Recipe- Papad Boondi Ki Sabzi Will Be Great For Lunch

A simple and fuss free curry from the royal state of Rajasthan. If you follow me, by now you must have known my love for Rajasthani Cuisine. I spent 3 years of my college life in Rajasthan and fall in love with the food. It is very much similar to the cuisine of from where I come from Western U. P but still many dishes like Dal Baati, Gatte Ki Subzi, Gatte Ka Pulao, Rajasthani Kabuli/Jodhpuri Pulao are native to the state.

Rajasthan is basically is a dry state and people have adapted there cuisine vegetarians especially to the local available ingredients. Due to scarcity of water, the state does not enjoy a wide range of fresh vegetables. Now a days almost everything is available in big cities but few decades back and still, people in small towns relied on local ingredients. Yogurt, spices and chickpea flour and millets like bajara are widely used in making dishes.

Ingredients

1 Cup Yogurt/Dahi
1-2 tbsp Chickpea Flour/Besan
― Cup Crushed Papad/Popadums
ž Cup Boondi
1 Bay Leaf
1-2 Whole Red Chillies
4-5 Cloves
1 tsp Cumin Seeds/Jeera
1 tsp Red Chilli Powder
1" Ginger
1-2 Green Chillies optional
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
Salt to taste
1-2 tbsp Oil/Desi Ghee
Asafeotida/Hing(a pinch) for gluten-free version, skip it or use gluten-free hing

Method

* Roast papads and keep aside. Crush it to the size as you like it in curry.

* Crush Ginger and green chilli in motor pestle or finely chop.

* In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.Add about 1 cup of water and mix well.

* Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.

* Add ginger green chilli paste and saute for few seconds.
* Add dried fenugreek leaves/kasuri methi and saute for another few seconds.

* Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to raring boil, add salt.

* Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. You can also soak papad and boondi in hot water(separately) before adding to curry, but I add it directly. It get's cooked and soaked in curry.

* Top with finely chopped cilantro/coriander(optional).
* Top it more crushed papads and boondi while serving for the crunch if you like.

* Serve hot with Chapati/Parantha or Poori.