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Wednesday, November 25, 2020

Quick recipes: How to make Methi Papad Ki Subzi

Papad works as a crunchy appetizer, but the Marwari community has been making a mean curry of it for years.

By: Team Express FoodIE | February 16, 2016 4:41:45 pm
The Methi Papad Subzi is made using dry methi seeds and roasted papad. The Methi Papad Ki Subzi is made using dry methi seeds and roasted papad.

Maharaj Jankidas Vaishnav is a busy man all this week and your go-to guy at the Mewar food festival at Tuskers at Sofitel Hotel in Mumbai. Besides preparing well-known Marwari dishes such as Gatte Ki Subzi and Ker Sangri Ki Subzi, Vaishnav has also added another traditional delicacy to the menu- the methi papad ki subzi.

It’s typical of the ingenious cooking style that Rajasthanis are known for that makes do with all available ingredients when vegetables are scarce in the desert. All you need is a handful of fenugreek seeds and a few papads to make a flavourful meal to go with rice or rotis.

1 tbsp fenugreek seeds
2 tbsp oil
1 medium chopped onion
2 – 3 finely chopped garlic
1 tbsp chilli powder
¼ tbsp turmeric powder
1 tbsp dhaniya powder
½ cup water
Salt to taste
2 – 3 roasted papad

*Soak methi dana and boil it.

*Heat oil in a pan and add chopped onion and cook till it becomes transparent. Add the chopped garlic, chilli, turmeric and dhaniya powder and salt to taste and cook for a few seconds

*Add water to it and bring it to boil. Add the methi dana and simmer for around five minutes.

*Turn off the heat and finally add the roasted papad.

The Mewar festival at Tuskers at Sofitel Mumbai BKC is on until February 22.

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