Dahi Papad Ki Sabzi

Moong papads cooked in a spicy yogurt gravy make a delicious curry. This recipe is from FoodFood TV channel

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Dahi Papad Ki Sabzi
Main Ingredients Yogurt, Bikaneri moong papad
Cuisine Rajasthani
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Dahi Papad Ki Sabzi

  • 1 1/2 cups Yogurt
  • 2 Bikaneri moong papad
  • 3/4 tablespoon Gram flour (besan)
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 3/4 teaspoon Red chilli powder
  • 1 1/2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Asafoetida
  • 2 Dried red chillies, broken
  • 1 1/2 teaspoons Coriander powder
  • 1 teaspoon Ginger, chopped
  • 1/4 cup Boondi
  • 1/2 teaspoon Garam masala powder
  • 1 tablespoon Fresh coriander leaves, chopped


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

Nutrition Info

Calories 149
Carbohydrates 8
Protein 4
Fat 11
Other Fiber 0.9