New Update
/sanjeev-kapoor/media/media_files/Ik9irx6KyxISfynjB9hQ.JPG)
Methi Papad ki Sabzi
| Main Ingredients | Fenugreek seeds, Moong dal papads |
| Cuisine | Rajasthani |
| Course | Main Course Vegetarian |
| Prep Time | 6-7 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1/4 cup fenugreek seeds, soaked overnight and boiled
- 4 moong dal papads
- 2 tablespoons oil
- 1 inch cinnamon stick
- 4 dried red chillies, broken
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- Salt to taste
- 1 tablespoon grated jaggery
- 4 kokum petals
- 1/2 teaspoon sugar
- Chopped fresh coriander leaves to garnish
Method
- Heat oil in a non-stick pan, add cinnamon, red chillies, mustard seeds and sauté till the seeds splutter.
- Add methi dana and mix. Add asafoetida, red chilli powder, turmeric powder and coriander powder and mix well. Add ½ cup water and salt, mix well and cook for 1-2 minutes.
- Add jaggery and mix till it dissolves. Add kokum petals, mix and cook for 3-4 minutes.
- Roughly tear papads into small pieces and add to the pan. Add sugar mix well and cook till the papads are soft.
- Transfer the sabzi into a serving bowl, garnish with coriander leaves and serve immediately.
Advertisment
