Ingredients:

• 3 large Papads
• 2 tsp – green or yellow Methi (fenugreek) seeds
• 1 tbsp – oil
• 1/4 tsp – each cumin and Mustard Seeds
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Dhania powder
• 3-4 pinches Turmeric
• 2 pinches Asafoetida
• salt to taste
• 1 tbsp – fresh Curd
• 2 cups – water

Method:

1. Boil fenugreek seeds in some water, till soft to touch but not mushy.
2. Drain, pour cold water and drain again. Keep aside.
3. Break papad into 1 squares roughly.
4. Dissolve dry masalas and salt in 1/2 cup water.
5. Heat a heavy pan, add oil.
6. Add seeds, allow to splutter, add masala water.
7. Stir, add curd, stir continuously, till whiteness is gone.
8. Add remaining water, Methi seeds, bring to a boil.
9. Add papad pieces, bring back to boil.
10. Cook on low, covered, for 3-4 minutes or till papad is soft.
11. Serve hot with chappati.

Recipe courtesy of Saroj Kering