MethiPapad Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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