Methi Papad ( Gujarati Recipe)

Methi Papad ( Gujarati Recipe)

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An unusual delicacy of fenugreek seeds cooked with papad in a sweet and spicy gravy. Methi seeds have excellent medicinal properties—amongst other benefits, they are iron-rich while also being a natural body coolant. Normally, only a few spoons of methi seeds are used in any recipe; hence the plentiful use of methi seeds makes this recipe extraordinary. This dish is also very tasty despite the bitterness. Enjoy hot, with rice and pickles.

Methi Papad ( Gujarati Recipe) recipe - How to make Methi Papad ( Gujarati Recipe)

Soaking Time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

1 1/2 tbsp fenugreek (methi) seeds
1 1/2 cups raw papad , broken into big pieces
2 1/2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp grated jaggery (gur)
salt to taste

For Serving
rotlis

Method
    Method
  1. Soak the fenugreek seeds in enough hot water for 30 minutes and drain well.
  2. Add enough water and pressure cook for 3 whistles. Drain out the excess water and keep aside.
  3. Heat the oil in a non-stick kadhai and add the mustard seeds and asafoetida.
  4. When the seeds crackle, add 1½ cups of water, turmeric powder, chilli powder, coriander-cumin seeds powder, jaggery and salt, mix well and cook on a slow flame till the water starts boiling.
  5. Add the fenugreek seeds and papad, mix well and simmer for 4 to 5 minutes, while stirring occasionally.
  6. Serve immediately with rotlis.

Handy tips

    Handy tips
  1. To avoid the bitterness, you can replace the fenugreek seeds with ½ cup of chopped fenugreek leaves. Add the fenugreek leaves at step no. 4 when the seeds crackle and sauté on a medium flame for 3 to 4 minutes and continue as per the recipe.
Nutrient values (Abbrv) per serving
Energy145 cal
Protein7.6 g
Carbohydrates20.6 g
Fiber5.6 g
Fat3.6 g
Cholesterol0 mg
Sodium0 mg
Methi Papad ( Gujarati Recipe) with step by step photos

How to make Methi papad

  1. To prepare Rajasthani methi papad ki sabji, soak the fenugreek seeds in enough hot water for 30 minutes. This is an amazing way to add methi dana in your diet. They are good for diabetics and also help in weight loss. Here are some Benefits of Fenugreek Seeds, Methi Seeds.
  2. After half an hour, drain the methi seeds well.
  3. Transfer the fenugreek seeds to a pressure cooker.
  4. Add enough water and pressure cook for 3 whistles.
  5. Drain out the excess water and keep aside. The fenugreek seeds after boiling should hold the shape on pressing between the pressure of thumb and finger. If they are over boiled and burst, they will give a bitter taste to the papad methi sabji.  You can optionally wash the fenugreek seeds after boiling to remove bitterness completely.
  6. To temper Gujarati papad methi ki sabzi, heat the oil in a non-stick kadhai. Once the oil is hot, add the mustard seeds and asafoetida.
  7. When the seeds crackle, add 1½ cups of water. To avoid the bitterness, you can replace the fenugreek seeds with ½ cup of chopped fenugreek leaves. If using methi leaves, add the fenugreek leaves when the seeds crackle and sauté on a medium flame for 3 to 4 minutes and continue as per the recipe.
  8. Add turmeric powder.
  9. Add chilli powder for the much-needed spice.
  10. Add coriander-cumin seeds powder.
  11. Add jaggery to cut the bitterness of fenugreek seeds in Methi dana sabzi.
  12. Add salt.
  13. Mix well and cook on a low flame till the water starts boiling.
  14. Add the fenugreek seeds.
  15. Add papad. Use any papad that is available or you like. We are using raw urad dal papad. You can roast, boil or deep fry them before adding as per your preference.
  16. Mix well and simmer for 4 to 5 minutes, while stirring occasionally. Our Rajasthani Dana Methi Papad is ready.
  17. Serve methi papad nu shak immediately with rotlis. Apart from serving papad as a side-dish with your meals, here are some unique ways to use papad:

Reviews

Methi Papad ( Gujarati Recipe)
 on 23 Sep 19 05:37 PM
5

Madam I think Very healthful for diabetic persons also.
Tarla Dalal
24 Sep 19 03:29 PM
   Dear Ramesh Though this recipe has methi seeds, it is best avoided by diabetics as it has 1 tbsp of jaggery. Moreover just papad isn''t a very healthy choice for them either. Try diabetic friendly recipes from the below link https://www.tarladalal.com/recipes-for-Diabetic-Recipes-370
Methi Papad ( Gujarati Recipe)
 on 06 Aug 19 03:45 AM
5

Yes I have tried. Its really hood in taste. Yet, I would like to add note that Rosted papd should be add in water
Tarla Dalal
06 Aug 19 12:40 PM
   Hi Darshil, Thank your for your suggestion.
Methi Papad ( Gujarati Recipe)
 on 03 Jul 18 12:04 PM
5

Tried this out and it came out pretty tasty. Only thing is the papad pieces melted into the fresh methi. They did not retain shape as seen in your pic. What could be the reason? I had followed the recipe''s exact instructions.
Tarla Dalal
03 Jul 18 02:26 PM
   Hi Sumi, Ensure that you have broken the papad into big pieces or else they would not retain the shape.
Methi Papad ( Gujarati Recipe)
 on 22 Dec 17 12:30 PM
5

very nice & crunchy recipes
Tarla Dalal
22 Dec 17 03:27 PM
   we are delighted you loved the Methi Papad recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Methi Papad ( Gujarati Recipe)
 on 14 Jul 16 02:34 PM
5

Tarla Dalal
14 Jul 16 02:48 PM
   Hi Dilip , we are delighted you loved the Methi Papad recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Methi Papad ( Gujarati Recipe)
 on 03 Nov 12 12:12 PM
5

We love to have this dish often with our dinner. Papad and methi cooked in a mild spiced and tasty liquid gravy. Quick and easy to make.