Ingredients

• 3 large Papads
• 2 tsp - green or yellow Methi (fenugreek) seeds
• 1 tbsp - oil
• 1/4 tsp - each cumin and mustard seeds
• 1/2 tsp - red chilli powder
• 1/4 tsp - Dhania powder
• 3-4 pinches turmeric
• 2 pinches asafoetida
• salt to taste
• 1 tbsp - fresh curd
• 2 cups - water

How to Make MethiPapad Sabzi

• Boil fenugreek seeds in some water, till soft to touch but not mushy.
• Drain, pour cold water and drain again. Keep aside.
• Break papad into 1 squares roughly.
• Dissolve dry masalas and salt in 1/2 cup water.
• Heat a heavy pan, add oil.
• Add seeds, allow to splutter, add masala water.
• Stir, add curd, stir continuously, till whiteness is gone.
• Add remaining water, Methi seeds, bring to a boil.
• Add papad pieces, bring back to boil.
• Cook on low, covered, for 3-4 minutes or till papad is soft.
• Serve hot with chappati.