Is Egg Papad Curry healthy?

It can be a part of a balanced diet. Eggs provide high-quality protein. To make it healthier, you can roast the papad instead of deep-frying to significantly reduce the fat content. The curry base is made from wholesome ingredients like tomatoes and onions.

Can I make this curry vegan?

Yes, you can make a vegan version. Simply omit the eggs and replace them with boiled potatoes, chickpeas, or pan-fried tofu. The rest of the recipe remains the same.

What can I serve with this curry?

Egg Papad Curry pairs wonderfully with Indian flatbreads like roti, chapati, or naan. It also goes very well with plain steamed basmati rice or jeera rice.

How do I store leftovers?

It is best to store the gravy and the fried papad pieces separately. Store the egg curry in an airtight container in the refrigerator for up to 2 days. Store the fried papad in an airtight container at room temperature. Add the papad to the reheated curry just before serving.

Can I use any type of papad?

Urad dal papad (plain or spiced) works best as it holds its shape well for a short time in the gravy. However, you can experiment with moong dal or rice papad, but be aware they might soften more quickly.

Home / Recipes / indian / Egg Papad Curry

indianEasyeggetariandairy freenut free

Egg Papad Curry

RATING

4.4/5(63)

TASTE SCORE

7/10

A unique and delicious curry where crispy fried papads and soft boiled eggs are simmered in a tangy tomato-onion gravy. It's a quick, budget-friendly meal that comes together in under 30 minutes, perfect for a weeknight dinner.

PREP

10m

COOK

20m

SERVES

1 CUP CURRY WITH 1 EGG AND 2 PAPAD PIECES

180 cal

SERVINGS

INSTRUCTIONS

5 steps. 20 minutes total.

5 STEPS

1
Step 1
- a.Prepare Eggs and Papad
- b.Peel the hard-boiled eggs and make a few shallow slits on each one. This helps them absorb the gravy flavors. Set aside.
- c.Heat 1/4 cup of oil in a kadai or wide pan over medium-high heat.
- d.Carefully fry the papads one by one for about 15-20 seconds until they are crisp and lightly golden. Do not let them burn.
- e.Remove the fried papads and place them on a paper towel to drain excess oil. Once cooled, break them into large, bite-sized pieces.
2
Step 2
- a.Sauté Aromatics
- b.In the same pan, remove excess oil, leaving about 2 tablespoons. Heat it over medium flame.
- c.Add the cumin seeds and let them sizzle for 30 seconds. Add the asafoetida and stir for a few seconds.
- d.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- e.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Step 3
- a.Cook the Masala
- b.Add the tomato puree to the pan. Stir in the turmeric powder, red chili powder, coriander powder, and salt.
- c.Mix everything well and cook the masala, stirring occasionally, for about 6-8 minutes.
- d.Continue cooking until the masala thickens and you see oil separating from the sides of the mixture.
4
Step 4
- a.Simmer the Curry
- b.Pour in 1.5 cups of water and stir well, scraping the bottom of the pan.
- c.Bring the gravy to a boil, then reduce the heat to low.
- d.Gently add the slit boiled eggs to the gravy. Add the garam masala and stir gently.
- e.Cover the pan and let the curry simmer for 5 minutes, allowing the eggs to absorb the flavors.
5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Just before serving, add the broken papad pieces to the curry and give it a gentle stir.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve immediately with hot roti, naan, or steamed rice to enjoy the papad while it's still slightly crisp.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Add the fried papad pieces just before serving to prevent them from becoming completely soggy and to retain some of their crunch.
2
For a healthier alternative, you can roast the papad over an open flame or in a microwave instead of frying.
3
Making shallow slits in the boiled eggs is key for them to soak up the delicious gravy.
4
For a richer, creamier curry, stir in 2 tablespoons of fresh cream or cashew paste at the end after turning off the heat.
5
Adjust the amount of water to achieve your desired gravy consistency – less for a thick gravy, more for a thinner one.

RECIPE VARIATIONS

Adapt it for your goals.

Creamier Version

Stir in 2 tablespoons of heavy cream or a paste made from 10 soaked cashews at the end of cooking for a richer, creamier texture.

Spicier Kick

Add 1-2 slit green chilies along with the onions to infuse more heat into the gravy.

Vegetable Addition

Add boiled and cubed potatoes or green peas to the curry along with the eggs for extra texture and nutrition.

No Onion No Garlic

For a Jain or Sattvic version, skip the onion and garlic. Use a tomato-ginger base and increase the amount of asafoetida slightly.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.

bolt

Provides Quick Energy

The carbohydrates from the papad (lentil flour) combined with the protein and healthy fats from eggs provide a balanced and sustained release of energy.

leaf

Rich in Antioxidants

Tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also have anti-inflammatory properties.

QUESTIONS?

Frequently asked questions

One serving of Egg Papad Curry contains approximately 230-260 calories, depending on the amount of oil used for frying the papad.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

EXPLORE

Cuisines we love

American756 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek1 Gujarati377

Egg Papad Curry

For 4 servings

5 steps. 20 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5