Khatti Meethi Papdi, Dhokli Subzi, Valor Papdi Subzi

by Tarla Dalal

add to my cookbook add to shopping list

Added to 22 cookbooks This recipe has been viewed 45312 times

An all-time favourite from the kitchens of Gujarat, the Khatti Meethi Papdi is a delicious subzi that combines besan dumplings and walor papdi with everyday spices.

Although it uses common ingredients, this valor Papdi Subzi has a unique texture and mind-blowing flavour because of the way it is cooked.

Marinating the papdi with the other ingredients for a few minutes enhances the flavour of the dish, as the spices mix well with the vegetable.

Besan dhoklis increase the appeal of the subzi further, but it is important to add these to the subzi only after the papdis are cooked. You must also take care to simmer the subzi till the dhoklis get cooked.

The mouth-watering subzi is also a nutritious wonder as papdi is rich in iron and helps increase haemoglobin count if consumed regularly.

Serve with Rotlis , Khatti Meethi Dal , Spicy Kachumber and Rice for a satiating oil-free meal.

Add your private note

Khatti Meethi Papdi, Dhokli Subzi, Valor Papdi Subzi recipe - How to make Khatti Meethi Papdi, Dhokli Subzi, Valor Papdi Subzi

Tags

Preparation Time: 15 mins Cooking Time: 13 mins Total Time: 28 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Dumpling Batter
1/2 cup besan (bengal gram flour)
2 tbsp low-fat curds (dahi)
1/4 tsp chilli powder
a pinch of turmeric powder (haldi)
salt to taste

Other Ingredients
3 cups valor papdi , stringed and broken into 2 pieces
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp roughly chopped jaggery (gur)
a pinch of asafoetida (hing)
salt to taste
a pinch of carom seeds (ajwain)

Method

For the dumpling batter

Combine all the ingredients along with 2 tbsp of water in a deep bowl, and whisk well to make a smooth batter. Keep aside.

How to proceed

Combine the walor papdi, turmeric powder, chilli powder, coriander-cumin seeds powder, jaggery, asafoetida and salt in a deep bowl, mix well and keep aside.
Heat a deep non-stick pan on a medium flame, add the carom seeds and dry roast on a medium flame for few seconds.
Add the walor papdi mixture and 1½ cups of water and mix well. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
Drop spoonfuls of the dumpling batter into the papdi mixture using your hands at equal distance.
Cover it with a lid and cook on a high flame for 2 minutes so the dumplings turn firm and get cooked, while stirring once gently after 1 minute.
Serve hot.