Crispy methi nasta recipe | methi triangles | masala methi chips

Crispy methi nasta recipe

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 self-life. It is easy to make and also be a simple evening tea time snack or kids snacks recipes. I have shared the perfect ingredient ratio and a few no-fail tips to help you to make perfect methi nasta on the first attempt. Do try this!

The key to making crispy methi nasta at home are:
  • firstly, I use fresh methi leaves and sauté them into ghee to increase the self-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 perfectly incorporated into the flour, so flour should have a 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 on a medium-low flame. once deep-fried, cool down and store them in an airtight container for longer shelf life.
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Recipe video
Crispy methi nasta recipe

Recipe card for crispy methi nasta recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dry snacks
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 chili 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 the dough into equal parts.
    • Make a smooth ball and flatten it out between your palm.
    • Then roll puri into medium size and a thin disc. And using a cutter or knife cut it into triangles and make slits into the center. You can also roll bigger size roti and cut them 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 becomes golden brown and crispy from both sides.
    • Remove them on the wire rack and fry all triangles in the same way.
    • Cooldown 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 the smooth and tight dough for nasta.
    • make a cut into the center of the triangle so it will never puff up while frying.
    • fry nasta on medium flame till it becomes crispy and golden brown from both sides.


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