I’ve bookmarked the recipe long time ago, but yesterday the recipe happened as I was not in mood to cut a single vegetable. I still had to cut onions though. 🙂 Here goes the recipe:
Total time : 35 mins
Recipe for : 5 people
Papad – 10 medium size, roasted or fried in oil
Onions – 2 medium size, finely chopped
Garlic – 4 pods, minced well
cumin – 1 tbsp
Asafoetida – 1/8 tbsp
Curry leaves, coriander leaves, pudina leaves – few twigs each, as per availability
For the yogurt base
Yogurt – 250 gm
Coriander powder – 2 tsp
Red chilli powder – 1 tsp ( Adjust to taste)
Salt – to taste
Turmeric – 1/2 tbsp
Amchur Powder – 1/2 tsp
1. Take sufficient oil in pan, roast the papad and set aside.
2. Drain off the extra oil. Keep 2 tsp oil in pan, add cumin, asafoietida, onion, garlic and let it cook well.
3. While onion is cooking, prepare yogurt gravy by mixing all the ingredients mentioned above. You can do a taste test to see if the taste is ok at this point, adjusting the salt.
4. Put the stove on really low flame and add the yogurt gravy to the cooked onions. Let it cook on low flame until the oil separates from the sides.
5. Cut papad into small pieces with hand. Add the papad into cooked yogurt gravy. Cover it and cook well. Add the curry leaves, coriander leaves and pudina at this point and mix well.
Serve it with chapati.
Awesome!!! Everyone loved it. I was a bit apprehensive of the taste, but the papad blended really well. And it tasted great.
1. As per the original recipe, we can add the papad raw. I roasted them as per my family’s tastebuds. You can make your choice.
Here is the original recipe I followed:
Have a great day and keep rocking!!