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You are here: Home / Sabzi and Curries / Papad Methi Ki Sabji Recipe I Rajasthani Papad Methi Ki Sabji

Papad Methi Ki Sabji Recipe I Rajasthani Papad Methi Ki Sabji

2012-06-24 by Anjana Chaturvedi

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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-

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

 

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 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

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

 

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

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Comments

  1. Anonymous says

    2013-11-25 at

    Hi,

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

  2. Lakshmi @Purevegetarian says

    2012-09-24 at

    Fantastic and sumptuous.

  3. Maayeka says

    2012-08-07 at

    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 says

    2012-08-07 at

    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.

  5. Kavi says

    2012-06-25 at

    such a wonderful sabzi! i love the idea!

  6. santosh says

    2012-06-25 at

    mouthwatering….

  7. Sangeetha says

    2012-06-25 at

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

  8. Ez Cookbook says

    2012-06-25 at

    sounds very interesting nlooks yummy too… following u…

  9. Sumi says

    2012-06-25 at

    unique recipe.Looks good,Bookmarked:)

  10. Julie says

    2012-06-24 at

    Very flavorful & delicious,loved the creamy texture!!

    Ongoing Events at(Erivum Puliyum)-
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  11. Sayantani says

    2012-06-24 at

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

  12. faseela says

    2012-06-24 at

    yummy n superb recipe…..

  13. Spice up the Curry says

    2012-06-24 at

    Thanks for letting me know. @Maayeka

  14. Recipe world says

    2012-06-24 at

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

    Cheers!
    Vani

    Join My Event: Love Lock With Juices & Milkshakes

  15. Vimitha Anand says

    2012-06-24 at

    New curry variety.. Looks inviting

  16. Maayeka says

    2012-06-24 at

    @ 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 says

    2012-06-24 at

    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 says

    2012-06-24 at

    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 says

    2012-06-24 at

    @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 says

    2012-06-24 at

    @ 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:)

  21. kitchen queen says

    2012-06-24 at

    very innovative and interesting recipe.

  22. Rinku Naveen says

    2012-06-24 at

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

  23. meena says

    2012-06-24 at

    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

  24. Hamaree Rasoi says

    2012-06-24 at

    Delicious looking rajasthani recipe.
    Deepa

  25. radha says

    2012-06-24 at

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

  26. R.Punitha says

    2012-06-24 at

    Hi Maayeka ,

    Papad and subzi looks delicious !!

    and very nice colour!!

    Keep on Maayeka:)

  27. Shobha says

    2012-06-24 at

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

  28. PT says

    2012-06-24 at

    sounds very yummy and interesting recipe..

5 from 2 votes (2 ratings without comment)

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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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