Methi-Dana Papad ki Subzi

‘Papad ki Subzi’ is a staple food in many Marwari homes; however, this version hails from the Mewari region of Rajasthan and hence has a twist of Methi Dana and Khada Masala to it! Papad Ki Subzi needs very few ingredients and has a flavor that is distinct and fabulous.

Easy to make and great for days when we don’t have a whole lot of vegetables in the refrigerator to work with. It tastes great with chapattis.

Ingredients of Methi-Dana Papad ki Subzi:

  • 100g Dry Fenugreek seeds ‘Methi
  • 2 nos Papad
  • 2g Chopped garlic
  • 1g Cumin seeds
  • 8g Chaat Masala
  • 3g Lemon juice
  • 1 pinch Asafetida 1 ( Hing)
  • Salt to taste
  • 10g Curd
  • 3g Red chili powder
  • 20g Onion
  • 10g Tomato
  • 2g Coriander powder
  • 1g Turmeric powder
  • 4g Chopped coriander


  1. Soak the Methi (Fenugreek seeds) overnight to remove its hardness
  2. Prior to use, it is also recommended to boil the Methi (Fenugreek seeds) for 30 minutes to avoid its bitterness
  3. Heat oil in a pan and add cumin seeds to check temperature.
  4. Once the cumin seeds start to pop, add a pinch of asafetida followed by onion and garlic.
  5. Saute’ this combination for 1-2 minutes. Wait for the onion to take a brown shade
  6. Add the Methi (soaked and boiled) along with the whole spices, tomato and curd to this mixture and mix well
  7. Last, add lemon juice and papad and cook for 1 minute
  8. Garnish with coriander before serving.
  9. Serve with chapati’s.

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