Pappad Ki Subzi (Sun-dried wafers in curry) recipe
ingredients
4 - 5 Pappad
4 - 5 tbsp (60-75 ml) 2 - 2 1/2 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
2 Onions, finely chopped
1 tbsp (15 g) Kachri, ground
2 Garlic (lasan) cloves, ground
2 tsp (4 g) Red chilli powder
2 tbsp (9 g) Coriander (dhaniya) powder
1/2 tsp (1 g) Turmeric (haldi) powder
3 tbsp (45 g) 1 1/2 oz Yoghurt (dahi)
4 - 5 tbsp (60-75 ml) 2 - 2 1/2 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
2 Onions, finely chopped
1 tbsp (15 g) Kachri, ground
2 Garlic (lasan) cloves, ground
2 tsp (4 g) Red chilli powder
2 tbsp (9 g) Coriander (dhaniya) powder
1/2 tsp (1 g) Turmeric (haldi) powder
3 tbsp (45 g) 1 1/2 oz Yoghurt (dahi)
method
1. Heat the oil in a wok (kadhai); add cumin seeds and onions. Saute till the onions turn brown.
2. Mix all the dry spices in yoghurt with 2 - 3 tbsp of water. Add the mixture to the fried onions. Stir till the oil separates.
3. Break the pappad into small triangular pieces and add to the yoghurt mixture.
4. Add just enough water to immerse the pappad.
5. Cook for 10 minutes or till the pappad becomes tender.
2. Mix all the dry spices in yoghurt with 2 - 3 tbsp of water. Add the mixture to the fried onions. Stir till the oil separates.
3. Break the pappad into small triangular pieces and add to the yoghurt mixture.
4. Add just enough water to immerse the pappad.
5. Cook for 10 minutes or till the pappad becomes tender.
serving amount
serves: 4
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