Forgot to Buy Vegetables? Try This Kathiyawadi Papad Bhurji! Flavour-Packed & Delicious! By Chilli B

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Ingredients (2–3 servings)
• 3-4 roasted papad (moong or urad) – crushed into medium pieces
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1 medium onion – finely chopped
• 1 medium tomato – finely chopped
• 2–3 garlic cloves – crushed
• 2 green chillies – chopped
• ¼ tsp hing (asafoetida)
• ½ tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• ½ tsp coriander powder
• 1/4 tsp garam masala
• Salt – as needed (papad already has salt, so be careful)
• 2 tbsp fresh coriander leaves – chopped
• 1 tbsp lemon juice


Cooking Method
1. Roast Papad
• Dry roast papad over open flame or on tawa until crisp.
• Break into medium-sized pieces (not too small). Keep aside.
2. Make Masala Base
• Heat oil in a pan. Add cumin seeds, hing.
• Add chopped onions, sauté till golden.
• Add garlic + green chilies → fry for aroma.
• Add tomatoes, cook till soft and masala releases oil.
3. Spices
• Add turmeric, red chilli powder, coriander powder, and salt (very little).
• Cook for 1–2 mins.
4. Add Papad
• Turn off the flame (important so papad doesn’t become soggy).
• Add roasted papad pieces and mix gently in the masala.
5. Finish
• Sprinkle garam masala, lemon juice, and coriander leaves.
• Serve immediately with bajra rotla, thecha, and buttermilk for authentic Kathiyawadi vibes.

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