Papad Ki Sabzi

Ingredients:

Minced mutton – 250 gms (minced thrice)

Kashmiri red chilli – 30 gms

Roasted Besan – 25 gms

Green papaya paste – 20 gms

Garam masala powder – 5 gms

Papads – 8 nos (cut into quarters)

Desi ghee – 25 gms

Ginger paste – 15 gms

Garlic paste – 15 gms

Bay leaf – 1 no.

Mace and Cardamom powder – 5 gms

Sliced Onion – 100 gms

Beaten curd – 60 gms

Almond – 20 gms

Cashew nut – 20 gms

Fresh cream – 10 gms

Almonds sliced – 10 gms for garnishing

Cinnamon – 1 inch piece

Green cardamom – 2 nos

Cloves – 4 nos

Salt – to taste

Sugar – ¼ tsp

 Oil – 2 tbsp

Method:

Soak the Kashmiri red chillies in warm water for 10 min and grind to a fine paste. The mutton should be very finely minced.

Heat oil and sauté the finely minced mutton along with the Kashmiri chilli paste, mace and cardamom powder, garam masala powder, papaya paste, sugar, salt and roasted gram flour in a heavy bottom pan. When you smell nice aroma it is done. Keep aside to cool.

Apply water along the edges of one face of the cut papad.  Fill about 20 gms of the mince mixture and cover with another piece of papad. Seal the edges properly. Likewise prepare the other papad pieces. Place it on a clean plate and cook for 45 sec in the microwave oven.

Heat ghee in a pan and add the bay leaf, clove, green cardamom, cinnamon and sliced onions. Once the onions turn brown add the ginger and garlic pastes, salt and sugar. Sauté for 5 min till all the ingredients are well blended. Keep aside. When cool add beaten and cook on slow fire. Add almond and cashew nut pastes along with fresh cream and simmer. When cooked, remove from fire and spread on top of the previously prepared papad triangles. Garnish with sliced almonds.