How to make Methi Papad ki Sabzi - SK Khazana -

A classic dish from Rajasthan – fenugreek seeds and papads cooked together will please many a palate

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek seeds, Moong dal papads

Cuisine : Rajasthani

Course : Main Course Vegetarian

For more recipes related to Methi Papad ki Sabzi - SK Khazana checkout Methi Dana Sabzi . You can also find more Main Course Vegetarian recipes like Boondi ki Sabzi-SK Khazana Methi Paneer Bhurjee Kabuli Chana Kofta Curry Singhi Aloo

Methi Papad ki Sabzi - SK Khazana

Methi Papad ki Sabzi - SK Khazana Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 6-7 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Methi Papad ki Sabzi - SK Khazana Recipe

  • Fenugreek seeds Soaked overnight and boiled 1/4 cup

  • Moong dal papads 4

  • Oil 2 tablespoons

  • Cinnamon stick 1 inches

  • Dried red chillies broken 4

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Jaggery grated 1 tablespoon

  • Kokum petals 4

  • Sugar 1/2 teaspoon

  • Fresh coriander leaves chopped to garnish


Step 1

Heat oil in a non-stick pan, add cinnamon, red chillies, mustard seeds and sauté till the seeds splutter.

Step 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.

Step 3

Add jaggery and mix till it dissolves. Add kokum petals, mix and cook for 3-4 minutes.

Step 4

Roughly tear papads into small pieces and add to the pan. Add sugar mix well and cook till the papads are soft.

Step 5

Transfer the sabzi into a serving bowl, garnish with coriander leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.