• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Rajasthani Poppadom Curry

(Paapad ki Sabzi)
Serves: 4
Cooking time (approx.): 5 minutes
Style: North Indian Vegetarian (Rajasthani)
4 medium sized raw poppadoms cut into 1″ squares
1 teaspoon each of mustard and cumin seeds
1 teaspoon each of asafoetida and turmeric powders
1 teaspoon red chilli powder
2 tablespoons yoghurt
1 teaspoon chickpea / gram flour (besan)
2 cups water
2 tablespoon ghee (clarified butter) / butter / oil
1 tablespoon chopped fresh coriander
salt to taste
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.