In a bowl, add yogurt, turmeric powder, red chili powder, coriander powder , cumin powder and maida. Whisk everything well.
Add 1 cup water to it and mix everything without any lumps. Set aside
Heat up a kadai on medium flame and add 1 tbsp oil.
When the oil is hot, add the cumin seeds and let it splutter.
Then add the red chilies and the hing and fry for a few seconds.
Add the ginger-garlic-green chili paste and the green chilies and saute until the raw smell disappears.
Add the onions and saute until they turn translucent.
Reduce the flame to low and add the whisked curd to the kadai and mix well. Let it come to a boil.
Meanwhile roast the papads on direct flame.
Break the roasted papads randomly into pieces as shown in the picture. Set aside.
When the curry comes to a boil, add the garam masala, crushed kasuri methi and the coriander leaves. Mix well and let the curry boil until it reaches the desired consistency. Finally add the broken papads, salt and mix well. Cover the lid, switch off the flame and let it rest for 5-10 minutes for the papads to soak up before serving.
Serve hot papad ki sabzi drizzled with some ghee on top, with phulkas, parathas or rotis