This is a traditional Rajasthani dish. Simple and easy to prepare.
1/2 red chili powder
2 -3 red chilies whole
1 tsp coriander powder
1 tbsp Bengal gram flour (besan)
1 tsp garam masala powder
3 tbsp oil
4 big size papads (masala papad)
1/4 tsp turmeric powder
a pinch asafoetida
1/4 tsp cumin seeds
2 cup yogurt (sour)
few curry leaves for tampering
few coriander leaves chopped for garnish
Roast papads and break into medium sized pieces.
Whisk the yogurt, besan and 1 cup of water.
Soak papads pieces in 1 cup hot water for 2-3 minutes.
Strain and keep aside.
Heat up oil.Add cumin seeds.
When they begin to crackle, mix in asafoetida and broken red chillies and
curry leaves.Fry for a minute or so.
Mix in red chili powder and beaten yogurt.
Mix in rest of the spices and stir continuously.
As it begins to boil, mix in the papad.
Boil for a couple of minutes and decorate with cut coriander leaves.