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Papad Methi Ki Sabji Recipe I Rajasthani Papad Methi Ki Sabji

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Papad Methi ki Sabji- A delicious yogurt based fenugreek seeds and Popadum curry – specialty of Rajasthan

Papad methi ki sabji is a specialty from the state of Rajasthsan. In Rajasthan they make use of gram flour/besan and papad etc to use in curries .This methi dana papad ki sabzi is very easy and quick recipe and goes well with roti ,paratha and rice.

To make this papad methi ki sabji You can use any papad  but urad daal papad’s are the preferred ones as they don’t become soggy and remain fresh and crisp for a longer time. you can also use your leftover roasted or fried papad’s to make this tangy delicious papad methi ki sabjicurry

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

 

Papad Methi ki sabzi

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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 person
Calories: 183kcal
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

Nutrition

Calories: 183kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 71mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 4mg

 

Reader Interactions

Comments

  1. Anonymous

    Hi,

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

  3. Maayeka

    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

  4. payal bhartiya

    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.

  16. Maayeka

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

  17. Leelagovind

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

  18. Spice up the Curry

    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?

  19. meena

    @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

  20. Maayeka

    @ 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:)

  23. meena

    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

  25. radha

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

  27. Shobha

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

5 from 2 votes (2 ratings without comment)