Crispy Fenugreek (Methi) Sticks Recipe
30 minutes
1317 reads
About Crispy Fenugreek (Methi) Sticks Recipe
Indulge in the irresistible crunch of these homemade Fenugreek (Methi) Crispies Sticks! This easy recipe combines whole wheat flour, semolina, and fragrant fenugreek leaves for a delightful snack perfect for tea time or any occasion. The subtle spice from green chilies adds a kick that both kids and adults will love.These crispy sticks are not only incredibly tasty but also a wholesome and healthy treat. Packed with the goodness of fenugreek, they offer a nutritious twist to your usual snacking habits. Get ready to make these again and again!Perfect for parties, potlucks, or a simple afternoon snack, these methi sticks are a guaranteed crowd-pleaser. The blend of textures and flavors is simply addictive!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 cup Semolina suji
- 1 tsp Salt or to taste
- 1/2 tsp Chili Powder red
- 1 tsp Carom Seeds ajwain
- 1 tbsp Sesame Seeds
Wet Ingredients
- 2 cup Fenugreek Leaves methi, fresh
- 2 Chilies finely chopped, green
- 1/4 tsp Baking Powder helps retain green color
- 3 tbsp Oil for the dough
- 2 cup Oil for frying
Instructions
Prepare the Fenugreek Leaves
- Remove the thick stems from the fenugreek leaves and wash them thoroughly.
- Blanch the leaves in boiling water with a pinch of salt and baking powder for about 30 seconds to maintain their vibrant green color. Drain immediately and cool.
- Puree the blanched fenugreek leaves until smooth.
Make the Dough
- In a large bowl, combine whole wheat flour, semolina, salt, red chili powder, carom seeds, sesame seeds, and 3 tablespoons of oil.
- Add the pureed fenugreek leaves and green chilies to the dry ingredients. Mix thoroughly to form a stiff dough. Add a little water if needed to bind.
- Let the dough rest for at least 15 minutes.
Shape and Fry the Sticks
- Lightly grease a chakli maker or a similar mold with the crispy stick attachment.
- Fill the mold with the dough and press to create long, thin sticks.
- Place the sticks onto a greased baking sheet or tray.
- Heat the remaining oil in a large wok or pan over medium heat.
- Carefully fry the sticks in batches, turning frequently, until golden brown and crispy. This will take approximately 2-3 minutes per batch.
- Remove the fried sticks and place them on a paper towel-lined plate to drain excess oil.
- Allow the sticks to cool completely before storing.
Store and Serve
- Once cooled, store the crispy fenugreek sticks in an airtight container at room temperature for up to a week.
- Enjoy them as a delicious snack with tea, coffee, or as a party appetizer.
Recipe Notes
Expert Tips for Perfect Fenugreek Sticks
- For extra flavor, add a teaspoon of roasted cumin powder to the dough.
- Don't overcrowd the pan while frying; fry in batches to ensure even crisping.
- If your dough seems too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- Adjust the amount of chili powder according to your spice preference.
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Recipe Nutrition
Calories: 1003kcalCarbohydrates: 31gProtein: 5gFat: 97gSaturated Fat: 14gPolyunsaturated Fat: 24.9gMonounsaturated Fat: 49.8gSodium: 456mgFiber: 2g
Neeru Gupta
Articles: 53
4 Comments
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What a delicious recipe! Thanks for posting.
Looks so appetizing! Thank you for posting.
This looks so good! Can’t wait to cook it.
Such an enticing dish! Thanks for the recipe.