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Methi Papad


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A tasty vegetable dish that can be made in a jiffy. You can start making this recipe while dinner is being served and it will be ready before any other are heated. Serve it immediately as re-heating this dish is not a good idea.

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Serves 2.
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Ingredients

Method
  1. Heat the oil in a pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida.
  2. Add the fenugreek leaves and sauté for 3 to 4 minutes.
  3. Add the turmeric powder, coriander seed powder, chilli powder, sugar, salt and 1½ cups of water. Bring to a boil.
  4. Add the papads and cook for 2 to 3 minutes.
  5. Serve hot.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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