Shekhawati Papad Pyaaz Ki Sabzi Papad Onion

Method

1. 1

   Break the papads: Break each raw papad into rough 3 to 4 cm pieces by hand. Do not fry the papads first — they are used raw for this preparation.

2. 2

   Heat oil: Heat 2 tbsp oil or ghee in a wide pan. Add cumin seeds — crackle. Add asafoetida.

3. 3

   Cook onion: Add sliced onion. Cook 8 minutes until golden.

4. 4

   Add ginger paste: Cook 1 minute.

5. 5

   Add tomato: Add chopped tomato. Cook 3 minutes until soft.

6. 6

   Add spice powders: Turn low. Add turmeric, red chilli powder and coriander powder. Stir 1 minute.

7. 7

   Add the raw papad pieces: Add the broken papad pieces. Stir quickly to coat every piece with the onion-tomato masala.

8. 8

   Cook very briefly: Cook on medium heat for only 1 to 2 minutes, stirring constantly. The papad pieces soften very rapidly — they go from raw and crispy to tender within 2 minutes of being in the hot pan. Do not overcook or they dissolve completely.

9. 9

   Add amchur and salt: Add amchur and salt. Stir once.

10. 10

    Serve immediately: Scatter coriander and serve at once — the papad sabzi waits for no one. It continues to soften rapidly and must be eaten within a few minutes of cooking.

11. 11

    Note: Papad Pyaaz Ki Sabzi is the emergency meal of Shekhawati — the painted havelis region of Rajasthan comprising Sikar, Jhunjhunu and Churu districts. In this region with limited fresh produce availability, papad — which every household keeps in large quantities — becomes a vegetable. The quick preparation (under 15 minutes total) and the universal availability of papad make this the default dish when nothing else is at hand. The Shekhawati Marwari trading families who lived in this region also maintained this tradition in their urban homes when servants had not shopped.