Dana Methi Papad

Dana Methi Papad

Servings - 2 - 3

INGREDIENTS

Fenugreek seeds - 45 grams

Water - 250 milliliters

Curd - 100 grams

Red chili - 1 teaspoon

Salt - 1 teaspoon

Turmeric - 1/4 teaspoon

Cumin powder - 1/2 teaspoon

Papad

Water - 250 milliliters

Oil - 2 tablespoons

Asafoetida - 1/8 teaspoon

Cumin - 1/2 teaspoon

Water - 400 milliliters

Garam masala - 1/2 teaspoon

Dry fenugreek leaves - 1/2 teaspoon

Coriander - 1 tablespoon

PREPARATION

1. In a bowl, add 45 grams fenugreek seeds, 250 milliliters water and soak for 30 - 35 minutes.
2. In a another bowl, add 100 grams curd, 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder and mix it well.
3. Take a pan, place a papad on it.
4. Cook until it turns golden brown in color from both sides.
5. Remove it from heat and keep aside.
6. Take a pan, add 250 milliliters water, soaked fenugreek seeds and mix it well.
7. Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Heat 2 tablespoons oil in a skillet, add 1/8 teaspoon asafoetida, 1/2 teaspoon cumin and stir well.
10. Then, add the curd mixture in it and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. Now, add the boiled fenugreek seeds and mix it well.
13. Add 400 milliliters water and mix it well.
14. Bring it to a boil.
15. Add 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well.
16. Now, crushed papad and add in it skillet.
17. Mix it well. Cook for 5 - 7 minutes on medium heat.
18. Remove it from heat.
19. Garnish with crushed papad and coriander.
20. Serve hot.