Wednesday, January 16, 2008

Methi Papad

Serves 4


4 papads (North Indian variety)
3½ tsp methi seeds
¾ cup oil
50 gms chopped garlic (lahsun)
1 tbsp garlic paste
Salt to taste
¼ tsp turmeric (haldi) powder
2 tsp coriander (dhaniya) powder
1½ tsp chilli powder
¾ cup curd
3 cups water


Dry roast the papad on an open gas flame, hot oven, or grill top and break into medium-sized pieces. Boil the methi seeds, wash with fresh water and strain. Heat oil and lightly fry chopped garlic. Now mix salt, turmeric powder, coriander powder, chilli powder, and garlic paste in curd and simmer for 8-10 min. When the masala is fried thoroughly, add the methi seeds and cook for 2-3 min. Add the pieces of roasted papad with three cups of water. Reduce the heat and cool till the papad becomes soft. This preparation should have a gravy of medium thickness.

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