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Recipe Name: Papad Curry (Rajasthan Style Poppadum Curry)  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves
10 mins 30 mins 2



Raw papads cut into 1" squares   2 medium sized
Mustard seeds   1/2 tsp
Cumin seeds   1/2 tsp
Asafoetida   1/4 tsp
Turmeric powder   1/4 tsp
Red chilli powder   1/2 tsp
Yoghurt   1 tbsp
Gram flour (besan)   1/2 tsp
Water   1 cup
Oil   1 tbsp
Salt to taste
Fresh coriander to garnish   1/2 tbsp


  • Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
  • Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the papad and coriander leaves. Cook on low level for about 2.5 minutes or till the papad are cooked. Adjust the consistency of the curry as desired.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 108 Calories from Fat 72
% Daily Value'
Total Fat  8 g 12%
Saturated Fat  0 g 0
Trans Fat  0  
Cholesterol  0 mg 0
Sodium  163 mg 7%
Total Carbohydrate  6 g 2%
Dietary Fiber   2 g 7%
Sugars   1 g  
Protein   3 g
Vitamin A   0%   * Vitamin C   0%
Calcium   5% * Iron   9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs