Papad Ghatiya ki Sabzi is a traditional Rajasthani sabzi made from urad dal papad and ghatiya . It can be savoured with rotis or phulkas. Here is a video recipe to make it.
About the recipe
Rajasthani sabzis have a charm of their own. They are spicy, flavourful and make up such a homely meal that one feels like relishing them once in a while without fail! As Rajasthan has a dry climate, it is difficult to produce green vegetables round the year.
Hence, the people of Rajasthan use chickpea flour, whole wheat flour, lentils et al to make various sabzis, desserts and accompaniments such as Baati, Malwa Dal. When it comes to making Sabzis, Rajasthani Pitori Ki Sabzi is made in almost every household of Rajasthan.
And let me tell you, all these Rajasthani dishes are really delicious despite not being made from any green vegetable. I have visited Rajasthan very frequently for quite some years and have tasted a lot of the dishes from the cuisine and Papad Ghatiya Ki sabzi is one sabzi that I can never forget!
Now you might wonder how does a sabzi made from papad would taste like? Believe me, it is lip-smacking! All you need is urad dal papad, gathiya sev which is more of thick sev made from chickpea flour to make Papad Ghatiya ki Sabzi.
This recipe uses No Onion and No Garlic, and so it is also a good choice to make during Pooja days or for people who don’t eat onion and garlic. To make this sabzi, firstly, urad dal papad is boiled in water so that it becomes soft and then it is sautéed along with various spices.
Finally, this rich, tender, gravy gets ready in a blink of the eye and you can then serve it with phulkas or parathas! So, get ready, ladies, here’s the recipe of Papad Ghatiya ki Sabzi for you all:
Papad Ghatiya ki Sabzi
- 1 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1/2 tsp Heeng
- 2-3 Dry red chilli
- 1/4 tsp Methi seeds (Crushed)
- 1/2 cup Curd (Whisked with 1 tbsp maida)
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Roasted cumin powder
- 1 tsp Coriander powder
- 3-4 Urad Dal Papad (Cut into small pieces)
- 1/2 cup Gathiya sev
- Heat water in a pan.
- Once the water comes to a boil, add papad and cook for a minute.
- Drain and keep aside.
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds, heeng and dry red chilli and let them crackle for a few seconds.
- Add methi seeds and fry for another second.
- Whisk curd with red chilli powder, turmeric powder, cumin powder and coriander powder.
- Add the curd in the pan and whisk until oil starts to separate from the sides.
- Add little boiled water to thin the gravy.
- Add the boiled papad and gathiya and cook for a minute.
- Garnish with fresh coriander.
- Serve hot with phulke or Paratha.