Papad ki Sabzi (Rajasthani Papad in Spiced Yoghurt Gravy)
A quick Rajasthani curry born in dry desert kitchens. Crisp papads soften in a tangy, spiced yoghurt gravy. Ready in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £0.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the yoghurt, gram flour, water, ground coriander, turmeric, chilli powder and salt together until completely smooth.
- 2
Heat the ghee in a wide pan over a medium heat. Add the cumin seeds and dried chillies for 20 seconds, then the onion and cook for 6 minutes until soft and golden. Add the garlic for 1 minute.
6 min - 3
Turn the heat down low and slowly pour in the yoghurt mixture, stirring all the time. Simmer gently for 8 minutes, stirring, until it thickens into a smooth gravy.
8 min - 4
Break the papads into large pieces. Drop them into the gravy just before serving and stir through for 30 seconds, until they soften but still have some bite.
- 5
Scatter with coriander and serve straight away with roti or rice, before the papad goes soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.