Methi Papad

by Tarla Dalal

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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.

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Methi Papad recipe - How to make Methi Papad

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Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins 2Makes 2 servings (2serving )
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Ingredients

1 cup chopped fenugreek (methi) leaves
1 cup papad , torn into pieces
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
2 tsp sugar
salt to taste

Method

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.
When the seeds crackle, add the asafoetida and fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
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.
Just before serving, add the papad, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately.

Nutrient values (Abbrv) per serving

Energy	229 cal
Protein	10.7 g
Carbohydrates	27.6 g
Fiber	8.8 g
Fat	8.4 g
Cholesterol	0 mg
Sodium	10.7 mg

Click here to view calories for Methi Papad

RECIPE SOURCE : Swadisht Subzian

Reviews

Svanik'sMom

on 26 Nov 19 02:01 PM

What if I want to pack this subzi in tiffin....when to add papad?

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Tarla Dalal Hi, If you are carrying to office. carry the papad separately. while serving reheat the curry in the microwave fo 2 minutes, add the papad, microwave it again for 2 to 3 minutes and then serve.

27 Nov 19 05:16 PM

Asmita ghelani

on 26 Jun 19 02:15 PM

We want to add garlic. which way

Tarla Dalal Hi asmita If you want to add garlic in the recipe, you can pound peeled garlic and add it in the tadka before adding the fenugreek leaves.

27 Jun 19 12:27 PM

Meena Anada

on 31 Jan 19 06:51 AM

Do you roast/fry the papad before adding to the Methi sabzi?

Tarla Dalal Hi Meena, There is no need to roast/fry the papad before adding to the Methi sabzi.

31 Jan 19 09:18 AM

pranita deshpande

on 28 Dec 17 04:50 PM

very nice papad

Tarla Dalal Happy to know you have liked the recipe.. Do try more recipes and give us your feedback.. Happy Cooking!!

28 Dec 17 05:07 PM

Gandhi Dhwani

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..

Vinita_Raj

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.

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Methi Papad

Methi Papad recipe - How to make Methi Papad

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