How to make Methi Para-SK Khazana -

Anytime snack – try to keep a tin full of this delicious methi para to greet your unexpected guests

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Methi Para-SK Khazana checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Cream Cheese Salami Cheese And Pineapple Sandwich Khandvi-SK Khazana Pizza Popcorn

Methi Para-SK Khazana

Methi Para-SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Para-SK Khazana Recipe

  • Refined flour (maida) 3/4 cup

  • Whole wheat flour (atta) 1/4 cup

  • Fresh fenugreek leaves (methi) finely chopped 2 tablespoons

  • Salt to taste

  • Asafoetida (hing) a pinch

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Oil 2 tablespo to deep fry


Step 1

Mix together refined flour, wheat flour, fenugreek leaves, salt, asafoetida, turmeric powder, cumin powder, coriander powder and chilli powder in a bowl.

Step 2

Add some water and 1 tablespoon oil and knead into a stiff dough. Add 1 tablespoon oil, knead and set aside for 10-15 minutes.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the dough into equal portions, drizzle some oil and roll out into large discs. Cut into diamonds.

Step 5

Separate the diamonds and slide them into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 6

Serve or store in airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.