You can prepare this (curry)sabji in two ways:

Ingredients

• 4 moon daal papad, cut into small pieces
• ¼ cup fenugreek(methi) seeds
• 4tbsp oil or ghee
• 1 tsp mustard seed
• 2 inch cinnamon stick
• 2 Whole dry red chilli
• Pinch of Asafoetida(hing)
• 1 tsp Tumeric Powder
• 2 tsp Coriander powder
• 1 ½ tsp red chilli powder
• 3-4 kokum petals
• 1 ½ tsp Jaggery (Gud) grated
• 2 tbsp fresh coriander leaves, chopped
• Salt to taste
• 1 cup water

Method

1. Soak methi seeds in hot water for 2 hours. Later drain the water and pressure cook the seeds in 2 cups of water and salt to taste.  Drain the cooked methi seeds in running cold water and keep it aside.
2. Take oil or ghee in pan and heat it.
3. Add mustard seeds, cinnamon and red chili ,sauté them until you hear the mustard seeds crackle.
4. Add asafetida (hing) , turmeric powder, coriander powder, red chili powder, cooked methi seeds and stir.
5. Add 3 cups of water and bring to boil. Add salt, kokum and jaggery  to the pan  and further simmer for about 5 minutes.
6. Now add the pieces of papad. Cook the content for about 5 minutes.
7. Garnish with dried coriander leaves or if you use fresh will do , and now its ready to be served with hot rotis.

For a thick gravy , second method to prepare Papad-Methi is by using yogurt (dahi/Curd) .

Ingredients

• 4 moon daal papad, cut into small pieces
• ¼ cup fenugreek(methi) seeds
• 4tbsp oil or ghee
• 1 tsp mustard seed
• 2 inch cinnamon stick
• 2 Whole dry red chilli
• Pinch of Asafoetida(hing)
• 1 tsp Tumeric Powder
• 2 tsp Coriander powder
• 1 ½ tsp red chilli powder
• Dry kasoori methi leaves
• 1 cup yougurt (dahi/curd)
• Half cup water

Method

Follow steps 1 to 4 as mentioned above.

4.  In a bowl add turmeric pwdr, red chili pwdr, coriander pwdr, and yougurt(dahi) and mix well .

5.  Add the mixture to the pan and stir. Add boiled methi seeds and water. Boil on low flame for 5 minutes.

6. Add pieces of Papad , boil on low flame. Add Salt as per taste.

7. Garnish with methi leaves and serve hot with roti.

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Ki sabji:

Ingredients: Gatte

• 1 cup Gram Flour (Besan)
• 1 spoon of ghee
• ¼  tsp Chili Pwoder
• Salt to Taste
• ½ cup water

Method: Gatte

1. In a Bowl take Besan ( gram flour) . Add chili powder, salt and a spoon of ghee.
2. Gradually add water and knead into a stiff dough.
3. Pinch off a lemon sized ball and roll into a long thin cylinder. Than cut into a bite size   pieces.
4. Boil water in a pan and add the cut pieces and boil for a 1 or 2 minutes
5. Finally drain and let dry.

Ingredients: Gravy

• 1 tsp Ghee / Oil
• 1 tsp cumin seeds
• Pinch of Asafetida (hing)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• Salt as per taste

Method: Gravy

1. In a pan add ghee. Add pinch of Aasfetida(hing), cumin.
2. Mix turmeric powder , red chili powder in one cup of yogurt (dahi ) with little water and add it to the pan.
3. Now add the prepared gatta and salt to the pan , at low heat , stirring continuously cook for 5 mins.

 Garnish with dried mint leaves gives , Gatta ki Sabji is ready to serve.