Papad ki Saag-Bhaaji: Difference between revisions
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{{Short description|Indian vegetarian dish}} |
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[[File:Amritsari Papparh.jpeg|thumb|Amritsari Papar Vadian]] |
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{{Use dmy dates|date=December 2022}} |
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'''Amritsari''' '''Papad''' or '''papar''' is a variety of the [[papadum|papad]] snack <ref>{{Cite web|title = Papad - NDTV Food|url = http://food.ndtv.com/ingredient/papad-701140?desktop=true|website = food.ndtv.com|access-date = 2016-02-03}}</ref> specific to the north Indian state of [[Punjab, India|Punjab]] and the surrounding region, and even more specific to the city of [[Amritsar]]. Amritsari papad is famous throughout India, and is also exported abroad. |
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{{Use Indian English|date=December 2022}} |
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{{Infobox food |
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| name = Papad Ka Saag |
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| image = File:Papad ki subzi.jpg |
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Like papad elsewhere in India, Amritsari papad is made from seasoned dough, usually of hulled [[Vigna mungo|urad daal]] flour, seasoned liberally with salt, black pepper, heeng ([[asafoetida]]), cumin, coriander, [[pomegranate]] seeds, and sometimes [[garlic]]. The proportions are highly variable, leading to a large variety in taste and pungency. The dough is rolled into wafer thin discs the size of a small plate, and sun-dried to prepare raw papad. Flours from other sources such as [[lentils]], [[chickpeas]], [[rice]], [[tapioca]] or [[potato]], are sometimes used. Dried papad will keep for several months without refrigeration. Although now done by machines, papad was traditionally rolled out by hand, requiring a fair amount of force because of the dryness of the dough—indeed, In Hindi and Punjabi, "papad belna" (rolling out papad) is still a metaphor for any laborious or arduous task. |
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| caption = Papad ka Saag served in a bowl |
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| alternate_name = Papad ki Bhaaji, |
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Papad nu shaak |
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| country = [[Indian subcontinent]] |
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| national_cuisine = [[Indian cuisine|India]] |
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| region = [[Rajasthan]], [[Madhya Pradesh]] & [[Gujarat]] |
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| creator = |
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| course = |
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| served = |
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| main_ingredient = [[Papadam|Papad]] |
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| variations = |
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| calories = |
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| other = |
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}} |
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'''Papad ki Bhaaji''' or '''Papad ka Saag''' is a vegetarian main course dish made using [[Papadam|Papad]] and is popular in [[Rajasthani cuisine|Rajasthani]], [[Gujarati cuisine|Gujarati]], [[Bundeli cuisine|Bundeli]], [[Malwi cuisine|Malwi]], [[Nimadi cuisine|Nimadi]] and [[Braj cuisine|Braj cuisines]].<ref>{{Cite web |title=How to make Papad Ki Sabzi Recipe |url=https://www.slurrp.com/recipes/papad-ki-sabzi-1612537452 |access-date=2023-04-05 |website=Slurrp |language=en}}</ref> The dish is prepared with many variations and is also known by the name ''Papad ro saag'' in [[Rajasthani languages|Rajasthani]] and ''Papad nu shaak'' in [[Gujarati language|Gujarati]]. Papad ki bhaaji can be easily prepared with few basic ingredients at home and without the need of any vegetable. Hence it typifies the simple food that one needs for sustenance amidst the hardship of desert life. |
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| ⚫ | In India, papad is also eaten as an appetizer or snack, with toppings such as chopped onions, carrots, [[chutney]] or other dips and condiments<ref>{{Cite web |title=Papad - NDTV Food |url=http://food.ndtv.com/ingredient/papad-701140?desktop=true |access-date=2016-02-03 |website=food.ndtv.com}}</ref><ref>{{Cite web|title = Nutrition Facts and Analysis for Papad|url = http://nutritiondata.self.com/facts/legumes-and-legume-products/7549/2|website = nutritiondata.self.com|access-date = 2016-02-03}}</ref> |
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==Amritsari Vadiyan== |
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'''Amritsari Vadi''' (plural: vadiyan) is also made similarly from dough prepared from a paste of ground urad dal, with salt, black pepper, heeng, red chili, coriander seeds, salt, cumin seeds etc. added to it. Paste is shaped by hand into half round 5 cm balls, and spread out on sheets for sun-drying. Like papad, dried vadis can be kept for months. Dried vadis are cracked into bite sized pieces and added to curries and vegetable dishes. These give the dishes a smoky and piquant taste.[[File:A typical Amritsar Warrhi.jpeg|thumb|Amritsari Vadi]] |
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Until recently, the traditional papad and vadiyan makers of Amritsar were concentrated in a famous street known as the Papad Vadiyan Bazaar near the [[Golden Temple]]. The Bazaar was suffused with the pungent aroma of the spices used to make papad and wadiyan, and visitors to the bazaar often remembered the smell as an unforgettable experience. After the implementation of the Galiara Project begun in 1988, aimed at beautification of the Golden Temple surroundings, these papad makers were spread out in the surrounding area. |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist}} |
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{{Indian dishes}} |
{{Indian dishes}} |
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[[Category:Indian snack foods]] |
[[Category:Indian snack foods]] |
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[[Category:Indian breads]] |
[[Category:Indian breads]] |
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Latest revision as of 17:44, 14 April 2024
 Papad ka Saag served in a bowl | |
| Alternative names | Papad ki Bhaaji, Papad nu shaak |
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| Place of origin | Indian subcontinent |
| Region or state | Rajasthan, Madhya Pradesh & Gujarat |
| Associated cuisine | India |
| Main ingredients | Papad |
Papad ki Bhaaji or Papad ka Saag is a vegetarian main course dish made using Papad and is popular in Rajasthani, Gujarati, Bundeli, Malwi, Nimadi and Braj cuisines.[1] The dish is prepared with many variations and is also known by the name Papad ro saag in Rajasthani and Papad nu shaak in Gujarati. Papad ki bhaaji can be easily prepared with few basic ingredients at home and without the need of any vegetable. Hence it typifies the simple food that one needs for sustenance amidst the hardship of desert life.
In India, papad is also eaten as an appetizer or snack, with toppings such as chopped onions, carrots, chutney or other dips and condiments[2][3]
References
[edit]- ^ "How to make Papad Ki Sabzi Recipe". Slurrp. Retrieved 5 April 2023.
- ^ "Papad - NDTV Food". food.ndtv.com. Retrieved 3 February 2016.
- ^ "Nutrition Facts and Analysis for Papad". nutritiondata.self.com. Retrieved 3 February 2016.
