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Home » ACCOMPANIMENTS » Methi papad ki sabji recipe

Methi papad ki sabji recipe

September 26, 2016 by Raks Anand 4 Comments /

methi-papad-ki-sabjiMethi papad sabji is a flavourful accompaniment for rice or roti with fenugreek seeds and urad dal papad as main ingredient. I had this during our Pune Marriott stay. This was one of the item in their menu Ghar ka khana. I could not believe it was methi seeds in the subji because it was just like any other legume/ dal. I had a doubt how come methi can be this much tasty and without any bitterness. So decided to try on my own. I referred Chef Harpal Singh’s video, but partially adapted it and adjusted the recipe according to my taste preference. When I was cooking this one, Aj told it was really flavourful. I loved it with roti. It had a very mild bitterness. But I guess you can remove it completely by pre cooking the methi seeds, washing the methi seeds before and after cooking and then proceed with the recipe.
Methi-papad-sabji

Methi papad ki sabji preparation full video

Methi papad ki sabji recipe

Recipe Cuisine: Indian  |  Recipe Category: Sides
Prep Time: 3 Hrs soaking time  |  Cook time: 20 mins   |  Serves: 3

Click here for cup measurements

Ingredients

Fenugreek seeds / Methi seeds – 2 tbsp


Urad dal papad – 2 & 1/2


Tomato – 2


Ginger, finely chopped – 1 tbsp


Red chilli powder – 1 & 1/2 tsp


Coriander seeds powder – 1 tsp


Garam masala powder – 3/4 tsp


Amchoor powder (optional) – 1/2 tsp


Turmeric – 1/8 tsp


Salt – as needed


Coriander leaves, finely chopped – 3 tbsp


To temper

Oil – 2 tbsp


Mustard – 1/2 tsp


Cinnamon – 1/2 inch piece


Asafoetida – 1/4 tsp


Method

  1. Frist soak methi seeds overnight or 3 hours minimum. Drain water, boil water and add the soaked, drained methi seeds to the water and boil for 3 minutes. Drain the water and you can optionally wash it to remove bitterness completely.
  2. 1-boil

  3. Heat pan with oil, temper with cinnamon, mustard, asafoetida. Add finely chopped ginger and give it a fry.
  4. 2-temper

  5. Add finely chopped tomatoes, turmeric, red chilli, garam masala and coriander powders, required salt. Fry for a minute or two until the tomatoes turn mushy and oozes out oil.
  6. 3-masala

  7. Add the methi and fry for a minute.
  8. 4-methi

  9. Add 2 cups water and boil for 3 minutes. Add torn urad papad to the boiling water.
  10. 5-add-papad

  11. Simmer for 2 or 3 minutes. As the papad gets cooked, the water will be absorbed. Also as it cools down, water will be absorbed, so switch off accordingly.
  12. 6-ready

Notes

  • Boiling before, draining and washing is to remove the bitterness. There will be only really a very mild bitterness.
  • I have tried without boiling, but it will be very bitter.

Garnish with choppped coriander leaves and some finely crushed toasted papad over the subji. Flavourful methi papad ki sabji is ready as accompaniment for rice or roti.
methi-papad-ki-sabji-recipe

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Filed Under: ACCOMPANIMENTS, NO ONION NO GARLIC, SIDE DISH FOR CHAPATI Tagged With: No onion no garlic

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Reader Interactions

Comments

  1. Veena Theagarajan

    September 28, 2016 at 11:58 am

    very interesting recipe Raji will try for sure..

    Reply
  2. Kanaha

    October 1, 2016 at 7:08 pm

    Never heard this
    Will give a try

    Reply
  3. Santhi Devi

    October 1, 2016 at 7:19 pm

    Very innovative recepie with methi seeds … will surely try this
    A small doubt
    Will it taste the same after 4 to 5 hrs? Will the pappad becomes soggy???

    Reply
  4. Raks anand

    October 1, 2016 at 7:25 pm

    Yes it will be nice. Papad will be soft, I wont say it as soggy 🙂

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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