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:
If milk gets curdled or fermented, instead of throwing it away, drain the water from the milk and retain the curd like substance. Transfer to a pan and heat on low flame for about 3 to 4 minutes, stirring in 1 to 2 tablespoons of sugar and have it like a sweet dish (this is my friend Emreen's tip-she swears its yummy!).
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.
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immediately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!


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