Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Papad Methi Ki Sabzi Recipe, How To Make Rajasthani Papad Methi Ki Sabzi

by 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 Rajasthan they make use of gram flour/besan and papad 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 preferred 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-

 

Papad Methi ki sabzi

You can also follow me on Pinterest , Facebook ,  Instagram and You Tube for more delicious recipes and updates 

 ★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

Papad Methi ki sabzi
Print Recipe
5 from 1 vote

Rajasthani Papad methi ki sabzi

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

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

 

Related Recipes

Comments

  3. 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. 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

  18. 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

  20. @ 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

  23. 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

Leave a Reply

Your email address will not be published. Required fields are marked *