Rajasthani Papad methi ki sabzi
Papad methi ki sabzi- A yogurt based fenugreek seed and popadum curry - A Rajasthani speciality
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Lunch, Main Course, Side Dish
Cuisine: Rajasthani cuisine
Keyword: methi, papad, PAPAD METHI SABZI
Servings: 4
Author: Anjana Chaturvedi
- 6 Urad daal Papad
- 3 tbsp Fenugreek seeds/ Methi Dana
- 1 cup Yogurt/ Dahi
- 1 tsp Gram Flour/ Besan
- 1/4 cup Besan boondi optional
- 1/4 cup Tomato chopped
- 1/3 tsp Turmeric/ Haldi
- 1 tsp Red Chili Powder
- 3/4 tsp Cumin/ Jeera
- 5 Spinach leaves/ palak patta
- 1/4 tsp Asafoetida/ Hing
- To taste Salt
- 1 tsp Coriander Powder/ Dhaniya
- 3 tbsp Cooking oil
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.
Drain the water and keep aside the methi seeds(or can use without boiling if you like the slight bitterness of methi seeds. )
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
Take curd in a bowl and mix in all the spices .
Heat oil in a pan ,add cumin seeds and asafoetida.when it become golden add gram flour,stir for few seconds
Add fenugreek seeds ,give it a stir and then add curd mixture stir fry for a minute .
Add 1.5 glass water and chopped spinach ,when water start boiling add papad pieces,tomato pieces and boondi.
let it boil for 2 minutes on medium flame.
Add chopped coriander and serve hot
Serving suggestions-best with roti, thepla and rice