Ingredients:
4 plain papad
2 tbsp oil
1 tbsp cumin seeds
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1/8 tbsp asafetida
2 whole dried red chili
2 cups of plain yogurt
2 tbsp finely shredded ginger
1 tbsp red chili powder
1/2 tbsp turmeric
2 tbsp coriander powder
1/2 tbsp fenugreek seeds
1 tbsp salt
2 tbsp finely chopped cilantro
Steps to cook:
Soak fenugreek seeds for about 5 minutes.
Break the papad in small pieces.
Beat the yogurt in a bowl until it is smooth.
Now make a mixture of ginger, chili powder, turmeric, coriander powder and fenugreek seeds.
Heat the oil in a sauce pan over medium heat. Add cumin seeds, asafetida and whole red chilies lower the heat.
Add yogurt mix and cook over low heat stir continuously.
Make gravy by adding 1 cup of water and cook for 3-4 minutes. Add papad and alst according to your taste in the gravy.
Keep cooking for about 3-4 minutes.
Garnish the papad curry with fresh cilantro!
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