Methi Papad Sabji with Khakhra
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You can use sprouted methi dana for best nutritive value. A traditional combination of methi papad sabji with khakhras is a typical gujarati cuisine recipe.
- Wash and soak the fenugreek seeds in enough water for 1-2 hours. Drain and keep aside.
- Heat oil in pan and add the cumin seeds.
- When the seeds crackle, add the fenugreek seeds and sauté for 2 minutes.
- Add the tomato, ginger-green chilli paste, curds and turmeric and mix well and cook till the water gets dried up.
- Add the red chili powder, coriander-cumin seeds powder, ½ cup water, mix well and bring to boil.
- Add the papad pieces and salt, mix well and cook for 5 minutes.
- Garnish with coriander and keep aside.
- Combine the sprouted wheat and sprouted moong and blend in a mixer to a smooth paste.
- Transfer in a bowl, add the oil, besan, curd, salt, mix well and knead into a soft dough.
- Divide the dough into equal portions and roll out each portion to make thin rotis of 5" diameter.
- Heat a non-stick tava and roast the khakhras till they turn crisp and golden brown from both the sides.
- Apply ghee and serve with methi papad sabji.
This recipe was contributed by aaradhana on 07 Oct 2011
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