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Methi Crispies

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H
MineralsSelenium, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup whole wheat flour (gehun ka atta)

  2. 1/4 cup soya flour

  3. 1/4 cup chopped fenugreek (methi) leaves

  4. 2 tbsp low fat curds (dahi)

  5. 1/2 tsp sugar

  6. 2 tsp sesame seeds (til)

  7. 1/2 tsp cumin seeds (jeera)

  8. 1/2 tsp carom seeds (ajwain)

  9. a pinch of turmeric powder (haldi)

  10. 2 tsp oil

  11. salt to taste

  12. Other Ingredients

  13. 1/4 tsp oil for greasing

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients together in a bowl and knead into a firm dough using enough water.

  2. Divide the dough into 7 equal portions and roll out each portion into a thin round of 150 mm. (6") diameter.

  3. Heat a non-stick pan and gently cook each round on both sides till half done. Keep aside to cool.

  4. Prick the cooled rounds with a fork at regular intervals.

  5. Cut into small diamonds or squares and arrange on a greased baking tray.

  6. Bake in a pre-heated oven at 180°c (360°f) for 10 minutes, turn them upside down and bake again for 10 minutes or till golden brown.

  7. Cool and store in an air-tight container.

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