Rajasthani Poppadum Smash
Papad Ki Sabzi
Celebrating National Curry Week with Kingfisher Beer, we thought we'd spin spice hungry ethusiasts around the Indian subcontinent and dish up India's lesser known recipes which have been shaped by history, geography and terrain. Here we head to the royal state of Rajasthan, a land of kings and princes...a desert kingdom with a rich, colorful, spicy food culture which mirrors its historical wealth and prosperity and also reflects the traditional warrior lifestyles and the availability of ingredients in this water starved region. Food that could last for several days was given more preference. Due to the scarcity of water, Rajasthani food involves the use of milk, yogurt or buttermilk to wet the gravies.
For many the ritual of smashing poppadums in the local curry house has become a dyed in the wool tradition...there's a satisfying pleasure from taking a karate chop to a pile of poppadums and communally crushing them. If you enjoy this pastime then you're in luck because this recipe is made for smashing and dunking, it's a poppadum and curry dip. In fact it's like India's answer to a spicy tortilla dip. It's Rajasthani Papad ki Sabzi, it's the real taste of India.
How To Make Papad Ki Sabzi
- 375g whole yoghurt
- 4-6 poppadums (either uncooked or pre-made)
- 1 tbs gram flour
- Salt to taste
- ½ tsp turmeric powder
- ¾ tsp chilli powder
- 30ml vegetable oil oil
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp ginger, chopped
- Fresh coriander leaves to garnish with a blob of mango chutney.
In a large bowl, combine the yogurt, gram flour, salt, turmeric powder and red chilli powder. Add 240ml of water and blend well. Heat the oil in a non stick wok.
Add the cumin seeds, asafoetida and red chillies. When the seeds sputter and change colour, add the coriander powder and sauté for one minute. Add the ginger and sauté for another minute. Turn the heat to low.
Add the yogurt mix and adjust the seasoning. Stir continuously until it boils. Reduce heat and let it simmer for a couple of minutes. Add a touch of water if required.
Heat a non-stick frying pan roast the poppadum on both sides (ignore if pre-cooked). Roughly break into bite sized pieces. Add the poppadums and boondi into the simmering yogurt mixture. Boil for two to three minutes and add the garam masala powder and cook for another minute. Serve hot and garnish with coriander or a blob of mango chutney.