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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Rajasthani Papad Ghatiya Sabji

    Published: May 9, 2022 | Last Updated On: Jan 30, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Rajasthani Papad Ghatiya Sabji

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    Papad Gathiya Sabji is a traditional Rajasthani dish made using urad dal papad (poppadum) and gathiya (thick besan sev). Make it using my easy traditional recipe and serve it with roti or paratha (vegetarian, no onion no garlic).

    Here are some more Rajasthani recipes that you may like – Mirchi Ke Tipore, Dal Bati, Laal Maas, Churma, Garlic Chutney, and Meetha Oliya.

    Papad gathiya sabji served in a bowl.
    Jump to:
    • About Papad Ghatiya Sabji
    • Ingredients
    • How To Make Papad Gathiya Sabji
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Papad Ghatiya Sabji

    Papad Gathiya Sabji is a traditional Rajasthani curry made using urad dal papad (poppadums) and gathiya (thick chickpea flour sev).

    This no onion no garlic curry is a great option to make for Indian-style meals when you are out of fresh vegetables.

    Make it using my easy recipe and serve it with roti, bajra roti, or tawa paratha for Indian-style meals.

    Ingredients

    Papad gathiya sabji ingredients 1
    Papad gathiya sabji ingredients 2

    Papad – This dish is traditionally made using urad dal papad but feel free to use any papad that you have.

    Gathiya – Gathiya is thick sev made using besan (chickpea flour). You can use plain gathiya or flavored gathiya to make this curry.

    Spice Powders – You will need basic spice powders like coriander powder, turmeric powder, Kashmiri red chili powder, and cumin powder.

    Yogurt – Plain yogurt (dahi, curd) makes the base of this sabji. Whisking it with a little all-purpose flour (maida) prevents it from curdling while cooking.

    Others – You will also need vegetable oil, cumin seeds, asafetida (hing), dry red chilies, fenugreek seeds (methi dana), and cilantro (fresh coriander leaves).

    How To Make Papad Gathiya Sabji

    Whisk ½ cup of plain yogurt with

    • 1 tablespoon all-purpose flour
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon cumin powder

    and set it aside.

    Yogurt, flour and spices added to a bowl.
    Mixed well.

    Break 3-4 medium-sized urad dal papad into 2-inch pieces.

    Heat 2 cups of water in a pan over high heat.

    Once the water comes to a boil, add the papad pieces to the pan and cook for a minute.

    Papad added to hot water in a pan.

    Drain the water and keep the cooked papad aside.

    Removing the cooked papad from the pan.

    Heat 1 tablespoon vegetable oil in a pan over medium-high heat.

    Once the oil is hot, add 1 teaspoon cumin seeds, ¼ teaspoon asafetida, 2-3 whole dry red chilies, and ¼ teaspoon crushed fenugreek seeds, and let them crackle for 4-5 seconds.

    Cumin, asafetida, dry chilies and fenugreek aded to hot oil in a pan.

    Add the yogurt whisked with spices to the pan and cook until the oil starts to separate from the sides of the pan. Stir frequently while cooking.

    Yogurt added to the pan.

    Add 2 cups of water and bring the curry to a boil.

    water added to the pan.

    Add ½ teaspoon salt and mix well.

    Mixed well.

    Reduce the heat to low.

    Add the cooked papad and ½ cup gathiya sev to the pan and cook for a minute for the papad and gathiya to absorb some of the curry.

    Cooked papad and gathiya added to the pan.

    Add some boiling hot water if the curry looks thick.

    Check for salt and add more needed.

    Garnish with 2 tablespoon chopped cilantro and serve hot.

    Ready papad gathiya ki sabji.

    Storage Suggestions

    Papad Gathiya Sabji is best served hot right from the pan. If you want to make it ahead, make sure to not add papad and gathiya to the curry otherwise they will become soggy.

    Make the curry and refrigerate it for up to 2 days. Reheat over low heat until hot and bubbly and then add the papad and gathiya to it just before serving.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Papad Gathiya Sabji is a traditional Rajasthani dish made using urad dal papad (poppadum) and gathiya (thick besan sev). Make it using my easy traditional recipe and serve with roti or paratha.

    Rajasthani Papad Gathiya Sabji Recipe

    Papad Gathiya Sabji is a traditional Rajasthani dish made using urad dal papad (poppadum) and gathiya (thick besan sev). Make it using my easy traditional recipe and serve with roti or paratha.
    4.50 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 25kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup plain yogurt (dahi, curd)
    • 1 tablespoon all-purpose flour (maida)
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon cumin powder
    • 3-4 medium size (5-6 inch) dried urad dal papad (broken into 2-inch pieces)
    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin seeds
    • ¼ teaspoon asafetida (hing)
    • 2-3 whole dry red chilies
    • ¼ teaspoon fenugreek seeds (methi dana) (coarsely crushed)
    • ½ teaspoon salt (or to taste)
    • ½ cup gathiya sev
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
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    Instructions

    • Whisk yogurt with all-purpose flour, coriander powder, turmeric powder, chili powder, and cumin powder, and set it aside.
    • Break papad into 2-inch pieces.
    • Heat 2 cups of water in a pan over high heat.
    • Once the water comes to a boil, add the papad pieces to the pan and cook for a minute.
    • Drain the water and keep the cooked papad aside.
    • Heat oil in a pan over medium-high heat.
    • Once the oil is hot, add cumin seeds, asafetida, dry red chilies, and fenugreek seeds, and let them crackle for 4-5 seconds.
    • Add the yogurt whisked with spices to the pan and cook until the oil starts to separate from the sides of the pan. Stir frequently while cooking.
    • Add 2 cups of water and bring the curry to a boil.
    • Add salt and mix well.
    • Reduce the heat to low.
    • Add the cooked papad and gathiya sev to the pan and cook for a minute for the papad and gathiya to absorb some of the curry.
    • Add some boiling hot water if the curry looks thick.
    • Check for salt and add more needed.
    • Garnish with cilantro and serve hot.

    Video

    https://www.youtube.com/watch?v=HtKRq7CAYgg

    Notes

    This dish is traditionally made using urad dal papad but feel free to use any papad that you have.
    You can use plain gathiya or flavored gathiya to make this curry.
    Whisking the yogurt with a little all-purpose flour (maida) prevents it from curdling while cooking.

    Nutrition

    Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 315mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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