Papad Curry

One of my all time favourite vegetarian dishes is a simple Papad Curry. Papads a.k.a papadum are a very popular snack/ side dish served with almost any and every Indian meal. But to make a main dish out of it is not heard often.

My mum had learnt it from a friend years ago when my dad was serving in the army – that time exchanging recipes, knitting tips and cultural habits was a done thing to do when telephones, televisions (limited), mobile phones and the internet were a far flung idea – not even thought of!

That was a time when apart from celebrating all the festivals, people were far more warm and friendly as they had more time for family and friends in stead of being hooked up to their mobiles, laptops and tablets – this in turn helped forge greater family values and depth in relationships.

Recently mum made this dish for me and I stood next to her armed with my camera to take pictures lest I forget how to prepare it.

It’s simple, it’s soulful, it’s yummy – try it and let me know whether you liked Papad Curry served hot with steamed rice.


  • Cumin seeds (jeera) – 1 and ½ tsp
  • Asafetida (hing) – a pinch
  • Cooking oil – for frying the papads
  • Papads – 5 – 6nos. your choice of papad (but not the rice ones from Southern India)
  • Potato – 1 medium boiled and cubed
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½  tsp
  • Coriander powder – 1 tsp
  • Water – 2 cups at least
  • Salt to taste


  1. Heat enough oil as desired to fry the papads and set aside.
  2. In the same hot oil add the cumin seeds and asafetida.
  3. Fry the boiled and quartered potatoes until light golden brown.
  4. Now add the dry spices and fry for a couple of seconds.
  5. Pour 2 cups of water and bring it to a boil stirring continuously.
  6. Add a little salt – as the papads will have their own salt content.
  7. Once the watery gravy comes to a boil, break the fried papads into big pieces and drop them.
  8. Mix well and give it a few boils and serve hot immediately.

Note – Try and not keep left overs as the papads may go soggy. So best is to use as much you need for a dish only.

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Tanya is a graduate in Sociology from Sophia College, Mumbai, a post-graduate in Communications and Media from SNDT Women’s University in Mumbai and holds a Master's Degree in Journalis & Mass Communications from Chandigarh University. A former writing mentor and a seasoned lifestyle writer, Tanya writes columns on The Lifestyle Portal of life and living.

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