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Papad Methi ki sabzi
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5 from 2 votes

Rajasthani Papad methi ki sabzi

Papad methi ki sabzi- A yogurt based fenugreek seed and popadum curry - A Rajasthani speciality 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: Rajasthani cuisine
Keyword: methi, papad, PAPAD METHI SABZI
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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