Methi Namak Pare is a deep fried savory Indian snack prepared using maida and fresh methi leaves. Methi Diamond cuts, Methi Thukkada, methi nimki, Methi namak para are some of the other common names of it. Instead of Maida, it can also be prepared using wheat flour or we can use both maida and wheat flour equally. This recipe uses fresh methi leaves which can be very well substituted by dried kasuri methi leaves. If you are using a dried fenugreek leaves, then use only 1 to 2 tbsp for the below given measurement instead of 1/2 cup fresh methi leaves.
This snack is prepared in huge quantity by every Indian household during the time of Diwali(Festival of lights), Holi and Karwa chauth. The preparation differs from place to place. Some make this namak pare and sprinkle with amchur powder while serving. Some make this snack with crushed ajwain and amchur powder while making the dough itself. whatever might be the preparation is, it is a tasty snack which goes very well with hot coffee or tea.
These namak pare has to be deep fried in medium hot oil to get a perfectly crunchy, tasty, golden brown namak pare. since we cook it in medium flame, it takes bit long time to cook. If the oil is very hot and smoky, then the namak pare turns golden brown quickly but has uncooked inside. so, make sure to fry the namak pare in correct oil temperature. This snack stays good in room temperature if stored properly. Cool down completely and then store it in a container.
Basic Information:
Preparation Time: 10 minutes
Idle Time: 15 to 30 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
1/2 cup wheat flour
1/2 cup maida/all purpose four
1 tbsp rava/semolina
1 tsp red chilli powder
¼ tsp turmeric powder
¼ tsp ajwain/carom seeds
½ tsp dry mango powder/amchur powder
½ cup methi leaves, finely chopped
2 tbsp melted butter
Salt to taste
Water as required
Oil for deep frying
Video Recipe:
Method with step by step pictures:
1) Melt the butter and finely chop the methi leaves
2) In a bowl, take wheat flour, all purpose flour, rava, red chilli powder, turmeric powder, ajwain, dry mango powder, salt, methi leaves and melted butter.
3) Mix all the ingredients using the fingertips without adding water.
4) Then slowly add the water and make a smooth tight dough.
5) Cover it using the lid and keep it aside for 15 to 30 minutes.
6) After 30 minutes, knead the dough again and pinch a small portion of the dough. Make a ball out of it.
7) Roll it as a circular disc. Using a knife or pizza cutter, cut into diamond shape.
8) Collect the diamond shapes in batches in a plate.
9) Heat oil in a kadai. Once the oil is hot but not smoking, add the diamond cuts and deep fry it in batches.
10) Make sure the flame is in medium flame for a smooth perfect crispy yet flaky diamond cuts.
11) Once the diamond cuts turned golden brown then transfer to a plate.
12) Let it sit in room temperature for sometime and then store in airtight container.
Serving Suggestions:
1) It is a tea time snack. Serve a small cup of namak pare along with a cup of coffee or tea for evening snack.
2) Namak pare is prepared during festival time like Diwali and Holi. It would be prepared in big batches during the festival time.
Notes:
1) I used fresh methi leaves for making this namak pare. Instead of fresh methi leaves, dried kasuri methi leaves can be used.
2) Make a very tight dough before keeping the dough aside.
3) Adjust the spicy level according to the taste.
