June 10, 2013

Recipe of Methi Masala Crispies

It's time for dry snacks. I think it's a big head ache to fill lunch box everyday. And this is a good option for lunch box. In earlier recipe we saw the recipe of masala  crispies. And now it's time for Methi Masala Crispies.  In this home made recipe kasuri methi - dry fenugreek leaves are used to give aditional taste to regular masala crispies. And if you don't want fried crispies they can be backed in normal O.T.G. also.  So enjoy this delicious Methi Masala Crispies with tea or as lunch box snack.

Preparation time - 15 minutes
Cooking time - 10 to 15 minutes

Ingredients to make Methi Masala Crispies:

1 cup whole wheat flour
2 table spoon semolina
2 table spoon kasuri methi
2 table spoon oil
Salt to taste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
1/2 tea spoon black pepper powder

Oil for frying

To sprinkle:

Chaat masalo (opt.)

Method to Make Methi Masala Crispies:

  • Take all ingredients excluding frying oil in a big bowl and mix properly.
  • Make semi soft dough from it with sufficient water.
  • Keep a side covered for minimum 10 minutes.
  • Make equal small balls from dough and roll small crispies from it.
  • Heat oil and fry crispies one by one at slow flame till light brown in colour.
  • When ready drain over absorbent tissue and sprinkle chaat masalo over it.
  • Store Methi Masala Crispies in air tight container. 


  • If you don't want puffed crispies prick them befrote frying.
  • In case of baked crispies prick them and brush baking tray and upper side of crispies with little oil, then bake them at 180 to 200` C temp. for 10 to 15 minutes or till light brown in colour.
Recipe by Naiya Sheth.

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