Learn how to make Papdi Muthia Sabzi at home with our Chef Ruchi.
Papdi Muthia Sabzi is super delicious and is a traditional Gujarati sabzi. Simple, easy and irresistibly amazing gravy with soft and crispy muthiyas in it, along with beans.
Ingredients:
1 cup Fenugreek Leaves (chopped)
¾ cup Wheat Flour
¾ cup Gram Flour
¼ tsp Asafoetida
1 tsp Coriander Cumin Seed Powder
A pinch of Turmeric Powder
1 tsp Ginger & Chilli Paste
2 tsp Sugar
Salt (as per taste)
1 tbsp Oil
Water (as required)
Oil (for greasing)
Oil (for frying)
250 gms Broad Beans (surti papdi)
1½ tbsp Oil
1 tsp Carom Seeds
¼ tsp Asafoetida
100 gms Pigeon Peas (toor dana)
Salt (as per taste)
A pinch of Turmeric Powder
A pinch of Baking Soda
100 gms Fresh Green Garlic (chopped)
2 Garlic Cloves (chopped)
1 cup Water
1 cup Coriander Leaves + ½ cup Fresh Grated Coconut
1 tbsp Ginger & Chilli Paste
Salt (as per taste)
2 tbsp Sugar
1 tsp Coriander Powder
1 cup Water
Fresh Grated Coconut (for garnish)
Papdi Muthia Sabzi is super delicious and is a traditional Gujarati sabzi. Simple, easy and irresistibly amazing gravy with soft and crispy muthiyas in it, along with beans.
Ingredients:
1 cup Fenugreek Leaves (chopped)
¾ cup Wheat Flour
¾ cup Gram Flour
¼ tsp Asafoetida
1 tsp Coriander Cumin Seed Powder
A pinch of Turmeric Powder
1 tsp Ginger & Chilli Paste
2 tsp Sugar
Salt (as per taste)
1 tbsp Oil
Water (as required)
Oil (for greasing)
Oil (for frying)
250 gms Broad Beans (surti papdi)
1½ tbsp Oil
1 tsp Carom Seeds
¼ tsp Asafoetida
100 gms Pigeon Peas (toor dana)
Salt (as per taste)
A pinch of Turmeric Powder
A pinch of Baking Soda
100 gms Fresh Green Garlic (chopped)
2 Garlic Cloves (chopped)
1 cup Water
1 cup Coriander Leaves + ½ cup Fresh Grated Coconut
1 tbsp Ginger & Chilli Paste
Salt (as per taste)
2 tbsp Sugar
1 tsp Coriander Powder
1 cup Water
Fresh Grated Coconut (for garnish)
Category
🛠️
LifestyleTranscript
00:00 The best part about winters is that you start getting these luscious green vegetables.
00:05 And today I am going to be making one such veggie with these winter vegetables.
00:09 So let's see the recipe 'Papdi Muthiyaanushak' or 'Papdi Muthiya ki Sabzi'.
00:14 As the name suggests, there are two components for this recipe.
00:19 One is the 'Muthiya' and the other part is the vegetables.
00:23 So we will start with making the 'Muthiya'.
00:25 I have 1 cup of chopped Fenugreek leaves.
00:28 3/4th cup of wheat flour.
00:30 3/4th cup of gram flour.
00:32 1/4th teaspoon of Hing or Asafoetida.
00:34 A teaspoon of Coriander Cumin Seed Powder.
00:37 A small pinch of Turmeric Powder.
00:41 A teaspoon of Ginger and Chilli Paste.
00:45 2 teaspoons of Sugar.
00:47 Salt to taste.
00:50 Mix all these ingredients together first.
00:53 Add a tablespoon of Oil.
00:55 Mix the oil properly with the flour.
00:58 Just to make a little crumbly mixture.
01:01 Add water little at a time and bind it together.
01:05 Combine everything to make a dough.
01:10 Don't make a very soft dough.
01:12 There are two ways to make the 'Muthiya'.
01:15 Either you deep fry them or steam them.
01:18 In case you are steaming them, you need to add a pinch of soda.
01:22 Make a slightly softer dough and steam them for around 20 minutes.
01:26 But I am going to deep fry it, so no need to add any soda.
01:30 So now let's make some small balls out of these dough.
01:33 Apply a little bit of oil onto your palms.
01:36 And now make small balls out of this dough.
01:40 Just half inch balls, not very big.
01:51 Time to deep fry these 'Muthiya'.
01:53 Make sure the oil is medium hot.
01:55 And now drop them in.
01:57 Make sure you add enough in the pan.
02:00 And deep fry on medium or slow flame.
02:03 Flip them over.
02:08 These are done, let's get them out.
02:17 Time to make the vegetable now.
02:19 So the main ingredient is of course the 'Soorthi Papdi'.
02:22 So I have taken about 250 grams of the 'Soorthi Papdi'.
02:25 And I am just going to show you how to clean it.
02:27 Cut the edges of the 'Papdi'.
02:29 These are the ones which are small in size.
02:33 And split them open.
02:35 So these 'Papdi' are ready.
02:43 Now I am going to make the 'Muthiya'.
02:45 So these 'Papdi' are cleaned and washed nicely.
02:49 These are ready.
02:52 And now here I have some 'Toor Danas'.
02:54 Which is also available easily during the winter season.
02:58 And it's used in this vegetable.
03:00 Heat 1 and a half tablespoons of oil into the pressure cooker.
03:03 Once the oil is nice and hot, add in a teaspoon of 'Ajwain' or 'Caram Seeds'.
03:08 1/4th teaspoon of 'Asafoetida'.
03:10 Let's add in the 'Papdi' now.
03:14 Next add in 100 grams of 'Toor Dana'.
03:18 Salt.
03:21 Just a pinch of 'Turmeric Powder'.
03:23 And a pinch of 'Soda by Carb'.
03:25 Give all these ingredients a good mix.
03:27 Around 100 grams of 'Green Garlic' goes into this recipe.
03:36 Just peel off the top layer of the 'Garlic'.
03:39 And chop off the edge.
03:41 Chop off the white clove.
03:44 Chop these finely separately.
03:46 As well as the leaves separately.
03:48 Into the 'Papdi', I'm going to add in 2 cloves of regular Garlic.
03:59 So this is also finely chopped.
04:01 The white cloves of the 'Green Garlic'.
04:03 Saute the Garlic with the 'Papdi' for a minute.
04:09 Cook the Garlic, the 'Papdis' and the 'Danas' for at least 2 minutes in the oil.
04:14 And now, let's add in 1 cup of water.
04:19 Cover it and cook it for 2 whistles on high flame.
04:28 As soon as the 2 whistles are up, just release the steam.
04:38 Give this a mix.
04:40 I'm going to add in a 'Coriander and Coconut' mixture.
04:45 I've taken 1 cup of 'Coriander Leaves' and 1/2 a cup of 'Grated Coconut'.
04:51 Grind it together.
04:53 And let's add this in.
04:55 Add in a tablespoon of 'Ginger and Chilli Paste'.
05:00 Some more Salt.
05:02 2 tablespoons of 'Coriander and Coconut' mixture.
05:05 2 tablespoons of 'Sugar'.
05:07 A teaspoon of 'Coriander Powder'.
05:10 Give all these ingredients a good mix.
05:14 Let's add in the 'Fried Muthias'.
05:21 All this a very good mix.
05:27 Add in 1 cup of water.
05:34 Cover with a pressure cooker lid.
05:37 Cook this for 1 whistle on high flame and then turn off the flame.
05:42 As soon as 1 whistle is up, turn off the flame and release the steam.
05:48 The reason why is that if you leave it covered, there are chances that the colour of the vegetable is going to get ruined.
05:53 So we're going to open it and then cook it for another 2 minutes and that's it.
05:57 The vegetable will be ready.
05:59 We will turn on the flame again and just cook this for another 2 minutes.
06:05 Give this a stir.
06:08 You can see how lusciously green this is.
06:10 I'm also going to add in the greens of the garlic.
06:13 Give this a good mix and a good boil for 2 minutes.
06:19 Garnish with some freshly grated coconut.
06:22 Do enjoy this vegetable with pooris, hot parathas or rotis.
06:27 I'm sure it's going to be a staple in your Gujarati thali this winter.
06:32 Give it a try, let me know how it turned out.
06:34 I'll see you soon. Bye bye.
06:36 Do enjoy this vegetable with pooris, hot parathas or rotis.
06:40 I'm sure it's going to be a staple in your Gujarati thali this winter.
06:44 Give it a try, let me know how it turned out.
06:46 I'll see you soon. Bye bye.