methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack |
by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 67353 times
methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack | with 28 amazing images.
methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack is a sumptuous non-fried snack which is best to pack for school or work and avoid reaching out for junk foods. Learn how to make healthy Indian jar snack.
To make methi crispies, combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water. Divide the dough into 3 equal portions. Roll each portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and gently cook them on both sides till half done. Keep aside to cool. Prick them with a fork at regular intervals. Cut into small diamonds or squares and arrange them on a greased baking tray. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes. Cool and serve or store in an air-tight container.
Leafy vegetables, especially methi, do wonders for diabetics by controlling blood sugar. Not only that, methi also does wonders to the flavour of any dish it is added to, with its unique, mildly-bitter taste and splendid aroma. Here, methi is mixed with whole wheat flour and oats to make fenugreek crispies, flavoured with sesame seeds and ajwain.
Curd is added to the dough to improve the texture of the baked methi namakpara and also to impart a slight tanginess, which complements the bitterness of the fenugreek leaves beautifully. Make a batch of these crispies and store in a jar, to enjoy with your favourite low calorie dip.
This baked healthy Indian jar snack can be enjoyed by all healthy individuals, diabetics, heart patients and weight-watchers too to satisfy their evening hunger pangs in a nourishing way. The iron that the sesame seeds and fenugreek lend are beneficial is boosting haemoglobin levels and preventing fatigue too.
Tips for methi crispies. 1. The dough should be firm so the crispies get their necessary crunch. 2. Oats can be substituted with any other healthy flour like jowar flour or ragi flour. 3. Remember to prick them with a fork at regular intervals. This will help to make them crisp.
Enjoy methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack | with step by step photos.
For methi crispies- To make methi crispies, combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
- Divide the dough into 3 equal portions.
- Roll each portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and gently cook them on both sides till half done. Keep aside to cool.
- Prick them with a fork at regular intervals.
- Cut into small diamonds or squares and arrange them on a greased baking tray.
- Bake in a pre-heated oven at 180°c (360°f) for 20 minutes.
- Cool the methi crispies and serve or store in an air-tight container.
Methi Crispies, Baked Methi Namakpara recipe with step by step photos
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If you like methi crispies, then also try other snacks like
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Methi crispies is made of 1/4 cup chopped fenugreek (methi) leaves, 1/2 cup whole wheat flour (gehun ka atta), 1/4 cup quick cooking quick cooking rolled oats, 2 tbsp low-fat curds (dahi), 2 tsp sesame seeds (til), 1/2 tsp cumin seeds (jeera), 1/2 tsp carom seeds (ajwain), a pinch of turmeric powder (haldi), 2 tsp oil, salt to taste and whole wheat flour (gehun ka atta) for rolling.
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The dough should be firm so the crispies get their necessary crunch.
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Oats can be substituted with any other healthy flour like jowar flour or ragi flour.
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Remember to prick them with a fork at regular intervals. This will help to make them crisp.
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Whole wheat flour is available pre-packaged form and also in bulk containers.
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If buying in pre-packaged form, have a good look at the label before buying. Look for products that have "100 per cent whole wheat" on the label.
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You can also look for "whole wheat flour" as the first ingredient.
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Avoid products whose first ingredient is "enriched flour" as they generally do not contain whole wheat flour.
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If buying from bulk containers or local ‘chakkiwala’ ensure that store has a good product turnover so as to ensure its maximal freshness.
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The wheat flour should be uniform in colour.
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It should also be free of worms and broken wheat grains.
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Also make sure that there is no evidence of moisture or lumps formation.
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Always select bunches that are fresh and green in colour.
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The leaves should look fresh and tender, and not be wilted or bruised.
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Avoid if they are yellow or very dry textured.
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Also avoid those that have a slimy coating as this is an indication of decay.
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Also check for dirt especially in between the thick stems.
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Clean and remove methi leaves from the stem.
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Chop the fenugreek leaves.
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Wash the fenugreek leaves so that the dirt goes away. Keep aside.
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To make the dough of methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack, add 1/4 cup chopped fenugreek (methi) leaves in a deep bowl.
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Add 1/2 cup whole wheat flour (gehun ka atta).
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Add 1/4 cup quick cooking quick cooking rolled oats.
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Add 2 tbsp low-fat curds (dahi). Curd is added to the dough to improve the texture of the crispies and also to impart a slight tanginess.
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Add 2 tsp sesame seeds (til).
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp carom seeds (ajwain).
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Add a pinch of turmeric powder (haldi).
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Add 2 tsp oil.
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Add salt to taste.
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Mix well and knead into a firm dough using enough water. The dough for methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack is ready.
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To make methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack, divide the dough into 3 equal portions.
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Roll each portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and gently cook them on both sides till half done. This helps to reduce baking time. Keep aside to cool.
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Prick them with a fork at regular intervals. This will help to make them crisp.
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Cut into small diamonds or squares.
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And arrange them on a greased baking tray.
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Bake in a pre-heated oven at 180°C (360°F) for 20 minutes.
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Cool methi crispies recipe | baked methi namakpara | fenugreek crispies | healthy Indian jar snack and serve or store in an air-tight container.
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Methi crispies – a healthy non-fried snack.
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Being devoid of deep-frying, these crispies are a healthy substitute to fried snacks.
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You can carry them to work and enjoy in between meals. One serving lends only 96 calories.
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Heart patients, diabetics and weight watchers can only benefit from the fibre these crispies lend.
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Nutrient values (Abbrv) per serving
| Energy | 96 cal |
| Protein | 2.9 g |
| Carbohydrates | 12.7 g |
| Fiber | 2.2 g |
| Fat | 3.6 g |
| Cholesterol | 1.9 mg |
| Sodium | 6 mg |
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