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Papad Methi Ki Sabzi

June 24, 2012 by anjanaskc 28 Comments

Papad methi ki sabzi -A yoghurt based fenugreek seeds and popadum curry- a Rajasthani specialty

papad methi ki sabzi is a specialy from the state of Rajasthsan. in Rjasthan they make use of gram flour/besan and papd etc to use in curries .this papad methi dana ki sabzi is very easy and quick recipe and goes well with roti ,paratha and rice.

You can use any papad to make this papad methi dana ki sabzi but urad daal papad’s are the prefered ones as they don’t become soggy and remain fresh and crisp for a longer time.

I have also posted few delicious Rajasthani recipes ,do try these-

  • Panchmel Daal
  • Ker Sangri ki Sabzi
  • Mirchi ka Kutta
  • Gatte ki Sabzi
  • Missi Roti

papad methi ki sabzi

INGREDIENTS-
  • Urad daal papad – 6
  • Fenugreek seeds-3 tbls
  • Yoghurt-1 cup
  • Gram flour-1 t.s
  • Chopped tomato-1/4 cup
  • Besan boondi-1/4 cup (optional)
  • Turmeric-1/3 t.s
  • Chilli powder-1 t.s
  • Chopped spinach leaves-5
  • Cumin seeds-1/2 t.s
  • Asafoetida-1/4 t.s
  • Salt-1/2 t.s
  • Coriander powder-1 t.s
PROCEDURE–
  1. Soak fenugreek seeds in a cup of water for 2 hours. then wash with water and cook in microwave for 3 minutes.or pressure cook for 2 whistles to reduce the bitterness of methi seeds.
  2. Drain the water and keep aside the methi seeds(or can use without boiling if you like the slight bitterness of methi seeds. )
  3. Deep fry the papads (frying  is optional,you can use raw  or dry roast them, but I prefer to use fried papad’s) and break into small pieces. You can also use moong daal papads
  4. Take curd in a bowl and mix in  all the spices .
  5. Heat oil in a pan ,add cumin seeds and asafoetida.when it become golden add gram flour,stir for few seconds
  6. Add fenugreek seeds ,give it a stir and then add curd mixture  stir fry for a minute .
  7. Add 1.5 glass water and chopped spinach ,when water start boiling add papad pieces,tomato pieces and boondi.
  8. let it boil for 2 minutes on medium flame.
  9. Add chopped coriander and serve hot
Serving suggestions-best with roti, thepla and rice

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Print Recipe
0 from 0 votes

Papad Methi Ki Sabzi

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Rajasthani cuisine
Servings: 4 people

Related Recipes

  • Rajasthani Papad Boondi Ki SabziRajasthani Papad Boondi Ki Sabzi
  • Rajasthani Gatte Ki Sabzi,Gatta Curry Recipe
  • Khatta Meetha Kaddu RecipeKhatta Meetha Kaddu Recipe
  • Aloo Mangodi Ki Subzi /Tari Bari
  • Aloo Matar ki Sabzi ,Potato and Green Pea Curry
  • Methi Dana Chutney, Methi Launji, Fenugreek Seed ChutneyMethi Dana Chutney, Methi Launji, Fenugreek Seed Chutney

Filed Under: Gravy dishes, Rajasthani Cuisine, Sabzi and Curries Tagged With: fenugreek seeds, Jain food, methi dana, no onion and garlic recipe, papad, Rajasthani Cuisine, sabzi, Subzis and curries

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Comments

  1. Anonymous says

    November 25, 2013 at 10:54 am

    Hi,

    I am Chandrika from Trivandrum.I tried out this recipie of yours and it came out very well…It was very good

    Reply
  2. Lakshmi @Purevegetarian says

    September 24, 2012 at 4:51 am

    Fantastic and sumptuous.

    Reply
  3. Maayeka says

    August 7, 2012 at 9:27 am

    Hi Payal
    try using hung curd for the kadi(tie curd in muslin cloth for 6-8 hours so all the sourness of curd drained with the water)and for the papad curry-first make the curry and add papad just before finishing the curry you need not to cook the papads for long.@payal bhartiya

    Reply
  4. payal bhartiya says

    August 7, 2012 at 2:39 am

    Hi Anjana di,
    I want few tips from you.I am in Australia,I buy plain yogurt here,but whenever I prepare kadhi or kadhi subji i becomes sour do you have any tip for this, also I buy lijjat papad and subji of that papad becomes like atta,how can this be avioded if you are roating papad and then preparing subji.

    Reply
  5. Kavi says

    June 25, 2012 at 1:54 pm

    such a wonderful sabzi! i love the idea!

    Reply
  6. santosh says

    June 25, 2012 at 5:44 am

    mouthwatering….

    Reply
  7. Sangeetha says

    June 25, 2012 at 2:56 am

    very interesting and yummy subzi…wonderful preparation,would love to try it soon!!
    Spicy Treats

    Reply
  8. Ez Cookbook says

    June 25, 2012 at 2:27 am

    sounds very interesting nlooks yummy too… following u…

    Reply
  9. Sumi says

    June 25, 2012 at 12:47 am

    unique recipe.Looks good,Bookmarked:)

    Reply
  10. Julie says

    June 24, 2012 at 8:44 pm

    Very flavorful & delicious,loved the creamy texture!!

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

    Reply
  11. Sayantani says

    June 24, 2012 at 7:05 pm

    I often make papad curry but your recipe is quite new. love the gravy.

    Reply
  12. faseela says

    June 24, 2012 at 6:36 pm

    yummy n superb recipe…..

    Reply
  13. Spice up the Curry says

    June 24, 2012 at 6:29 pm

    Thanks for letting me know. @Maayeka

    Reply
  14. Recipe world says

    June 24, 2012 at 6:21 pm

    Wow, nice gravy! Loved the addition of papad..

    Cheers!
    Vani

    Join My Event: Love Lock With Juices & Milkshakes

    Reply
  15. Vimitha Anand says

    June 24, 2012 at 5:13 pm

    New curry variety.. Looks inviting

    Reply
  16. Maayeka says

    June 24, 2012 at 4:51 pm

    @ spice up the cury-methi seeds are soaked and boiled to get rid of the bitterness..try it,it taste great, not bitter 🙂

    Reply
  17. Leelagovind says

    June 24, 2012 at 4:06 pm

    very new recipe to me.. when i try this,i will roast the pappad to get rid of oil..thanks for the tips too..

    Reply
  18. Spice up the Curry says

    June 24, 2012 at 3:33 pm

    I saw some kind of similar recipe in sanjeev kapoor's cookbook. but I always thought that because of methi it will taste bitter. could you please tell me does it taste bitter or not?

    Reply
  19. meena says

    June 24, 2012 at 3:10 pm

    @Maayeka

    ah thats cool i would keep ur tips handy and try them as u said

    it always curdles whenever i add now i didnt know about that

    Reply
  20. Maayeka says

    June 24, 2012 at 2:45 pm

    @ Meena I want to share 4 tips regrading your query –
    1-when ever you add curd in any gravy mix it very well before adding in the gravy.
    2-while adding curd, remove the pan from fire for few seconds.
    3-keep stirring the gravy after adding the curd otherwise it may curdle.
    4-mixing 1 t.s of flour(maida)in the curd, reduces the chance of curdling.
    hope these tips may help you:)

    Reply
  21. kitchen queen says

    June 24, 2012 at 2:30 pm

    very innovative and interesting recipe.

    Reply
  22. Rinku Naveen says

    June 24, 2012 at 2:11 pm

    Wow! that's an interesting curry. Never heard of it before. And healthy too..

    Reply
  23. meena says

    June 24, 2012 at 1:49 pm

    this looks delicious anjana. i have never heard of this combo

    however i have one query and want to ask everyone.

    dahi is used here but whenever i have used dahi like this in other gravy dishes it just sort of breaks up
    u know ekdum dana dana type

    so can u pls tell me what am i doing wrong so i can rectify it.

    thanks

    Reply
  24. Hamaree Rasoi says

    June 24, 2012 at 12:14 pm

    Delicious looking rajasthani recipe.
    Deepa

    Reply
  25. radha says

    June 24, 2012 at 11:00 am

    I never knew there was a dish like this! And I would love the taste of methi in it. Great.

    Reply
  26. R.Punitha says

    June 24, 2012 at 10:42 am

    Hi Maayeka ,

    Papad and subzi looks delicious !!

    and very nice colour!!

    Keep on Maayeka:)

    Reply
  27. Shobha says

    June 24, 2012 at 10:24 am

    I made it recently too..but without methi.. It's so tasty and hardly takes time to prepare.

    Reply
  28. PT says

    June 24, 2012 at 10:16 am

    sounds very yummy and interesting recipe..

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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