methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi |

Methi Papad ( Gujarati Recipe)

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methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with amazing 17 images.

methi papad ki sabzi is a Rajasthani main course meal, popular Gujarati side dish which is made with papad and methi seeds. It is super quick and easy to make. The ingredients used in making the methi papad are basic and can be easily found in every Indian well maintained pantry!!

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. We have used jaggery in the recipe to cut down the bitterness of methi seeds, you can even use sugar if you wish to.

Also, you can use any papad that is available to make this methi papad ki sabzi. We have used plain papad. You can make this quick methi papad nu shaak on a long tiring day or when you are too lazy or tired to cook. This sabzi can be prepared in a jiffy and requires no chopping and mise en place so is prepared quickly.

Normally, only a few spoons of methi seeds are used in any recipe; hence the plentiful use of methi seeds makes this methi papad shaak extraordinary. This dish is also very tasty despite the bitterness. Enjoy hot, with rice and pickles.

Learn to make methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with detailed step by step recipe photos and video below.

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

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


For Methi Papad
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 With Methi Papad
rotlis

Method

For methi papad

    For methi papad
  1. To make methi papad, 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 the methi papad 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

    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 | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi |  immediately with rotlis. Apart from serving papad as a side-dish with your meals, here are some unique ways to use papad:

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