The first time I tasted the Papad Subzi was in school. My classmate who was from Rajasthan used to get this Subzi and I used to love the khatta – meetha (sweet sour) taste of the dish. Here is my attempt to recreate the Papad Boondi Subzi.
Cuisine: Rajasthan
Time required: 15 Minutes
Ingredients:
2 – 3 Deep-fried Papads / Papadums
1/2 Cup Boondi / deep-fried chikpea pearls
1 Cup Curds / Yoghurt
1 tsp Chili – Ginger paste
1/2 tsp Jeera / Cumin Seeds
2 – 3 Dried Red Chilies
1/2 tsp Red Chili Powder
1/4 tsp Hing / Asafoetida
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
Few sprigs of Coriander leaves, Chopped finely
Juice of half Lemon
2 tbsp Oil
Salt to taste
Sugar to taste
Method:
Break the Papad into large pieces. Mix Curds with Sugar, Turmeric Powder, Chili-Ginger paste, Coriander powder, and Salt. Add 1 Cup water and stir.
Heat Oil in a pan. Add Jeera and when it splutters, add Hing and dry chilies. Add Papad and Chili Powder. Stir.
Add Curds and cook on low heat for two minutes
Add Boondi and mix well. If the Curd is not too sour, add Lemon Juice and mix gently.
Remove to a serving dish and serve with your choice of Indian Bread.
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