Papad Methi | Rajasthani Dana Methi Papad

What is Papad Methi Recipe?

Papad Methi ki Sabji is a side dish which has very distinct flavors of soft and subtle papad and sharp dana methi i.e. fenugreek seeds. It has a yogurt based gravy with a hint of garlic and ginger and heat of red chili and green chilies. Papad methi ki sabji doesn’t need any special breads. You can serve it with simple fulka i.e. chapati and that’s it. However, if served with parathas and curd it can be a main course gravy. So papad methi ki sabji deserves a try because it is a

Rajasthani recipe
healthy Indian gravy recipe

Let’s Talk about the ingredients of Papad Methi Recipe

Rajasthani Dana Methi Papad is a

Recipe using papad- You may use any papad that you have or you like. I have used Bikaji papad. I have roasted the papad and added to the gravy. You may also boil or deep fry them. However, if you decide to boil them make sure they don’t turn mushy

Recipe using fenugreek seeds- Fenugreek seeds have lots of health benefit but it is very difficult to use in dishes because of its sour taste. However, this recipe cooks fenugreek seeds in such a way that they taste good and add an awesome flavor to the dish.
Other ingredients- Papad methi ki sabji has been prepared in onion garlic and yogurt based gravy. To cut the sharpness of the dish little jaggery is added. However, you may skip it.

Other Rajasthani recipes on the blog are Dal dhokli, Sev Tamatar etc.

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How To Make Rajasthani Dana Methi Papad

1. In a grinding jar, add 1 chopped onion, 8 garlic clove, 1 inch ginger, and 1 green chilli

2. Make a paste

3. Heat 3 tbsp oil in a pan

4. Add paste in hot oil

5. Cook on low flame till brown

6. While the paste cooks, take a mixing bowl and add 1 cup yogurt, 1/2 tsp turmeric powder, 1/2 red chilli powder, 1 tsp Kashmiri red chilli powder and 1/2 cornflour. And mix well.

7. Add curd mix in the cooked onion paste

8. 1 medium size onion, roughly chopped 8-9 garlic cloves 1-inch ginger, roughly chopped 1 green chili, roughly chopped 3 tbsp oil 1 cup yogurt (dahi) 1/2 tsp red chili powder 1/2 turmeric powder 1 tsp Kashmiri red chili powder 1 tsp cornflour Water as required 1/2 sugar or as per taste (optional) Salt to taste 2 tbsp fenugreek seeds (dana methi) 4 roasted papad

9. Add water as required and cook

10. Add salt to taste

11. Now add 1/2 tsp sugar or as per taste

12. Add 4 roasted papad

13. Cook for 2-3 minutes

14. While the gravy is getting ready, pressure cook 2 tbsp fenugreek seeds in 1/2 cup water for 2-3 whistles

15. Check, it should be soft

16. Add cooked fenugreek seeds to the prepared sabji. Do not add the water, add only the seeds

17. Bon appetit Serve papad methi ki sabji with chapatis and lehsun ki chutney

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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