Papad Sabzi

Nutrition values are AI-estimated based on ingredients.

• 1-2 medium-sized onions
• 2-3 large round papads
• 1-2 tablespoons cooking oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon green chili paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/4 to 1/2 cup water
• A generous handful freshly chopped cilantro/coriander leaves

1. 1Peel and roughly chop onions, then finely mince them using an electric chopper.
2. 2Roast papads directly over a gas flame using a metal griddle/roaster until evenly cooked and crisp.
3. 3Transfer roasted papads to a plate and manually crush them into small, irregular flakes.
4. 4Heat cooking oil in a kadai (wok) on a gas stove.
5. 5Add mustard seeds, cumin seeds, and asafoetida to the hot oil and allow them to splutter and release their aroma.
6. 6Add the finely chopped onions to the kadai and sauté until they turn translucent and lightly golden.
7. 7Stir in green chili paste, turmeric powder, red chili powder, and coriander powder, cooking for a short time to toast the spices.
8. 8Pour water into the kadai, add salt, and stir everything to create a base gravy.
9. 9Add the crushed papad pieces to the simmering mixture.
10. 10Thoroughly mix the papad and gravy until the papad pieces are evenly coated with spices and have softened slightly.
11. 11Sprinkle a generous amount of freshly chopped cilantro over the cooked sabzi and gently mix it in.

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