Uploaded May 2026 | Updated September 2026, 3 weeks ago
Rajasthani Papad Ki Sabji ✨ A quick and unique sabji that comes together in just a few minutes, yet tastes absolutely incredible. It’s perfect for days when you’re bored of the usual everyday sabzis and want to make something comforting but different.
You can enjoy it with roti, rice, or paratha, and the best part is how simple and flavourful it is. The full written recipe is mentioned below in the description. Happy Cooking! ❤️🍛
A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️
Shop Now:
Amazon: amzn.in/d/0eL0ESDW
Website: curaahome.com/products/curaa-steel-masala-dani
Papad Ki Sabji
Prep Time: 5–10 minutes
Cooking Time: 20–25 minutes
Serving: 3–4
Ingredients:
Prep
ONION | प्याज़ 1 MEDIUM SIZED
GINGER | अदरक 1 INCH
GARLIC | लहसुन 3–4 CLOVES
GREEN CHILLI | हरी मिर्च 2 NOS.
Papad
URAD DAL PAPAD | उड़द दाल पापड़ 4–5 NOS.
GHEE | घी AS REQUIRED
Spice Mix
CUMIN SEEDS | जीरा 1/2 TSP
FENNEL SEEDS | सौंफ 1/2 TSP
CORIANDER SEEDS | धनिया 1/2 TSP
Curd & Spices
CURD | दही 2 CUPS
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
Cooking
GHEE | घी 2 TBSP
CRUSHED SPICES | कुटे हुए मसाले AS PREPARED
DRY RED CHILLI | सूखी लाल मिर्च 1 NO.
HING | हींग 1/4 TSP
KASURI METHI | कसूरी मेथी 1 TSP
ONION | प्याज़ 1 MEDIUM SIZED AS PREPARED
SPICED CURD | मसाला दही AS PREPARED
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
SUGAR | शक्कर A PINCH
Finish
FRESH CORIANDER | हरा धनिया A HANDFUL
Method:
Start by roughly chopping the onion, ginger, garlic, and green chillies and add them into a chopper and finely chop them.
Heat a tawa and add a little ghee. Place the papads on it and press down evenly from all sides, roasting until done.
Transfer to a board and roast the remaining papads the same way. Once all are done, roughly break them into pieces.
In a mortar and pestle, coarsely crush the cumin seeds, fennel seeds, and coriander seeds, you want them crushed but not powdered.
In a bowl, add the curd along with salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Whisk everything together well until completely smooth with no lumps.
Now heat a kadhai on high flame and add ghee. Once the ghee is hot, reduce the flame to low and add the crushed spices, dry red chilli, hing, and kasuri methi. Let them crackle briefly. Add the chopped onion mixture and cook, stirring, until the onions turn light golden brown.
Once the onions and masala are well cooked, add the spiced curd. Keep the flame low, this prevents the curd from splitting.
Stir continuously and gradually increase the flame. Cook until the ghee separates, which will take about 6–8 minutes.
Add hot water to reach your preferred consistency, this sabji is best when it is slightly loose and coating, not too thick. Taste and adjust salt. Add a pinch of sugar and mix well.
Add the broken papad pieces, mix gently, and switch off the flame immediately. The papads will slowly soak up the gravy and soften slightly as they sit, that is exactly what you want. Finish with fresh coriander and mix well.
Our Quick and Easy, flavourful Papad Ki Sabji is ready. You can serve this along with your choice of bread or rice along with some garlic chutney and salad.
#YFL #SanjyotKeer #Papapdkisabji
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro: 0:00
Preparation: 1:02
Papad: 1:33
Spice Mix & Curd Spice Mixture : 2:13
Cooking: 3:22
Plating: 5:54
Outro: 7:18
Rajasthani Papad Ki Sabji ✨ A quick and unique sabji that comes together in just a few minutes, yet tastes absolutely incredible. It’s perfect for days when you’re bored of the usual everyday sabzis and want to make something comforting but different.
You can enjoy it with roti, rice, or paratha, and the best part is how simple and flavourful it is. The full written recipe is mentioned below in the description. Happy Cooking! ❤️🍛
A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️
Shop Now:
Amazon: amzn.in/d/0eL0ESDW
Website: curaahome.com/products/curaa-steel-masala-dani
Papad Ki Sabji
Prep Time: 5–10 minutes
Cooking Time: 20–25 minutes
Serving: 3–4
Ingredients:
Prep
ONION | प्याज़ 1 MEDIUM SIZED
GINGER | अदरक 1 INCH
GARLIC | लहसुन 3–4 CLOVES
GREEN CHILLI | हरी मिर्च 2 NOS.
Papad
URAD DAL PAPAD | उड़द दाल पापड़ 4–5 NOS.
GHEE | घी AS REQUIRED
Spice Mix
CUMIN SEEDS | जीरा 1/2 TSP
FENNEL SEEDS | सौंफ 1/2 TSP
CORIANDER SEEDS | धनिया 1/2 TSP
Curd & Spices
CURD | दही 2 CUPS
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
Cooking
GHEE | घी 2 TBSP
CRUSHED SPICES | कुटे हुए मसाले AS PREPARED
DRY RED CHILLI | सूखी लाल मिर्च 1 NO.
HING | हींग 1/4 TSP
KASURI METHI | कसूरी मेथी 1 TSP
ONION | प्याज़ 1 MEDIUM SIZED AS PREPARED
SPICED CURD | मसाला दही AS PREPARED
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
SUGAR | शक्कर A PINCH
Finish
FRESH CORIANDER | हरा धनिया A HANDFUL
Method:
Start by roughly chopping the onion, ginger, garlic, and green chillies and add them into a chopper and finely chop them.
Heat a tawa and add a little ghee. Place the papads on it and press down evenly from all sides, roasting until done.
Transfer to a board and roast the remaining papads the same way. Once all are done, roughly break them into pieces.
In a mortar and pestle, coarsely crush the cumin seeds, fennel seeds, and coriander seeds, you want them crushed but not powdered.
In a bowl, add the curd along with salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Whisk everything together well until completely smooth with no lumps.
Now heat a kadhai on high flame and add ghee. Once the ghee is hot, reduce the flame to low and add the crushed spices, dry red chilli, hing, and kasuri methi. Let them crackle briefly. Add the chopped onion mixture and cook, stirring, until the onions turn light golden brown.
Once the onions and masala are well cooked, add the spiced curd. Keep the flame low, this prevents the curd from splitting.
Stir continuously and gradually increase the flame. Cook until the ghee separates, which will take about 6–8 minutes.
Add hot water to reach your preferred consistency, this sabji is best when it is slightly loose and coating, not too thick. Taste and adjust salt. Add a pinch of sugar and mix well.
Add the broken papad pieces, mix gently, and switch off the flame immediately. The papads will slowly soak up the gravy and soften slightly as they sit, that is exactly what you want. Finish with fresh coriander and mix well.
Our Quick and Easy, flavourful Papad Ki Sabji is ready. You can serve this along with your choice of bread or rice along with some garlic chutney and salad.
#YFL #SanjyotKeer #Papapdkisabji
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro: 0:00
Preparation: 1:02
Papad: 1:33
Spice Mix & Curd Spice Mixture : 2:13
Cooking: 3:22
Plating: 5:54
Outro: 7:18
