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Methi Papad Ki Sabzi Recipe | How To Make Dana Methi Papad Ki Sabzi
Methi papad ki sabzi is an authentic Rajasthani and Gujarati recipe that is prepared in most households as a side dish for roti or rice. Here is a detailed procedure with images and a video.
Methi papad ki sabzi is a unique recipe of the Rajasthan and Gujarat regions and is prepared as a side dish for roti or rice. The dana methi papad sabzi is prepared by cooking fenugreek seeds (methi seeds) and papad pieces in a thick curd-based gravy.
The Rajasthani methi papad ki sabzi has a thick gravy, which can be made either with a tomato base or curd base along with spices. The methi seeds are presumed to have a bitter taste; however, when cooked with the gravy, the bitterness is masked by the other flavours.
The methi is rich in its nutrients and also helps control the blood sugar and cholesterol levels in the body. If you are keen on preparing a simple and healthy recipe, continue reading the article with a step-by-step procedure along with images. Also, watch the methi papad ki sabzi video recipe.
METHI PAPAD KI SABZI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Side dish
Serves: 2-3
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Dana methi (methi seeds) - 2 tbsp
Water - 1¼th glass + for rinsing
Plain jeera papad - 3
Curd - 1 cup
Dhaniya powder (coriander powder) - 3 tsp
Red chilli powder - 2 tsp
Turmeric powder - ¾th tsp
Jeera powder - 1 tsp
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1. Add methi seeds into a sieve.
2. Rinse it with water.
3. Transfer the methi seeds into a bowl and pour ¼th glass of water.
4. Allow it to soak for half an hour.
5. Meanwhile, take the plain jeera papads, tear them into small pieces and keep them aside.
6. Pour curd into a bowl.
7. Add dhaniya powder and red chilli powder.
8. Further, add turmeric powder and jeera powder.
9. Mix thoroughly until all the masalas blend well.
10. Add oil in a heated pan.
11. Add hing and jeera.
12. Once the jeera turns brown, add the curd mixture.
13. Allow it to cook until the oil separates by stirring continuously to avoid the formation of lumps.
14. Then, add the soaked methi seeds.
15. Add salt and mix well.
16. Add a glass of water and stir well.
17. Allow it to cook for 5 minutes.
18. Add the papad pieces and mix well.
19. Let it cook for 1-2 minutes and serve hot.
- 1. The curd is used to make the gravy thick.
- 2. You can boil the methi seeds for 5 minutes after soaking these to remove the bitterness from it.
- 3. Tomatoes, onion and garlic can be added while making the gravy; however, during the times of upvas, these ingredients are best avoided.
- 4. You can use any papad like plain papad, pepper papad, etc., of your preference to prepare this dish.
- Serving Size - 1 cup
- Calories - 1072 cal
- Fat - 66.6 g
- Protein - 30.3 g
- Carbohydrates - 87.9 g
- Fibre - 29 g
STEP BY STEP - HOW TO MAKE METHI PAPAD KI SABZI
1. Add methi seeds into a sieve.
2. Rinse it with water.
3. Transfer the methi seeds into a bowl and pour ¼th glass of water.
4. Allow it to soak for half an hour.
5. Meanwhile, take the plain jeera papads, tear them into small pieces and keep them aside.
6. Pour curd into a bowl.
7. Add dhaniya powder and red chilli powder.
8. Further, add turmeric powder and jeera powder.
9. Mix thoroughly until all the masalas blend well.
10. Add oil in a heated pan.
11. Add hing and jeera.
12. Once the jeera turns brown, add the curd mixture.
13. Allow it to cook until the oil separates by stirring continuously to avoid the formation of lumps.
14. Then, add the soaked methi seeds.
15. Add salt and mix well.
16. Add a glass of water and stir well.
17. Allow it to cook for 5 minutes.
18. Add the papad pieces and mix well.
19. Let it cook for 1-2 minutes and serve hot.
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