Friday, 20 July 2012

Papad Methi Sabzi

A classic Rajasthani subzi made with spicy dal papads(Poppadam) and methi dana.(fenugreek seeds)


2 large papads (Poppadam)
2 tsp yellow methi (fenugreek) seeds
1 tbsp oil
1 medium onion, chopped
2-3 garlic,fine chopped
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp dhania powder
1/4 tsp pinches turmeric
1 ½ tsp dry mango powder (Amchoor powder)
salt to taste
2 cups water


  • 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.
  • Heat oil in pan, add cumin seeds, chopped onion in it, and cook it till it becomes transparent. Then add garlic, chilli powder, turmeric powder, dhaniya powder and salt, cook for few seconds.
  • Add methi seeds, cook for 1 minute in masalas.
  • Add water, bring to a boil. Add papad pieces, cook on low, covered, for 3-4 minutes or till papad is soft. Add dry mango powder and mix well.
  • Serve hot with chapati.

Note: Fenugreek seeds are done when they press between pressure of thumb and finger. If they are over Boiled and burst, or under boiled,  will give a bitter taste to the dish.


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