HomeSnacksDry Namkeen RecipesCrispy methi nasta recipe | methi triangles | masala methi chips

Crispy methi nasta recipe | methi triangles | masala methi chips

Crispy methi nasta or triangles made with green methi leaves, wheat flour and regular spices. It is flaky, crisp and has a similar texture to any popular Gujarati farsi puri with a longer shelf life. It is easy to make and also be a simple evening tea time snack or kids snacks recipes. I have share perfect ingredient ratio and few no fail tips helps you to make perfect methi nasta on first attempt. Do try this!

The key to making crispy methi nasta at home are
  • firstly, I use fresh methi leaves and sauté it into ghee to increase shlf-life of nasta. You can use dry methi leaves or kasuri methi instead of it.
  • I made methi nasta with wheat flour and for its crispy texture I used coarse wheat flour. you can use rava instead for coarse wheat flour.
  • oil or ghee should be perfect incorporating to flour, so flour should have crumbly texture and hold shape between hands.
  • Knead dough smooth and firm and not soft like chapati dough. i recommend adding water in batches while kneading so to keep it under control.
  • Roll the puri’s should be medium thick than a normal chapati or roti’s. this would help in attaining a crisp brittle texture. also, do not forget to poke with a knife/cutter before deep frying.
  • Lastly, Fry nasta in small batches in a medium-low flame. once deep fried, cool down and store them in an airtight container for a longer shelf life.
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Recipe video

Crispy methi nasta recipe | methi triangles | masala methi chips

Author Nehas Cook Book
1 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


For roasting methi

  • 1 tbsp ghee
  • 1 cup chopped methi leaves

For methi nasta dough

  • 2 cup wheat flour
  • ½ cup coarse wheat flour - lapsi no lot
  • Salt to taste
  • 1 tsp cumin seeds
  • 1 tsp ajwain
  • ¼ tsp hing
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp black pepper powder
  • 2 tbsp white sesame seeds
  • 3 tbsp hot oil
  • ¾ cup hot water or as required
  • Oil for deep frying


  • In a pan, add ghee and chopped methi leaves. Sauté for 2 minutes and keep it aside.
  • Now in a mixing bowl, add wheat flour, coarse wheat flour, salt, cumin seeds, ajwain, hing, turmeric powder, red chilli powder, black pepper powder, white sesame seeds and hot oil. Mix well.
  • Add little hot water at a time and start kneading the dough. The dough should be smooth and tight.
  • Cover the dough and rest for at least 15 minutes.
  • After resting time, knead it once again to smooth out and divide dough into equal parts.
  • Make a smooth ball and flatten it out between your palm.
  • Then roll puri into medium size and thin disc. And using cutter or knife cut it into triangles and make a slits into centre. You can also roll bigger size roti and cut it into into medium size strips. (Refer video)
  • Heat the oil in a pan on medium-low heat for deep frying. Add triangle or nasta into hot oil and fry it on medium flame till become golden brown and crispy from both the sides.
  • Remove them on wire rack and fry all triangle into same way.
  • Cool down methi nasta/triangle completely, then store them in an airtight container.


  • roasting methi into ghee makes it more flavorful and absorbs moisture in it.
  • you can use fine rava instead of coarse wheat flour.
  • add hot oil into dough helps to make crispy nasta.
  • knead smooth and tight dough for nasta.
  • make a cut into centre of triangle so it will never puffs up while frying.
  • fry nasta on medium flame till it become crispy and golden brown from both the sides.
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1 from 1 vote (1 rating without comment)


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