How to Make Sindhi Style Papad Ki Sabzi
Follow this step-by-step guide to make this luscious, succulent and delectable dish in under 5 minutes.
Servings
2People
Cook Time
5Minutes
Servings
2People
Cook Time
5Minutes
Ingredients
Instructions
  1. Break the Papads into small bite size pieces.
  2. To a pre-heated wok add 2 Tsp Clarified butter / Ghee.
  3. When the clarified butter / Ghee heats up, add ½ Tsp Cumin Seeds / Jeera.
  4. When the Cumin Seeds / Jeera starts to crackle, add approximately 2 cups of water.
  5. After adding water add, ½ Tsp Regular Salt, ½ Tsp Turmeric Powder / Haldi, ½ Tsp Red Chili Powder / Lal Mirch, 1 Tsp Coriander Powder / Dhaniya Powder & 1 Tsp Dry Mango Powder / Amchoor. Use less salt as the papads already have a lot of salt. Quantity of spices will depend upon the papads used. If the papads are already spicy, use less of red chili powder.
  6. After adding spices turn the flame to high and let the spice & water mixture come to a boil. Boil the mixture for approximately 1 minute to make sure all the spices are cooked well.
  7. After the mixture comes to a boil, add the papads and turn the flame to medium. Now cook till half of the original water remains. Keep stirring in between.
  8. Turn the flame off when the more than half of the water evaporates. Make sure a little water remains.
  9. Dish out the papad ki sabji in a bowl.
  10. Garnish with finely chopped fresh coriander leaves.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Use less red chili powder if the papads are already spicy.
  2. Use less salt as the papads already have a lot of salt.
  3. Use of bikaneri papads is advised.

Tricks: Some people like the dish completely dry but this dish tastes better with a little bit of gravy. Thus at step 8 make sure that you turn the flame off when a little more than half of the water evaporates.