How to make Papad Ki Sabzi -

A festive dish made with green gram papads and small dumplings of gram flour.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Papad (पापड़), Yogurt (दही)

Cuisine : Gujarati

Course : Main Course Vegetarian

For more recipes related to Papad Ki Sabzi checkout Papad ki Sabji, Papad ki Sabzi - SK Khazana. You can also find more Main Course Vegetarian recipes like Kachcha Sev Tameta nu Shaak Palak Suran Lauki Chana Dal Palak Aloo

Papad Ki Sabzi

Papad Ki Sabzi Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Papad Ki Sabzi Recipe

  • Papad 2 large

  • Yogurt 1 cup

  • Gram flour (besan) 1 tablespoon

  • Boondi plain 1/2 cup

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Whole dry red chilli broken 2-3

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves 2 tablespoons


Step 1

Roast papads and break into medium sized pieces. Whisk together the yogurt, besan and one cup of water. Soak papad pieces and boondi in two cups of hot water for two to three minutes. Strain and keep aside.

Step 2

Heat oil. Add cumin seeds. When they begin to crackle, add asafoetida and broken red chillies. Fry for a minute or so. Add red chilli powder and beaten yogurt and stir. Add turmeric powder, coriander powder and garam masala powder.

Step 3

As it begins to boil, add the papad and boondi and salt to taste. Boil for a couple of minutes and garnish with chopped coriander leaves. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.