Papad ki Subji

Nutrition values are AI-estimated based on ingredients.

• 4 plain urad dal papad (8” diameter)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/8 teaspoon asafetida
• 2 whole dried red chilies
• 2 cups plain yogurt
• 2 teaspoons finely shredded ginger
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 2 teaspoons coriander powder
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon salt
• 2 tablespoons finely chopped cilantro
• 1 cup water

1. 1Whisk plain yogurt in a bowl until smooth and creamy.
2. 2Add shredded ginger, red chili powder, turmeric, coriander powder, and fenugreek seeds to the yogurt and mix well.
3. 3Heat oil in a pan.
4. 4Add cumin seeds, asafetida, and whole dried red chilies to the hot oil and let them sizzle.
5. 5Pour the spiced yogurt mixture into the pan and stir continuously until it comes to a boil.
6. 6Cook the gravy for an additional three minutes, stirring occasionally.
7. 7Add water and salt to the gravy.
8. 8Add broken papad pieces to the simmering gravy.
9. 9Cook for another three minutes over low heat until papads soften.
10. 10Stir in freshly chopped cilantro and turn off the heat.

These instructions are our analysis of the original video. Watch on YouTube →