By: Admin

Region: Indian

Dish:Vegetarian - Curries

Ingredients

-4–5 papads (roasted or fried, as you like)
-1 cup curd (dahi), whisked
-1 tbsp gram flour (besan)
-2 tbsp oil or ghee
-1 tsp cumin seeds (jeera)
-1 pinch hing (asafoetida)
-1 chopped onion (optional)
-1 chopped tomato (optional)
-1 tsp ginger-garlic paste (optional)
-1/2 tsp turmeric (haldi)
-1 tsp red chilli powder
-1 tsp coriander powder (dhania)
-Salt to taste
-2 cups water
-Fresh coriander for garnish

Directions

- Break the papads into pieces and keep aside.

- In a bowl, mix curd and besan. Add haldi, red chilli powder, dhania powder, and salt. Add some water to make a smooth liquid.

- Heat oil/ghee in a pan. Add cumin and hing.

- (Optional) Add chopped onion and sauté till golden, then add ginger-garlic paste.

- (Optional) Add tomato and cook till soft.

- Lower the flame and add the curd-besan mix slowly while stirring continuously to avoid curdling.

- Add more water if needed and let it simmer for 3–4 minutes.

- Add papad pieces and cook for just 1 minute. Don’t overcook or they will become too soft.

- Turn off gas and garnish with fresh coriander. Serve with hot roti or phulka

Comments

If you like crispy papad, add them just before serving.

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