How to make Methi Wale Namak Paare -

Popular snack namak paare made more nutritious with dried fenugreek leaves.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Methi Wale Namak Paare checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Suran Tuk Pot Stickers Potato Pasta Hash Browns Tea Cookies

Methi Wale Namak Paare

Methi Wale Namak Paare Recipe Card

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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 : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Wale Namak Paare Recipe

  • Refined flour (maida) 1 cup

  • Salt to taste

  • Dried fenugreek leaves (kasoori methi) 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1 teaspoon

  • Oil 3 tablespo to deep fry

Method

Step 1

Put refined flour, salt and three tablespoon oil in a bowl and mix well.

Step 2

Add quarter cup water gradually and knead to make medium stiff dough. Cover and rest for fifteen minutes.c

Step 3

Knead the dough again with a little oil.Divide into equal balls and roll each to a thick chapatti.

Step 4

Cut into diamond shaped pieces.

Step 5

Heat a non-stick pan, add dried fenugreek leaves and dry roast for two minutes.Cool and rub between your palms to a powder.

Step 6

Add red chilli powder and dried mango powder and mix well.

Step 7

Heat sufficient oil in a kadai, gently slide in the dough diamonds and deep-fry till they turn light golden.

Step 8

Drain on absorbent paper.

Step 9

Transfer them on a serving plate, sprinkle mixed spice powder and serve hot.

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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 www.sanjeevkapoor.com 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.