by Tarla Dalal
Added to 76 cookbooks
This recipe has been viewed 26414 times
Methi Papad is a mouthwatering delicacy that provides you a clear taste of Gujarati cuisine – simple yet irresistibly tasty! A thin sauce like preparation with fenugreek leaves and a traditional tempering, is topped with shredded papads and served hot with roti, puri or rice. Remember to add the papad just before serving, otherwise it will soak up the liquid and disintegrate, spoiling the whole dish.
- Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the asafoetida and fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
- Add the turmeric powder, coriander powder, chilli powder, sugar, salt and 3 cups of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Just before serving, add the papad, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||395.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||7.3 mg|
|Folic Acid||0 mcg|
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