Usually, by vegetarian dishes, potatoes, paneer or some common vegetables come into our mind. But our country has unique diversity not only in its culture but also for its cuisines. Different parts and states have their own delicacies. Gujarat is famous for its cultural traditions which reflect in its cuisines, most noteworthy of which is its veg recipes. Today I’m going to write about an unusual dish of Gujarat, the ‘Methi Papad recipe’ which is easy to make and full of nutritional value. To cook Methi Papad, fenugreek seeds are required which are cooked with Papad, mingled in a spicy curry.
Methi or fenugreek seeds have medicinal properties, an especially relevant thing is their iron values. It’s also a natural coolant for a human body. Generally, only a handful (few spoons) seeds are enough for making this dish. Though bitter, we all know bitter is healthy for the body. That’s why bitter gourd curry is something we relish. So let’s take a quick look at the ingredients and the method to cook Methi Papad.
How to cook Methi Papad
The total time to cook Methi Papad can take maximum 1 hour 10 mins. It includes the Soaking time: 30 mins and the cooking time another 30 mins.
1 cup Soaked fenugreek seeds
1.5 tsp Red chili powder
1 teaspoon Turmeric powder
1 tsp Coriander powder
3 tsp Sugar
½ tsp Asafoetida
As per taste Salt
4-5 Coriander leaves
2-3 tbsp. Mustard oil
2 tbsp. Lime juice
Heat the water In a pan and boil fenugreek seeds. You can soak the seeds for 30 mins and then drain it well.
Take another bowl, add red chili powder, turmeric powder, coriander powder, sugar, and water. Now prepare a paste.
Now add salt and finely minced coriander leaves in the boiling fenugreek which has fresh water(1.5 cup).
In another pan, heat mustard oil.Add the masala paste, boiled fenugreek water, and cook.
Next, add lime juice and roasted papad.
Garnish the curry with papad, mint leaves, and coriander leaves.
Methi papad is ready to serve.
Enjoy with rice and pickles.
To eliminate bitterness, you can replace fenugreek seeds with half cup fenugreek leaves. Add them when you’re gonna place the paste with boiling water. Sauté for 2 or 3 mins and follow the same method as discussed.