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Methi Papad ( Gujarati Recipe)


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An unusual delicacy of fenugreek seeds cooked with papad in a sweet and spicy gravy. Methi seeds have excellent medicinal properties—amongst other benefits, they are iron-rich while also being a natural body coolant. Normally, only a few spoons of methi seeds are used in any recipe; hence the plentiful use of methi seeds makes this recipe extraordinary. This dish is also very tasty despite the bitterness. Enjoy hot, with rice and pickles.

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Soaking Time:  30 minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 1/2 tbsp fenugreek (methi) seeds
1 1/2 cups raw papad , broken into big pieces
2 1/2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp grated jaggery (gur)
salt to taste

For Serving
 rotlis

Method
  1. Soak the fenugreek seeds in enough hot water for 30 minutes and drain well.
  2. Add enough water and pressure cook for 3 whistles. Drain out the excess water and keep aside.
  3. Heat the oil in a non-stick kadhai and add the mustard seeds and asafoetida.
  4. When the seeds crackle, add 1½ cups of water, turmeric powder, chilli powder, coriander-cumin seeds powder, jaggery and salt, mix well and cook on a slow flame till the water starts boiling.
  5. Add the fenugreek seeds and papad, mix well and simmer for 5 to 7 minutes, while stirring occasionally.
  6. Serve immediately with rotlis.

Handy tips
  1. To avoid the bitterness, you can replace the fenugreek seeds with ½ cup of chopped fenugreek leaves. Add the fenugreek leaves at step no. 4 when the seeds crackle and sauté on a medium flame for 3 to 4 minutes and continue as per the recipe.
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