Methi Papad ( Gujarati Recipe)
by Tarla Dalal
Added to 168 cookbooks
This recipe has been viewed 58574 times
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.
- Soak the fenugreek seeds in enough hot water for 30 minutes and drain well.
- Add enough water and pressure cook for 3 whistles. Drain out the excess water and keep aside.
- Heat the oil in a non-stick kadhai and add the mustard seeds and asafoetida.
- 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.
- Add the fenugreek seeds and papad, mix well and simmer for 5 to 7 minutes, while stirring occasionally.
- Serve immediately with rotlis.
- 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.
Nutrient values per serving
|Vitamin A||27 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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