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.
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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 – 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.
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.
Drain the water and keep the cooked papad aside.
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.
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 ½ teaspoon salt and mix 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.
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.
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
Rajasthani Papad Gathiya Sabji Recipe
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)
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.
Did you make this recipe? Let me know!