Methi Rava Chips Recipe | Methi Ka Nasta | Crispy Methi Shankarpali

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This Post Is Also Available In ಕನ್ನಡ (Kannada), And हिन्दी (Hindi)

Methi Rava Chips Recipe | Methi Ka Nasta | Crispy Methi Shankarpali with detailed photo and video recipe. an easy and simple healthy snack recipe prepared with rava, maida and fenugreek leaves. it is a simple and healthy alternative to the popular maida or wheat flour-based shankarpali deep fried snack recipe with a hint of goodness from fenugreek leaves. it is typically prepared as a tea time snack, but can also be prepared for most of the indian festivals too.
Methi Ka Nasta


Methi Rava Chips Recipe | Methi Ka Nasta | Crispy Methi Shankarpali with step by step photo and video recipe. chips or simple deep-fried nasta are a popular all-time favourite snack across india. these are typically made with plain flour or wheat flour which can be a tasty snack but can have digestion complications. to mitigate this, there are many healthy alternatives to these snacks and Methi Rava Chips or Crispy Methi Shankarpali can be an interesting snack.

well, you may think this is some innovative snack, but trust me it is one of the popular snacks in gujurati cuisine. perhaps, it is made in round or triangle shapes, but the set of ingredients and the way it is prepared is the same. i have shaped it like shankarpali to name it Methi Shankarpali, but it is either termed as chips or triangles in gujurat. moreover, apart from the fenugreek leaves, the dough is prepared using a combination of rava and maida flour. this makes it crispy and crunchy in texture and shape. in addition, the fenugreek leaves add a hint of bitterness to the snack, making it one of the unique deep-fried snacks. you will also notice that the bitterness from fenugreek will eventually turn to sweetness once the snack is munched. therefore, i would recommend you to try this snack once and enjoy it with your friends and family.

Methi Rava Chips Recipe

furthermore, some more additional tips, suggestions and variants to the Methi Shankarpali recipe. firstly, i am a huge fan of fenugreek and its bitter taste. but some may not like to have a strong bitter taste to the snack. in that case, you may reduce the quantity of the methi leaves to make them less bitter in taste. secondly, the deep frying has to be done on a low to medium flame to make it crispy and crunchy. it also helps to cook it evenly across all sides of the snack. lastly, the shelf life of this snack improves if you store it in an airtight container. in addition, try to store it in a dry and moisture-free area for longer shelf life.


finally, i request you to check my other related snacks recipes collection with this post of Crispy Methi Shankarpali recipe. it mainly includes my other related recipes like Aloo Pizza Recipe, soya chunks 65, dal papdi – crispy & crunchy tea time snack, potato garlic rings, challa punugulu, rava vada, onion pakoda, medhu pakoda, onion tikki, dal tikki. further to these i would also like to add some more related recipe categories like,

Methi Rava Chips Recipe video recipe:

recipe card for Methi Rava Chips Recipe recipe:

Methi Ka Nasta

Methi Rava Chips Recipe | Methi Ka Nasta | Crispy Methi Shankarpali

HEBBARS KITCHEN
easy Methi Rava Chips Recipe | Methi Ka Nasta | Crispy Methi Shankarpali
5 from 16 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 1 box
Calories 1339 kcal


Ingredients
 

  • 1 bunch methi / fenugreek leaves (finely chopped)
  • 2 cup maida
  • ¼ cup rava / semolina (coarse)
  • 1 tsp cumin
  • ½ tsp pepper (crushed)
  • 1 tsp chilli powder
  • ¾ tsp salt
  • 2 tbsp ghee (hot)
  • water (for kneading)
  • oil (for frying)

Instructions
 

  • firstly, using a food processor finely chop the methi. keep aside.
  • in a large bowl, take 2 cup maida and ¼ cup rava. adding rava makes chips crispy.
  • also add 1 tsp cumin, ½ tsp pepper, 1 tsp chilli powder, and ¾ tsp salt.
  • mix well making sure all the spices are well combined.
  • pour in 2 tbsp hot ghee and mix well.
  • crumble and mix making sure the flour holds the shape and is moist.
  • also add finely chopped methi and mix well.
  • add water, as required, and start to knead the dough.
  • knead to a smooth and tight dough.
  • now pinch a ball-sized dough and dust with maida.
  • roll to slightly thick thickness.
  • now using a cutter or sharp knife, cut into diamond shapes.
  • drop into hot oil, keeping the flame on low to medium.
  • fry on medium flame until the chips turns crispy and golden brown.
  • drain off to remove excess oil.
  • finally, enjoy crispy methi chips for a month when stored in an airtight container.

Nutrition

Calories: 1339kcalCarbohydrates: 224gProtein: 32gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 77mgSodium: 1786mgPotassium: 434mgFiber: 10gSugar: 1gVitamin A: 624IUVitamin C: 1mgCalcium: 75mgIron: 15mg


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how to make Methi Ka Nasta with step by step photo:

  1. firstly, using a food processor finely chop the methi. keep aside.
  2. in a large bowl, take 2 cup maida and ¼ cup rava. adding rava makes chips crispy.
  3. also add 1 tsp cumin, ½ tsp pepper, 1 tsp chilli powder, and ¾ tsp salt.
  4. mix well making sure all the spices are well combined.
  5. pour in 2 tbsp hot ghee and mix well.
  6. crumble and mix making sure the flour holds the shape and is moist.
  7. also add finely chopped methi and mix well.

  8. add water, as required, and start to knead the dough.
  9. knead to a smooth and tight dough.
  10. now pinch a ball-sized dough and dust with maida.
  11. roll to slightly thick thickness.
  12. now using a cutter or sharp knife, cut into diamond shapes.
  13. drop into hot oil, keeping the flame on low to medium.
  14. fry on medium flame until the chips turns crispy and golden brown.
  15. drain off to remove excess oil.
  16. finally, enjoy crispy methi chips for a month when stored in an airtight container.
    Methi Rava Chips Recipe

notes:

  • firstly, adding ghee to the flour makes the chips flavourful.
  • also, as a healthy alternative, maida can be replaced with wheat flour.
  • additionally, if the dough is soft then chips will not turn crispy and absorb oil while frying. so make sure to knead to a smooth and tight dough.
  • finally, methi chips recipe tastes great when prepared crispy.
This Post Is Also Available In ಕನ್ನಡ (Kannada), And हिन्दी (Hindi)