CRISPY METHI DISKS

Today, I’ll show you a very healthy, no-maida snack.This snack may also be referred to as methi-mathari. I call it crispy methi disks because of their look.

Discover the delicious and healthy way to enjoy snacks with my recipe for HEALTHY-CRISPY METHI DISKS, perfect for any occasion as an evening snack, or enjoy as a munching snack during a journey.

Making this snack is very easy and quick; it needs a few ingredients that are available in your kitchen. Of course, the key ingredient of this snack, which makes it special, is Fresh fenugreek leaves or METHI LEAVES. FLOUR RAWA, AND SPICES are readily available in your kitchen.

Let us have a look at the required ingredients for spicy, healthy, and tasty methi disks.

INGREDIENTS FOR CRISPY METHI DISKS:

Fresh fenugreek leaves or methi-2 gripfull.
Wheat flour-1 cup
rawa or sooji (any variety)-1/2 cup
Ghee-2 tablespoons
White sesame or till-1 tablespoon
Carrom seeds or ajwain-1 teaspoon
table salt-1 teasppon
Red chilli powder-1 teaspoon
Black pepper powder-3/4 teaspoon
Turmeric powder-1/2 teaspoon
Asafoetida or Hing-1 pinch.
Roasted cumin powder-1 teaspoon
Plain water-200 ml or less.
oil-to deep fry. (300 ml)

Procedure to make the crispy methi disks :

There are 4 steps in this process.

1) Keeping the ingredients ready and mixing.
2) kneading the dough.
3) Rolling the disks. And shaping.
4) Frying the disks.

Keeping the ingredients ready.

Take about 2 handfuls of fresh Methi leaves and wash them under running water to remove the dust and dirt.
Now cut them into small portions.
Keep a fry pan or skillet on low flame, add 1 teaspoonful of ghee, and saute the leaves till they are soft, which may take a few seconds.

Put off the flame. Keep aside to cool.
measure wheat flour (1 -cup), rawa-(1/2 cup), and salt -(1 tsp). sieve.

Take a thali, or a big vessel, to knead the dough.
Add all the spices, namely: red chilli powder, cumin powder, turmeric, black pepper, carrom seeds, and white till.

Mix all of them with 2 tablespoons of ghee, and check whether it forms a lump.

Then also mix the sauteed methi leaves.

2 Kneading the dough for methi disks:–

Now, adding water, little at a time, start kneading the dough.
Dough should be stiff and firm, not too soft.

Due to the usage of rawa, it will become soft after resting.
Cover and keep for resting for about 10 minutes.

Dough is ready to roll.

3 .Rolling the dough. And shaping like a disk:-

Take a big lemon-sized ball and roll it into a moderately thick round chapati.

Now cut it into disks with the help of a small tumbler or cookie cutter.

The disk should not puff or else it will become soft on cooling.
To avoid puffing, prick each piece with a fork 3-4 times.

keep on a plate, to fry as soon as the oil gets heated.
One more easy method for making Crispy methi sticks is to roll 3 small circles.

Apply ghee or oil in between and make it a 3-layered chapati.
Roll again evenly to a little thick layer, making a square so that you can cut into rectangular pieces.