Papad ki Sabzi — Rajasthan’s Instant Desert Curry: History, Ingredients, Recipe & Tips
Papad ki Sabzi is one of the most genius dishes of Rajasthan — a full curry made without vegetables. Born in the Thar desert where fresh produce wasn’t always available, this dish uses roasted papad, curd and basic spices to create a creamy, tangy curry that comes together in just 10 minutes.
Simple English with light Hindi flavour (tadka, papad, dahi) to keep it easy for all readers.
Why Papad ki Sabzi Exists — A Dish Made from Necessity
In old Rajasthan, vegetables were rare. People stored long-lasting foods: papad, besan, curd, buttermilk, dry spices. When there were no vegetables for sabzi, they created this brilliant curry using roasted papad pieces simmered in spiced curd.
It became popular because it is: quick, cheap, light, and surprisingly flavourful.
Ingredients — Only Staples, No Vegetables Needed
➡ Main Ingredients
Papad (moong/chana/urad), curd or buttermilk, ghee or oil.
➡ Spices
Jeera, hing, red chilli, turmeric, coriander powder, kasuri methi.
➡ Optional
Green chillies, garlic, onion (modern version), fresh coriander.
Health Benefits — Light, Digestible & High Protein
- Papad provides protein (especially moong dal papad).
- Curd improves gut health.
- Very light on stomach — perfect for summer.
- Low oil (if made with roasted papad).
How to Make Papad Ki Sabzi — Quick Home Recipe
Step 1 — Prepare Curd Base
- Whisk 1 cup curd with 1 cup water.
- Add haldi, red chilli, coriander powder, salt.
- Keep aside.
Step 2 — Make Tadka
- Heat ghee or oil.
- Add jeera, hing and optional garlic.
- Lower flame.
Step 3 — Add Curd Mix
- Pour curd mixture slowly.
- Stir continuously to avoid curdling.
- Cook for 3–4 minutes.
Step 4 — Add Papad
- Break roasted papad into medium pieces.
- Add to curry just before switching off gas.
- Papad softens in 20–30 seconds.
Serve immediately with roti or rice.
Where to Eat Papad Ki Sabzi in Jaipur
Santosh Bhojanalaya
Authentic, homely version.
Chokhi Dhani
Served in thali with bajra roti.
Dhabas near Ajmer Road
Mildly spicy, curd-rich version.
FAQs — Papad Ki Sabzi
Does papad get soggy?
Yes — that’s the idea! Add papad at the end for ideal texture.
Can I use buttermilk instead of curd?
Yes — it makes the curry lighter and more tangy.
Which papad is best?
Moong dal papad gives the best flavour for sabzi.
Is this vegetarian?
100% pure veg desert curry.