Methi Papad Sabji with Khakhra

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings
Ingredients
For The Subzi

• 12 papad , cut into small pieces
• 1 cup fenugreek (methi) seeds
• 3 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1 cup fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 2 chopped tomatoes
• 1/2 cup curds (dahi)
• 2 tsp ginger-green chilli paste
• 1/2 cup chopped coriander (dhania)
• salt to taste
• chilli powder to taste
• 1 tsp turmeric powder (haldi)

For The Khakhras

• 1 cup sprouted wheat (gehun)
• 1 cup sprouted moong (whole green gram)
• 50 gms curds (dahi)
• 2 tsp oil
• 2 tbsp besan (bengal gram flour)
• 1 tsp cumin seeds (jeera)
• salt to taste

Method
For the subzi

1. Wash and soak the fenugreek seeds in enough water for 1-2 hours. Drain and keep aside.
2. Heat oil in pan and add the cumin seeds.
3. When the seeds crackle, add the fenugreek seeds and sauté for 2 minutes.
4. Add the tomato, ginger-green chilli paste, curds and turmeric and mix well and cook till the water gets dried up.
5. Add the red chili powder, coriander-cumin seeds powder, ½ cup water, mix well and bring to boil.
6. Add the papad pieces and salt, mix well and cook for 5 minutes.
7. Garnish with coriander and keep aside.

For the khakhra

1. Combine the sprouted wheat and sprouted moong and blend in a mixer to a smooth paste.
2. Transfer in a bowl, add the oil, besan, curd, salt, mix well and knead into a soft dough.
3. Divide the dough into equal portions and roll out each portion to make thin rotis of 5" diameter.
4. Heat a non-stick tava and roast the khakhras till they turn crisp and golden brown from both the sides.
5. Apply ghee and serve with methi papad sabji.