Methi Pare is another version of Namak Pare/Nimki prepared during Diwali. Just like Namak Pare, Methi Pare is a simple snack which ideally should be crunchy on the outside and buttery soft inside. To make sure the texture is right of this delicious snack, it is important to use aptly measured ingredients.
Click on the PLAY BUTTON below to see the video recipe for Namkeen Methi Pare:
Ingredients:
3 cup all purpose flour/maida
1/4 cup kasori methi
1/2 cup oil+ghee (melted) in equal proportion
1/2 tsp carom seeds/ajwain
salt to taste
water as needed - about 1/4 cup
Oil for deep frying
Serving: approx 500gm
Preparation Time: 40 mins
Cooking Time: 20 mins
*1 Cup = 237 ml
Method:
1. In a wide vessel, add flour/maida, carom seeds/ajwain, crushed kasori methi, salt to taste and oil+ghee.
2. Mix well/rub with fingers till a crumbly texture is formed.
3. Knead into a stiff dough using water.
4. Once the dough is formed, keep kneading for another 5 minutes.
5. Cover the dough and let it rest for 20-30 minutes.
6. Knead again for a 1-2 minutes.
7. Divide the dough into 4 equal portions.
8. Roll out each portion as thin as a roti/chappati
9. Using a pizza cutter or knife, first cut straight strips and then make diagonal cuts.
10. Deep fry in hot oil. Keep the flame on medium/low setting while frying.
11. Keep on turning/flipping at regular intervals, so it cooks evenly on all sides. Make sure the temperature is not too high otherwise it will change color quickly and will be raw from inside.
12. Cook till methi pare are light golden in color and then remove it on paper towel to get rid of excess oil.
13. Once cooled to room temperature, store it in air tight container for 15-20 days.
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