Kathiyawadi Methi Papad ki sabji

Name: Kathiyawadi Methi Papad ki sabji
Total time: 2400 s
Yield: 4 People
Cuisine: Indian
Ingredients: 1/2 Cup Dry fenugreek (Methi) seeds; 1/2 Cup Gram flour; 1/2 Cup Rice; 1 Tbsp Red chili powder; 1/4 tsp Turmeric; 1 Tbsp Coriander Cummin Powder; 1 Tbsp Hot spices; 2 Tbsp Sugar; as required According to taste Salt; 2 Tbsp Lemon juice (optional); 1 Tbsp Oil; 1/4 Tsp Baking soda; To make the gravy:; 2 Tbsp Oil for dressing; 1/2 Tsp Cumin; 3 Cups Buttermilk (to make pure jain use buttermilk after boiling it); as required According to taste Salt; 1 Tbsp Red chili powder; 1 Tbsp Coriander Cummin Powder; 1/4 Tsp Turmeric; 2 Moong Papad (Addana Papad also works); 1.5 Tsp sugar

Asmita Rupani @Tastelover_Asmita

Rajkot

#KAT
#Nov
#W1
#cookpadindia
#cookpad
Fenugreek (Methi) acts as a tonic for the body. The body remains healthy due to bitterness. Fenugreek (Methi) papad kofta curry is also a tasty vegetable and healthy as well. It is one of the liked dishes of Kathiyawad a region of Saurashtra. It is a Kathiyawadi dish full of taste and a healthy one. Jains can also use this herb during Paryushan Parva. No green vegetables or tuber roots of any kind have to be used to make this vegetable.

Asmita Rupani @Tastelover_Asmita

Saved

Ingredients

40 Minutes

4 People

To make Kofta:
1/2 CupDry fenugreek (Methi) seeds
1/2 CupGram flour
1/2 CupRice
1 TbspRed chili powder
1/4 tspTurmeric
1 TbspCoriander Cummin Powder
1 TbspHot spices
2 TbspSugar
as requiredAccording to taste Salt
2 TbspLemon juice (optional)
1 TbspOil
1/4 TspBaking soda
To make the gravy:
2 TbspOil for dressing
1/2 TspCumin
3 CupsButtermilk (to make pure jain use buttermilk after boiling it)
as requiredAccording to taste Salt
1 TbspRed chili powder
1 TbspCoriander Cummin Powder
1/4 TspTurmeric
To make the vegetables:
2Moong Papad (Addana Papad also works)
1.5 Tspsugar

Saved

Steps

40 Minutes

1

Dry fenugreek (Methi) seeds should be soaked for about three hours and then washed with clean water three to four times and boil it. Boiled fenugreek should also be washed three-four times with water to reduce its bitterness.
2

Keep some of the boiled fenugreek (Methi) on the side and add gram flour and rice to the remaining fenugreek (Methi).
3

Now add all the spices and lemon juice. (Amchur powder can also be used if not using lemon)
4

Now add oil and baking soda to it.
5

Now all this has to be mixed very well.
6

Now apply some oil in both the palms and make small balls from this mixture. All the balls are to be prepared in this way.
7

Now heat oil in a pan and fry all the prepared balls I.e. Koftas. The koftas have to be fried on low heat so that they don't get raw inside.
8

When the kofta turns a little golden in colour, take it out of the pan and keep it aside.
9

After the koftas are fried, cumin seeds are to be added to the remaining added oil.
10

Once the cumin seeds are fried, buttermilk should be added to it and salt should also be added immediately. So that the buttermilk does not split.
11

Now add the spices. And mix everything properly now and let it boil for five minutes.
12

At first some separated fenugreek seeds and prepared fried koftas are to be added.
13

Add small pieces of magna papad and crush of two-three balls.
14

If you want a sweet taste, you can add some sugar, mix everything well and let it boil for three minutes.
15

Kathiyawadi Methi Papad sabji is ready to serve.
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Kathiyawadi Methi Papad sabji can be served with roti, paratha or rice.
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