Methi Namak-Para

Delicious savoury snack prepared by deep frying pieces of pastry seasoned with dry methi leaves & carom seeds. It can be stored in a jar for about a month and enjoyed with tea or coffee.

Time: 20 minutes + 20 minutes resting time for the dough


Serves: Makes enough to fill a 1000 ml jar

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  1. 2 cups plain flour (maida)
  2. 2 tablespoons semolina (suji)
  3. 11/2 tablespoons kasoori methi (dried fenugreek leaves)
  4. 1 teaspoon carom seeds (ajwain)
  5. 1/2 teaspoon amchur (dried mango powder)
  6. 1/4 teaspoon asafoetida (optional)
  7. 1/4 cup oil
  8. Salt to taste
  9. Oil for deep-frying


  1. Combine all the ingredients (except oil for deep frying) in a large bowl. Mix well and knead into a stiff but pliable dough. Cover the dough and let it rest for 20-30 minutes.
  2. Divide the dough into 5 portions and roll each portion into a ball. Cover and keep aside.
  3. Roll out each portion of the dough into a large disc, slightly thicker than a roti. Prick the surface of rolled disc with a fork. Cut into diamond shaped pieces or small round discs using a cookie cutter or a bowl.
  4. Heat oil in a pan for deep-frying. Fry the methi namak paras on medium heat till they turn golden brown in colour. Take them out in a dish lined with absorbent paper to get rid of excess oil.
  5. Let them cool completely. Store them in an air-tight jar.
  6. Serve them with masala chai .

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