad ki Sabji Recipe - Papads cooked differently.

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Moong dal papad, Mangodi (sun-dried split skinless green gram dumplings)

Cuisine : Indian

Course : Main Course_Veg

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Papad ki Sabji

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Papad ki Sabji Recipe - How to make Papad ki Sabji

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Moong dal papad 10

  • Mangodi (sun-dried split skinless green gram dumplings) fried1/2 cup

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch

  • Dried red chillies broken4-5

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Olive oil 2 tablespoons

  • Refined flour (maida) 2 teaspoons

  • Buttermilk 2 cups

  • Spinach puree 1/4 cup

Method

Step 1

Tear the papads into medium sized pieces. Heat oil in a non stick pan, add mustard seeds, asafoetida and red chillies and sauté till fragrant.

Step 2

Add papad pieces and 1 cup water and cook for a minute. Add salt, red chilli powder, coriander power, turmeric powder and mix well. Add mangodi and mix.

Step 3

Put refined flour and buttermilk in a bowl and whisk well. Add spinach puree and mix well.

Step 4

Pour the buttermilk and spinach mixture into the pan and simmer till the papads are cooked. Serve hot.

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