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Methi Papad ki Sabzi - SK Khazana

A classic dish from Rajasthan – fenugreek seeds and papads cooked together will please many a palate This is a Sanjeev Kapoor exclusive recipe.

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Methi Papad ki Sabzi - SK Khazana

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Main Ingredients Fenugreek seeds, Moong dal papads
Cuisine Rajasthani
Course Main Course Vegetarian
Prep Time 6-7 hour
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Methi Papad ki Sabzi - SK Khazana

  • 1/4 cup Fenugreek seeds Soaked overnight and boiled
  • 4 Moong dal papads
  • 2 tablespoons Oil
  • 1 inches Cinnamon stick
  • 4 Dried red chillies broken
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Coriander powder
  • to taste Salt
  • 1 tablespoon Jaggery grated
  • 4 Kokum petals
  • 1/2 teaspoon Sugar
  • to garnish Fresh coriander leaves chopped

Method

  1. Heat oil in a non-stick pan, add cinnamon, red chillies, mustard seeds and sauté till the seeds splutter.
  2. Add methi dana and mix. Add asafoetida, red chilli powder, turmeric powder and coriander powder and mix well. Add ½ cup water and salt, mix well and cook for 1-2 minutes.
  3. Add jaggery and mix till it dissolves. Add kokum petals, mix and cook for 3-4 minutes.
  4. Roughly tear papads into small pieces and add to the pan. Add sugar mix well and cook till the papads are soft.
  5. Transfer the sabzi into a serving bowl, garnish with coriander leaves and serve immediately.
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