Methi Papad Recipe

Methi Papad Recipe
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Methi Papad is a yummy 4 o'clock snack made with fenugreek seeds. This crunchy Gujarati dish is best enjoyed with tea, but it is also popularly relished with rice, lending it a nice crispy texture.
Methi Papad Recipe
Difficulty Easy
Recipe Type Veg.
  • 8 Moong-dal Papad, broken into small pieces
  • 1/4 cup Fenugreek Seeds (Methi Dana)
  • 4 tbsp Oil
  • 1 tsp Mustard Seeds
  • 2 inch Cinnamon Stick
  • 4-5 Whole Dry Red Chilies, broken
  • A pinch of Asafoetida (Hing)
  • 1 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1 1/2 tsp Red Chili Powder
  • 3-4 Kokum Petals
  • 1 1/2 tbsp Jaggery (Gur), grated
  • 2 tbsp Fresh Coriander Leaves, chopped
  • Salt to taste
  • Water (as required)
How to make Methi Papad:
  • Soak the methi seeds in 2 cups of hot water for about two hours. Drain the water and pressure cook the seeds with 2 cups of water and salt to taste. About 3 whistles would be enough.
  • Clean the cooked seeds in running water, to remove any bitterness left.
  • Now, in a separate pan, heat oil. Add mustard seeds, cinnamon and broken red chilies. Sauté for about a few seconds.
  • Add asafetida, turmeric powder, coriander powder, red chili powder, cooked methi dana and stir. In it, put in 2 to 3 cups of water and bring the mixture to a boil.
  • Add salt, kokum and jaggery to the pan and further simmer for about three to four minutes.
  • Now, add the broken pieces of papad. Simmer the content for about 5 to 7 minutes.
  • Garnish it with coriander leaves. Methi Papad Sabzi is ready to be served!!