Methi Papad

Methi Papad

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Methi Papad is a mouthwatering delicacy that provides you a clear taste of Gujarati cuisine – simple yet irresistibly tasty! A thin sauce like preparation with fenugreek leaves and a traditional tempering, is topped with shredded papads and served hot with roti, puri or rice. Remember to add the papad just before serving, otherwise it will soak up the liquid and disintegrate, spoiling the whole dish.

Methi Papad recipe - How to make Methi Papad

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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  1. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
  2. When the seeds crackle, add the asafoetida and fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
  3. Add the turmeric powder, coriander powder, chilli powder, sugar, salt and 3 cups of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  4. Just before serving, add the papad, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve immediately.
Nutrient values (Abbrv) per serving
Energy229 cal
Protein10.7 g
Carbohydrates27.6 g
Fiber8.8 g
Fat8.4 g
Cholesterol0 mg
Sodium10.7 mg
Click here to view calories for Methi Papad


Methi Papad
 on 31 Jan 19 06:51 AM

Do you roast/fry the papad before adding to the Methi sabzi?
Tarla Dalal
31 Jan 19 09:18 AM
   Hi Meena, There is no need to roast/fry the papad before adding to the Methi sabzi.
Methi Papad
 on 28 Dec 17 04:50 PM

very nice papad
Tarla Dalal
28 Dec 17 05:07 PM
   Happy to know you have liked the recipe.. Do try more recipes and give us your feedback.. Happy Cooking!!
Methi Papad
 on 01 Dec 14 04:36 PM

So so so quick recipe.. If you think methi will give a bitter taste to the subzi, then you are wrong.. It is not bitter at all and you will enjoy the taste.. Make sure you add the papads only before serving to have the best taste of the subzi..
Methi Papad
 on 03 Nov 12 12:12 PM

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.