Methi Shankarpali Recipe: A quick and easy healthy snack made with rava, maida, and fenugreek leaves With a hint of goodness from fenugreek leaves, it is a simple and healthy alternative to the popular maida or wheat flour-based shankarpali deep fried snack recipe. It is typically served as a tea time snack, but it can also be served at most Indian festivals.
Chips, or simply deep-fried nasta, are a popular all-time favourite snack throughout India. These are typically made with plain flour or wheat flour, and while they can be a tasty snack, they can cause digestive issues. To counteract this, there are many healthy alternatives to these snacks, such as Methi Rava Chips or Crispy Methi Shankarpali.
You may think this is a novel snack, but trust me when I say it is one of the most popular snacks in Gujarati cuisine. It may be made in round or triangle shapes, but the ingredients and method of preparation are the same. I named it Methi Shankarpali because it is shaped like shankarpali, but it is also known as chips or triangles in Gujarat. Aside from the fenugreek leaves, the dough is made with a combination of rava and maida flour. This gives it a crispy, crunchy texture and shape. Furthermore, the fenugreek leaves give the snack a hint of bitterness, making it one of the unique deep-fried snacks. You will also notice that the fenugreek’s bitterness will eventually turn to sweetness once the snack is consumed. As a result, I recommend that you try this snack once and share it with your friends and family.
Additionally, some additional tips, suggestions, and variations to the Methi Shankarpali recipe First and foremost, I am a huge fan of fenugreek and its bitter flavour. However, some people may dislike the snack’s strong bitter flavour. In that case, you can reduce the amount of methi leaves to make them less bitter. Second, the deep frying must be done on a low to medium heat to ensure that it is crispy and crunchy. It also aids in cooking the snack evenly on all sides. Finally, storing this snack in an airtight container extends its shelf life. Additionally, for a longer shelf life, store it in a dry and moisture-free environment.
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Methi Shankarpali Recipe
- 1 bunch methi / fenugreek leaves (finely chopped)
- 2 cup maida
- 1/4 cup rava / semolina (coarse)
- 1 tsp cumin
- 1/2 tsp pepper (crushed)
- 1 tsp chilli powder
- 3/4 tsp salt
- 2 tbsp ghee (hot)
- water (for kneading)
- oil (for frying)
- First, finely chop the methi in a food processor. Set aside.
- 2 cup maida and 14 cup rava in a large mixing bowl The addition of rava makes the chips crispy.
- 1 tsp cumin, 1/2 tsp pepper, 1 tsp chilli powder, and 3/4 tsp salt
- Mix thoroughly to ensure that all of the spices are well combined.
- Mix in 2 tablespoons hot ghee.
- Crumble and combine, making sure the flour retains its shape and is moist.
- Mix in the finely chopped methi as well.
- Add water as needed and begin kneading the dough.
- Knead the dough until it is smooth and tight.
- Pinch a ball of dough and dust with maida.
- roll out to a slightly thicker thickness
- Cut into diamond shapes with a cutter or a sharp knife.
- Drop into the hot oil while keeping the flame low to medium.
- Fry the chips on medium heat until crispy and golden brown.
- To remove excess oil, drain.
- Finally, crispy methi chips can be stored in an airtight container for up to a month.
- First and foremost, the addition of ghee to the flour enhances the flavour of the chips.
- Maida can also be replaced with wheat flour for a healthier alternative.
- Furthermore, if the dough is soft, the chips will not become crispy and will absorb oil while frying. Make sure to knead the dough until it is smooth and tight.
- Finally, when prepared crispy, methi chips recipe tastes fantastic.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.