Papad Ka Shaak

Ingredients

• 2 large Papads
• 1/2 cup Plain Boondi
• 1 cup Sour Yogurt (Dahi)
• 1 tbsp Bengal Gram Flour (Besan)
• 3 tbsp Oil
• 1/4 tsp Cumin Seeds
• 2–3 Whole Red Chillies (broken)
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala Powder
• A pinch of Asafoetida (Hing)
• Salt to taste
• Coriander leaves for garnishing

1. Preparation

   • Roast the papads and break them into medium-sized pieces.
   • Whisk yogurt, besan, and 1 cup of water until smooth and lump-free.
   • Soak papad pieces and boondi in 2 cups of hot water for 2–3 minutes.
   • Strain and keep aside.

2. Tempering

   • Heat oil in a pan on medium flame.
   • Add cumin seeds and let them crackle.
   • Add asafoetida and broken red chillies.
   • Sauté for a minute until aromatic.

3. Preparing the Yogurt Base

   • Lower the flame and add red chilli powder.
   • Slowly pour in the whisked yogurt mixture, stirring continuously to avoid curdling.

4. Adding Spices & Papad

   • Add turmeric powder, coriander powder, garam masala powder, and salt.
   • Stir continuously and bring the curry to a gentle boil.
   • Add soaked papad pieces and boondi.

5. Final Cooking & Serving

   • Boil for 2–3 minutes until the curry thickens slightly.
   • Switch off the flame.
   • Garnish with chopped coriander leaves.
   • Serve hot with roti or steamed rice.