Marwadi Papad Ki Sabji, a traditional dish from the heart of Rajasthan, is a flavorful and spicy curry made with crisp papads (papadums). Known for its distinct taste and easy preparation, this dish is a staple in many Marwadi households. It’s a perfect blend of tangy, spicy, and savory flavors that complement both rice and roti. Let’s dive into the recipe and make this comforting dish at home!
Ingredients:
- Papads (Papadums) – 4-5, broken into pieces
- Oil – 2-3 tbsp (for frying and tempering)
- Cumin seeds (Jeera) – 1 tsp
- Asafoetida (Hing) – a pinch
- Ginger (Finely chopped) – 1-inch piece
- Garlic (Crushed) – 2-3 cloves
- Green chili (Slit) – 1-2 (optional, for extra spice)
- Onion (Finely chopped) – 1 medium
- Tomato (Pureed) – 1 large or 2 medium-sized
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – ½ tsp
- Salt – to taste
- Water – 2 cups
- Fresh coriander leaves – for garnish
Optional:
- Curd (Yogurt) – 2 tbsp (for added creaminess)
- Lemon juice – 1 tbsp (for a tangy twist)
Preparation:
- Fry the Papads:
- Heat a little oil in a frying pan and fry the broken papads until they are crispy. Alternatively, you can microwave or roast them.
- Once crispy, break them further into smaller pieces and set aside.
- Tempering the Spices:
- In a separate pan, heat 2-3 tbsp oil. Add cumin seeds and let them splutter.
- Add a pinch of asafoetida, chopped ginger, garlic, and green chilies (if using). Sauté for a minute until aromatic.
- Preparing the Gravy:
- Add the finely chopped onions to the pan and sauté until they become golden brown.
- Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
- Sprinkle in red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala. Stir well and cook for another 2-3 minutes.
- Add Water and Simmer:
- Add 2 cups of water (adjust for consistency) and bring the mixture to a boil.
- Add salt to taste and let it simmer for 5-7 minutes, allowing the spices to blend well.
- Add Fried Papad:
- Gently add the fried papad pieces into the simmering gravy. Stir carefully to coat them in the spices.
- Let the papads soak up the gravy for about 5 minutes. They should soften but not turn mushy.
- Optional Add-ins:
- For added creaminess, you can stir in 2 tbsp of curd (yogurt).
- If you like a tangier flavor, add a squeeze of lemon juice.
- Garnish and Serve:
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or Indian flatbreads (roti, naan, or paratha).
Tips and Variations:
- Papad Selection: You can use any variety of papad for this recipe, but the thin, crisp papads work best as they absorb the gravy well.
- Add Vegetables: If you prefer a richer version, you can add vegetables like peas, potatoes, or cauliflower along with the spices to make it more wholesome.
- Spice Level: Adjust the heat by increasing or reducing the amount of green chilies or red chili powder.
Conclusion:
Marwadi Papad Ki Sabji is a simple yet flavorful dish that brings the essence of Rajasthani cuisine to your table. It’s perfect for a quick meal when you’re craving something spicy and comforting. Whether you’re a fan of Indian vegetarian curries or just looking for a new way to enjoy papads, this dish is a must-try!
