Methi Namak Pare
Fried Savory Flour Crisps with a Methi Twist
Methi Namak Pare are delicious, crispy snacks made from a mix of whole wheat flour and all-purpose flour, enhanced with the flavors of fresh methi (fenugreek) leaves. This flavorful variation of the traditional Namak Pare adds a delightful twist of bitterness from methi and a kick of spice from green chilies. Perfect for enjoying with a cup of tea or as a snack during festivals like Holi or while watching your favorite cricket match!
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients:
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour (Maida)
- Small bunch of Methi Leaves (Fenugreek Leaves), washed and chopped
- 2-3 Green Chilies, crushed
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Cumin Seeds (Jeera)
- 3/4 cup Unsalted Butter, melted
- Water, as needed
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: Makes approximately 20-25 pieces
Instructions:
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Prepare the Methi Leaves: Wash the Methi leaves thoroughly under running water, then pat them dry with a kitchen towel. Chop the leaves into small pieces and set them aside.
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Make the Dough: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, chopped Methi leaves, crushed green chilies, turmeric powder, cumin seeds, and salt. Gradually add water to the mixture and knead it into a firm dough.
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Add Butter: Melt the unsalted butter (or oil) and pour it into the dough. Knead the dough a few more times until smooth and well incorporated. Divide the dough into small, equal-sized balls.
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Roll the Dough: Take each dough ball, flatten it slightly, and roll it out into a thin disc (about 1/4-inch thick) using a rolling pin. You can cut the dough into your desired shapes, typically diamond-shaped pieces.
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Heat the Oil: Heat oil in a deep frying pan over low flame. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is ready for frying.
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Fry the Namak Pare: Carefully add the rolled-out pieces into the hot oil. Fry on a low flame to ensure they cook evenly. Turn them occasionally until they become golden brown and crisp.
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Drain and Cool: Once fried, drain the Methi Namak Pare on a paper towel to remove excess oil. Let them cool completely before storing them in an airtight container.
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Serve: Enjoy your crispy Methi Namak Pare with a hot cup of Masala Chai or your favorite coffee.
Tips:
- Make sure the oil temperature remains consistent while frying to avoid undercooking or overcooking.
- Store the cooled Namak Pare in an airtight container to maintain their crispiness.
