Papad Boondi Ki Sabzi

SpicySpicy Served HotServed Hot
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A quick, easy and delicious yogurt base curry made with Poppadom and boondi- a Rajasthani delicacy


Servings: 3 Preparation time:
  • Papad,  Poppadoms, 4 (Urad dal) papad
  • 1/2 cup Boondi
  • Yogurt, Plain, Low Fat, Curd, yoghurt 1.5 cup yogurt
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 3 tbsp (Fresh) Coriander ( Cilantro / Hara Dhaniya)
  • 1/2 tsp Ginger Chilli Paste
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 1/2 tsp Coriander Powder ( Dhaniya Powder)
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/2 tsp Red Chilli powder (Laal mirch powder)
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/3 tsp Turmeric Powder ( Haldi Powder)
  • Salt, Common Salt, Rock Salt, Table Salt salt to taste
  • Canola Oil, Vegetable Oil, Cooking 4 tbsp (Cooking) Oil
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 3/4 tsp Cumin Seeds ( Sabut Jeera)
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 4 Dried Red Chili ( Whole)
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder 1/4 tsp Asafoetida (Hing powder)
  • Lemon Juice, Raw, Lime Juice, Lemon Juice 1 tsp lemon juice (optional)

Instructions (Preparation Steps):

  • Take the papads and break into medium size pieces
  • Mix yogurt with 2 cups of water and blend well and then add salt ,coriander powder, turmeric powder and the ginger chili paste in it.
  • Heat oil in a pan and add cumin seeds in it.
  • Now lower the flame and add asafoetida and the whole red chilies and then add the broken papad pieces in the pan.
  • Stir fry the papad pieces so they get roasted well ,now add the red chili powder ,mix it and immediately pour the yogurt mix in it.
  • Keep stirring the curry on medium heat till it start boiling.
  • After about 2 minutes add boondi and salt and give it a good boil so boondi become soft and swell up nicely
  • Add fresh coriander and switch off the flame.
  • Add little lemon juice if needed and serve hot with some fresh coriander on top.
  • serve with roti,paratha ,pori or jeera rice.
  • Recipe Notes
  • Note-
  • You can also use your leftover fried papad to make this curry.then just add their pieces in the tempering and follow the recipe.
  • There is no Nutrition Label for this recipe yet.

Cook's Tip:
Add finely sliced coconut pieces into the curd to bring down its sour taste.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.


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