Papad Ki Sabzi

Papad Ki Sabzi

Celebrating National Curry Week with Urban Rajah and Kingfisher Beer, we thought we'd spin spice hungry enthusiasts 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.